Gel and Substitutes (foodaily)

it seems difficult to see enough ingglue in our food and beverage recipes. Phosphorus can be used as a thickener, suspension or gel in beverages such as ice cream, drinking yogurt, fruit cups and acidic beverages. Consumers tend to think that gel comes mainly from citrus peel, is a natural raw material.'s the problem. Low yields and processing bottlenecks keep gels low-supply and high-priced. Food and beverage companies have a hard time getting enough gel.in the latest
IMR
quarterly review of food collates,
HM
sold for $
9,
a pound, more than double the
's 2006
price. The price of low methyl gel (
LM
) is $10.60
per
pounds.San Diego-based
IMR
is an international company focused on the collate market, and its founder,
Dennis Seisun
, has done a quarterly review of
25
. He says gels typically range from
0.1
% to
0.5
%." gel itself doesn't add much, but its $
10
per pound makes it a much higher price than any other ingredient when used as a yogurt or ice cream ingredient," he said.waiting for this year's production Seisun
said, the phosphate comes from a lemon plantation in the Province of Tucuman, Argentina, and a lime citrus plantation in Tekoman, Col lima, Mexico. The lack of lemon production in Argentina in recent years has seriously affected the supply of gel.Speaking of citrus gel, he said, "Unless you have a contract, there really isn't that much gel available for you."Karen Silagyi
, product manager for
TIC Gums
in
White Marsh

, noted that a frost damage in Argentina in
in 2014 and
damaged many lemon trees, the same year a disease known as citrus turned green ravaged Mexico's lime industry.next harvest of Argentine lemons should begin in
July-8
and end in
9-10
,
Seisun
said. A good harvest, even if it does not fill the supply gap, can at least bring pplue production closer to normal.consumer demand for fresh lemons and limes can also affect phosphate prices."the availability of peels depends on the demand for lemon essential oils and lemon juice and, most importantly, on fresh fruit,"
Seisun
said.Albert Cianci
, product line manager for Cargies North America's functional systems and hydrophobic collage, said,
The first use of lemons, limes and oranges always follows the principle of 'fresh fruit first, peel second'. " once the citrus is harvested, processing equipment needs to produce high-methoxy-gel and low-methyl gel."We see uninterrupted challenges about capacity,"
Mr.
said. "For years, we've had problems with raw materials (peels). The problem has stabilized and hasn't really improved, but last year there was a good harvest and this year we're looking forward to another good harvest. We are still seeing demand exceed existing production capacity (the peel refining result glue). " some manufacturers have announced capacity expansion plans and process improvements to improve manufacturing capacity,"
Ms.
Silagyi said. "However, these plans may take more than a year to complete."CP Kelco,
-based
, said

in December last year that it planned to increase its phosphorus production capacity in Europe. Previously, the company increased its gel production capacity at its Brazilian manufacturing plant by
30%
.
DSM
said in april

