ID, "video_presentation_youtube", TRUE);
if($video_presentation_youtube!='')
{
echo '';
}
?>
Sauces & Binding agents
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Xanthan gum is the result of the fermentation by the Xanthomonas campestris bacterium using the same principle as the baker’s yeast production. It takes the form of a white powder, neutral in taste and odourless. It contains almost only fibres (80%).
Additional information
Additional information
| Weight | 0.5 kg |
|---|---|
| Allergens | none |
| Reference | SL050 |
