GPI 6482 is a hydrocolloid blend expertly designed to replace pectin in fruit jams. Understanding the challenges of food scientists and product developers, GPI 6482 is perfect for adding body and texture when removing pectin in jam formulations.
This innovative blend prevents syneresis, maintaining jam consistency and controlling viscosity throughout the jams’ shelf life. GPI 6482 forms soft and flexible gels in high sugar environments, ensuring jams remain stable and spreadable without texture degradation. Its water-binding properties create structure in reduced sugar formulations, allowing for healthier products without compromising quality.
Beyond fruit jams, GPI 6482 can be used to provide extended stability to fruit-based products like compotes and chutneys. Elevate your product offerings with GPI 6482, the hydrocolloid solution that ensures superior texture and consistency.
For more pectin-free solutions, see GPI 9801 for pie fillings and GPI 6490 for fruit-bottom yogurts.
