Health Canada allows the use of Carob Bean Gum and Xanthan Gum in Mincemeat

Health Canada on September 26, 2017, made modification to the list of permitted emulsifying, gelling, stabilizing or thickening agents to enable the use of carob bean gum and xanthan gum in mincemeat.

Leave a Reply

Your email address will not be published. Required fields are marked *