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<title><![CDATA[EC21 Product Catalogs - flour additives]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/flour-additives--053204/1/flour additives.html]]></link><item>
<title><![CDATA[Sodium Stearoyl Lactylate (SSL) E481 CAS NO. 25383-99-7]]></title><link><![CDATA[https://chemsinoadditives.en.ec21.com/Sodium-Stearoyl-Lactylate-SSL--12009533_12010563.html]]></link><description><![CDATA[additive is an excellent emulsifier that helps strengthen the structure of dough, allowing for better texture and increased volume in baked goods. In addition, SSL emulsifier enhances the shelf life ]]></description><pubDate><![CDATA[20240927]]></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[flour for use.
(2) Put this product into warm water at about 70℃ with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding qu]]></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[flour for use.
Recommended Addition Amount: 
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<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[flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on ]]></description><pubDate><![CDATA[20221107]]></pubDate></item>
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<title><![CDATA[Chemsino Diacetyl Tartaric Acid Ester of Mono-and Diglycerides]]></title><link><![CDATA[https://chemsino9.en.ec21.com/Chemsino-Diacetyl-Tartaric-Acid-Ester--11881399_11881403.html]]></link><description><![CDATA[additive is widely used in food, bread, butter, non-dairy creamer, cream, syrup, etc. Datem in bread is extremely essential and significant. When the flour is of good quality and the operation is per]]></description><pubDate><![CDATA[20231229]]></pubDate></item>

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