GENU EXPLORER - CP Kelco

Ca++
fruit
types
FORGIVING
pH
GENU
®
EXPLORER
time &
temp
soluble
solids
PROCESS
ROBUSTNESS
Sugar-Free
POSITIVE
NUTRITION
PECTIN
reduced
calorie
organic *
What if...
fruit grabber
all-in-one
eliminate
syneresis
TM
fruit
content
SQUEEZABLE
CREAMY
EXPANDED
MARKETS
YOU
CAN
spreadable
New Textures
FLAVOR
POP!!!

GENU
®
EXPLORER
PECTIN
30
A New Generation Gelling Agent
Consumer demand 0 is changing the landscape of today’s jams, jellies, fruit
0.6% 0.7% 0.8% 0.9% 1%
spreads and preserves market. Pectin Use Consumers Level (%) are insisting on healthier
products, without sacrificing eating quality or appearance. Health is definitely
a top trend influencing customers purchasing decisions. And linked to this
healthy mega-trend is the increasing demand for natural and organic products.
200
150
100
50
0
# of New Launches 250
Gel Strength (g)
50
40
20
10
Gel Strength (g) vs. Pectin Use Level
(33o Brix Reduced-Sugar Strawberry Spread)
Fruit-Based Spreads “Health” Claims
10 Year History of New Product Launches Globally
1998 2000 2002 2004 2006 2008
Sugar (Low/No/Reduced) Organic All Natural Calorie (Low/No/Reduced) Premium Diabetic
Source: MINTEL Global New Products Database, August 2009
Processors must also be able to produce with consistent quality.
Manufacturers want a stabilizer with excellent tolerance to variations in
fruit type and calcium and that is robust against extended hold times and
fluctuating fill temperatures.
Such flexibility leads to easier-to-run products and less down time.
CP Kelco has responded to both the consumer and manufacturing needs
by creating the GENU ® Explorer family of pectin products that not only
address the consumer demand but makes manufacturing fruit products
easier and simpler.
Introducing GENU
GENU Explorer pectin
Conventional LM pectin (LMC)
®
Explorer Pectin
Pectin is found in nature in fruits and vegetables. Its natural purpose is to
contribute to the overall firmness of the fruit or vegetable. It is for this very
reason, and its unique spreadable texture, that pectin is the preferred gelling
agent for jams, jellies, fruit spreads and preserves. Pectin is well known by
consumers and widely accepted as a label-friendly ingredient.
Like all GENU ® Pectin, the GENU Explorer family begins with citrus peel,
prepared in accordance with CP Kelco’s high quality standards. However,
unlike commonly produced pectins, GENU Explorer pectins undergo a
unique, proprietary process, that significantly maintains the molecular
properties found in nature. This novel production process provides a
more robust, user-friendly and more functional product.
Differentiating Properties of GENU
®
Explorer
Supports Natural and Organic label claims.
The US National Organic Standards Board (NOSB) lists both low methoxyl
(LM) and high methoxyl (HM) pectins as being suitable for use in organic
labeled products. As specialty LMC and HM pectins, none of the products
in the GENU Explorer family undergo amidation. All of the products in the
GENU Explorer family support both natural and organic label claims *, 2 .
Gel Strength Retained (%) vs. Deposit Te
65 o Brix Standards of Identity Gr
Equivalent gel strength at a reduced use level.
When compared
to conventional
low methoxyl
pectin (LMC) types,
the use level with
GENU Explorer
can be reduced
up to 40% while
maintaining texture
and gel strength. At
equivalent use levels,
GENU Explorer
pectin gives 50-100%
more gel strength
than standard LMC
pectin.
This provides the
Deposit Temperature (
opportunity to create a product with good gel strength using reasonable
pectin levels. Traditional formulations required ‘over-dosing’ with LMC in
order to generate the desired texture.
Considering reduced pectin usage and reduction in transport costs and
inventory volumes, this delivers a comparable cost-in-use.
o Gel Strength (g) vs. Pectin Use Level
(33
50
80%
40
60%
30
20
40%
10
0
GENU Explorer pectin
Conventional GENU Explorer LM pectin pectin (LMC)
Low Methoxyl Amidated pectin (LM
20% High Methoxyl (HM) pectin
0.6% 0.7% 90 0.8% 80 0.9% 70 1% 60
Pectin Use Level (%)
C)
Fruit-Based Spreads “Health” Claims
10 Year History of New Product Launches Globally
o Brix Reduced-Sugar Strawberry Spread)
200
150
Percent of Full Gel Strength Retained
100%
Ability to create smooth and creamy textures.
