The demand for dairy alternatives has skyrocketed in recent years. New product development has also taken off with more brands launching plant-based options. However, for a plant-based, dairy alternative beverage to succeed, it must have great taste and texture.
As a leading, nature-based stabiliser ingredient for dairy alternative beverages, KELCOGEL Gellan Gum was first discovered by CP Kelco more than 40 years ago as bacteria in a lily pond. Today, gellan gum is produced via fermentation and it continues to advance in technological innovation.
While gellan gum is typically paired with locust bean gum in dairy alternative beverages to deliver both suspension and mouthfeel, our new KELCOGEL DFA Gellan Gum serves as a single ingredient solution that can help you solve your top dairy alternative beverage formulation challenges:
- Suspension.
Product developers often supplement plant protein with micronutrients and particulates such as extra protein, minerals, vitamins and cocoa powder. KELCOGEL DFA Gellan Gum uniformly suspends ingredients in a pseudoplastic, weak gel structure of molecules.
- Viscosity and mouthfeel.
Formulators often use a combination of gellan gum and locust bean gum to achieve a desirable low viscosity when pouring and a pleasant, silky sensation while consuming. New KELCOGEL DFA Gellan Gum offers the same viscosity and mouthfeel profile all in one ingredient.
- Sedimentation.
Protein and other micronutrients are all prone to settle on the bottom of the container. Yet with multifunctional KELCOGEL DFA Gellan Gum, there is no shaking needed. All the ingredients stay suspended over the course of the product’s shelf life.
- A simpler label and formulation.
KELCOGEL DFA Gellan Gum can help simplify your product label and formulation in two ways:
- It can replace LBG in your formulation.
- It can enable reducing use levels of both LBG and gellan gum.
For more visit cpkelco.com
