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Gums commonly used in Desserts > water gel dessert
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Agar - Forms gel. Usage level: 0.25 - 0.50 % |
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C Gum EG-M-2 - Forms gel, reduces syneresis. Usage level: 0.20 - 0.75 % |
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Stabilizer CLPS-M146 - Forms clear shelf stable gel. Usage level: 0.25 - 0.90 % |

