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Compound Blends
Many commercial stabilizers are blends of natural and synthetic compounds to achieve specific textures or functionalities. For example:
A blend of carrageenan and guar gum for dairy products.
A mix of xanthan gum and locust bean gum for gluten-free baking.
A mix of xanthan gum, CMC, pectin and STPP are for dairy product
A mix of xanthan gum, CMC, gellan gum and STPP are for juice & beverage
A blend of carrageenan and guar gum for dairy products.
A mix of xanthan gum and locust bean gum for gluten-free baking.
A mix of xanthan gum, CMC, pectin and STPP are for dairy product
A mix of xanthan gum, CMC, gellan gum and STPP are for juice & beverage