date:Jul 09, 2012
ch uses cellulose and carageenan gum as a dual system for stability and shelf-life as an example of how the number of hydrocolloids might be reduced.
These two ingredients could be replaced with gellan gum, which is very functional from two perspectives: it provides mouthfeel and gives suspension without viscosity impact, so you don't have to mess around with the thickness,she says.
In emulsifiers, which are distinguished from hydrocolloids by their ability to hold oil and water together, the