Is there an open list comparing food gums and their viscosity/usages?
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Couldn't find a good index for gums/emulsifiers with potency/viscosity comparison.
Best Answer
Most of the scientific papers I've found must be purchased, but this one is interesting:
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Introduction to Food Gums (Hydrocolloids)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: The Lazy Artist Gallery, Ann poan, Karolina Grabowska, Ann poan