Plant-Based

Protein Applications
Dairy alternatives have become a desired option for food and beverage formulators worldwide. As consumers
adopt healthier, more sustainable and eco-friendly lifestyles, the non-dairy segment, such as plant-based
protein applications, has evolved from “alternative” to a mainstream diet staple.
Growing popularity and demand for dairy alternatives have led to an increase in both an increase in raw
material sources and its applications. While this expanded market is an opportunity, it also brings new
complexity into formulations. First, the molecular structure and functionalities of plant proteins are different
from animal proteins. Plus, different types of plant proteins have different molecular/structural properties. And
then there are other formulation challenges and considerations: raw material cost, nutritional aspects, taste,
texture, appearance and functionality.

Don’t limit your dairy alternative formulation choices. Work

with CP Kelco to identify the best ingredients for your specific
application goals and requirements.

Choosing which ingredients to use in developing dairy alternative products is a complex process, customized for
each desired application. Too often though, formulators are not aware of their options and may concede too
quickly to a narrow set based on a restricted ingredient portfolio. Partnering with CP Kelco can ensure you are
equipped with the knowledge and ingredient options you need to meet your end goals.
Our broad portfolio of ingredients and processing expertise can help you create new offerings while overcoming
formulation challenges. Unlock opportunity by identifying the best ingredients for your dairy alternative
applications and the attributes you are seeking for optimal consumer appeal.

Almond Chia Coconut Hemp Oat Rice Soy Quinoa

Pea Cashew Walnut Lentil Peanut Macadamia Pecan Pistachio

 OVERCOMING FORMULATION CHALLENGES
Each dairy alternative or plant-based protein product poses unique formulation challenges. CP Kelco offers a
variety of ingredients, based on your specifications, to improve the stability, texture, suspension, mouthfeel
and taste profiles for all types of applications. We can also provide insight into consumer preferences around
the globe, including gluten-free, sugar-free, vegan, halal, kosher, organic/clean label and non-GMO formulations.

Application Product Formulation CP Kelco Solution Suggested Use Levels

Example Challenges

Beverage Almond milk, Suspension of KELCOGEL® Gellan Gum KELCOGEL HS-B (0.08 – 0.14%)
pea milk, insoluble particles KELCOGEL HA-B (0.02-0.035%)
coconut (proteins, minerals,
GENU Carrageenan
®
GENUVISCO NS-300/CSM-2/JD-S
creamer cocoa), creaming
prevention, desired (0.02-0.045%)
mouthfeel

Prevention of GENU® Pectin GENU BETA (0.2-0.3%)

protein floc when
added to coffee

Protein drinks Protein protection, GENU® Pectin GENU YM-115-L/YM-115-H (0.2 - 0.5 %)
with fruits suspension in low KELCOGEL® Gellan Gum KELCOGEL APL-B/APM-B/APHV_B (0.5 – 0.85%)
protein drinks

Cultured Drinking Body and texture, GENU® Pectin GENU LM-106 AS-YA (0.2-0.5%)
Product “yogurt” syneresis control, KELCOGEL Gellan Gum
®
KELCOGEL ADY (0.03%)
(soy, coconut, viscosity and
almond) stability

Stirred Body and texture GENU® Pectin GENU Texturizer YA-100 (0.2-0.4%)
“yogurt” GENU Texturizer YA-200 (0.2-0.4%)

Cheese Vegan cream Body and texture, GENU® Carrageenan GENUVISCO CSM-2 (0.01-0.025%)
Alternatives cheese, syneresis control, KELTROL® Xanthan Gum KELTROL V / KELGUM (0.025-0.05%)
almond meltability
cheese, soy
cheese

Frozen Soy milk frozen Ice crystal growth GENU® Carrageenan GENUVISCO CSM-2 (0.01-0.5%)
Desserts yogurt, coconut control, texture and KELTROL® Xanthan Gum KELTROL V / KELGUM (0.025-.05%)
milk ice cream mouthfeel, aeration,
shelf-life stability
 CP KELCO CAN HELP
Our broad portfolio of nature-based ingredients can overcome formulation challenges and
help you create new offerings that address consumers' expectations. From creating the right
body and mouthfeel, to creaming, syneresis control, suspending insolubles and helping mask
potential off-taste, we can help you find the right solution to your challenge.

