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100.010.005_1_1.jpg
100.010.005_1_1.jpg

Xanthan Gum/Gelespesa, Sosa, 500g

Item No. 100.010.005


Carbohydrate (bacterial fermentation of cornstarch). Properties: Thickener, emulsifier, suspending agent. How to use: Dissolve in 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-irreversible.
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Description
Carbohydrate (bacterial fermentation of cornstarch).

Properties: Thickener, emulsifier, suspending agent.
How to use: Dissolve in 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-irreversible.
Elaborations: Sauces / Raw coulis / Vinaigrettes / Suspension effect / Dense soups
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