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symbio®prot V MB

Vegetable protein based emulsifier blend for O/W-emulsions composed of a unique system based on hydrolyzed pea protein combined with a polysaccharide derived gelling agent. Can be used for hot-hot, hot-cold, cold and one-pot processes. Suitable for pH 4.5 - 7.0.

INCI Name

Hydrolyzed Vegetable Protein; Sodium Citrate; Magnesium Stearate; Xanthan Gum