GPI101i is a hydrocolloid blend that imparts low gel strength, a fatty mouthfeel and assists in freeze-thaw stability across multiple applications.
When reducing fat in dips, dressings and sauces, GPI 101i builds back texture and mouth coating for a full-fat eating experience with a fraction of the calories.
In frozen products, GPI 101i helps to reduce ice crystal formation, improving freeze-thaw stability in ice creams, frozen pastries and frozen processed meats.
During processing and before cooking, GPI 101i imparts minimal viscosity to batters, brines and sauces, making it easy to incorporate in multiple applications.
