The company said in a statement that although chocolate-flavored beverages are popular with customers, there can be stabilization problems with neutral pH dairy beverages. Without proper stabilization, cocoa powder dust can form on the bottom of the container.
The firm added that stability problems may also affect other drinks such as ready-to-drink coffee or tea.
"Suspension of insoluble minerals and fibers in milk-based dietary and fortified beverages can also be a challenge," said CP Kelco.
Kelcogel HM-B gum can be used at low use levels, with no adverse impacts on flavor. The gum disperses well without lumping, hydrates easily and is heat stable, making it compatible with dairy UHT and HTST equipment, according to the company.
JM Huber completed its purhase of CP Kelco last month and bought its way into the number one pectin and xanthan gum slot.
Terms of the deal were not disclosed, but industry observers pitched the acquisition in the region of $1 billion.
CP Kelco, formed in September 2000 from Hercules' Food Gums division and Kelco Biopolymers division of Monsanto Pharmacia, is currently the number one supplier of pectin and xanthan gum, both used extensively by the food industry as thickeners and stabilisers.
JM Huber is a newcomer to the food additives industry, only entering the world of stabilisers and suspending agents in January 2001 with the purchase of Finnish company Noviant, the world's biggest producer of carboxymethylcellulose (CMC) with a 30 per cent slice of the world market. CMC is used extensively in food formulations such as dressings, ice cream, baked goods, puddings and sauces to stabilise, thicken and bind.