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Værløse, Denmark

Patent
CP Kelco ApS | Date: 2014-08-19

A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.


Patent
Cp Kelco Aps | Date: 2013-12-31

Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.


Patent
CP Kelco ApS | Date: 2014-07-31

Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.


Patent
Cp Kelco Aps | Date: 2013-02-28

Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (


Air freshening gel compositions include a low ester pectin in an amount from about 0.5 to about 2.5 percent by weight, a substantially insoluble calcium salt in an amount from about 0.1 to about 0.50 percent by weight, water, and fragrance. Methods of making an air freshening gel composition include dissolving a low ester pectin in water, and combining a calcium salt with the pectin solution to form a gel solution containing from about 0.5 to about 2.5 percent by weight of the low ester pectin and from about 0.1 to about 0.50 percent by weight of the calcium salt.

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