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<title><![CDATA[EC21 Product Catalogs - Break Emulsification]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/Break_Emulsification--053299/1/Break Emulsification.html]]></link><item>
<title><![CDATA[Transglutaminase Preparations]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Transglutaminase_Preparations--11920160_11920168.html]]></link><description><![CDATA[emulsification, emulsion stability, thermal stability, water retention, gelling ability, etc. Thus, transglutaminase in food can help to improve the texture and appearance of food. 
E
nzyme TG has a ]]></description><pubDate><![CDATA[20240403]]></pubDate></item>

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