Search Results for: Milk not concentrated of a fat content
polysaccharide, derived from the bacterial coat of xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). it is produced
by the fermentation of glucose, sucrose, or lactose by the xanthomonas campestris bacterium. after a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. later, it is added to a liquid medium to form the gum. biosynthesis...
https://www.foodchem.cn/products/Xanthan-Gum
polysaccharide, derived from the bacterial coat of xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). it is produced
by the fermentation of glucose, sucrose, or lactose by the xanthomonas campestris bacterium. after a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. later, it is added to a liquid medium to form the gum. biosynthesis...
http://www.foodchem.cn/products/Xanthan-Gum
polysaccharide, derived from the bacterial coat of xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). it is produced
by the fermentation of glucose, sucrose, or lactose by the xanthomonas campestris bacterium. after a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. later, it is added to a liquid medium to form the gum. biosynthesis...
http://www.foodchem.cn/products/Xanthan-Gum