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Gelling Agents
Appears in
Published 2008
The two ingredients discussed in this section are chemically and nutritionally unrelated. Gelatin is a protein and pectin is a soluble fiber, a type of carbohydrate that is not absorbed by the body. However, they both are used to thicken or to solidify (gel) soft or liquid foods.
Other thickening and gelling agents include starches.
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