@Stefan_Palzer

Stefan Palzer

2 Questions 6 Answers 0 Followers

Questions related from Stefan Palzer

Is anybody aware about Xanthan qualities which are dissolving without lump formation in hot water?

Xanthan is a common hydrocolloide used in manufacturing of food When it commes in contact with water it forms quickly gels

08 August 2014 5,840 9 View

Does anybody knows about scientific studies concerning the impact of different food lipids on the mouthfeel of liquids?

See above

07 July 2014 9,235 1 View

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