GPI 1705 is a cost-effective hydrocolloid blend designed to stabilize and add viscosity to pasteurized cheese sauces and spreads.
When developing fluid processed cheese products, GPI 1705 builds a full-bodied, rich, and smooth texture. With this blend’s ability to improve viscosity and homogeneity, GPI 1705 prevents fat separation, improves cling, and creates an even consistency that elevates the eating experience.
Use GPI 1705 to stabilize pasteurized cheese sauces in macaroni and cheese, lasagna, and queso dips. It can also be used in spreadable cheese products to improve consistency and smoothness.
For more saucy solutions, check out GPI 750-1 for reduced fat sauces, and GPI PureXan 200 AN for an amylase-free sauce stabilizer.
