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These are lactose free and have very low carbohydrate and protein content, which make these extensively used to manufacture various nutritional products.

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Whole milk powders are obtained by removing water from pasteurised milk through spray-drying. The powder can contain between 26% and 40% milk fat (by weight) on an “as is” basis, and offers all the nutritional qualities of milk in its dry form.

Xanthan gum is a naturally occuring gum obtained by bacterial fermentation of sugars in plants (by bacterium Xanthomonas campestris).