(Return to Application Guide)
Gums commonly used in Dairy > low fat whipped cream
 |
Dairy Fat Replacer - Adds texture, cell structure and freeze/thaw stability. Usage level: 0.10 - 0.45 % |
Gums commonly used in Dairy > low fat whipped cream
| |
Dairy Fat Replacer - Adds texture, cell structure and freeze/thaw stability. Usage level: 0.10 - 0.45 % |
