Preparation:Mix the Xanthan gum in the glycerine and disperse in the water. Heat this mixture up to 70°C. Heat phase B to 70°C Stir in the Andean Q Ultra into phase A. Add phase B into phase A under the homogeniser. Keep on stirring until homogeneous. Cool down to room temperature and finally add phase C.
Notes:APPEARANCE: White cream STABILITY TESTS: Stable at least 1 month at 45°C. pH = 5.45
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