CP Kelco releases new texturising agent for dairy desserts

From: FoodBev

US-based ingredients producer CP Kelco has released GENU Explorer Pectin ND-200, a texturising agent for neutral pH dairy desserts.

The gelling agent is derived from pectin extracted from citrus fruit peels, and is suitable for use in dairy desserts such as panna cotta, crème desserts, and more.

CP Kelco says that the ingredient delivers a creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.

The “easy-to-handle” solution does not require pre-hydration, resists syneresis in the production process and can effectively form gels in both hot and cold desserts.

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, recognisable ingredient among consumers.

“In addition, CP Kelco builds in sustainability considerations in its pectin manufacturing process, ensuring that the citrus peel raw material utilised 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.”

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