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<title><![CDATA[EC21 Product Catalogs - freeze drying process]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/freeze_drying_process--053299/1/freeze drying process.html]]></link><item>
<title><![CDATA[Propylene Glycol Esters of Fatty Acid--PGMS E477]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Propylene_Glycol_Esters_of_Fatty--11708296_11717753.html]]></link><description><![CDATA[processing performance. ⑵ uesd in ice cream, increase dilatability and shape preserving.
2. used in margarine to improve whipping, and to prevent the oil-water separate.
3. used for cakes, fried sn]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<title><![CDATA[Xanthan Gum Industrial Grade  CAS 11138-66-2]]></title><link><![CDATA[https://luna811.en.ec21.com/Xanthan_Gum_Industrial_Grade_CAS--11689017_11689023.html]]></link><description><![CDATA[freeze-thaw cycles, the viscosity of the glue did not change. In the presence of salt, the solution has good thermal stability. If a small amount of electrolyte, such as 0.5% NaCl, is added at high t]]></description><pubDate><![CDATA[20221208]]></pubDate></item>
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<title><![CDATA[Sodium Alginate, Cyclamate, Aspartame,Neotame,Saccharin,Sucralose,Citric Acid Producers,Supplier]]></title><link><![CDATA[https://ahmedbdierhassan.en.ec21.com/Sodium_Alginate_Cyclamate_Aspartame_Neotame--8699755_9342383.html]]></link><description><![CDATA[processing production of ice cream,cheese,cream etc.
Hydratability:used in processing production of noodles ,bread,cake and freezing products
Gelatinization:refrigerated anti-staling in fruit and mea]]></description><pubDate><![CDATA[20191025]]></pubDate></item>

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