Our xanthan gum has a granule of 200, compared with the standard grain of 80; This means that it is fine that the standard xanthan gum, being much easier dispersion and dissolution. Xanthan gum is a food additive and is used quite often as a thickener, stabilizer, emulsifier and foaming agent. It is an off-road additive.
Top quality for the production of caviar pearls, gelatinous spaghetti and spheres with liquid fillings. It can be used with fresh fruits and melons to keep them strong and extend his life, since it is an antioxidant and prevents the proliferation of fungi and yeasts. It can also be used in the mixing of products for baking. It does not taste. PRODUCT FILE
Top quality, 100% pure extract of nonfat soy lecithin. Lecithin is an emulsifier (holds together the water and substances which have oils) and allows the light foam called aires. Its emulsifying properties help to promote strength and texture consisting of margarine, mayonnaise, dressings, sauces, cheeses, various masses and chocolate. PRODUCT FILE
Gelling agent and thickener of vegetable origin, which allows to make flexible gels that withstand high temperatures. There are two types of Gellan gum, the low acidity (type F), the high acidity (type LT100), that allows to obtain more flexible gels, creams and mousses. PRODUCT FILE
Used as thickening liquids, creating soft and creamy textures. Good heat and cold, and acidic liquids with a low pH. Similar to the xanthan gum, which can replace. It is versatile and powerful. It is tasteless, colorless and gluten-free. When added to a liquid is dispersed quickly, evenly and without lumps. FACTSHEET
It is used to flavour, preservative, antioxidant and emulsifier. A very useful quality of sodium citrate is to reduce the acidity of foods, increasing the pH of liquids and other foods, allowing direct and reverse spheres with strongly acidic ingredients. It is soluble and adds to the elaborations taste salty, and faintly sour. PRODUCT SHEET