The range includes xanthan gum, gellan gum, carrageenan, pectin, cellulose gum and micro-particulated whey protein.
Hydrocolloids are used extensively by the food industry to texturise and stabilise food products from dressings to ice cream. Though these products are sensitive to spiralling raw material costs, the demand for hydrocolloids remains impressive.
It is this demand that CP Kelco is targeting. It also believes that its hydrocolloids range will complement S Blacks existing emulsifiers and stabilisers range, which includes non-GM lecithin and sucrose esters.
Likewise, S Black's offer of customers application-based solutions from its Hertford development kitchen can now backed up by expertise from CP Kelco.
S Black says that as a result of the partnership, it is now able to offer the broadest range of commercially available hydrocolloids in the industry from CP Kelco.
Simplesse Microparticulated Whey Protein Concentrate for example is a natural, dairy ingredient that gives mouth-feel. It can also provide significant functional benefits in a wide range of full and low fat applications promoting creaminess and smoothness.
Simplesse on the other hand is manufactured using controlled micro-particulation that produces uniform particles averaging 1 micron in diameter and prevents the formation of large protein agglomerates. As a result, Simplesse microparticles in suspension behave like a creamy fluid and provide a unique set of functionalities such as increasing the volume of baked goods, reducing fat and calories, contributing to opacity, softening structure and providing tenderness.
Genu Carrageenan is a purified natural thickening and gelling agent, made from selected species of red seaweed. Carrageenan works at neutral pH, is available in a range of textures and is targeted for use in dessert gels, confectionery and dairy systems.
Genu Pectin is a thickening / gelling system for acidic food systems such as jams, jellies and marmalades. Key applications also include fruit preparations for yoghurt, fruit drink concentrates, fruit juices, fruit/milk desserts, gelled milk products and acidified dairy products.
Kelcogel Gellan Gum on the other hand is a water-soluble polysaccharide that delivers flavour release, high gel strength, heat stability and sparkling clarity. Different grades are suitable for use in many applications including bakery fillings, fruit products, bakery icings, neutral pH beverages and ready to drink fruit juices.
Goof thickening and stabilising properties make Keltrol xanthan gum a widely used material in many food systems. Soluble in hot or cold water and stable over a wide pH range, xanthan gum is also compatible with systems containing high concentrations of salt.
For salad dressings, xanthan gum keeps ingredients suspended while providing excellent pourability without flavour masking. Xanthan gum provides improved mouth-feel in products such as syrups and powdered juice drinks.
And finally Cekol is a purified cellulose gum obtained from natural cellulose. This cost effective thickener, delivers particle suspension and stabilisation, addition of body and mouth-feel, film forming and water retention.
Key applications include all kinds of edible ices, dairy drinks, juice drinks, squash drinks, instant drinks, mayonnaise, spreadable cheeses and savoury sauces.