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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.


Ready to be whisked away with the sweet science of cake formulation and manufacturing? From mixing up marvelous flavors to perfecting your crumb, we're here to make sure your cake game is always on the rise—no half-baked ideas allowed!

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Batter Up!

Have Your Cake and perfect it Too

Achieve the ideal crumb structure, moisture retention, and mouthfeel.  Maintain freshness and quality over time by preventing staling and microbial growth. Balance ingredient interactions to ensure the consistent product consumers demand. 

The Necessity of Texturizers and Stabilizers

Texturizers and stabilizers are crucial in addressing cake challenges, offering numerous benefits. They improve crumb structure, giving cakes a light, airy, and consistent texture, and help retain moisture, ensuring cakes stay fresh and delicious for longer. These agents ensure uniformity in the final product, reducing batch-to-batch variability, and can be used to enhance the nutritional profile of cakes, meeting the growing demand for healthier options.


Hydrocolloids are essential for optimizing the texture of cakes, providing a tender, moist crumb and enhancing the overall mouthfeel. They contribute to the structure and stability of the cake by interacting with proteins and starches during baking.

For instance, guar gum can enhance the elasticity of the dough by interacting with gluten, leading to a more tender crumb. Additionally, hydrocolloids can slow starch retrogradation, a process that causes staling. By decelerating this process, hydrocolloids help maintain a softer texture for a longer period.


Hydrocolloids are incredibly versatile.  Due to their unique chemical structure, they are able to form gels and modify viscosity. For example, xanthan gum can form a viscous solution at low concentrations, which is useful in batters to suspend ingredients evenly and improve the final product's structure.

Hydrocolloids work by interacting with water molecules and other components in the batter. They form a network that traps water and other ingredients, creating a stable matrix. This network provides the necessary viscosity to the batter, ensuring even distribution of air bubbles and ingredients, leading to a uniform crumb structure in the baked cake.

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Moisture Management

Hydrocolloids are superior tools for moisture retention, which is crucial for keeping cakes fresh and extending their shelf life. They bind water effectively, reducing water activity and preventing the cake from drying out.

Hydrocolloids like carrageenan and alginate have high water-binding capacities. When added to cake formulations, they form a gel matrix that retains moisture. This water-binding property helps in maintaining the moisture content of the cake, preventing it from becoming dry and crumbly over time. Additionally, hydrocolloids can act as barriers to moisture migration, keeping the cake's surface and interior evenly hydrated and preventing syneresis.

Why Choose Our Hydrocolloid Blends?

Our proprietary hydrocolloid blends are specifically designed to meet the demands of modern cake development. With our solutions, you can achieve superior product quality, ensuring the perfect texture, flavor, and mouthfeel that set your cakes apart. Our blends ensure uniform results in every batch, enhancing reliability and efficiency in production. We can help you tailor  hydrocolloid blends to suit the specific needs of your cake products, improving the sustainability of your production process by utilizing efficient and effective ingredients.

Partner with Us for Cutting-Edge Cake Solutions

Embrace the future of cake development with our innovative hydrocolloid blends. Enhance quality, ensure consistency, and meet consumer demands with our scientifically advanced solutions. Our team of food science experts is dedicated to helping you overcome development challenges and achieve unparalleled product quality. Contact us today to learn more about how our hydrocolloid solutions can transform your cake products.

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Download prototype recipes here!

Ube Oat Milk

Low fat, vegan beverage with rich, creamy mouthfeel.

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Plant-Based Pepperoni

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

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70% Extension Hot Dog

High extension, emulsified protein products with excellent texture.

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100% Extension Ham

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

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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