GPI 6102 is a plant-based gelatin alternative for soft dessert jellies and snacks. It forms thermally reversible gels with minimal syneresis and yields high clarity.
Jellies made with GPI 6102 are highly translucent, making it ideal for products with clear, see-through packaging. This blend was designed to create gels that easily melt in your mouth, enhancing perception of flavor and sweetness.
Add GPI 6102 to thermally processed jellies. Use GPI 6102 to replace gelatin when developing products like marmalades and high-gloss jelly glazes for cakes. When creating multi-textured and Asian-inspired beverages, GPI 6102 is an ideal gelling agent for grass jelly, pandan jelly and more!
For more solutions to develop fruit flavored water-based jelly, see GP I 6114 and GPI 6001.
