The Xanthan Is Obtained Through The Fermentation Of Corn Starch With A Bacterium (Xanthomonas Campestris) Present In Cabbage. The Result Is A Gum With Great Thickening Power, Presented In Powder Fluid.
Ingredients
Possible traces
Allergens
sans_allergene
Storage condition
Storage temperature
Nutritional values (pour 100)
Fatty acids
nan
Energy kcal
nan kcal
Energy kj
nan kj
Carbohydrates
nan
Fats
nan
Proteins
nan
Salt
nan
Sugar
nan
More informations
Best before date
Conditioning
600g
Alcohol content
%
Best before / Use by date
ddm
Packing
Basic unit
Box
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