100
The ability to produce low 50 sugar jams and fruit spreads using low methoxyl
amidated (LMA) pectins 0has
been available for years. The uniqueness of
GENU Explorer pectin is the ability to produce low sugar products with
new texture possibilities. Source: MINTEL Global New Products Database, August 2009
To illustrate the texture with GENU Explorer pectin, as shown here, both
slices of bread show a 33% soluble solids strawberry spread. The spread on
the left (reference) has been formulated using traditional LMA pectin.
The spread on the right is using GENU Explorer pectin.
Compared to the reference, the
spread produced with GENU
Explorer pectin has a less gelled
texture which is easier to apply
on the bread and could be
said to have a more appealing
appearance.
# of New Launches 250
Gel Strength (g)
1998 2000 2002 2004 2006 2
Sugar (Low/No/Reduced) Organic All Natural Calorie (Low/No/Reduced) Premium

Significant reduction in syneresis with a single product.
Syneresis is seen as a “puddling” of liquid after the jam has been opened
and used. As soluble solids are reduced, this is becomes even more
prominent. With its unique texture and properties, GENU Explorer provides
a significant reduction in syneresis and in some cases, syneresis can be
completely eliminated.
This image, on the left is a standard of
identity (SOI) grape jelly produced using
traditional HM pectin. On the right is the
same grape jelly produced using GENU
Explorer. The jelly produced with GENU
Explorer is much more stable and shows
a complete elimination of syneresis.
Until now, producing low/no sugar jams and fruit spreads has meant using
locust bean gum to reduce syneresis.
In low solids systems — whether conventionally packaged or squeezable
— GENU Explorer provides the functionality of both pectin and locust bean
gum (LBG) from a single ingredient, improving product quality, cleaning up
the label, and eliminating complexity in the supply chain.
Removing LBG provides the consumer with better flavor release and
eliminates the non-desirable slimy/gummy mouthfeel associated with locust
bean gum. The reduced sugar
strawberry spread using GENU
Explorer (right) clearly shows
syneresis is well-controlled versus
a LMA/LBG combination (left).
Flexible and forgiving.
GENU Explorer pectin exhibits good flexibility in the production process.
GENU Explorer pectin handles fluctuations in calcium levels better than
traditional LMC pectin. These new pectin products also provide tolerance to
variations in filling tempertures.
These systems benefit producers of all types of products from standard
jarred products to squeezable and portion control products. In a typical fruit
spread, the calcium level is 200-350 ppm. Within this range, GENU Explorer
pectins deliver the calcium tolerance and gel strength of amidated pectins
with all-natural appeal.
Comparing HM, LMA and Explorer pectin on fill temperature and gel
strength, GENU Explorer pectin exhibit process robustness and are tolerant
to variations in processing.
. Pectin Use Level
r Strawberry Spread)
Explorer pectin Percent of Maximum Gel Strength vs. Calcium in System
ntional LM pectin (LMC)
36o Brix Reduced-Sugar Strawberry Spread
100%
0.9% 1%
el (%)
Percent of Maximum Gel Strength
80%
ads “Health” Claims
60%
Product Launches Globally
40%
GENU Explorer pectin
Conventional LM Pectin (LMC)
Amidated LM pectin (LMA)
20%
2004 200 2006 2008250
300 350
tural Calorie (Low/No/Reduced) Premium Diabetic
Total Calcium in System (ppm)
(from fruit, sugars, water, etc.)
Percent of Full Gel Strength Retained
100%
80%
60%
40%
20%
Gel Strength Retained (%) vs. Deposit Temperature ( o C)
65 o Brix Standards of Identity Grape Jelly
GENU Explorer pectin
Low Methoxyl Amidated pectin (LMA)
High Methoxyl (HM) pectin
Deposit Temperature ( o 90 80 70 60 50 40
C)
Members of the GENU
...you can
®
Explorer Family
CP Kelco offers an extensive range of hydrocolloids to gel, thicken and
stabilize fruit based products. GENU Explorer pectin products are specifically
tailored to support a natural/organic label claim, and be more tolerant to
ingredient and process variations, while improving the overall product quality
for the consumer.
CP Kelco strives to be customer-needs driven. We have therefore developed
a range of GENU Explorer pectin products designed for varying levels of
soluble solids and formulations.
ProdUCt NamE CharaCtEriStiCS
GENU ® Explorer 30 CS • Typical application: sugar free, low
Target Soluble Solids Range: 20-40% sugar, squeezable spreads,
low sugar fruit preps
® Uniqueness of GENU Explorer
Pectin
• Create products with new and unique textures
• Support organic and natural label claim
• Ability to create high quality squeezable jams and fruit spreads
• Significant reduction in syneresis
• Improved tolerance to variations in ingredients and
processing conditions
Percent of Maximum Gel Strength
100%
80%
60%
40%
20%
Percent of Maximum Gel Strength vs. Calcium in System
36 o Brix Reduced-Sugar Strawberry Spread
GENU Explorer pectin
Conventional LM Pectin (LMC)
Amidated LM pectin (LMA)
200 250 300 350
Total Calcium in System (ppm)
(from fruit, sugars, water, etc.)
