GPI 750-1 is an easily dispersible hydrocolloid blend designed as a thickener and stabilizer for fluid food products like sauces, dressings and soups. It improves viscosity while creating a clean and fat-like mouthfeel, improving cling, and preventing syneresis.
When reducing fat in emulsified products like mayonnaise and dressings, GPI 750-1 allows processors to bring back viscosity and maintain a fatty mouthfeel while reducing calories. It’s ability to stabilize sauces like gravies, hot sauces, and shelf-stable condiments prevents syneresis and fat separation, helping maintain consistency and viscosity. In soups, GPI 750-1, creates a clean and palate-coating sensation that enhances flavor perception and increases richness without adding fat.
Use GPI 750-1 to enhance texture in diet-friendly mayonnaise, ranch dressings, vinaigrettes and Caesar dressings. GPI 750-1 also improves viscosity in ketchup and BBQ sauce.
For more saucy solutions, check out GPI 716 for retorted sauces, and our amylase-free xanthan gum, GPI PureXan 200 AN.
