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<title><![CDATA[EC21 Product Catalogs - Cake]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/Cake--053204/1/Cake.html]]></link><item>
<title><![CDATA[Cake Gel Emulsfier]]></title><link><![CDATA[https://zql155421.en.ec21.com/Cake_Gel_Emulsfier--11958070_11958095.html]]></link><description><![CDATA[Cake gel emulsifier is made from Propylene Glycol Esters(E477)&amp;Glyceryl monostearate(E471) &amp;Polyglycerol esters of fatty acids(E475), it is white or off white powder, used for product such as the cak]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Tartaric Acid]]></title><link><![CDATA[https://noel123.en.ec21.com/Tartaric_Acid--12057538_12057941.html]]></link><description><![CDATA[Product Name:Food Grade Diacetyl Tartaric Acid Esters of Mono and DiglyceridesDatem is Ivory white powder or particle solid.It is usually used as the additive in bread, cake, butter, hydrogenated veg]]></description><pubDate><![CDATA[20260525]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate (SSL) E481 CAS NO. 25383-99-7]]></title><link><![CDATA[https://chemsinoadditives.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL_E481--12009533_12010563.html]]></link><description><![CDATA[cakes, whipped cream, chocolate, candy, noodles, dumplings, sauces, etc.
1. Enhance the elasticity, toughness, and air retention of the dough, increase the volume of bread and steamed bread, and impr]]></description><pubDate><![CDATA[20240927]]></pubDate></item>
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<title><![CDATA[Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Diacetyl_Tartaric_Acid_Esters_of--11940346_11940347.html]]></link><description><![CDATA[Characters: 
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. 
Applications:
It can produce strong effects suc]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<title><![CDATA[Non-dairy Creamer]]></title><link><![CDATA[https://ericcheng99.en.ec21.com/Non_dairy_Creamer--11532030_11534656.html]]></link><description><![CDATA[for instant cereals, cakes, cookies, etc., so that the cake delicate tissue, maintain lubrication, improve flexibility. Cookies can beused to improve the shortening and difficult to take the oil.
]]></description><pubDate><![CDATA[20220316]]></pubDate></item>
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<title><![CDATA[Sorbitan Esters]]></title><link><![CDATA[https://chemsino9.en.ec21.com/Sorbitan_Esters--11881399_11881404.html]]></link><description><![CDATA[cake shortening, increases swelling, and prevents staling. Span emulsifier is also used in dessert creme designs. Pay attention to that the Sorbitan esters emulsifier should be stored in a cool, vent]]></description><pubDate><![CDATA[20231229]]></pubDate></item>
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<title><![CDATA[High Concertration Food Emulsifier Distilled Monoglyceride]]></title><link><![CDATA[https://lijidang.en.ec21.com/High_Concertration_Food_Emulsifier_Distilled--5563203_5564180.html]]></link><description><![CDATA[cake, potato goods fresh, soft for a long time. At present, complex value of distilled monoglyceride, which is 92 comparing to complex indexes of ester is only 28., is highest in all kind food emulsi]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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