ISP extends cellulose ingredients range

- Last updated on GMT

US alginate producer International Specialty Products (ISP) will
take on a new range of cellulose ingredients after shaking hands on
a deal with Tawainese manufacturer Mingtai Chemical.

In the same week that ISP announced it would buy UK stabiliser firm Red Carnation Gum, this latest agreement will extend ISP's reach in the US stabiliser market through the distribution of Mingtai's range of cellulose ingredients.

"We are impressed with Mingtai's dedication to being a leader in providing high-quality, high-value ingredients,"​ said Sunil Kumar, president and CEO of ISP.

Used in the food industry to stabilise suspensions and add creaminess to beverages, sauces and low fat dressings, demand for cellulose ingredients is being driven by fat replacement applications.

"This alliance gives us access to ISP's marketing and sales network, including nine regional technical centres, to gather information from customers about their needs and to promote our latest technology developments, "​ added H. W. Chen, chairman and president of Mingtai.

Mingtai Chemical, with a US arm based in New Jersey, claims to be the world's second-largest manufacturer of microcrystalline cellulose (MCC), croscarmellose sodium and colloidal food grades. MCC is used as a fibre source, bulking agent and non-caloric fat replacer in the food industry.

Earlier this week ISP Food Specialities, the UK subsidiary of ISP, announced the bolt-on acquisition of 30 year old Red Carnation Gums (RCG) company, adding emulsifiers, stabilisers and gelling systems to ISP's portfolio.

Related topics: Ingredients

Related news

Related products

show more

Better-for-you is better for business

Better-for-you is better for business

Valio | 20-Sep-2022 | Application Note

The challenge confronting chocolate and confectionery manufacturers is how to balance taste with consumers’ demand for confectionery that allows for indulgence...

Finding a sweet balance between health, indulgence

Finding a sweet balance between health, indulgence

Cargill | 09-Aug-2022 | Technical / White Paper

The confectionery category has had a wild ride the past couple of years. Amid the pandemic, consumers sought comfort in indulgence; now, they're looking...

Create sugar-less chocolate with Isomalt

Create sugar-less chocolate with Isomalt

BENEO | 10-May-2022 | Technical / White Paper

Almost 1 in 4 consumers in the US say the best way to control sugar intake is eating less sugar-full candy. But nobody likes to give up on a good tasting...