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As a coating for cheese
Lower the heat to medium low
add 3 teaspoons of liquid
Less than 1% xanthan gum can create a very viscous water-based solution
Propylene Glycol Alginate LV (PGA) Salts & Sugars As a coating for cheesePropylene Glycol Alginate (PGA) is an ester of Alginic acid derived from kelp, and is cold water soluble, non gelling. Used as an emulsifier and low viscosity thickener. Propylene Glycol Alginate is an important stabilizer, it thickens liquid and stabilizes it at the same time. Offers superior suspension and creamy taste in beverages. It is also a primary emulsifier in ice creams, yogurt, jam, jellies as well as salad dressings.
