Xantana rubber
Category
Condiments, spices and additives
Seasonal period:
All year
Allergens
Xantana rubber is an extracellular polysaccharide produced by the Xanthonomas campest is B‑1459 bacteria.
Xantana looks like a yellowish powder that’s dissolved in warm or cold water producing solutions with high viscosity on low concentrations. Viscosity is high in a broad range of concentrations and solutions are stable in a wide ph, salts and temperature ranges.
It’s used as a thickener.
Nutritional information (100.0 g)
Energy
0.0
kcal
Carbohydrates
0.0
g
Proteins
0.0
g
Lipids
0.0
g
Fiber
0.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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