VERDICKUNGSMITTEL FUER STAERKEFREIE DRESSINGS

摘要

SUMMARY OF THE INVENTION A gum blend for starch-free salad dressing comprises from about 35% to about 90% microcrystalline cellulose, from about 2.0% to about 20% xanthan gum, from about 4% to about 35% propylene glycol alginate, and from 0 to about 25% of either guar gum, gum tragacanth or carboxymethyl cellulose, or a mixture thereof.