GPI 6490 is a hydrocolloid blend specifically designed to replace pectin and stabilize fruit preparations for fruit-bottom yogurt cups.
GPI 6490 adds and controls viscosity, enhancing texture and cohesiveness while preventing the fruit layer from mixing with the yogurt. It also effectively prevents syneresis, maintaining optimal texture and quality throughout the products’ shelf life. When stirred, GPI 6490 mimics the shear thinning flow behavior of pectin, temporarily losing viscosity and making it easy to mix with the yogurt.
Beyond fruit bottoms, GPI 6490 is an excellent pectin replacement for a variety of fruit preparations, including compotes, jams, and glazes. Its ability to stabilize and enhance texture makes it an invaluable ingredient to replace pectin in a wide range of fruit-based products.
For pectin alternative solutions, check out GPI 9802 to stabilize and prevent boil-out in pie fillings, and GPI 6482 to add viscosity to fruit jams.
