Description
KEY FEATURES
To thicken cold and hot, obtaining sauces, creams and purees.
It is a fibrous carbohydrate obtained from the bacterial fermentation of Xanthomonas campestris.
The resulting product is a rubber with excellent thickening properties.
Particularly suitable for thickening cold drinks. The consistency obtained is very elastic and easy to swallow. It is also very suitable for thickening cold products, such as stabilizer for emulsions, gas retention and suspension effect (solids suspended in liquids).
SHEET
Gluten Free, Halal, Kosher, Vegan
Nutritional values per 100 g
| Energy | kcal 180 |
| KJ 753.12 | |
| Fats (total) | g 0 |
| of which saturated | g 0 |
| Carbohydrates (total) | g 80 |
| of which sugars | g 0 |
| Fibres | g 80 |
| Proteins | g 5 |
| Salt | g 8,25 |
| Sodium | g 3,30 |
