<?xml version="1.0" encoding="utf-8" ?>
<rss version="2.0">
<channel>
<title><![CDATA[EC21 Product Catalogs - cream gas]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/cream-gas--053204/1/cream gas.html]]></link><item>
<title><![CDATA[Lactic Acid Esters of Mono and Diglycerides of Fatty Acids(LACTEM)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Lactic-Acid-Esters-of-Mono--11940346_11944063.html]]></link><description><![CDATA[gas-holding function.
(1) Used in watery cream, and its stable, homogeneous, fine and smooth.
(2) Used in meat products, avoid the water and oil separation.
(3) Used in various grease, improve the co]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
<item>
<title><![CDATA[Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM]]></title><link><![CDATA[https://zql155421.en.ec21.com/Diacetyl-Tartaric-Acid-Esters-of--11958070_11958084.html]]></link><description><![CDATA[gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to dela]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
<item>
<title><![CDATA[Lactic and Fatty Acid Easters of Glycerol]]></title><link><![CDATA[https://henanntytrade.en.ec21.com/Lactic-and-Fatty-Acid-Easters--11439105_11513231.html]]></link><description><![CDATA[gas holdability, stiffness and stability of the foam in the whipped foaming product; the agglomeration effect is obvious used for the powdered whipped foaming product brewed by water or milk. The pro]]></description><pubDate><![CDATA[20220119]]></pubDate></item>
<item>
<title><![CDATA[Europe Standard Food Emulsifier Diacetyl Tartaric Acid Esters of Mono and Diglycerides]]></title><link><![CDATA[https://lijidang.en.ec21.com/Europe-Standard-Food-Emulsifier-Diacetyl--5563203_5564144.html]]></link><description><![CDATA[gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to dela]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

</channel>
</rss>