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<title><![CDATA[EC21 Product Catalogs - milk homogenizer]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/milk-homogenizer--053204/1/milk homogenizer.html]]></link><item>
<title><![CDATA[Polyglycerol Esters of Fatty Acids(PGE)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Polyglycerol-Esters-of-Fatty-Acids--11940346_11940360.html]]></link><description><![CDATA[homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
4. It can be used in milk bevera]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<title><![CDATA[Ice Cream Stabilizer]]></title><link><![CDATA[https://zql155421.en.ec21.com/Ice-Cream-Stabilizer--11958070_11958093.html]]></link><description><![CDATA[milk, sugar and other materials with emulsifying stabilizer as the ratio,dissolved with water, stirring and heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them into]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Non-dairy Creamer]]></title><link><![CDATA[https://ericcheng99.en.ec21.com/Non-dairy-Creamer--11532030_11534656.html]]></link><description><![CDATA[milkpowder, thereby maintaining product quality and stability under the premise, greatly reduce production costs. Creamer has good solubility in water, emulsifying agent in water to form a homogeneou]]></description><pubDate><![CDATA[20220316]]></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[homogeneous, stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60âÂÂ to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this pr]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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