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<title><![CDATA[EC21 Product Catalogs - gel]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/gel--053299/1/gel.html]]></link><item>
<title><![CDATA[Cake Gel Emulsifiers]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Cake_Gel_Emulsifiers--11940346_11940371.html]]></link><description><![CDATA[Description :
Cake gel emulsifier is made from Propylene Glycol Esters(E477)&amp;Glyceryl monostearate(E471) &amp;Polyglycerol esters of fatty acids(E475), it is white –off white powder, used for product t]]></description><pubDate><![CDATA[20240521]]></pubDate></item>
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<title><![CDATA[Rovin Agar-agar Powder]]></title><link><![CDATA[https://rovincovn745.en.ec21.com/Rovin_Agar_agar_Powder--12053254_12053327.html]]></link><description><![CDATA[gel-strength, and suitable for pharmaceutical &amp; microbiological grade. Also, creating unique, cool, and crisp desserts with Rovin Agar&apos;s excellent binding ability, easily adapted to your requirements]]></description><pubDate><![CDATA[20250331]]></pubDate></item>
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<title><![CDATA[Calcium Lactate Supreior Grade]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Calcium_Lactate_Supreior_Grade--12024494_12024499.html]]></link><description><![CDATA[Gel agent: For jelly food. Leavening agent: For baking industry.
(b) For Pharmaceutical-Calcium lactate can be made into tablets and 
oral solution to supply source of calcium for the human body, and]]></description><pubDate><![CDATA[20241114]]></pubDate></item>
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<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[Pectin]]></title><link><![CDATA[https://allymerit.en.ec21.com/Pectin--12015707_12015709.html]]></link><description><![CDATA[Gel Strength, °
120 Min
D.E (esterification)
68-72%
Packaging
25KG/Bag, Ctn, Drum
PRODUCT FEATURES
Natural
It is derived from fruits, making it a natural and plant-based ingredient.
Soluble Fiber
It]]></description><pubDate><![CDATA[20241010]]></pubDate></item>
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<title><![CDATA[Carrageenan Thickener E407 CAS NO. 9000-07-1]]></title><link><![CDATA[https://chemsinoadditives.en.ec21.com/Carrageenan_Thickener_E407_CAS_NO.--12009533_12009534.html]]></link><description><![CDATA[Gel Strength (1.5% w/w, 0.2% KCl, 25℃, g/cm2)
500 Min
pH (1% solution)
8- 10
Lead
5 mg/kg Max
Arsenic
3 mg/kg Max
Mercury
1 mg/kg Max
Cadmium
1 mg/kg Max
Total Heavy Metals (as Pb)
10 mg/kg Max
Tot]]></description><pubDate><![CDATA[20240925]]></pubDate></item>
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<title><![CDATA[Gellan Gum]]></title><link><![CDATA[https://gcil.en.ec21.com/Gellan_Gum--6181643_11042664.html]]></link><description><![CDATA[Pass 60 mesh 
pH value:5.5~7.5
Gel strength: ≥800g/cm2
Transmittance: ≥76%
Used as Gelata, Jellies，suspending agent, thickening agent,stabilizing agent。
Also used for plant tissue culture.
]]></description><pubDate><![CDATA[20240821]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone Wholesale Price]]></title><link><![CDATA[https://sissizhang1997.en.ec21.com/Glucono_Delta_Lactone_Wholesale_Price--11947431_11947432.html]]></link><description><![CDATA[gel, creating conditions for the gelling of the protein. After the cooked soy milk is
cooled, it creates conditions for mixing, filling, sealing and other processes. It is mixed with
endoglucononase ]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[3-phenylpropionic Acid]]></title><link><![CDATA[https://globalcinnamate.en.ec21.com/3_phenylpropionic_Acid--11044488_11055208.html]]></link><description><![CDATA[3-phenylpropionic acid
Trans-Cinnamic Acid
3-Phenylpropionic acid is a carboxylic acid that belongs to the class of phenylpropanoids. Also referred as hydrocinnamic acid, the chemical is a white crys]]></description><pubDate><![CDATA[20240523]]></pubDate></item>
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<title><![CDATA[Tofu Additives]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Tofu_Additives--11920160_11920174.html]]></link><description><![CDATA[gel strength of the soy isolate protein
TG Prolink B Transglutaminase for Sale
Ace Ingredients
is a global enterprise committed to the research, manufacture and commercialization of food additives wh]]></description><pubDate><![CDATA[20240403]]></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[gel; calcium lactate can also be used in chewing gum to stabilize the colloid and adjust the pH, while calcium ions can prevent teeth The loss of minerals can achieve the effect of healthy teeth.]]></description><pubDate><![CDATA[20230305]]></pubDate></item>
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<title><![CDATA[Carrageenan]]></title><link><![CDATA[https://kimjd.en.ec21.com/Carrageenan--180312_726602.html]]></link><description><![CDATA[gel strength with
KCI, mannan 
General purpose of kappa carrageenan
GHG
Kappa from mixed seaweeds
Elastic water gel high
gel strength in milk
