CP Kelco launches citrus-based texturizing agent for desserts
The company said GENU Explorer Pectin ND-200 is a gelling agent for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as panna cotta, crème desserts, and more. Derived from citrus fruit, the product delivers ‘an indulgent creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.’
Chloé des Courtis, senior regional marketing manager – EMEA, at CP Kelco, said, “In light of the clean label trend and growing consumer demand for premium neutral dairy desserts, GENU Explorer Pectin ND-200 meets the needs of both formulators and consumers – it is a high-performance, nature-based solution, and pectin is a widely accepted, recognizable ingredient among consumers.”
She added CP Kelco builds in sustainability considerations in its pectin manufacturing process, ensuring that the citrus peel raw material utilized does not go to waste and instead later becomes animal feed or serves as biofuel.
“Because GENU Explorer Pectin ND-200 is also suitable for dairy-alternative products, manufacturers can now innovate in this growing category with a label-friendly solution, answering consumer demand for premium, indulgent desserts,” des Courtis said.
Range of products
GENU Explorer Pectin products are extracted from citrus fruit peels, utilizing CP Kelco’s proprietary technology. The result is a solution that does not require pre-hydration. It resists syneresis and has the ability to form gels in hot and cold filled desserts with the same traditional process.
The company’s nature-based ingredients range from traditional carrageenan solutions to new label-friendly pectins.
Most recently, CP Kelco introduced GENULACTA Carrageenan LD600 as a texturizing agent for developing affordable creamy dairy desserts, suitable for both hot and cold filling.