KELCOGEL® Gellan Gum is a polysaccharide produced by
fermentation of a pure culture of Sphingomonas elodea. The
composition and structure of native gellan gum produced by
commercial fermentation is identical to the naturally occurring
polysaccharide formed on plants of water lily varieties.
Excellent Suspension: The uniqueness of KELCOGEL Gellan
Gum is the ability to function while contributing minimal
mouthfeel via the formation of a uniquely functioning “fluid
gel” network. This network is extremely pseudoplastic. At rest,
the fluid gel has a very high apparent viscosity, resulting in
excellent suspension of insoluble ingredients. Because of weak
molecular associations, the network is easily disrupted upon
agitation, resulting in a low viscosity, smooth pour and a light,
refreshing mouthfeel. It is an excellent product for insoluble
particulate suspension, with minimal mouthfeel contribution,
independent of protein level.
GENU® Pectin is derived from citrus peels andis easily recognized
as a label-friendly ingredient choice. It can be used to thicken
dairy-alternative beverages and suspend fruit pieces. If you're
striving to reduce sugar or fat in your formulation, pectin builds
back body and optimizes mouthfeel.
Grades to support organic compliance
are also available.
Viscosity and Suspension: GENU Pectin
controls viscosity and creates a gel that
can evenly suspend fruit pieces.
Protein Protection: In acidified drinks,
GENU Pectin stabilizes and protects
protein.
KELGUM® Xanthan Gum blends are a family of products utilizing
the synergy between xanthan gum and galactomannans like guar
and locust bean gum.
Adaptable: Most food processing conditions are sufficient to
achieve complete hydration with this unique blend.
Suspension and Water Control: KELGUM Xanthan Gum blends
are ideal for non-dairy cheese products, as they bind water and
provide excellent structure and body while also allowing
formulators to control melt in cheese products.
GENU® Carrageenan products are a family of polysaccharides
from select species of red seaweed—Rhodophyceae.
Gelling, Texture and Body: GENU Carrageenan ingredients
provide developers with an efficient, easy-to-hydrate gelling
agent to create textures in many non-dairy cheeses. Options
include Kappa-type carrageenans for firm textures and good
shreddability to Iota carrageenans for softer textures with
good spread. Lambda carrageenans can also be used to
enhance syneresis control while providing excellent body.
Stabilizing and Emulsification: GENUVISCO® Carrageenan J-DS
is widely used to stabilize organic soy milks to prevent serum
separation and promote protein stabilization. In addition, it
promotes emulsion stability to prevent creaming over shelf life in
a wide variety of alternative milks, including hard-to-stabilize
coconut milk. Eliminating fat creaming provides better shelf
appeal and, hence, eliminates the need for a neck band on the
package label to hide the cream ring.
Enhanced Mouthfeel: GENUVISCO® Carrageenan CSM-2 is an
excellent choice when added mouthfeel and creaminess are
desired. Unstabilized alternative milks are often described as
“thin and watery.” This product adds mouthfeel and body without
the risk of slight gelation or “blurb.”

Why CP Kelco
Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate
tailored solutions. | Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts,
leveraging our regional state-of-the-art R&D facilities. | Sustainability. Committed to providing responsibly sourced and produced
ingredients. | Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

cpkelco.com | solutions@cpkelco.com
The information contained herein is, to our best knowledge, true and accurate. All recommendations or suggestions are made without
guarantee, since we can neither anticipate nor control the different conditions under which this information and our products are used.
There are no implied or expressed warranties of fitness for purpose. Each manufacturer is solely responsible for ensuring that final
products comply with any and all applicable federal, state and local regulations. Further, CP Kelco disclaims all liability with regard to
customers’ infringement of third-party intellectual property including, but not limited to, patents. CP Kelco recommends that our customers
apply for licenses under any relevant patents.

©2020 CP Kelco U.S., Inc. 01/20