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Gums commonly used in Baked Goods > pie fillings
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Algin SA - Forms gel. Usage level: 0.20 - 0.50 % |
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Locust Bean Gum - Reduces syneresis. Usage level: 0.05 - 0.25 % |
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Stabilizer GPG - Adds texture, reduces syneresis and boil out. Usage level: 0.15 - 0.50 % |
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Stabilizer JB-900 - Adds texture, reduces syneresis and boil out. Usage level: 0.15 - 0.50 % |