• High calcium reactivity
• Gel temp: As low as 40°C/104°F
• pH working range: 3.0–3.4
GENU ® Explorer 45 CS • Typical application: yogurt fruit prep,
Target Soluble Solids Range: 35-55% all-fruit spreads, bakestable fillings
• Medium calcium reactivity
• Gel temp: As low as 60°C/140°F
• pH working range: 3.0–3.4
GENU ® Explorer 65 CS • Typical application: preserves, jams,
Target Soluble Solids Range: 45-65% squeezable jams & jellies,
bakestable fillings
• Low calcium reactivity
• Gel temp: As low as 55°C/131°F
• pH working range: 3.0–3.4

SQUarE 1: ingredient Costs
Raw Materials / Logistics /
Transport / Storage
• Single ingredient system (eliminates
need for locust bean gums)
• Lower use levels possible - 25-40%
less when compared with standard
LMC pectins
• Thereby, reducing transport,
storage and handling costs
NORTH AMERICA
CP Kelco U.S., Inc.
1000 Parkwood Circle
Suite 1000
Atlanta, GA 30339
USA
Tel: (678) 247-7413
Toll Free: (800) 535-2687
Fax: (678) 247-2797
GENU ®
Explorer Pectin in Fruit Spreads
(4-Square Value Determination Plan)
SQUarE 2: Preparation
Formulation / Batch Prep /
Ingredient Combination
• Easy to apply to existing formulas
• Eliminates the need for other gums
(locust bean gum) → no separate
batch tank needed
BRAZIL
CP Kelco Brasil S.A.
Rua Teixeira Marques, 845
Caixa Postal 21
Chácara São José, Limeira
São Paulo, Brazil
CEP: 13845-127
Tel: +55 19 3404 4600
Fax: +55 19 3451 1948
SQUarE 3: Productivity
Filling Operation, Equipment
Runnability and Performance
• Flexible range of filling temperatures
• More tolerant than existing pectin
types to ingredient and process
variations (e.g. calcium, fruit types
and filling temperatures)
www.cpkelco.com
E-mail: solutions@cpkelco.com
ARGENTINA
CP Kelco Argentina S.A.
Bolivar 187 - 6o A
C1066AAC Buenos Aires
Argentina
Tel: + 54 11 4331-8483
Fax: + 54 11 4331-8483
(800) 535-2687 / (800) KELCO-US
SQUarE 4: Quality
Finished Product / Consumer
Benef its
• Supports “organic” or “natural”
*, 2 label claim
• Significant reduction in syneresis
• High quality squeezable spreads
with great body
• Eliminates need to use locust bean
gum giving a cleaner label: pectin
• More spreadable (creamy) texture
• Improved flavor release vs. locust
bean gum
ready for Combination Combined intermediate Batch Processing and Filling Finished Product
VaLUE dELiVErY
© 2009 CP Kelco U.S., Inc. (AM) Edited 9/09
TECHNICAL SERVICE
8225 Aero Drive
San Diego, CA 92123
USA
Tel: (858) 292-4900
Toll Free: (800) 535-2687
Fax: (858) 292-4901
The information contained herein is, to our best knowledge, true and accurate, but 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 EXPRESS
WARRANTIES OF FITNESS FOR PURPOSE. Each manufacturer is solely responsible for ensuring that their final products comply with any and all applicable federal,
state and local regulations. Further we disclaim all liability with regard to customers’ infringement of third party intellectual property including, but not limited to,
patents. We recommend that our customers apply for licenses under any relevant patents.
(*) CP Kelco’s pectin is not certified organic. In the EU, pectin (non-amidated) can be used in plant and milk based organic food products. The use of the
word “Organic” in labeling is the decision of our customers, in accordance with all applicable certifying bodies and/or local laws.
(1) The use of the words “jam” and “fruit spreads” may have certain standards of identities, and therefore, CP Kelco makes no guarantees that these words
can be used by our customers in the labeling of their products. The labeling of our customers products is solely the decision in accordance with applicable
local laws. CP Kelco’s use of the words “jams” and “fruit spreads” solely refers to the use of fruit and pectin to produce a gelled/spreadable fruit based
product.
(2) The use of the term “natural” may be variable, based on customer preferences. CP Kelco makes no guarantees that these words can be used by our
customers in the labeling of their products. The use of the term “natural” in labeling of our customer’s products is ultimately their decision in consolidation
with certifying bodies and/or local laws.