FAQs

What is KELCOGEL HA-B gellan gum and what are its applications?

KELCOGEL HA-B gellan gum is a kind of standardized high acyl gellan gum used for stabilizing neutral pH soy beverages or other non-dairy beverages. Whether it's for suspending nutrients, preventing phase separation, or creating the desired mouthfeel, KELCOGEL® HA-B Gellan Gum helps solve key formulation challenges in oat, coconut, almond, soy, rice, and other plant-based protein beverages. The fluid gel network plays a crucial role. When at rest, its high viscosity provides excellent suspension of insoluble ingredients. Upon agitation, the fluid gel network returns to low viscosity, enabling a smooth pouring experience.

Grain milk using CAGGEL HPS to replace KELCOGEL HA-B 

CAGGEL HPS, a high acyl gellan gum product offered by CAG Hydrocolloids, delivers consistent performance comparable to KELCOGEL HA-B. It is primarily used in neutral pH soy beverages or other non-dairy beverages. We welcome you to contact CAG Hydrocolloids for related product and application information

Oat milk using CAGGEL HPS to replace KELCOGEL HA-B