GPI 9801 is a hydrocolloid blend designed to form heat-stable gels that stabilize fruit fillings for pies and pastries, adding viscosity and preventing boil-out during baking.
GPI 9801 creates thermally irreversible gels, adding viscosity to pie fillings during baking and preventing boil-out. This function is especially beneficial for fillings made with low-pectin fruits like berries or peach. This heat-stable gel controls syneresis and reduces moisture migration, keeping pie crusts light and flaky during baking and storage. This blend’s starch-free formulation allows the natural colors of the fruit to shine, resulting in vibrantly colorful fruit fillings.
Ideal for blueberry, strawberry, peach, and other low-pectin fruit fillings, GPI 9801 is the go-to solution for creating delicious fillings that keep pastries light and flaky.
For formulations requiring higher viscosity, consider GPI 9802. For more pectin-free solutions for fruit preparations, check out GPI 6482 for jams and marmalades, and GPI 6490 for fruit bottom yogurts.
