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Depending on the stabilizer chosen, gums can perform any number of functions in cakes and muffins including thickening, stabilizing, and emulsifying the batter, suspending inclusions, or increasing water-holding capacity, which creates a moister cake with improved shelf-life and freeze/thaw stability.


  • Product
    Usage Level
  • 0.10-0.30% of the flour weight
    Increases batter stability and suspension of particulates; contributes to an improved crumb structure
  • 0.10-0.30% of the flour weight
    Increases batter viscosity and stability; enhances texture
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