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
