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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.

Solutions Catalogue: Desserts and Confectionary

 

For processors looking to enhance texture, stability and mouthfeel of desserts and confectionary. Whether you are developing traditional sweets or vegan options, GPI is here to create your solution. 

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Dairy-based Desserts

 

Product Name Application Core Functions
GPI 1136 Gelatin-free instant mousse mix Provides stability, enhances foam structure, holds shape
GPI 1501 Soft-serve ice cream Enhances overrun, improves emulsion, controls meltdown, enhances creaminess
GPI 315 Gelatin-free panna cotta Gelatin replacement for dairy flans, imparts fatty texture, enhances creaminess and mouthfeel
GPI 101i Reduced-fat dairy dessert sauces Enhances mouthfeel and viscosity, reduces syneresis, improves freeze-thaw stability
GPI 750-1 Fruit-based dessert sauces Enhances viscosity, prevents syneresis, improves cling
 

Candies, Jams and Jellies

 

Product Application Core Functions
GPI 6102 Gelatin-free clear jelly Replaces gelatin, provides gelling structure, provides mouth-melting texture, high clarity
GPI 6482 Fruit Jams Replaces pectin, prevents syneresis, improves consistency and body
GPI 6114 Gelatin-free clear jelly Rapid hydration, replaces gelatinm, provides mouth-melting texture, high clarity
GPI 6001 Gelatin-free clear jelly Rapid hydration, replaces gelatinm, provides mouth-melting texture, high clarity
GPI 6961 Gelatin-free, plant-based marshmallows Replaces gelatin, provides and holds foam structure
 

Confectionary for Bakery Fillings

Wherther you want oat milk, vegan cream cheese, or plant-based mozzarella, our hydrocolloids will make your products delicious to everyone, vegan or not! 

Product Application Core Functions
GPI 9801 Fruit-based pie fillings Prevents boil out, syneresis, and moisture migration, Enhances viscosity, high sheen and clarity
GPI 9802 High viscosity pie fillings Prevents boil out, syneresis, and moisture migration, Enhances viscosity, high sheen and clarity
GPI 6850 High protein filling for nutritonal bars Provides protein content, enhances structure, controls viscosity, improves extrusion processing
GPI 6505 Fruit jam inclusions for bakery Creates a firm gelling structure, provides shape-retention, mouth-melting consistency
 

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