GPI 1430 is a hydrocolloid blend designed to stabilize and create viscosity in cultured dairy products like sour cream and yogurt.
When creating refrigerated cultured dairy products, GPI 1430 maintains homogeneity by preventing syneresis and whey separation, and remains functional in acidic, low pH environments. This blend also controls viscosity, improving your product’s body, structure and creaminess.
Add GPI 1430 before pasteurization to fully hydrate the gums. Beyond sour cream and yogurt, GPI 1430 is versatile and can be used in a variety of other finished goods. It's perfect for improving the quality of cream cheese, crème fraiche, and other cultured dairy products.
