Posted by Dave Pfefer on November 30, 1998 at 23:00:47:
In Reply to: Icing Stabilizers posted by Tom Spooner on February 27, 1998 at 17:04:30:
: What is new in the field of icing stabilizers?
A new microparticulated cellulose, "Ultra Cel", has the ability to stabilize flat roll icings, glazes and other sugar systems. It is synergistic with several gums and can also be used as a fat replacer matrix in low and no-fat buttercreme icings.