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GPI 106

Shelf-stable Dairy

Beverage Stabilizer

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GPI 106 is a carrageenan-based hydrocolloid blend developed to stabilize and suspend cocoa particles in UHT and pasteurized dairy beverages.   

When processing chocolate milk, fat separation, whey separation, and cocoa settling can occur. GPI 106 ensures that homogeneity and texture is maintained throughout the product’s shelf-life. Cocoa and other solids will remain suspended and uniformly dispersed.  

For processors looking to stabilize shelf-stable or refrigerated chocolate milk, use GPI 106 to prevent particle settling, whey and fat separation, while creating a light creamy mouthfeel. 

 

 

 

 

 

 

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