| http://www.w3.org/ns/prov#value | - Where the food product to be simulated has a solid form, such as cheese, the gelatin, sodium alginate or other texturizing agents capable of forming a cohesive gel may be included in sufficient quantity and subjected to known gel inducing conditions, including temperature adjustment or, in the case of sodium alginate, the addition of reagents such as calcium salts, to form a uniform cohesive gel w
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