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<title><![CDATA[EC21 Product Catalogs - bloom viscosity]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/bloom_viscosity--053299/1/bloom viscosity.html]]></link><item>
<title><![CDATA[Bovine Gelatin]]></title><link><![CDATA[https://boboabeba.en.ec21.com/Bovine_Gelatin--12015839_12016134.html]]></link><description><![CDATA[Gel Strength (at 6.67%) 210 ñ 230 
Bloom
Viscosity (mps/6.67%) 33-48
Engler Viscosity (E/15%)= 12-20
Transparency (mm) 200-300
Ash Content (%)= 1.0
Moisture (%)= 14
pH 5.0-7.0
Hydrolyzed Bovine Gela]]></description><pubDate><![CDATA[20241011]]></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[bloom)
80-260
Viscosity (6.67%, mPa.s)
&amp;ge; 4.5
Moisture (%)
&amp;le;16
Ash (%)
&amp;le; 2.0
Transparency (5%, mm)
&amp;ge; 300
pH (1%)
5.5- 7.0
SO2 (%)
&amp;le; 0.005
Insoluble material (%)
&amp;le; 0.1
Lead (pb)
&amp;le; ]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
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<title><![CDATA[95% Protein Natural Gelatine Powder]]></title><link><![CDATA[https://gelatinpowder.en.ec21.com/95_Protein_Natural_Gelatine_Powder--11896235_11896236.html]]></link><description><![CDATA[bloom)
High
Viscosity
Average
Viscosity
OthersRate of
Use
Meat industry 
Jellies
150-250XXTransparency colour3-15%Binders for meat emulsions150-250XXTransparency0.5-3%Hams, canned meat products150-25]]></description><pubDate><![CDATA[20240201]]></pubDate></item>
<item>
<title><![CDATA[Gelatin]]></title><link><![CDATA[https://banagel.en.ec21.com/Gelatin--11812325_11812326.html]]></link><description><![CDATA[candy, yogurt, pantball and etc.
We can customize gelatin physical items such as particle size from 8 Mesh to 60 Mesh, Jelly Strength from 80 to 300 Bloom, Viscosity from 2.0 to 5.0 mPa·s and etc.
]]></description><pubDate><![CDATA[20230627]]></pubDate></item>

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