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<title><![CDATA[EC21 Product Catalogs - ad vegetables]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/ad_vegetables--053299/1/ad vegetables.html]]></link><item>
<title><![CDATA[Food Grade Calcium Sulfate]]></title><link><![CDATA[https://whzxy027.en.ec21.com/Food_Grade_Calcium_Sulfate--3343249_6994675.html]]></link><description><![CDATA[vegetables and artificially sweetened jellies and preserves.
1. higher Whiteness, More than 95.
2. higher purity, less impurities, solve the problem of black spots and radioactive.
3. no smell, no po]]></description><pubDate><![CDATA[20241210]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate SSL]]></title><link><![CDATA[https://zql155421.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11958070_11958076.html]]></link><description><![CDATA[vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can r]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[3-Fluorocinnamic Acid]]></title><link><![CDATA[https://globalcinnamate.en.ec21.com/3_Fluorocinnamic_Acid--11044488_11055229.html]]></link><description><![CDATA[vegetables and fruits.
2. It can also be used in wine to make it bright.
3. It has a strong excitatory effect and can be widely added directly to all foods.
4. It is also a component of capsaicin syn]]></description><pubDate><![CDATA[20240523]]></pubDate></item>
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<title><![CDATA[Food Garde Agar High Purity CAS 9002-18-0]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Food_Garde_Agar_High_Purity--11842205_11842209.html]]></link><description><![CDATA[Vegetables:
When used in canning, Phosphoric Acid helps maintain the color, texture, and nutritional value of fruits and vegetables, ensuring they retain their freshness even during extended storage ]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[Monosodium Glutamate]]></title><link><![CDATA[https://1684375.en.ec21.com/Monosodium_Glutamate--11818798_11819188.html]]></link><description><![CDATA[Monosodium glutamate (MSG) is a flavor enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods.
Include:
HeadacheFlushingSweatingFace pressure or tightnessLack ]]></description><pubDate><![CDATA[20230713]]></pubDate></item>
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<title><![CDATA[High Quality Sodium Stearoyl Lactylate (SSL) E481]]></title><link><![CDATA[https://ada1999527.en.ec21.com/High_Quality_Sodium_Stearoyl_Lactylate--11708296_11708297.html]]></link><description><![CDATA[vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can r]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<title><![CDATA[Water Soluble CAS 148411-57-8 Chitosan Oligosaccharide Powder]]></title><link><![CDATA[https://hailongyuan.en.ec21.com/Water_Soluble_CAS_148411_57--11582266_11582267.html]]></link><description><![CDATA[vegetable preservation because they keep the fruit and vegetable fresh. 
Agriculture Area 
Chitosan Oligosaccharides can activate plant immune system, improve the resistance, promote cell activation,]]></description><pubDate><![CDATA[20230930]]></pubDate></item>
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<title><![CDATA[Manufacturer Supply Propyl Endopeptidase Enzyme(PESP) for Beer or Gluten Free Products]]></title><link><![CDATA[https://newgenbio123.en.ec21.com/Manufacturer_Supply_Propyl_Endopeptidase_Enzyme--11045208_11045639.html]]></link><description><![CDATA[traditional diatom and PVPP without affecting the beer foam.
Clarification applied to vegetable drinks such as juice: adding this enzyme can improve its abiotic stability and reduce cold turbidity.
]]></description><pubDate><![CDATA[20191225]]></pubDate></item>
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<title><![CDATA[L-lactic Acid]]></title><link><![CDATA[https://197506ab.en.ec21.com/L_lactic_Acid--10923585_11740556.html]]></link><description><![CDATA[vegetables marinated in salt water, ensuring product stability and improving taste.3. Beverages and wine makingLactic acid has a mild acidity and is a preferred sour agent for delicately formulated s]]></description><pubDate><![CDATA[20230305]]></pubDate></item>
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<title><![CDATA[Food Grade Chitosan Oligosaccharide]]></title><link><![CDATA[https://zhangkan1989.en.ec21.com/Food_Grade_Chitosan_Oligosaccharide--10964337_10965542.html]]></link><description><![CDATA[vegetable preservation because they keep the fruit and vegetable fresh.
Chitosan has a strong positive charge helps it bind to fats and cholesterol
and initiates clotting of red blood cells.Also can ]]></description><pubDate><![CDATA[20190606]]></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[vegetables, it can stabilize natural pigment and protect food color;
(8) Spraying sodium hexametaphosphate aqueous solution on cured meat can improve the anti-corrosion performance.
2. The industrial]]></description><pubDate><![CDATA[20220514]]></pubDate></item>
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<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://goldengrain.en.ec21.com/Vital_Wheat_Gluten--8742935_8972812.html]]></link><description><![CDATA[vegetarian &quot;chicken&quot;, lunch meat canned food, etc. 
3. Used as replacer of a-starch to be used in the feed of eel and turtle, or used as a protein resource to 
replace fish powder. 
4. Used in bulked]]></description><pubDate><![CDATA[20170821]]></pubDate></item>

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