Product Review
Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85 °C.  Reduces sugar crystallization & acts as a stabilizer. Insoluble in cold water & slowly soluble in hot.
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Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85 °C.  Reduces sugar crystallization & acts as a stabilizer. Insoluble in cold water & slowly soluble in hot.
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