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Glucose and fructose up to 20% have almost no effect
Reasonably freeze-thaw stable
Freeze-thaw stability can be improved by addition of modified starch
Elasticity is intermediate between agar and gellan
A wide pH range of 2-10
Tasteless, odorless, colorless
Glucose and fructose up to 20% have almost no effect
Reasonably freeze-thaw stable
Freeze-thaw stability can be improved by addition of modified starch
Elasticity is intermediate between agar and gellan
A wide pH range of 2-10
Tasteless, odorless, colorless
