Food Science Terms - X
Xanthan: gum polysaccharide from bacteria, used as a food additive to thicken or stabilize eg salad dressing
Xanthophyll: yellow pigments in plants and animal fats, partially responsible for the bright color of egg yolk
Xanthan: gum polysaccharide from bacteria, used as a food additive to thicken or stabilize eg salad dressing
Xanthophyll: yellow pigments in plants and animal fats, partially responsible for the bright color of egg yolk