GPI 121 is a stabilizer used in whipped cream, strengthening its foam structure and preventing syneresis.
In foodservice and grab-and-go applications, non-stabilized whipped cream can lose structure and shape in as little as 15 minutes. GPI 121 extends the visual and structural integrity of whipped cream while also creating a richer mouthfeel, extending the quality shelf-life of desserts and pastries.
GPI 121 is added to heavy cream before pasteurization and storage. Use this enhanced heavy cream for whipped toppings, fillings and other whipped cream applications.
To stabilize instant chocolate mousse, check out GPI 1136. For more solutions for dairy, explore our dairy applications page.
