| http://www.w3.org/ns/prov#value | - erably being based on wheat proteins.Consistency Regulators/Thickeners and Rheology ModifiersSilicon dioxide, magnesium silicates, aluminium silicates, polysaccharides or derivatives thereof for example hyaluronic acid, xanthan gum, guar-guar, agar-agar, alginates, carra-ghenan, gellan, pectines, or modified cellulose such as hydroxycellulose, hydroxypropylmethylcellulose.
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