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.
Discover a clean label-friendly alternative to methylcellulose for creating plant-based burger, meatball and sausage alternatives with no compromise on taste and texture. KELCOGEL® MA-60 Gellan Gum delivers a hot bite and meat-like texture. In raw dough rheology, it provides good cohesiveness and elasticity with less stickiness than methylcellulose.
A soluble fibre produced by fermentation, KELCOGEL® MA-60 Gellan Gum is already proven as a functional, go-to ingredient for solving plant-based protein formulation challenges. It is very easy to use and compatible with standard processes – just add as a dry powder with no need for pre-solution.
If you are looking to create plant-based meat and sausage alternatives with the perfect bite, texture, and cohesiveness, we have the solution for you.
KELCOGEL® MA-60 Gellan Gum delivers a hot bite and meat-like texture.
KELCOGEL® MA-60 Gellan Gum provides good cohesiveness and elasticity with less stickiness than methylcellulose and clean label-friendly.
As a business, we rarely stand still. We invest a huge amount of time and energy in researching, assessing and analyzing trends and insights across both industries we work in. Developing a deep understanding of our customers is a big part of our product development approach.
Read more Explore the trends and insights hubKELCOGEL® MA-60 Gellan Gum is a clean label-friendly alternative to methylcellulose for creating plant-based burger, meat ball and sausage alternatives without compromising taste and texture.