Dairy & Dairy Analogue

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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.

Ice Cream Frozen Desserts

Ice Cream Frozen Desserts

  • GLOICE 32
Primary Applications
  • Frozen yoghurts & sherberts
  • Ice cream
  • Ice cream substitutes
  • Shakes & mix-in drinks
  • Soft-serve ice cream
  • Desserts
Key Benefits
  • Imparts dryness, body, smooth texture
  • Creamy and smooth sensation
  • Reduced fat
  • Improve the churning & overrun
  • Stable and ability to withstand heat shock
  • Slow meltdown/ melt-resistant
  • Promotes small ice-crystal
Imitation Cream

Imitation Cream

Primary Applications
  • Whipping cream
  • Icings/ cream fillings
  • Topping powder
  • Liquid topping
  • Mousses
  • Desserts
Key Benefits
  • α-tending emulsifiers strengthen the foam skeleton due to increase foam agglomeration
  • Long shelf life
  • Improved the foam stiffness, overrun, freeze-thaw stability, whippability & mouthfeel
  • 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
Processed Cheese Cheese Analogue

Processed Cheese Cheese Analogue

  • GLOCHEESE 2811
Primary Applications
  • Processed Cheeses
  • Cream cheese analogue
  • Cheese spread analogue
  • Cheddar cheese analogue
  • Mozzarella cheese analogue
Key Benefits
  • Improve melting properties, texture, palatability, syneresis reduction & whippability
  • Imparts excellent creaminess & body, fine & uniform texture
  • Facilitates the spreadability