GPI PB 1300 is cellulose gum blend designed to stabilize and hold the foam structure in plant-based whipped cream cheese alternatives.
When developing vegan options, GPI PB 1300 allows formulators to create a spreadable plant-based whipped cream cheese that remains stable with a consistent texture. This blend maintains the emulsion, preventing fat separation during the heating phase. When the final product is cooled for storage, this gum blend forms a gel, holding the airy foam structure of plant-based whipped cream cheese spreads.
For other vegan cream cheese applications, see our vegan cream cheese frosting made with GPI PB 1100.
