CP Kelco Honored for Dessert Gel ConceptCP Kelco Honored for Dessert Gel Concept
February 24, 2011
ATLANTACP Kelco announced its Triple Layer Self-Separating Dessert Gel concept received the Frost & Sullivan 2010 North American Food Ingredients Technology Innovation of the Year Award.
Ted Russin, Scientist, describes the basic principle behind the concept: Through a density gradient, created by blending fat-based emulsifiers, an aqueous phase with Kelcogel® F gellan gum and incorporated air, we can create a homogenous stream that rapidly separates into different phases and eventually sets into a layered gelled dessert." Kelcogel® F gellan gum creates a thin viscosity in the warm aqueous matrix, which allows for the effective separation of the emulsifier layers during cooling and setting.
The creation of a single stream process that can separate into three distinct layers is considered a technological advancement. This innovation gives manufacturers the ability to process two or three layered desserts effectively and efficiently, the company says.
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