Phone : +33 (0) 954 514 800 | E-mail : contact@senes.matieregrise.dpk-agc-cl01.agoracalyce.net
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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%).

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Additional information

Additional information

Weight 0.5 kg
Allergens

none

Reference

SL050