Skip to the main content.
Solutions by Application

Not sure of what solution you need? Let us guide you through our portfolio specifically curated for your application.

Guide. Perform. Inspire. We are GPI.

Solutions by Functionality

Explore the full potential of our products and find functional solutions for your formulation’s unique needs.

Guide. Perform. Inspire. We are GPI.


Turn dough dilemmas into delicious delights with a sprinkle of hydrocolloid magic! Dive in to see how these mighty ingredients can make your bread rise to the occasion, even with the trickiest gluten-free quests!

Individual Application_Bread_Header (1)

Rise and Shine:

Using Hydrocolloids to Bake Better Bread

The bakery aisle might overflow with choices, but for food scientists and product developers, crafting the perfect loaf presents a constant challenge. Both batter and dough systems come with inherent hurdles that can make achieving desired texture, crumb, and shelf life a complex dance.

Rising Up: Challenges in Batter Systems
  • Stability and Volume: Balancing the leavening power with batter viscosity is crucial. Weak batters collapse, while overly viscous ones struggle to rise. Batters need to be stable, yet fluid enough for proper aeration and structure formation during baking. Variability in ingredient quality and processing conditions can lead to inconsistent textures and final product quality.

  • Moisture Management: Excessive moisture leads to a dense, gummy crumb, while insufficient moisture results in a dry, crumbly product. Hydrocolloids are hydrophilic, meaning they attract and bind water molecules. This property allows them to form gels or viscous solutions, which are essential for maintaining proper moisture and ensures consistent texture.

  • Fat Emulsification: Uneven distribution of fats can lead to textural inconsistencies and mouthfeel issues. Hydrocolloids stabilize batter systems by controlling viscosity and improving emulsification. This results in better air incorporation, uniform crumb structure, and consistent texture in the final product.


Dough Dilemmas: Challenges in Dough Systems
  • Dough Handling: Dough strength and extensibility are vital for machinability and shaping without tearing.

  • Crumb Structure: Achieving the perfect balance between airy and dense is key, with factors like gluten development impacting the outcome. Hydrocolloids enhance dough systems by improving water retention, elasticity, and stability. They help maintain dough consistency, improve gas retention during fermentation, and ensure optimal crumb structure and volume in baked bread.

  • Staling and Shelf Life: Maintaining freshness and preventing staling requires controlling moisture migration and crumb integrity over time.
The Hydrocolloid Hero: A Versatile Solution

Hydrocolloids and hydrocolloid blends emerge as powerful tools to overcome these challenges. These natural, water-soluble polysaccharides offer a unique set of functionalities based on their specific structure and interactions with water molecules. However, the true beauty of hydrocolloids lies in their versatility and combined functionalities. By leveraging bespoke blends, food scientists can achieve targeted texture, stability, and front-of-package claim goals.

Water Binding: Hydrocolloids like guar gum and xanthan gum hold water within their structure, delaying moisture migration and preventing staling.

Viscosity Modification: By thickening the batter or dough, hydrocolloids improve stability, gas retention, and overall texture.

Fat Emulsification: Certain hydrocolloids like hydroxypropyl methylcellulose (HPMC) act as emulsifiers, ensuring even fat distribution for a smooth, consistent mouthfeel.

Gluten Network Strengthening: Hydrocolloids can interact with glutenin proteins, aiding in dough strength development for improved handling and shaping. This is particularly useful in pizza doughs and sourdough formulations.

Gluten-Free Innovations: Specific hydrocolloids can mimic gluten's functionality in bread by improving gas retention and stabilizing the dough or batter matrix. This provides the necessary structure, elasticity, and moisture control to create gluten-free bread that rivals traditional counterparts.

Unlock New Possibilities

Transform bread development and let GPI help you harness the power of hydrocolloids. Meet you texture and shelf life goals while catering to dietary needs and open doors to a world of innovative and delicious bread products.

Ready to take your bread creations to the next level? Explore our extensive range of hydrocolloids, hydrocolloid blends, and full bread systems. Let's co-create the future of bread together!

Bread 1
bread 3
bread 2

Download prototype recipes here!

Ube Oat Milk

Low fat, vegan beverage with rich, creamy mouthfeel.

Hover Card_Ube Oat Milk
Plant-Based Pepperoni

Vegan pepperoni with a firm, meaty texture, and satisfyingly snappy bite.

Hover Cards_323x300
70% Extension Hot Dog

High extension, emulsified protein products with excellent texture.

Hover Card_70  extension hot dog
100% Extension Ham

Restructured, sliceable meat that firmly holds together without compromising texture.

Hover Card_100  extension restructured ham

Ready to shape the future of food?

Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!

Tel: +1 (905) 853 8828

Fax: +1 (905) 853 8886