GPI 9301 a guar gum-free hydrocolloid blend designed to add viscosity and particle suspension in retort-processed foods like soups, stews, and sauces.
GPI 9301 retains its functionality even in high heat environments. This blend controls viscosity to improve body and texture, while suspending large particles, like vegetables, meat and pasta, to maintain even distribution. The increased viscosity provides improved creaminess, richness and palatability.
Ideal for chowders, bisques, risotto and more, GPI 9301 ensures perfect texture and stability for all your shelf-stable products.
For more retort-compatible stabilizers, see GPI 716, and our amylase-free PureXan 80 AN xanthan gum.
