C P Kelco, a Huber company, organised a seminar on "Latest innovations in Hydrocolloids and their applications in the development of value for many products."
The seminar also marked the launch of its newly established application laboratory in Mumbai.
The application laboratory was inaugurated by Beh Kok Wei, technical director, customer innovation & application, C P Kelco. The laboratory is fully equipped with instruments like homogenizer, high speed stirrer, hot air oven, viscometer for measuring the thickness, cooling incubator for yoghurts and auto stirrer.
According to Beh Kok Wei, "Innovation is not restricted to products but also to processing and packaging."
CP Kelco is the innovation leader in the production of polysaccharides by microbial fermentation, extraction from land and sea plants, and modification of cellulose-based raw materials. It has over 200 years experience in the manufacturing, manipulation and application of multiple hydrocolloids.
Taking into consideration the rising price of sugar and the fact that people are becoming more and more diet conscious, the company invented certain hydrocolloids which can be used as alternative (ingredients) in food products by maintaining their original taste, but by providing additional benefits through increased shelf life, cost reduction and are also low in calories.
The latest innovations in hydrocolloids, as offered by the company, were GENU Pectin, KELCOGEL Gellan gum, KELTROL Xanthan gum, GENU Carageenan, CEKOL Cellulose gum, GENU GUM, SIMPLESSE and SLENDID 200.
Each hydrocolloid has a different usage or functionality like GENU Pectin is a polysaccharide derived from naturally occurring structural components in fruits and vegetables. The raw material source is citrus peel. It is the first and foremost gelling agent and used to impart a gelled texture in products mainly in fruit-based foods. GENU Pectin is used in jams, jellies, marmalades, beverages, drinking yoghurts and fruit-flavoured drinks. It helps in thickening or gelling agent in acidic food, gives outstanding flavour and has an excellent stability. GENU Pectin can be used as an alternative to sugar reduction in food product without changing its original taste and is also cost effective.
KELCOGEL Gellan gum is a water-soluble polysaccharide produced by fermentation. It is available in two types, low acyl and high acyl. The low acyl forms firm, non-elastic, brittle gel, whereas high acyl forms soft, very elastic and non-brittle gel. It also provides sparkling clarity, process flexibility tolerance and range of textures. KELCOGEL Gellan gum can be used in oil droplets, herbs, fruit pulp, cocoa, bakery fillings, dessert gels and sauces.
KELTROL Xanthan Gum is produced by fermentation process using the bacterium Xanthaomonas campestris. It belongs to the cabbage family. KELTROL Xanthan gum functions as hydrophilic colloids to thicken and stabilises emulsions, foams and suspensions. It is soluble in hot and cold water. It is used in dressings, sauces, salsas, bakery products, syrups, puddings and marinades.
GENU Carrageenan is purified, natural hydrocolloids extracted from select red seaweed Rhodophyceae and is highly active, standardised carrageenan. It is used in dairy, beverages, vegetarian foods, meat and poultry products and water jellies.
CEKOL Cellulose Gum is highly-purified cold water-soluble polymer derived from cellulose. Cellulose gums are versatile, cost effective way to add viscosity. They give a thickening, binding, foam stabilisation, shelf life extension of baked goods, water retention and also addition of body and mouth-feel. They are used in ice-creams, red and white wines, fruit drinks, processed cheese creams, cottage creams, puddings, etc.
GENU Gum is a highly refined locust bean gum obtained from the seeds of the carob tree. Locust bean gum has long been used for moisture control and viscosity in food products. It provides clarity, syneresis control, and pH stability and low use levels. It is used in ready-to-cook products, water dessert gels, dairy desserts, and cream cheese.
SIMPLESSE is a versatile product that provides important functional benefits in a wide range of full-and low-fat food applications. SIMPLESSE is a free-flowing powder that is readily rehydrated which required no special processing. It promotes smoothness and creaminess, increases volume in baked goods, reduces processing time, can reduce fat and calories, is heat stable and also provides high quality protein. It is mainly used in low fat ice-cream, low fat cream cheese, white sauces, soups, coffee creamers, frozen desserts, spreads and fruit juice beverages.
SLENDID 200 is originally developed as a fat replacer. SLENDID 200 is a patented product and like traditional pectin it can also function as a thickener, stabiliser and texturiser in a wide range of products. It does not dissolve but rather swells instantly into soft particles creating the fat sensation in the final product. It gives a smooth and creamy mouth feel, supports "natural" label claim, is process friendly, controls syneresis, reduces the level of emulsifier and improves emulsion stability during manufacturing storage. It is used in butter, margarine, cake, cookies, mayonnaise, dressings, sauce, low fat ice-cream and ready-to-drink coffee beverage.