Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
It is a carbohydrate that is obtained industrially from dextrose fermented by a bacterium of the Xanthomonas family. It comes in the form of a slightly yellow fine powder
Goma Xantana is a polysaccharide with a great capacity for hydration and liquid stabilization, which is why it is used in a large number of foods in bakery, pastry, ice cream, drinks, dairy desserts
It is recommended to use in gastronomy, it is used in foams, dressings, sauces, soups, melted cheese, hamburgers, gluten-free recipes, etc. In spherifications, the average dose is (0.3%) (3 grams per liter of liquid).