4. Texturizers

Pro-Tex 4090, is designed for meat, bakery products, which build the textural strength. 

Pro-Tex 8911 is designed for meat products, which build the textural strength and impart natural purplish color as the side effect. 

Pro-Tex 0100TB and Pro-Tex 01002TB are designed for marinades for the meat texture and waterholding enhancing.

Xanthan gum is in white to cream-colored, odorless, free-flowing powder. Dissolve readily in water to give highly viscous solutions at low concentration. Forms strong films on evaporation of aqueous solutions. Resistant to heat degradation. Aqueous solutions are highly pseudoplastic. Used in foods or non-foods, as stabilizer, emulsifier, thickener, suspending agent, bodying agent, and form enhancer.