About: http://webisa.webdatacommons.org/228175201

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	In addition to the active ingredient, these products use hydrocolloids such as pectin, carrageenan, gellan gum and xanthan gum to form the film.
http://www.w3.org/ns/prov#wasQuotedFrom	foodprocessing.com