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<title><![CDATA[EC21 Product Catalogs - emulsion plant]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/emulsion_plant--053299/1/emulsion plant.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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<title><![CDATA[Top Deal Nutrition Ingredients DHA (35%) Algal Refined Oil OMEGA-3 Long-chain Fatty Acids]]></title><link><![CDATA[https://yunkangbiotechnolog.en.ec21.com/Top_Deal_Nutrition_Ingredients_DHA--11700102_11705441.html]]></link><description><![CDATA[emulsion to satisfy all possible processing requirements. We believe our DHA products could create opportunities for our clients to use DHA in any possible food products and dietary supplements, and ]]></description><pubDate><![CDATA[20230109]]></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[emulsions 
As a result of their high fat and water content, these products present particular stabilization problems, mainly from exudation of water or fat and texture irregularities after cooking. T]]></description><pubDate><![CDATA[20240201]]></pubDate></item>

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