[KongchangAI]
Unverified70% confidenceFactTime unknown

标榜'浓汤'的产品若入口顺滑发甜、汤色浓白且久放不分层,多为添加增稠剂或浓汤宝调制;真正长时间熬制的汤放凉后表面会凝结油脂、汤体自然分层

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70%
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Long-term
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