date:Oct 08, 2012
than gum has some unique properties, such as the ability to hold herbs in suspension in a dressing, which make it extremely difficult to replace.
Besides the shortage of clean-label alternatives, there may also be less reformulation activity in emulsifiers, thickeners and stabilisers because of the risks involved.
Emulsifiers, stabilisers and thickeners all perform important functions. When you change them you are altering key characteristics and might end up with something that looks and feel