Texture, stability. (Monthly Focus: Gums, Starches and Stabilizers).(Rhodia Foods)(Brief Article)

Stagnito's New Products Magazine, March, 2002

> Improved texture and stability is available for bakery products, sauces, beverages and salad dressings with Rhodia's new line of Meyprogen MS systems. Rhodia's functionally enhanced line of hydrocolloids--xanthan gum, carrageenan, guar gum and locust bean gum, plus its complete line of food phosphates, provides the base for the Meyprogen MS systems.--Rhodia; 259 Prospect Plains Road CN 7500 Cranbury, NJ 08512-7500; 888/776-7337; www.food.us.rhodia.com

Premium Content Partnership | HighBeam Research provides an in-depth online archive library of reference works. HighBeam Research

 

BNET TalkbackShare your ideas and expertise on this topic

Please add your comment:

  1. You are currently: a Guest |
  2.  

Basic HTML tags that work in comments are: bold (<b></b>), italic (<i></i>), underline (<u></u>), and hyperlink (<a href></a)

advertisement
  • Click Here
  • Click Here
  • Click Here
advertisement
Click Here