that it planned to expand production capacity at its
Andre
ingotol plant in Yantai, Shandong Province, China."Rebalancing supply and demand requires investment in the production level of peel washing and drying capacity, as well as continued improvements in technology in phosphate extraction," said
Valentina Gizzi, Global Phosphorus Product Manager for DuPont Nutrition
and Health. "In terms of DuPont nutrition and health, we've been looking for opportunities to invest in these technologies. In addition, the diversified supply of peels, whether from new geographical regions or new types of fruit, has helped to alleviate the current tight supply. Mr Seisun said
gel also comes from orange peel.
CP Kelco
the only gel producer in Brazil, with oranges growing near its factories. He added that apples are the second largest source of phosphorus, mainly from Europe, while apple ingredients are made in China."Apple gel is still a good alternative when there are fewer citrus ingredients,"
Silagyi
said. "Supply constraints are mainly due to the limited capacity to convert peels into gels, and citrus gels now have the same supply problems."Mr.
gel can come from oranges in Brazil, limes from Mexico and Spain, and lemons from Italy.Recollection of Grandmother Jam Seisun
believes that gel has become an ideal ingredient for formulat designers and label-reading consumers, who love its features, and that consumers may choose gel because they think gel is the ingredient grandmother used to make jam." gels are widely used as thickeners, suspensions or gels. But when inges appear on food labels, they don't get consumer attention at all. " consumers now like to read product labels and often think, "I don't want to pick this" and "It's not good." Lattin, on the other hand, is a miracle in the hydrocolleome world.Consumers may not be aware that gels go through a strong chemical process during processing."From a consumer's point of view, the gel on the food label is very friendly, but from a production point of view, it is more biased towards the texture modifiers of the chemical product category." Mr
Seisun
said.Ms. Gizzi
said the gel market was growing at an annual rate of
3%
to
5
, driven by trends in cleaning labels and applications in dairy products, such as low-
pH
-value beverages in emerging markets." gel is considered a 'clean label type', 'kitchen-friendly' ingredients, mainly due to the natural properties of raw materials (fruits). We are seeing more and more strong demand from our customers and consumers.Nestle replaces caramel and jaundolin ice cream with gel and other ingredients, and common applications of gel include jam, candy, beverages, yogurt and fruit pre-products. Gel offers many functions in different applications, including gel, texture, viscosity, fiber reinforcement and stability. Ms
Silagyi
said.Mr. Cianci
said, "Each use may require different types and functions of gels, and low methyl gel is a special high-function product that produces less than high methyl gel." " high methyl gel requires high-sugar raw fruit, which works well in jam and jelly. Low methoxyrus is more binding to latex protein, so it is more suitable for use in dairy beverages.adhesive is stable in an acidic environment, it can also be used in acidic beverages." is the ideal product from a functional point of view. Mr
Cianci
said.Choosing an alternative to cyrusthe excellent efficacy of cytum makes it difficult to replace in applications.
TIC Gums
developed alternatives to gels, especially in beverage applications.
Silagyi
, product manager at TIC Gum
s, says the
Ticaloid 310 S
can replace adhesives with the same viscosity and oral coating.
the Ticaloid 310 S
is a natural glue mixture consisting mainly of Arabic gum and jaundol. Ms Silagyi
said: "This alternative gel enhances viscosity and oral coating in conventional applications such as fruit juices and tea drinks, using synergies between collegials. Ticacoloid 310 S
typically adds
0.05
%
-0.07
% in juices and tea drinks, while lattices add
0.15
%
-0.2
%. in acidic protein beverages,
TIC Gums
's
Dairyblend Acidified Beverage 120
products provide stability, increase the rate at which beverages clean their mouths, and reduce beverage granularity. All this will no longer depend solely on gel.
Albert Cianci, manager of Cargill's functional systems and hydrocolletic product line, said,
Fillers may reduce the amount of gel used in applications." "We can offer 'turnkey' or 'direct replacement' solutions to our customers, and no other such technology has been seen on the market," he said. " food and beverage companies may use a little more starch or other collates and less gel,
Cianci
said. “ Maybe you can use some fillers, but in the end you still need the functionality that gel provides,"
Cianci
said. Ms.
Gizzi said food and beverage companies may have long-term contracts with ingredient suppliers to ensure the supply of gel. In addition, gel substitutes can play a role in certain applications, to some extent reducing the current high cost of gel. , for example, we work with food and beverage manufacturers to create customized ingredient systems. By combining the functionality of different ingredients in a highly specialized and collaborative way, we can help our customers enhance the performance and quality of their products and reduce formulation costs. This problems with cleaning labels when choosing alternatives to gel. Ms Silagyi
said: "Although there is no regulatory definition of the term 'natural', the processing processes experienced by certain grades of pglue may not be seen as 'natural'. In addition, gel is a non-GMO product, but may not meet clean labeling requirements based on other carbohydrate standards. The TIC gums
that, like gel,
Ticaloid 310 S
non-GMO product. "When recommending alternatives to gel, we take into account the customer's specific cleaning label requirements,"
ms.
Silagyi. "Although cleaning labels are not clearly defined, we have developed cleaning label charts to help customers determine which hydrogels meet their specific requirements." source of this article is
FoodAILY
Daily Food Network, if reproduced please indicate the source, violators must be investigated.