Improvement of the food texture by other chemicals during the processing other than calcium pectin. Please help me if we can use other chemicals to increase the texture and firmness of the product.
Use Gelatin or Any other Gum which will suit your application.
Guar Gum is a good, economic alternative.
Thank u mam and sir but I am searching for any new substitutes for improvement
You can use Caboxymethyl Cellulose (CMC)
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Test shown that CMC protects protein in dairy too and virtually I one to one replacement.