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  1. K

    Carrageenan

  2. K

    Carrageenan

    Permeability, of Intestinal Epithelial Cells.
  3. K

    Carrageenan

    So called gum, are used as emulsifiers in milks. Because the particles settle to the bottom. To keep it suspended longer they lop some microbial goo in it
  4. K

    Carrageenan

  5. K

    Xanthan, deep green black looking bacterial slime, put in all food under the name gum

    Xanthomonas campestris
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