CP Kelco is one of the top producers of specialty hydrocolloids. They utilize their capabilities to convert innovative ideas and concepts into real-world products that are useful for a wide range of applications. The company's key products include gellan gum, cellulose gum, pectin, xanthan gum, diutan gum, carrageenan, carboxymethyl cellulose, and microparticulated whey protein concentrate.
CEKOL® 10000 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant.
CEKOL® 150 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant.
CEKOL® 2000 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant.
GENULACTA® Carrageenan K-100 is a carrageenan standardized with sucrose. It offers uniform suspension of cocoa particles, prevention of separation. This product is used as a stabilizing agent for chocolate milk.
GENULACTA® Carrageenan LF-180 is based on semi-refined carrageenan which requires different declaration in accordance with the FAO/JECFA and US FDA, respectively. It is used as a stabilizing agent for chocolate milk, uniform suspension of cocoa particles,...view more
GENULACTA® Carrageenan LF-180 is based on semi-refined carrageenan which requires different declaration in accordance with the FAO/JECFA and US FDA, respectively. It is used as a stabilizing agent for chocolate milk, uniform suspension of cocoa particles, and prevention of separation. This product is typically used in chocolate milk applications. view less
GENUVISCO® Carrageenan J-DS is a carrageenan standardized with sucrose. It is used as a stabilizing agent for casein based chocolate milk systems, for the uniform suspension of cocoa particles, and for the prevention of cream separation.
KELCOGEL® F Gellan Gum is a fine mesh multifunctional gelling agent for use in foods and personal care applications. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is recommended for dry mixes a...view more
KELCOGEL® F Gellan Gum is a fine mesh multifunctional gelling agent for use in foods and personal care applications. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is recommended for dry mixes and high solids applications. view less
KELCOGEL® Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications It is ideal for a variety of gelling, texturizing, stabilizing and film forming applications. KELCOGEL® Gellan Gum can be used in aspics, bakery fillin...view more
KELCOGEL® Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications It is ideal for a variety of gelling, texturizing, stabilizing and film forming applications. KELCOGEL® Gellan Gum can be used in aspics, bakery fillings, beverages, confections, dairy products, dessert gels, jams and jellies, and fruit preparations. view less
KELCOGEL® LT100 Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications where clarity is not required. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is not...view more
KELCOGEL® LT100 Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications where clarity is not required. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is not recommended for use in neutral pH dairy applications. KELCOGEL® LT100 Gellan Gum is typically used in soups, confections, dessert gels, cultured dairy products 9pH <4.6), sauces and spoonable dressing, and fruit fillings, toppings, and preparations. view less
KELTROL® Advanced Performance is an 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits litt...view more
KELTROL® Advanced Performance is an 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits little solution viscosity change over a wide temperature range. This product is suitable for sauces and dressings, frozen and instant desserts, milk and cream products, fruit preparations, dry mix bakery products, and beverages. view less
SIMPLESSE® 100 Whey Protein is a microparticulated whey protein concentrate (53% protein). It is a free-flowing, white- to cream-colored powder, suitable for use as a texturizing agent and/or fat extender in food preparations. It promotes smoothness and c...view more
SIMPLESSE® 100 Whey Protein is a microparticulated whey protein concentrate (53% protein). It is a free-flowing, white- to cream-colored powder, suitable for use as a texturizing agent and/or fat extender in food preparations. It promotes smoothness and creaminess, softens structure and provides tenderness, stabilizes emulsions, and contributes opacity, among many other beneficial features. This product is recommended for a wide range of applications, including desserts, dressings, dairy products, and beverages. view less
Whether poured over yogurt as a “novelty” or co-deposited into the cup like a variegate, contact with yogurt allows calcium to transfer from the yogurt into this syrup and gel the GENU® pectin type LM-104 AS.
A gelatine free yoghurt mousse or topping with 6-8% milk fat, containing live organisms, can be produced by adding GENU® texturizer type YA-100 prior to fermentation.
This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess a...view more
This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess and support foam formation. view less
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