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<title><![CDATA[EC21 Product Catalogs - cake gel emulsifiers]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/cake-gel-emulsifiers--053299/1/cake gel emulsifiers.html]]></link><item>
<title><![CDATA[Cake Gel Emulsifiers]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Cake-Gel-Emulsifiers--11940346_11940371.html]]></link><description><![CDATA[Description :
Cake gel emulsifier is made from Propylene Glycol Esters(E477)&amp;Glyceryl monostearate(E471) &amp;Polyglycerol esters of fatty acids(E475), it is white –off white powder, used for product t]]></description><pubDate><![CDATA[20240521]]></pubDate></item>
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<title><![CDATA[Thickeners, Stabilizers, Emulsifiers]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Thickeners-Stabilizers-Emulsifiers--11920160_11920165.html]]></link><description><![CDATA[Thickeners, Stabilizers, Emulsifiers
Stabilizers, emulsifiers and thickeners in food additives
are used to increase the viscosity without substantially changing its other properties and can be applie]]></description><pubDate><![CDATA[20240403]]></pubDate></item>
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<title><![CDATA[Sodium Alginate; CAS No.: 9005-38-3]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Sodium-Alginate-CAS-No.--11842205_11842206.html]]></link><description><![CDATA[Gel with Hydration Ability
When sodium alginate dissolves in hot or cold water, it forms a hydrophilic gel with a remarkable hydration ability. This gel exhibits low caloric value, is non-toxic, and ]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[Transglutaminase]]></title><link><![CDATA[https://zipinbio.en.ec21.com/Transglutaminase--11680622_11680623.html]]></link><description><![CDATA[cake)
&gt; Improve texture, gel strength, juiciness of final products
&gt; Improve water retention and increase the yield
&gt; Improve the cutting ability during slicing process to save the cost.
&gt; No influen]]></description><pubDate><![CDATA[20221125]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone]]></title><link><![CDATA[https://fxfood.en.ec21.com/Glucono-Delta-Lactone--11801969_11801970.html]]></link><description><![CDATA[gel strength 
of cow&apos;s milk formed by acidification with GDL is about 2 times that of fermented type. The 
dosage of 0.025% ~ 1.5% in cow&apos;s milk can make the product reach the required level The 
cur]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
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<title><![CDATA[Distilled Monoglycerides(DMG)]]></title><link><![CDATA[https://chemsino9.en.ec21.com/Distilled-Monoglycerides-DMG--11881399_11881400.html]]></link><description><![CDATA[are effective aerating agents and emulsifier gel products, used in baking industry for making cakes and other aerated products. They improve the quality, texture and shelf life of the products.
]]></description><pubDate><![CDATA[20231229]]></pubDate></item>

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