Xanthan gum (E415), Guar gum (E412)
The combination of xanthan gum and guar gum produces a high level of viscosity and slight gelatinisation, so that the end product is nice and creamy and has a short texture. Due to the particularly long-chained molecules, we also achieve a very good storage stability of the emulsion.
Mod. starch (E1422)
Roller-dried waxy cornflour, cold-swelling to adjust the basic viscosity