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CP Kelco Introduces New Solutions for Low / No Sugar Jams.


CHICAGO -- CP Kelco, part of the J.M. Huber Corporation, has introduced two new pectin pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens.  types developed to produce top-quality low- and no-sugar jams. E[acute accent acute accent
n.
A mark (´) indicating:
a. that a vowel is close or tense, as é in French été.

b. that a vowel or syllable has a high or rising pitch, as in Chinese or Ancient Greek.

c.
]The new GENU genu /ge·nu/ (je´nu) pl. ge´nua   [L.]
1. the knee.

2. any kneelike structure.


genu extror´sum  bowleg.

genu intror´sum  knock-knee.
(R) pectin types LM X-213-04 and LM X-214-04 resolve problems related to gel texture and syneresis syneresis /syn·er·e·sis/ (si-ner´e-sis) a drawing together of the particles of the dispersed phase of a gel, with separation of some of the disperse medium and shrinkage of the gel.

syn·er·e·sis
n.
 that typically occur when pectins are used for jams and jellies with soluble solids in the range 5 - 30%. E[acute accent]The growing demand for lower-calorie, healthful health·ful
adj.
1. Conducive to good health; salutary.

2. Healthy.



healthful·ness n.
 food products that also taste good is stimulating new interest in gums and hydrocolloids among food formulators. CP Kelco's unique and proprietary GENU(R) LM pectins provide the same texture and flavor sensation in low- and no-sugar jams as in full-sugar versions. E[acute accent]With these pectins, formulators can now use a single hydrocolloid hydrocolloid /hy·dro·col·loid/ (-kol´oid) a colloid system in which water is the dispersion medium.

hy·dro·col·loid
n.
1. A substance that forms a gel with water.

2.
 system that not only provides the right texture, but controls syneresis without the need for other stabilizers. Other benefits of using GENU(R) LM pectins include low cost in use as well as process tolerance for use with a wide variety of fruit types, without any change in current jam production processes. E[acute accent]Food manufacturers now have an optimum pectin solution to create low-carb jams that satisfy consumer demands for flavor release and sensory properties.

E[acute accent]ABOUT CP KELCO:

E[acute accent]Recently acquired by the J.M. Huber Corporation, CP Kelco is a leading global producer of specialty hydrocolloids with more than 2,000 customers in over 100 countries, and facilities in North America, Europe, Asia and Latin America. Hydrocolloids are thickeners, gelling agents and stabilizers that dissolve or swell in water to control textural properties and provide critical functionalities in a broad range of applications, including food, pharmaceutical, oral care, personal care, household and consumer, specialty industrial and oil field drilling. See www.cpkelco.com.

E[acute accent]ABOUT J.M. HUBER CORPORATION

E[acute accent]With reported sales exceeding $1 billion and operations in 18 countries, J.M. Huber Corporation is one of the largest family-owned companies in the U.S. It is a diversified multinational supplier of engineered materials, natural resources and technology-based services to markets ranging from paper and energy to plastics and construction. The company offers total solutions in inorganic chemistry inorganic chemistry, the study of all the elements and their compounds with the exception of carbon and its compounds, which fall under the category of organic chemistry. , engineered wood composites and other specialties. See www.huber.com.
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Publication:Business Wire
Geographic Code:1USA
Date:Nov 17, 2004
Words:380
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