GPI 111 is a carrageenan-based hydrocolloid blend designed to stabilize UHT or pasteurized light to medium-bodied high-protein dairy beverages, preventing fat, whey and cocoa separation.
When developing high protein and low-fat dairy beverages, GPI 111 allows processors to create a homogenous yet low viscosity drink. It imparts a velvety and palate-coating mouthfeel while keeping the drink light and easy to drink.
Optimized for UHT or pasteurization processing, use GPI 111 for high protein shelf-stable or refrigerated dairy beverages that require particle suspension and low viscosity.
