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Description
It is used as a stabilizer, thickener and emulsifier. It is applied in yogurts, cheeses, desserts, ice cream, sauces and soups. Xanthan gum has a high viscosity at low concentrations and excellent stability over a wide pH range. It also provides strong freeze-thaw stability.
Application
Yogurts, cheeses, desserts, ice cream, sauces and soupsSupplier
Ingram Brothers (Glasgow) Ltd
Pack Type
Bag
Pack Size
25kg
Product Form
Powder
Product Colour
Cream
