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<title><![CDATA[EC21 Product Catalogs - bread improvers]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/bread_improvers--053204/1/bread improvers.html]]></link><item>
<title><![CDATA[Bread Improver]]></title><link><![CDATA[https://zql155421.en.ec21.com/Bread_Improver--11958070_11958073.html]]></link><description><![CDATA[improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh li]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Bread Improver]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Bread_Improver--11940346_11940366.html]]></link><description><![CDATA[improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh li]]></description><pubDate><![CDATA[20240523]]></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[improve preservation, protect fresh etc.Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the s]]></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[bread and steamed bread, and improve the structure of the dough.
2. Make the surface of noodles and instant noodles smoother, with a low stripping rate, resistance to foaming and cooking, and chewy.
]]></description><pubDate><![CDATA[20240927]]></pubDate></item>
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<title><![CDATA[Exporting Food Grade Food Emulsifier Sodium Stearoyl Lactylate (SSL)]]></title><link><![CDATA[https://lijidang.en.ec21.com/Exporting_Food_Grade_Food_Emulsifier--1235589_3516022.html]]></link><description><![CDATA[bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the e]]></description><pubDate><![CDATA[20221107]]></pubDate></item>
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<title><![CDATA[Top Quality Diacetyl Tartaric Acid Monoglyceride (Datem) 100085-39-0]]></title><link><![CDATA[https://sandersonfarmsin.en.ec21.com/Top_Quality_Diacetyl_Tartaric_Acid--11041916_11044865.html]]></link><description><![CDATA[Bread Improver DATEM
General Name: DATEM
Characters: White to off-white solid
Solubility:Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone]]></description><pubDate><![CDATA[20230306]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate(SSL)]]></title><link><![CDATA[https://henanntytrade.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11439105_11444405.html]]></link><description><![CDATA[bread and steamed bread, and improve the organizational structure.
2. It can interact with amylose to delay and prevent food aging.
3. Make biscuits easy to demould and neat in appearance.
4. It can ]]></description><pubDate><![CDATA[20220120]]></pubDate></item>
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<title><![CDATA[Chemsino Glyceryl Monolaurate]]></title><link><![CDATA[https://chemsino9.en.ec21.com/Chemsino_Glyceryl_Monolaurate--11881399_11881418.html]]></link><description><![CDATA[bread preservative and anti-aging agent. In bread production, Glyceryl Monolaurate can protect starch granules and prevent aging, thereby improving the taste of bread and extending the shelf life of ]]></description><pubDate><![CDATA[20231229]]></pubDate></item>

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