CP Kelco launched KELCOGEL® DFA Gellan Gum, an ingredient for brands of plant-based and non-dairy beverages looking for a valid locust bean gum replacement.

Quite often, these products are fortified with extra protein, calcium and vitamins. This, however, requires the addition of a texturizer that makes these micronutrients stay evenly suspended and provides the desired mouthfeel.

That's where locust bean gum is a great help. But while formulators love the versatility of this plant-based ingredient, procurement teams are struggling with high market prices due to demand outstripping supply.

KELCOGEL® DFA Gellan Gum was developed as a more accessible replacement that can deliver the desired suspension and mouthfeel, enabling product developers to simplify their ingredient list. “With our newest gellan gum grade, developers can deliver a simpler product label and potentially reduce their total cost in use without compromising on quality. It’s a win-win for both the dairy alternative drink producer and consumers," said Shaw Gilmer, Sr. Director of CP Kelco's Biogums Strategic Platform.

Gellan gum is a polysaccharide produced by fermentation of a bacteria called Sphingomonas elodea, which is then dried and milled into powder. It was first discovered in a lily pond 40 years ago by Kelco, when it was still a division of Merck. It can be used as a gelling agent to prepare structured liquids and gels with mono-, di-, and multi-valent ions.

KELCOGEL® DFA Gellan Gum is part of a much wider ingredients portfolio that includes pectin, gellan gum, xanthan gum, carrageenan, diutan gum, refined locust bean gum, microparticulated whey protein concentrate, and fermentation-derived cellulose.

To learn more about CP Kelco's products, visit their website: cpkelco.com