GPI 716 is a hydrocolloid blend designed to improve stability, mouthfeel, consistency, and viscosity in retorted sauces and gravies.
When developing shelf-stable sauces, the high heat from retorting can cause fat separation, viscosity loss and settling of pulp and other solids. GPI 716 creates and maintains the viscosity and homogeneity of retorted sauces despite undergoing high temperatures, creating a richer and full-bodied consistency that clings to food.
Use GPI 716 to stabilize retorted liquid products like pasta sauces, gravies and creamed soups.
For pasteurized sauce stabilization, check out GPI 1705 and GPI PureXan 200 AN.
