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It is especially useful in binding gluten-free dough and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams.
It is a corn-based product which takes its name from the strain of bacteria used to ferment it in the process to turn it into a thickener.
Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight)
Ingredients: Xanthan gum E415.