Please Find Our Product Line.
GSI is well-equipped to give excellent products that allow you to produce interesting extensions to existing and innovative products, from chocolate confectioneries to sugar confectioneries. Coatings, baked stable fillings, shelf stable fillings, and spreads are just a few examples.
if you cannot find an ingredient in the list we’d be pleased to assist in sourcing it for you.
Bake Stable Filling
Products
View/Download TDS
GLORICH 6363(Emulsifier)
GLORICH BSO 23 (Oil System)
Primary Applications
Key Benefits
- Bake stable at elevated temperature
- Slow post hardening effect
- Improved glossiness & viscosity of final product
- Smooth texture
Shelf Stable Filling
Products
Primary Applications
Key Benefits
- Stability against oil separation
- Prevents dripping
- Easy distribution
- Improved fat dispersion, glossiness, & viscosity of final product
- No waxy taste
- Improved glossiness
- Compatible with other type of oils & fats including nut oils
Coating
Products
Primary Applications
Key Benefits
- Prevents oil separation
- Improved glossiness & viscosity of final product
- Achieved thin layer
- Short crystallization time
- Plasticity coating texture, without cracking
- Avoid fat bloom & water migration
- Melts in the mouth temperature at 35℃
Spread
Products
Primary Applications
Key Benefits
- Stabilizes crystallization of fat
- Prevents oils separation without significant influence on the meltdown properties
- Oil absorbing behaviour reduces the risk of oilling out
- Improved the mouth-feels
Bake Stable Top Filling
Products
- GLORICH BSF 1997 E(Emulsifier)
- GLORICH BSF 1997 OS(Oil System)
Primary Applications
- Cookies
- Biscuits
Key Benefits
- Bake stable at elevated temperature
- Allow smooth texture
- Improved glossiness
Gum-Base
Products
- GLOMUL DGM 45
- GLOMAKHAN 73
Primary Applications
- Chewing gums
- Bubble gums
Key Benefits
- Anti-sticking
- Softener and plasticizer for chewing gum base
- Aids dispersion
- Hydration agent
Candy
Products
- GLOMUL DGM 45
- GLOCOAT 90M
Primary Applications
- Hard candies
- Chewy candies
Key Benefits
- Release Agent
- Anti-sticking
- Glossy appearance
- Improved lubrication & flavour release
Sugar Confectionery
Products
- GLOMUL DGM 45
- GLOMUL MGD 95
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Caramels
- Toffees
- Nougats
- Fudge
Key Benefits
- Improved emulsification & fat dispersion
- Lubrication & anti-sticking
- Lightening colour
- More creamy and smooth texture
- Prevents cold flow
Chocolate Products
Products
- GLORICH 5052
- GLOMUL PGPR 50
- Soy Lecithin
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bar
- Enrobed confectionery & bakery pieces
- “Easy” & “difficult” chocolate moulds
- Spinning confectionery products
- Panning confectionery products
- Chocolate filling
Key Benefits
- Prevents fat blooming on surface of chocolate compound/bar
- Improve glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and handling
- Reduction of plastic viscosity
- Ideal chocolate flow properties needed to fill the mould without creating air bubbles
- Possible to reduce fat content
- Fast-melting form with good snap
- Melts in the mouth temperature at 35℃
- Excellent eating characteristics for ultimate indulgence
Glazing Agents
Products
- GLOGLAZE 73
- GLOCOAT
- GLOROBE
Primary Applications
- Chocolates
- Confectioneries
Key Benefits
- Coating
- Provides protection & uniform viscosity
- Prevents water loss from surface
- Longer shelf life
- Improve stability under pressure & heat
