GPI 9300 is a hydrocolloid blend designed to add viscosity and particle suspension in retort-processed foods like soups, stews, and sauces.
GPI 9300 retains its functionality even in high heat environments. This blend controls viscosity to improve body and texture, while suspending large particles in soups, like vegetables, meat and pasta, to maintain even distribution. The increased viscosity provides improved creaminess, richness and palatability. This blend ensures large food particles are evenly dispersed, preventing clumping during the sterilization stage and throughout storage.
Ideal for chowders, bisques, risotto and more, GPI 9300 ensures perfect texture and stability for all your shelf-stable products.
Looking to add viscosity without the use of guar gum? See GPI 9301 and GPI PureXan 80 AN.
