GPI 1136 is a hydrocolloid blend designed to replace the functionality of gelatin in powdered instant mousse mixes, allowing processors to create vegetarian, and vegan mousse.
GPI 1136 increases viscosity of the mousse, helping it hold air, structure, and stiff peaks. It is also designed to create a rich but clean mouthfeel, enhancing creaminess and flavor release.
Replace gelatin with GPI 1136 in your instant mousse powder formulation. When wet ingredients are added, the result is a decadent mousse dessert with an extended shelf-life that maintains its structure and homogeneity.
For more gelatin-free formulations, check out GPI 6961 for plant-based marshmallows, and GPI 315 for gelatin-free panna cotta.
