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Home » Teaming Up for Functionality
BeveragesFlavors, Seasonings & Spices

Teaming Up for Functionality

fruit smoothies
August 10, 2011
KEYWORDS energy drinks / fruit smoothies / new-age
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August 2011/Prepared Foods -- Whether suspending botanicals in the latest new-age energy drink; stabilizing protein in fruit smoothies; creating an indulgent, creamy liqueur; or recovering body in a reduced-calorie beverage, CP Kelco offers a portfolio of stabilizers and texturizers to suit the needs of beverage manufacturers. Its goal is to provide products and solutions through the use of nature-based chemistry. KELCOGEL® Gellan Gum has the ability to suspend particles while contributing minimal mouthfeel, via the formation of a uniquely functioning fluid gel network. The company’s GENU® Pectin is claimed to reduce sugar and recover mouthfeel, as well as stabilize protein-containing drinks at pH ~4.0, such as smoothies and other milk-juice blends. At IFT, CP Kelco and Univar Food Ingredients treated guests to a breakfast highlighting both companies’ healthy reduction technologies with surprising ingredients, such as low-fat sour cream and guilt-free chocolate mousse, as well as a peach-melba smoothie. Univar’s “Healthy Reduction” ideas are claimed to meet “every ingredient function”--including a portfolio of fat-, sugar- and salt-reduction solutions. CP Kelco, www.cpkelco.com, Univar USA Inc., www.univar.com pf

 


 

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