in variable percentage composed of:
WATER - GLUCOSE - SACCHAROSE - DEXTROSE
The xanthan gum is a complex carbohydrate. It has excellent
gelling properties and is produced by aerobic fermentation
of sugar by Xanthomonas campestris. It works like yogurt,
put bacteria in a liquid solution with the feed material at
a constant temperature and they begin to multiply. After
fermentation, we remove the liquid and pick up the bacteria
containing the xanthan gum.
GUAR SEED FLOUR*
Guar seed flour is obtained from the bean and is used as
a thickener/gelatinising agent. Origin: Central America and
the Middle East; it started being used in the Forties to make
up for the lack of carob seeds. It is a valuable ally against
diabetes, obesity and high cholesterol.
Carob gum is derived from carob beans, which contain
substances called galactomannans (thickeners, gelatinising
agent). It has been known ever since the days of Ancient
Egypt when it was used to glue mummy bandages.
Soya proteins, extracted from the bean.