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XANTHAN
GUM is used to improve mouthfeel or viscosity (especially
in sugar or pulp reduced beverages) and/or to stabilize insoluble
components (fruit pulp and particles, essential oil…). In
squash and related products, which are diluted 1 to 6 or 9 parts
of water, XANTHAN GUM is often used to provide
some viscosity to final drinks.
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