GPI PB 1201

GPI PB 1201 is a premium food-grade gellan gum engineered to stabilize non-dairy coffee creamers. Specifically designed to excel in retort, sterilization, and other high-heat processing methods, this innovative hydrocolloid ensures optimal performance and consistency. By preventing common issues like fat separation, sedimentation, and feathering, GPI PB 1201 enhances product integrity while maintaining exceptional stability in both processing and end-use.

With its unique heat-stable properties, GPI PB 1201 preserves the creamy texture and luxurious mouthfeel essential for high-quality non-dairy creamers. It was formulated specifically to maintain functional at high heat, maintaining a rich creamy texture when the creamer is mixed with hot beverages.

GPI PB 1201 is not just for non-dairy coffee creamers—it’s also ideal for other food systems requiring heat stability and enhanced texture. From ready-to-drink beverages to soups, sauces, and plant-based dairy alternatives, this hydrocolloid empowers R&D teams to innovate across categories, ensuring optimal product quality and differentiation in competitive markets.

For other plant-based beverage stabilizers, see GPI 1551A, and GPI PureGum GX 130-1.

 

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