GPI PB 7701 is a hydrocolloid blend developed to enhance the freeze-thaw stability of reduced-fat and vegan mayonnaise. Specifically formulated to stabilize oil-in-water emulsions, this innovative ingredient prevents phase separation after freezing and thawing, ensuring consistent quality and functionality. Perfect for R&D teams tackling the challenges of cold-chain distribution, GPI PB 7701 empowers you to create stable, high-performance formulations.

Designed to deliver superior emulsion stabilization, GPI PB 7701 ensures oil and water remain perfectly bound, even under the stress of freezing and thawing cycles. By increasing viscosity, it improves the body and texture of mayonnaise, replicating the creamy consistency of traditional products. This advanced blend not only resolves stability issues but also enhances product appeal with a smooth and cohesive mouthfeel, reducing waste and boosting consumer satisfaction.

Beyond mayonnaise, GPI PB 7701 is ideal for stabilizing a range of oil-in-water emulsion-based sauces, from creamy dressings to vegan dips. Its ability to maintain product integrity across extreme conditions makes it an essential ingredient for frozen and refrigerated applications.