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  • Product
    Usage Level
  • 0.15-1.25%
    Thickens and adds body; use to replace starches to allow for more delicate flavors to be detected
  • 0.40-1.20%
    Stabilizes emulsions and suspends particulates by increasing viscosity; provides cling; ideal for a wide range of pH systems
  • 0.15-0.40%
    Provides viscosity, suspension and moisture management; developed as a cost-effective stabilizer solution
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