GPI 6961 is a hydrocolloid blend specifically formulated to replace the foaming and setting functions of gelatin in marshmallows. Designed for processors looking to develop vegan alternatives, GPI 6961 is 100% plant-based, making it ideal for gelatin-free marshmallows.
GPI 6961 offers significant benefits by creating and maintaining the foam structure of marshmallows. During processing, it adds viscosity, improving aeration and foaming when used with plant-based proteins. As the product cools, it sets into a soft, flexible gel, giving vegan marshmallows an airy and pillowy structure. Its high-temperature tolerance ensures stability and reliability across a wider range of processing parameters, making it a superior alternative to gelatin.
Create 100% plant-based marshmallows for any occasion! Whether producing large squares for campfire s'mores or small inclusions small for brownies, cookies, and hot chocolate, GPI 6961 is perfect gelatin-alternative solution.
For more gelatin-free solutions, see GPI 1136 for vegan mousse, GPI 315 for dairy flans, and GPI 750-1 for sauce thickening.
