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KELCOGEL® LT100 Gellan Gum is a multifunctional gelling agent and texture modifier, delivering stability and elasticity to dairy, confectionery, and sauces. 

Boost mouthfeel and protein content in low-fat beverages with SIMPLESSE® Whey Protein, a high-performance creaminess enhancer and fortification solution. 

Improve plant-based meat texture with KELCOGEL® MA-60 Gellan Gum, a clean label meat texture enhancer or replacement of methylcellulose for juicier meat substitutes. 

Improve ingredient dispersion and stability in liquid animal feed with KELFLO® Xanthan Gum, a reliable emulsion stabiliser for optimal livestock nutrition. 

KELGUM® Xanthan Blends, combining xanthan with guar gum, Locust Bean Gum and/or Carrageenan for enhanced viscosity, stability, and textural control for dairy products. 

KELTROL® food-grade Xanthan Gum ensures superior stability, viscosity, and suspension for food applications like sauces, dressings, and drinks. 

Boost viscosity and stability with KELZAN® industrial-grade Xanthan Gum, a reliable thickening agent for industrial emulsions, coatings, and formulations. 

GENU® Pectin is a citrus-derived pectin, gelling agent and stabiliser, ensuring perfect texture and stability in jams, jellies, and fruit-based formulations.  

XANVIS® Xanthan Gum is a rheology control agent for water-based fluid, optimising viscosity, solids suspension with its high-performance pseudoplastic biopolymer. 

GENU® Pectin MA-50 is an upcycled citrus pectin, providing a clean-label methylcellulose alternative to enhance juiciness and texture in plant-based meats.