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<title><![CDATA[EC21 Product Catalogs - dough store]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/dough-store--053204/1/dough store.html]]></link><item>
<title><![CDATA[Tartaric Acid]]></title><link><![CDATA[https://noel123.en.ec21.com/Tartaric-Acid--12057538_12057941.html]]></link><description><![CDATA[dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.Complex compound can be formed by starch and DATEM to]]></description><pubDate><![CDATA[20260403]]></pubDate></item>
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<title><![CDATA[Distilled Monoglycerides(DMG)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Distilled-Monoglycerides-DMG--11940346_11944035.html]]></link><description><![CDATA[dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index :
Item Specification
Total Monoglyceride content % ≥90.0
Free acid(Calculated by stearic acid) % ≤]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<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[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 delay and prevent the food agi]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Datem (Diacetyl Tartaric Acid Esters of Mono &amp; Diglycerides) E472e]]></title><link><![CDATA[https://hzgychem.en.ec21.com/Datem-Diacetyl-Tartaric-Acid--10009137_10010354.html]]></link><description><![CDATA[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 delay and prevent the food ag]]></description><pubDate><![CDATA[20160607]]></pubDate></item>
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<title><![CDATA[Producer Direct Export Polyglycerol Esters of Fatty Acids (PGE)]]></title><link><![CDATA[https://lijidang.en.ec21.com/Producer-Direct-Export-Polyglycerol-Esters--5563203_5564156.html]]></link><description><![CDATA[dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent formin]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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