Skip to the main content.
CONTACT US
CONTACT US
Solutions by Application

Not sure of what solution you need? Let us guide you through our portfolio specifically curated for your application.

Guide. Perform. Inspire. We are GPI.

Solutions by Functionality

Explore the full potential of our products and find functional solutions for your formulation’s unique needs.

Guide. Perform. Inspire. We are GPI.

Solutions Catalogue: Sauces, Soups and Dressings

 

Looking to enhance texture, body or stability of soups and sauces? Look no further. Our expertise in texturizers and stabilizers enable you to create delicious dressings, soups and condiments for your product development. 

Request a Sample

Sauces and Dressings

Improve consistency and homogeneity of your sauces and condiments. Whether you're developing BBQ sauce or salad dressings, our hydrocolloid solutions enhance the texture and stability of your products. 

Product Name Application Core Functions
GPI 101i Reduced-fat mayonnaise Imparts a fatty mouthfeel, improves viscosity and emulsification
GPI 716 Retorted tomato sauce Increases viscosity, creates even consistency, prevents separation of fat, water and solids
GPI 750-1 Marinara sauce Improves viscosity, enhances mouthfeel and cling, controls syneresis
GPI 1705 Pasteurized cheese sauces and spreads Enhances viscosity, adds structure, improves consistency and homogeneity
GPI PureXan 80AN Sauces and dressings Amylase-free thickener, improves homogeneity and emulsification, enhances body and textue
GPI PureXan 200AN Sauces and dressings Amylase-free thickener, improves homogeneity and emulsification, enhances body and textue
GPI DisperXan 80 Sauces and dressings Rapidly soluble in cold or hot processing, low dusting, enhances viscosity and stability
 

Soups, Chowders and Stews

Enhance the viscosity of your soups, chowders and stews without the use of flours or modified starches. Our hydrocolloid blends enhance texture and body without impacting nutritional values while ensuring ingredients stay evenly dispersed. 

Product Application Core Functions
GPI 9300 Shelf-stable, ready-to-eat risotto Enhances viscosity, maintains even dispersion of large particles
GPI 9301 Shelf-stable, ready-to-eat risotto Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity
GPI 750-1 Pasteurized, ready-to-eat soups and chowders Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity
GPI 716 Shelf-stable creamed soups Suspends non-soluble particles, prevents whey and fat separation, enhances creaminess without increasing vicsosity
 

Ready to shape the future of food?

Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!


Tel: +1 (905) 853 8828

Fax: +1 (905) 853 8886