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<title><![CDATA[EC21 Product Catalogs - hold bag]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/hold-bag--053204/1/hold bag.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[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 compat]]></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[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 delay an]]></description><pubDate><![CDATA[20240627]]></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[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 delay an]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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