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Abstract
This paper presents a comparative analysis of gelatin and xanthan gum on the example of gel preparation using coffee extract. In the food industry there are many products that have a gel-like structure, there are also a large number of structuring components that can give the product a stretchy, viscous structure. This paper is an analysis of the most well-known gelling agents - gelatin and xanthan gum. Comparisons of organoleptic and physicochemical parameters of these products are given.
References
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