About: http://webisa.webdatacommons.org/296503986

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	Most stabilizing and thickening agents are polysaccharides, such as starches or gums, or proteins, such as gelatin.
http://www.w3.org/ns/prov#wasQuotedFrom	britannica.com