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gum |
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gumIn botany, complex polysaccharides (carbohydrates) formed by many plants and trees, particularly by those from dry regions. They form four main groups: plant exudates (gum arabic); marine plant extracts (agar); seed extracts; and fruit and vegetable extracts. Some are made synthetically. Gums are tasteless and odourless, insoluble in alcohol and ether but generally soluble in water. They are used for adhesives, fabric sizing, in confectionery, medicine, and calico printing. gum
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| Look on the label for ingredients like oat, wheat or rice bran, dried fruits and guar gum if fiber is a concern. Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet. This soluble fiber is comprised of galactomannans, similar to properties in that of guar gum. |
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