CP Kelco Receives An Innovation Award
CP Kelco received the Frost & Sullivan 2010 North American Food Ingredients Technology Innovation of the Year Award for its patent-pending Triple Layer Self-Separating Dessert Gel concept.
CP Kelco received the Frost & Sullivan 2010 North American Food Ingredients Technology Innovation of the Year Award for its patent-pending Triple Layer Self-Separating Dessert Gel concept.
Scientist Ted Russin described the basic principle behind this invention: "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."
The gellan gum is unique in that it creates a thin viscosity in the warm aqueous matrix which allows for the effective separation of the emulsifier layers during cooling and setting.This innovation gives manufacturers the ability to process two or three layered desserts effectively and efficiently, CP Kelco says.
CP Kelco
678-247-7300
www.cpkelco.com
CP Kelco received the Frost & Sullivan 2010 North American Food Ingredients Technology Innovation of the Year Award for its patent-pending Triple Layer Self-Separating Dessert Gel concept.
Scientist Ted Russin described the basic principle behind this invention: "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."
The gellan gum is unique in that it creates a thin viscosity in the warm aqueous matrix which allows for the effective separation of the emulsifier layers during cooling and setting.This innovation gives manufacturers the ability to process two or three layered desserts effectively and efficiently, CP Kelco says.
CP Kelco
678-247-7300
www.cpkelco.com
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