date:Jun 12, 2015
a produce polymers.
The polymer is composed of natural compounds and offers a mildly sweet taste. It is capable of improving the sensory characteristics of low-fat or no-fat foods.
Trempy added: There are actually very few new, non-disease-causing bacterial strains that produce unique polymers with characteristics desirable and safe for food products. In the case of a dairy thickener, for instance, a bacterium such as Ropy 352 ferments the sugar in the milk and produces a substance that changes