GPI 9802 is a hydrocolloid blend designed to form high viscosity, heat-stable gels that stabilize fruit fillings for pies and pastries, adding body and preventing boil-out during baking.
GPI 9802 creates thermally irreversible gels, imparting high viscosity to pie fillings during baking and preventing boil-out. This function is especially beneficial for fillings made with low-pectin fruits like berries and stone fruit. 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 9802 is the go-to solution for creating delicious fillings that keep pastries light and flaky.
Looking to stabilize pie fillings with lower viscosity? See our GPI 9801. To stabilize jams without using pectin, see GPI 6482.
