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<title><![CDATA[EC21 Product Catalogs - springy]]></title>
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<title><![CDATA[Calcium Stearoyl Lactylate(CSL)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Calcium_Stearoyl_Lactylate_CSL--11940346_11940349.html]]></link><description><![CDATA[springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the]]></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[springiness, toughness and gas-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]]></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[springiness, toughness and gas-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]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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