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Hi Everyone,

I am trying to find a way of making a consistently creamy textured sorbet recipe, I was wondering if anyone on here has used Guar Gum Powder or Agar Agar powder in their recipes?

I am trying to keep the recipes vegan and vegetarian safe so I have to be mindful about the ingredients that I use. Also with the above powders how to you calculate it based on the quantity of liquid example 500ml or a litre, how do you calculate the correct quantity?


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