gels that may be frozen and thawed repeatedly. Many gels begin to degrade after freezing; only one freeze-thaw cycle is advised. When an unstable gel is frozen and thawed, its texture and structure may be compromised. To offset this effect and promote freeze-thaw stability, a second thickening hydrocolloid(guar gum, carob gum) may be added to the gel system.
Referenced from: David Arnold, The French Culinary Institute; Dept. of Education