> In gelatin based processes, larger sugars and sugar alcohols are often
> used so that some of them remain in the gelatin matrix after
> processing, so that the gelatin does not become too brittle.
I'm interested to something remaining in the gelatine after a long wash, on
the contray of sugar and glycerol.
Have you any suggestion (cheap and easy to find)?
Is sorbitol enough?
Alberto
Received on 05/04/06-01:59:32 PM Z
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