Search Results for: Vegetables preparation machines
gum, and xanthan gum. proteins used as food thickeners include collagen, egg whites, furcellaran, and gelatin. sugars include agar and carrageenan. other thickening agents act on the proteins already present in a food. one example is sodium pyrophosphate, which acts on casein in milk during the preparation
, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. if the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen. many other food ingredients are used as thickeners, usually in the final stages of preparation...
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