Gum to assist cocoa suspension in dairy beverages

The company said in a statement that although chocolate-flavoured beverages are popular with customers, there can be stabilization problems with neutral pH dairy beverages. Without proper stabilization, cocoa powder dust can form on the bottom of the container. Stability problems may also affect other drinks such as ready-to-drink coffee or tea. "Suspension of insoluble minerals and fibres in milk-based dietary and fortified beverages can also be a challenge," said CP Kelco. Kelcogel HM-B gum can be used at low use levels, with no adverse impacts on flavour, claims the firm: "The gum disperses without lumping, hydrates easily and is heat stable, making it compatible with dairy UHT and HTST equipment,". JM Huber completed its purchase of CP Kelco last month, buying its way into the number one pectin and xanthan gum slot. Terms of the deal were not disclosed, but industry observers pitched the acquisition in the region of $1 billion. JM Huber, a newcomer to the food additives industry, only entered the world of stabilisers and suspending agents in January 2001 with the purchase of Finnish company Noviant, the world's biggest producer of carboxymethylcellulose (CMC) with a 30 per cent slice of the world market. CMC is used extensively in food formulations such as dressings, ice cream, baked goods, puddings and sauces to stabilise, thicken and bind.

Gum to assist cocoa suspension in dairy beverages

Gellan CP Kelco, bought by JM Huber last month, has launched Kelcogel HM-B gellan gum, a hydrocolloid system designed to provide suspension of cocoa and minerals in ready-to-drink dairy based beverages, writes Philippa Nuttall.

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