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A good cling to salad ingredients may be westfarmsmall wanted as well as an easy dosing out of the packaging or full body in low fat products. On the other hand there are technological requirements to be considered as well. Depending on process or westfarmsmall storage conditions the stabilizers westfarmsmall need to be shear stable, heat or freeze-thaw stable and they need to tolerate acid and salty media without any changes in viscosity and texture. The most widespread hydrocolloid in emulsified sauces is xanthan gum. With its emulsion stabilizing properties and its high acid and salt tolerance it is a unique stabilizer for dressings and mayonnaises. However when being used together with other hydrocolloids like guar gum or locust bean gum synergies can be used that do not only provide additional viscosity but also a better mouth feel and body.
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