GPI PB 1100 is a specialized xanthan gum used to create soft and malleable plant-based cream cheese alternatives. This gum blend increases viscosity without forming solid gels, creating a vegan condiment that easily spreads on crackers, breads and crisps.
When developing 100% plant-based cream cheese, GPI PB 1100 acts as stabilizer, holding together the emulsion of plant-based fats, proteins, starches, and moisture. Its ability to impart viscosity during cooking prevents the separation of fats and oils, while also suspending insoluble ingredients during processing. When the product cools, it sets without forming a gel, creating a delicious spreadable dairy alternative.
Simply add GPI PB 1100 to your dry ingredients when processing plant-based spreads like dairy-free cream cheese. Use it to control viscosity in hummus, baba ghanouj, and other plant-based spreads. You can even use PB 1100 to create the base vegan cream cheese for cupcake frostings!
For more plant-based alternative solutions, check out GPI PB 4262 to bind plant-based meat, and GPI PB 1300 to stabilize vegan cream cheese spreads.
