Protein derived from animal collagen. Gelation properties, prevents syneresis.
Carbohydrate derived from guar seeds. Thickening properties. Stable over a wide pH range, but not at high temperatures.
Locust bean gum
Carbohydrate derived from carob seeds. Thickens, contributes to gel properties, reduces syneresis.
Carbohydrate. Provides a soft, custard-like reversible gel that mimics the texture and gel character of gelatin and hydrocolloid gums.
Modified food starch
Carbohydrate. Provides thickness, gelation
(corn, potato, or tapioca)
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