GPI 9130 is a hydrocolloid blend designed to replace the structural and air cell holding functionality of eggs in baked goods, allowing processors to reduce or completely remove eggs from bakery products.
GPI 9130 functions to increase viscosity in the dough or batter and hold the air cells during baking, allowing baked goods to rise and increase in volume. After baking, GPI 9130 stabilizes the pastry, preventing it from collapsing. In addition to its core functions, this hydrocolloid blend also assists in moisture retention and freeze-thaw stability, extending the quality shelf-life of your egg-free baked goods.
Add GPI 9130 to your flour and other dry ingredients in your egg-free or plant-based bakery formulations. Use it in vegan muffins, cakes, cookies and other pastries.
For plant-based whole egg alternatives, check out GPI PB 3995-RS. Creating vegan cream cheese? Check out GPI PB 1100 and GPI PB 1300.
