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Hydrogel in our Foods
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Rubies Page
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Published 3 years ago
Although xanthan gum is widely used in weakly gelled food, such as salad dressings, many hydrocolloids can form soft or firm hydrogels as gelling agents and/or major constituents in food; typical examples of these hydrocolloids are dairy dessert gels, jams, table jellies, some meat products, tofu, and noodles.

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Keywords
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