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Old 01-24-2013, 07:58 PM   #20
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Join Date: Sep 2010
Location: Louisiana
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WOE: Low Carb <30
Start Date: 1977,2000,Apr,2010
Has anyone tried using Tagatose in making preserves or jelly? Its taste and cooking characteristics should be perfect. If it carmelizes, won't it thicken?
I'm DEFINITELY doing this!
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