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An electrophoretic method has been developed for qualitative and quantitative determination of all common thickening and gelling agents. Thickeners were identified by their migration behavior, their staining ability, and the characteristic shapes of their electrophoretic zones, and then quantitated in a scanner. A method is also reported for isolating thickeners from food, including removal of fat and dyes by dioxane, enzymatic starch degradation, removal of protein by trichloroacetic acid, and precipitation of the polysaccharides by absolute ethanol. Isolation of gelatin is also described.

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