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| Application |
GPC
Ingredient |
Properties
and Benefits |
| Baked Goods |
| Cookies, Cakes and
Muffins |
M040, M100
B656, B658, B792
B990 |
Stabilizes moisture,
moderates texture
Partial egg white replacement
Excellent freeze/thaw stability |
| Batters and Breadings |
Meat, Fish and
Vegetable Coatings |
B790,
B910
B792
M040 |
Improves crispiness
and adhesion
Improves cling and adhesion of batters
Builds solids, reduces browning |
| Beverages |
| Flavored Drinks |
M100, M180 |
Improves body, low
sweetness |
| Beverage Dry Mixes |
B672,
M500, M580, M585 |
Low hygroscopicity,
instant dispersibility, clean flavor |
| Confections |
| Hard Candies |
M100 |
Controls sugar bloom,
moderates stickiness |
| Jelly and Gum Candies |
B950, B965 |
Strong gels, choice
of processing viscosity
Clean flavor |
| Chewable Candy
Tablets |
M500 |
Provides smooth
mouthfeel, controls sweetness, directly compressible |
| Fruit Snacks |
M100 |
Builds solids,
controls sugar crystallization |
| Panned Candies |
B790, B792, M180 |
Barrier coating,
provides shine |
| Confectionery
Coatings |
M040
B792 |
Aids in fat
reduction, helps control bloom
Shiny outer coating, gum solutions |
| Dairy Products |
| Cheese Products |
B790
B950, B965, B990, B994, M040 |
Improves melt and
mouthfeel
Moisture management and texture control |
| Yogurts |
B790,
B994 |
Optimizes texture,
Gelatin-Free |
| Dressings
and Spreads |
| Margarine |
M040 |
Partial fat
replacement, smooth mouthfeel |
| Peanut Butter |
M180,
M200, M520 |
Improves body,
smooth, creamy mouthfeel without grittiness |
| Salad Dressings |
B656,
B658, B672, M040, M100
B994
B700 |
Partial fat
replacement, builds solids
Acid, heat and shear stability
Provides short texture |
| Frostings
and Glazes |
Donut Glazes and
Cake Icings |
M040, M100
B656, B658, B672, B790, B792 |
Reduces sugar
crystallization, improves shelf life, aids in soft, smooth texture |
| Frozen Desserts |
| Ice Cream |
B790
M040, M100, M150, M180, M200, M250 |
Partial or complete
gum stabilizer replacement
Aids in fat reduction, optimizes sweetness and freezing point while building total solids,
improves body and melt character, lactose/ice crystal inhibitor |
| Meats and
Seafood |
| Processed Meats |
B990, B996
B950
M040, M200 |
Maximizes moisture
binding and stability
Economical binder for optimizing texture and yield
Maximizes solids, seasoning carrier |
| Seasonings and
Coatings |
M040, M200,
B790, B792 |
Low sweetness,
browning control, moisture binder, adhesion and barrier properties |
| Puddings
and Pie Fillings |
| Fruit Fillings |
B656,
B658, B672, B980, B994 |
High gloss and
clarity, excellent freeze/thaw stability, acid and temperature stability |
Puddings and
Cream Fillings |
B656,
B658, B672, B980, B990, B992, B994 |
Smooth, creamy
texture, stable viscosity, heat, shear and freeze/thaw stability |
| Snacks and
Cereals |
| Nut / Snack Coatings |
M100, M180
B790, B792 |
Film forming, binder,
flavor carrier
Tack coating without oil |
| Extruded Snacks |
B790, B792, B950, B965, M100 |
Improves crunchiness
Increased expansion, light texture
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| Soups, Sauces and Gravies |
| Instant Sauces and
Gravies |
M100, M500
B656, B658, B672, B990 |
Aids in
dispersibility of other ingredients, high solubility
Develops viscosity in hot water |
Soups, Sauces and
Frozen Entrees |
M100, M200,
B656, B658, B672, B990, B994, B996, B980 |
Low sweetness profile
Viscosity stability, moisture management
Retort and high temperature stability |
| Sports and
Nutrition |
Rehydration/
Energy Beverages |
M150,
M180, M500, M580,
M585 |
Soluble glucose
polymers, low sweetness, clean flavor, instant dispersibility |
| Energy Bars |
M180
M100, M150
B656 |
Improves softness in
high protein bars
Readily-digestible carbohydrate, helps maintain texture, clean flavor profile |
| Nutritional
Supplement Beverages / Infant Formula |
M150,
M180, M200
M580, M585, M600 |
Complete solubility,
low sweetness, easily digestible, clean flavor, instant dispersibility
Maximize carbohydrate within body osmolality |
| Toppings
and Variegates |
| Whipped Toppings |
M100, M200, B792 |
Increases foam
stability, moderates sweetness |
Caramel and
Chocolate Syrups |
M040, M100
B656, B658, B672, B990, B992, B994 |
Builds solids and
mouthfeel, enhances cling
Good viscosity and storage stability, excellent sheen and glaze |
| Fruit Toppings and
Variegates |
B656,
B658, B672, B980, B994
M100, M150, M180 |
Heat, shear, acid and
freeze/thaw stability, reduced hydration temperature, shorter processing times
Builds solids and viscosity, clean flavor, aids in dispersion |
| Processing Aids |
| Dry Blend Carrier |
M100
M500, M585, M700
B730
B672 |
Low hygroscopicity,
clean flavor, quick dispersion
Highly-absorbent carrier
Excellent dispersibility |
Agglomeration/
Granulation Binder |
M100 |
Cold water soluble,
good adhesion, low hygroscopicity |
| Spray-Drying/
Encapsulation |
M040, M100, M250 |
Low hygroscopicity,
high solubility, film former, clean flavor |
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