Solutions Catalogue: Dairy
For dairy processors looking to improve stability, quality, and homogeneity, our ingredient solutions are designed to make your dairy products the best in the market.
Dairy Solutions, Non-beverage
Whether you're looking to enhance overrun on ice creams and whipped cream, or improve homogeneity of sour cream, we developed our dairy solutions to enhance your dairy product quality and consistency.
| Product Name | Application | Core Functions |
| GPI 121 | Stabilized whipped cream | Enhances foam structure, improves whipping, prevents syneresis |
| GPI 166 | Shelf-stable milk | Prevents fat and whey separation, enhances creaminess, retort compatible |
| GPI 315 | Gelatin-free panna cotta | Gelatin replacement for dairy flans, imparts fatty texture, enhances creaminess and mouthfeel |
| GPI 324 | Gelatin-free flans | Gelatin replacement for dairy flans |
| GPI 1136 | Gelatin-free instant mousse | Cold-soluble gelatin replacement for instant mousse, enhances viscosity, foam structure and creaminess |
| GPI 1430 | Stabilized sour cream | Maintains homogeneity, enhances body and structure, creates an even consistency |
| GPI 1501 | Soft-serve ice cream | Enhances whipping and overrun, improves emulsification, controls meltdown, enhances creaminess |
| GPI 6490 | Fruit-bottom for yogurt | Maintains a separation between the fruit preparation and yogurt, creates viscosity, prevens syneresis |
| GPI 170i | Stabilized heavy cream | Prevents fat and whey separation, improves mouth-coating properties and creaminess, controls viscosity |
Ready-to-drink and Instant Dairy Beverage Solutions
Extend yields while enhancing the quality of your ground and emulsified meat products. Our hydrocolloid solutions enbable processors to increase yield while preventing fat separation, moisture loss, and most importantly, maintain that meaty bite and snap! Whether you're developing hotdogs, bologna, restructured hams, our ingredients keep your meats delicious!
| Product | Application | Core Functions |
| GPI 106 | Shelf-stable dairy beverage | Suspends non-soluble particles, prevents fat and whey separation, enhances creaminess |
| GPI 111 | Shelf-stable high-protein dairy beverage, light bodied | Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity |
| GPI 1351 | Carrageenan-free, shelf-stable, high-protein dairy beverage | Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity |
| GPI 112 | Pasteurized plain and chocolate milk | Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity |
| GPI 110 | Pasteurized chocolate milk, medium-bodied | Prevents settling of cacao particles, fat and whey separation, and feathering |
| GPI 1524 | Instant milkshake | Cold-soluble stabilizer, enhances viscosity, body and creaminess |
| GPI 1551 | Instant high protein dairy or non-dairy milkshake | Cold-soluble stabilizer, enhances viscosity, body and creaminess |
Plant-powered Dairy Alternative Solutions
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 PB 1100 | Plant-based whipped cream cheese, xanthan-based | Hot and cold soluble, maintains the emulsion, holds a foam structure |
| GPI PB 1300 | Plant-based spreadable cream cheese, cellulose-based | Hot and cold soluble, maintains the emulsion, holds a foam structure |
| GPI PB 1550 | Plant-based cream cheese | Creates a thick but pliable gel structure, maintains the emulsion, smoothens consistency |
| GPI PB 1201 | Non-dairy coffee creamer, heat stable | Prevents fat separation, sedimentation and feathering, maintains consistency when mixed with hot beverages |
| GPI 1551A | Carrageenan-free, instant high protein vegan shake | Cold-soluble and fast hydrating, adds viscosity and body, adds a creamy mouthfeel |
| GPI N3 | Frozen dairy-free whipped cream alternative | Provides freeze-thaw stability, enhances foam structure and shape-holding, prevents syneresis |
| GPI GX 130-1 | Oat milk and other plant-based milk alternatives | Maintains homogeneity, imparts a creamy and palate-coating mouthfeel, suspends insoluble particles |
| GPI PB 3995-RS | Vegan whole egg powder for hot applications | Creates plant-based scrambled eggs, can also replace eggs in baked goods |
| GPI PB 3995-CS | Vegan whole egg powder for cold applications | Creates plant-based eggs for cold applications, like egg salad |
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