stabilizing agent for soy beverages
CP Kelco is one of the top producers of specialty hydrocolloids 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.
KELCOGEL® HS-B Gellan Gum is a high-acyl gellan gum for use in stabilizing neutral pH soy beverages, but is not recommended for use in neutral pH dairy applications.
Its features include pseudoplastic rheology, low protein reactivity, functionality in soy milk or beverages containing soy products, and easy dispersibility.
This product imparts excellent suspension of cocoa and insoluble calcium ingredients, minimal contribution to mouthfeel viscosity, and compatibility with equipment typically used in soy beverage processing plants.
Suspension is made possible via the formation of a uniquely functioning fluid gel network. When left undisturbed, the viscosity of the beverage is high and provides excellent stability, yet upon agitation, the viscosity decreases.
These properties give the product a pourable consistency with smooth texture, providing a mounthfeel that is light and refreshing when compared to other stabilizers.
Kelcogel HS-B by CP Kelco is distribted in Italy by Giusto Faravelli SpA. For more info: email@example.com