Unverified82% confidenceDecision RuleTime unknown
瓜尔豆胶(Guar Gum)在冷制或低温食品(冰淇淋、无烘烤点心)表现优于黄原胶，而黄原胶更适合需要加热烘烤的场景，两者用量瓜尔豆胶需比黄原胶多约50%
1
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82%
Confidence
Long-term
Relevance
-
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