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Specialty carrageenan and gum systems can deliver a soft, flexible caramel texture



  • Product
    Usage Level
  • 0.10-0.50%
    Provides viscosity and soft gelling in caramel variegates and sauces
  • 0.10-0.50%
    Delivers a softer set to improve elasticity while stabilizing cold flow
  • 0.10-0.25%
    Allows for a firmer set to control cold flow
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