Description: Ideal substitute for gluten. Often used as a common food thickener, emulsifier and stabilizer in a variety of foods. Especially in liquid-based products, such as beverage, sauces, dairy products etc. In ice cream, it prevents ice crystal forming and can also make products more viscous and creamy. It also promotes a good rise in gluten-free bakery items when added.
Product Usage: beverage, food, baked goods, dairy products, binding/stabilizing agent.
Appearance: White, semi-yellow powder