Freeze-thaw stability

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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
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