Unverified90% confidenceFactTime unknown
镜面果冻粉主要成分分卡拉胶型和明胶型两类：卡拉胶型透明度更高、脆弹口感、需煮沸至85℃以上溶解，常温凝固；明胶型呈软糯弹性、透明度略低，需60℃以下加入且必须冷藏凝固
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