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<title><![CDATA[EC21 Product Catalogs - steam enhanced]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/steam_enhanced--053204/1/steam enhanced.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_E481--12009533_12010563.html]]></link><description><![CDATA[Enhance the elasticity, toughness, and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.
2. Make the surface of noodles and instant n]]></description><pubDate><![CDATA[20240927]]></pubDate></item>
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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[steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase ]]></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[steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be ]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate(SSL)]]></title><link><![CDATA[https://henanntytrade.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11439105_11444405.html]]></link><description><![CDATA[Enhance the elasticity, willfulness and gas holding of dough, increase the volume of bread and steamed bread, and improve the organizational structure.
2. It can interact with amylose to delay and pr]]></description><pubDate><![CDATA[20220120]]></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[steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be ]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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