Chocolate-flavoured dairy beverages are popular with consumers, but without proper stabilisation, most of the chocolate powder ends up at the bottom of the pack.
To prevent this, CP Kelco has introduced a hydrocolloid system called Kelcogel HM-B gellan gum, which keeps chocolate powder and other minerals in suspension.
The polysaccharide-based system can be used to stabilise flavoured milks, ready-to-drink coffees and other drinks.
When used at low levels it has minimal effect on mouthfeel and has no adverse impact on flavour. It also disperses easily without lumping and is heat-stable, making it compatible with UHT and other pasteurisation processes.
Kelco has also introduced two pectin gelling agents that meet demand for low-calorie or low-carb products. GENU pectins LM X-213-04 and LM X-214-04 provide the same texture and flavour of full sugar versions but solve texture and synerisis problems.
Contact: CP Kelco, Tel: +1 312 554 7822