GPI PB 4262 is a blend of functional ingredients designed to create the base batter in plant-based meat applications. It creates a high viscosity mixture during processing. In addition, it mimics the textural qualities of cooked meat when heated and forms a strong and firm gel structure in cooked vegan alternatives.
When developing raw plant-based meat alternatives, GPI PB 4262 binds together texturized plant proteins, fat, water, and other ingredients, maintaining the emulsion. When cooking, the functional hydrocolloids in this blend create a firm and slightly bouncy texture similar to cooked meat. Afterwards, it cools and sets into a semi-flexible but strong gel structure, allowing products like plant-based cold cuts to withstand commercial slicers.
To create the base batter for plant-based meat alternatives, mix GPI 4262 with cold water and plant-based fats in a high-speed mixer or bowl cutter. Once the emulsion is formed, add other ingredients like natural flavors, spices and pre-hydrated texturized vegetable protein.
Use GPI PB 4262 to create the base batter in plant-based burgers and sausages, and to bind emulsions like vegan bologna and vegan pepperoni for pizza!
Interested in other plant-based solutions? Check out our plant-based egg alternative, GPI PB 3995-RS. For plant-based cream cheese, see GPI PB 1100.
