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Carbohydrate (bacterial fermentation of corn starch).Shares all the characteristics of Xanthan Gum but with maximum transparency.
Properties:Thickener, emulsifier, suspending agent. How to use:Dissolve hot or cold.Mix with a blender. Application:Any type of liquid with a water content greater than 80%. Remarks:Resistant to heat, freezing.Thermo-reversible. Elaborations:Sauces / Raw Coulis / Vinaigrettes / Syrups / Soups
