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<title><![CDATA[EC21 Product Catalogs - colored forming]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/colored-forming--053299/1/colored forming.html]]></link><item>
<title><![CDATA[Natural Cinnamic Acid]]></title><link><![CDATA[https://honorshine.en.ec21.com/Natural-Cinnamic-Acid--11433694_12023137.html]]></link><description><![CDATA[form (little), methanol (little)
Form Solid Acidity Factor: (pKa)pK(25°)4.46
Color: white to off-white
PH value 3.76(1mMsolution);3.23(10mMsolution);2.72(100mMsolution)
Odor: Balsamic sweet soda fla]]></description><pubDate><![CDATA[20241108]]></pubDate></item>
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<title><![CDATA[Caramel Color Powder]]></title><link><![CDATA[https://lorna8.en.ec21.com/Caramel-Color-Powder--11947427_11947454.html]]></link><description><![CDATA[Caramel pigment, also known as sauce color or caramel color, is a complex reddish brown or dark brown mixture formed by dehydration, decomposition, and polymerization of sugar substances (such as mal]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone Wholesale Price]]></title><link><![CDATA[https://sissizhang1997.en.ec21.com/Glucono-Delta-Lactone-Wholesale-Price--11947431_11947432.html]]></link><description><![CDATA[forming→cooling→finished product
2
2.Reference formula: 1kg soybeans, about 6 kg water, gluconolactone 0.25~0.3% (500mL soy milk
1.2~1.5g gluconolactone)
 Operational points
Soak
Add bean soak]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Phosphatidyl Serine Price]]></title><link><![CDATA[https://lixingshengwu.en.ec21.com/Phosphatidyl-Serine-Price--11935015_11935016.html]]></link><description><![CDATA[formity and stability.
Surfactant action: Phosphatidyl serine is a surfactant that has the ability to reduce the surface tension of the liquid, by forming a film on the liquid interface, it can reduc]]></description><pubDate><![CDATA[20240511]]></pubDate></item>
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<title><![CDATA[Soya Protein Isolate (Food Grade)]]></title><link><![CDATA[https://gaganhoc.en.ec21.com/Soya-Protein-Isolate-Food--11930091_11930099.html]]></link><description><![CDATA[forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk.
3. Pasta products: adding no more than 5% protein isolate when producing bre]]></description><pubDate><![CDATA[20240426]]></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[formingaviscous colloidalsolution, practicallyinsolubleiChemicalbooknethanol (96 percent).
Morphology powder
The color is WhitetoOff-white
The Odor was odorless
PH 6.0-8.0(10mg/mLinH2O)
Water solubil]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[Emulsifier Polyglycerol Esters of Fatty Acids(PGE)-E475]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Emulsifier-Polyglycerol-Esters-of-Fatty--11708296_11708442.html]]></link><description><![CDATA[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 beverage as emulsifier, wet]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<title><![CDATA[Carrageenan]]></title><link><![CDATA[https://kimjd.en.ec21.com/Carrageenan--180312_726602.html]]></link><description><![CDATA[FORMULATION 
GC-50
Ingredients
% weight
LC-50
Sugar
20
KCI
40%
Carrageenan gum # 2000
0.5
sodium citrate 
10%
Fruit juice
15
20%
50% citric acid
0.6
30%
Flavor
Color
Water 
to suit
to suit
63.9
100%
]]></description><pubDate><![CDATA[20050228]]></pubDate></item>
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<title><![CDATA[Food Grade Anhydrous Calcium Sulfate in Tofu]]></title><link><![CDATA[https://whzxy027.en.ec21.com/Food-Grade-Anhydrous-Calcium-Sulfate--3343249_11555660.html]]></link><description><![CDATA[Food Grade Anhydrous Calcium
Sulfate 
Anhydrous calcium sulfate
(CaSO4), product by high-temperature
calcination of natural gypsum ore. we may
provide two form choose for you:
1. FA-02 food additive ]]></description><pubDate><![CDATA[20231011]]></pubDate></item>
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<title><![CDATA[Sodium Hexametaphosphate]]></title><link><![CDATA[https://bimussind.en.ec21.com/Sodium-Hexametaphosphate--11457160_11567851.html]]></link><description><![CDATA[formula (NaPO3) 6. It is a white powder crystal, or a colorless transparent glass sheet or block solid. Soluble in water, insoluble in organic solvents. It has strong hygroscopicity. When exposed to ]]></description><pubDate><![CDATA[20220514]]></pubDate></item>
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<title><![CDATA[Ferrous Gluconate]]></title><link><![CDATA[https://fxfood.en.ec21.com/Ferrous-Gluconate--11801969_11801989.html]]></link><description><![CDATA[color-protecting agent and nutrient enhancer in food. It can be formed by neutralizing gluconate with reduced iron. The characteristics of ferrous gluconate are high bioavailability, good solubility ]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
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<title><![CDATA[Natural Confectionery Ingredients, Food Grade Gelatin 80-280 Bloom]]></title><link><![CDATA[https://erinwang01.en.ec21.com/Natural-Confectionery-Ingredients-Food--10432996_10434359.html]]></link><description><![CDATA[Food Grade Gelatin
Gelatin with transformation from 80 to 280 bloom except for specialty items, are free of added colors, flavors, preservatives, and chemical additives.
Gelatin is a generally recogn]]></description><pubDate><![CDATA[20220608]]></pubDate></item>
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<title><![CDATA[Gelatin Powder]]></title><link><![CDATA[https://global2za.en.ec21.com/Gelatin-Powder--10878827_10879059.html]]></link><description><![CDATA[Color:White or yellow 
Unflavored Gelatin Type:Unflavored 
Unflavored Gelatin Size:5-120mesh 
Unflavored Gelatin Assay:99%min 
Jelly strength (6.67%):120 - 260 bloom (as per need) 
Product Descriptio]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
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<title><![CDATA[Hot Selling Food Grade Trehalose Pure White Powder Additive Is Used in Baking]]></title><link><![CDATA[https://frongtech.en.ec21.com/Hot-Selling-Food-Grade-Trehalose--11782824_11782870.html]]></link><description><![CDATA[Basic information:
Trehalose is irreducibility disaccharide formed by two glucose molecules jointed with α,α-1, 1 keys. It is a kind of safe and reliable natural carbohydrate, is with outstanding p]]></description><pubDate><![CDATA[20230515]]></pubDate></item>

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