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carrageen |
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carrageen
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| After being raked into boats, carrageen is taken to processing plants where it's turned into a tasteless, off-white powder that quickly dissolves in water and becomes jellylike whenever it comes in contact with the proteins found in milk. A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers. Some makers also use carrageen, other gums and soluble fibers. |
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