is obtained from the fermentation of corn
starch with a bacteria (Xanthomonas campestris) found
in cabbage. The result is a gum with great thickening
power. It also has notable potential as a suspensoid,
which means that it can maintain elements in
suspension in a liquid without their sinking into it. It can
also retain gas.

Characteristics. Available in refined powder form.
Soluble cold and hot. It can thicken alcohol. It is highly
resistant to freezing-unfreezing processes. Although
temperature is applied, it does not lose its thickening
properties. Shake slowly and allow it to hydrate alone