Description
Xanthan Gum Increases The Viscosity Of Liquid And Pasty Without The Gel. It Is Used As A Stabilizer For Emulsified Sauces And Structuring Agent, In Breads And Pasta Diet.
Ingredients
Possible traces
sans_trace
Allergens
sans_allergene
Storage condition
sec,
chaleur,
emballage_origine
Storage temperature
temp_amb
Nutritional values (pour 100g)
| Fatty acids |
egal
0.0g
|
| Energy kcal |
176.0 kcal
|
| Energy kj |
736.0 kj
|
| Carbohydrates |
egal
0.0g
|
| Fats |
egale
0.0g
|
| Proteins |
egal
6.0g
|
| Salt |
egal
4.0g
|
| Sugar |
0.0g
|
