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Used as an emulsion stabilizer in frozen foods, xanthan gum food additives in ice cream and ice cream can adjust the viscosity of the mixture to make it have a uniform and stable composition, soft tissue, and improve the freeze-thaw stability of the product. When melted, the cream and water are evenly mixed, and there will be no slurry separation. The general aging time is 2～3h. The dosage is 0.2% to 0.4%.

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