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Gellan gum used in pine Cake and pudding

Cake and pudding, in the past, are produced by starch or starch and protein, phosphate mixture. But the product useing starch is not stable, taste no good. These defects can only be improved slightly after the modified starch is used instead of the general starch. If we use gellan gum instead of partially modified starch, the product will be more stable, the taste will be greatly improved.


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