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<title><![CDATA[EC21 Product Catalogs - for ice cream]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/for-ice-cream--053204/1/for ice cream.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[for better texture and increased volume in baked goods. In addition, SSL emulsifier enhances the shelf life of dairy products by improving creaminess and preventing separation.
Technical Data ITEMS
S]]></description><pubDate><![CDATA[20240927]]></pubDate></item>
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<title><![CDATA[Propylene Glycol Monostearate(PGMS)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Propylene-Glycol-Monostearate-PGMS--11940346_11940362.html]]></link><description><![CDATA[ice cream, increase dilatability and shape preserving. 
⑶ Used in margarine to improve whipping, and to prevent the oil-water separate.
⑷ Used for cakes, fried snack foods, complex sauce. 
Operat]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<title><![CDATA[Citric Acid Esters of Mono-and Diglycerides CITREM]]></title><link><![CDATA[https://zql155421.en.ec21.com/Citric-Acid-Esters-of-Mono--11958070_11958071.html]]></link><description><![CDATA[for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture. 
(2)Used in improving efficiency and solubilization for ice cream, chocolate, candy. 
(3) Food ]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Polyglycerol Polyricinoleic Acid High Quality Food Additive Preservatives Natural E476]]></title><link><![CDATA[https://gychem.en.ec21.com/Polyglycerol-Polyricinoleic-Acid-High-Quality--11842527_11842536.html]]></link><description><![CDATA[ice cream coating: 5.0g/k
Technical Index Acid value(mgKOH/g)≤6.0Saponification value(mgKOH/g)170-200Hydroxyl value(mgKOH/g)80-100Lodine value(g/100g)70-100Heavy metals (calculated by Pb)%≤0.001A]]></description><pubDate><![CDATA[20230908]]></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[for further use.
Recommended Addition Amount:
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.
Technical Index (Refer to GB 135101992):
Acid Value (mgKOH/g]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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