The results obtained from the 20 judges in the sensory evaluation of the four pairs of creams made with the four natural gums (TG, AG, CC, PG), both by M1 and M2 (total 80 trials performed), showed a trend towards the preference of creams made by method 2, which indicates a better appearance in terms of texture and creaminess of the creams, that is to say, creams that presented greater homogeneity of the ingredients.
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