Typically used for: Thicken and stabilize suspensions or emulsions.
Origin: Natural carbohydrate produced by fermenting glucose with Xanthomonas campestris bacteria
(found in cabbage).
Characteristics/Application: Soluble in hot or cold water. Stable over a range of pH and temperatures.
Can thicken items with a high alcohol content. Compatible with, and stable in, high salt concentrations.
pH tolerance; 1-13
Usage: 0.25 – 1.5%