Dairy & Dairy Analogue

Give the gift of guilt-free indulgence to your customers in the form of delightful ice cream, frozen desserts and dairy analogues. GSI with the leverage technology expertise is ready to deliver an exciting array solutions for you.

Please find our product line.

Ice Cream & Frozen Desserts

Products:

  • GLOICE GSI 32

Core Applications:

  • Frozen yoghurts & sherberts
  • Ice cream
  • Ice cream substitutes
  • Shakes & mix-in drinks
  • Soft-serve ice cream
  • Desserts

Key Features:

  • Imparts dryness, body, smooth texture
  • Creamy and smooth sensation
  • Reduced fat
  • Improved the churning
  • Stable and ability to withstand heat shock
  • Slow meltdown/ melt-resistant
  • Promotes small ice-crystal
  • Improved overrun

Imitation Cream

Products:

  • GLOWIP

Core Applications:

  • Whipping cream
  • Icings/ cream fillings
  • Topping powder
  • Liquid topping
  • Mousses
  • Desserts

Key Features:

  • α-tending emulsifiers strengthen the foam skeleton due to increase foam agglomeration
  • Long shelf life
  • Improved the foam stiffiness
  • Prevents drainage in the
  • whipping cream
  • Good piping definition but different body & mouth feel can be produced
  • Good storage stability
  • Better cost-in use calculation
  • Better foam stability
  • Improved overrun
  • Improved freeze-thaw stability
  • Improved whippability
  • Improved mouthfeel

Coffee Creamer

Products:

  • GLOMUL SSL 208
  • GLOMUL DS 8020
  • GLOBEV 8530

Core Applications:

  • Hot coffee drinks
  • Cold coffee drinks
  • Tea & coffee mixes

Key Features:

  • Improved whitening properties
  • Dispersion aid
  • Good in aspect of solubility
  • Feathering resistance
  • Good emulsion stability of the creamer in the acidic environment of the coffee

Processed Cheese & Cheese Analogue

Products:

  • GLOMUL MGD 95
  • GLOCHEESE 2811

Core Applications:

  • Processed Cheeses
  • Cream cheese analogue
  • Cheese spread analogue
  • Cheddar cheese analogue
  • Mozzarella cheese analogue

Key Features:

  • Improved melting properties
  • Improved texture
  • Improved palatability
  • Improved syneresis reduction
  • Imparts excellent creaminess & body
  • Imparts fine & uniform texture
  • Improved whippability
  • Facilitates the spreadability