Dairy meat product
SP-100
Lota from spinosum
Freeze-thaw ]]></description><pubDate><![CDATA[20050228]]></pubDate></item>
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<title><![CDATA[Agar BACTO]]></title><link><![CDATA[https://agaragar.en.ec21.com/Agar_BACTO--222773_5888322.html]]></link><description><![CDATA[AGAR AGAR BACTERIOLOGICAL GRADE（The agar was extracted from Gelidium.） used for microbiology, plant tissue culture and culture media preparation
Moderate strength, Good transparency, Good color. ]]></description><pubDate><![CDATA[20230416]]></pubDate></item>
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<title><![CDATA[Thickener Gellan Gum]]></title><link><![CDATA[https://powerq.en.ec21.com/Thickener_Gellan_Gum--706275_9479959.html]]></link><description><![CDATA[Characteristic and efficacy of Gellan Gum
　
Characteristic特性
Efficacy功效
1
Very low dosage, form gel at 0.05-0.25% concentration
Gellan gum is a very effective gelling agent
2
Excellent Ther]]></description><pubDate><![CDATA[20211105]]></pubDate></item>
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<title><![CDATA[Sodium Alginate; CAS No.: 9005-38-3]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Sodium_Alginate_CAS_No._9005--11842205_11842206.html]]></link><description><![CDATA[Gel with Hydration Ability
When sodium alginate dissolves in hot or cold water, it forms a hydrophilic gel with a remarkable hydration ability. This gel exhibits low caloric value, is non-toxic, and ]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[Transglutaminase]]></title><link><![CDATA[https://zipinbio.en.ec21.com/Transglutaminase--11680622_11680623.html]]></link><description><![CDATA[gel strength, juiciness of final products
&gt; Improve water retention and increase the yield
&gt; Improve the cutting ability during slicing process to save the cost.
&gt; No influence on flavor
Restructured]]></description><pubDate><![CDATA[20221125]]></pubDate></item>
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<title><![CDATA[Terra Alba Calcium Sulfate Dihydrate for Baking]]></title><link><![CDATA[https://whzxy027.en.ec21.com/Terra_Alba_Calcium_Sulfate_Dihydrate--3343249_11554721.html]]></link><description><![CDATA[gel strength, smell and taste.
4
、Passing all kinds of
CNAS authoritative organization testing and we have own laboratory.Product
inspection before delivery and keep samples for 2 years of full tra]]></description><pubDate><![CDATA[20231011]]></pubDate></item>
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<title><![CDATA[Soy Protein Isolate (ISP)]]></title><link><![CDATA[https://anday1000.en.ec21.com/Soy_Protein_Isolate_ISP--5296864_5296754.html]]></link><description><![CDATA[Gel &amp;ge;1800
Application: high-temperature meat products, minced ham sausages, emulsified sausages and
tumbled products. 
Packing: 20kg/bag, Paper-plastic bag with lining.
Storage:
- prevent goods fr]]></description><pubDate><![CDATA[20110402]]></pubDate></item>
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<title><![CDATA[Wheat Starch]]></title><link><![CDATA[https://sanqun.en.ec21.com/Wheat_Starch--6447346_6447462.html]]></link><description><![CDATA[Wheat starch is a bright white powder-like substances,the more transparent,strong viscosity and stable and easy to gel,high apability againsit deformation.it has the unique properties other starch ca]]></description><pubDate><![CDATA[20180315]]></pubDate></item>
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<title><![CDATA[Baisfu Vanillin Isobutyrate Product Supplier High Quality CAS:20665-85-4]]></title><link><![CDATA[https://baisifu123.en.ec21.com/Baisfu_Vanillin_Isobutyrate_Product_Supplier--11892355_11894907.html]]></link><description><![CDATA[Shaanxi Baisifu Biological Engineering Co., Ltd is focusing on the
research and development, production and sales of flavors and fragrances, the
company is located in Xi &apos;an City. Baisifu main produc]]></description><pubDate><![CDATA[20240129]]></pubDate></item>
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<title><![CDATA[Soy Protein Concentrate]]></title><link><![CDATA[https://atlantic5za.en.ec21.com/Soy_Protein_Concentrate--9885310_9887035.html]]></link><description><![CDATA[gel forming, etc. It usually be used to partly replace Soybean Protein Isolate, in order to lower product cost, raise protein content, improve mouthfeel, etc. It has been widely used in products like]]></description><pubDate><![CDATA[20160310]]></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[gel precipitation from dairy products and beverages.
(6) Adding beer can clarify liquor and prevent turbidity;
(7) Used in canned beans, fruits and vegetables, it can stabilize natural pigment and pr]]></description><pubDate><![CDATA[20220514]]></pubDate></item>
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<title><![CDATA[Sodium Ascorbate (E301)]]></title><link><![CDATA[https://ultimate2005za.en.ec21.com/Sodium_Ascorbate_E301--10284959_10284960.html]]></link><description><![CDATA[gel bag inside for moisture-proof. 
Carton: Net weight of 20kg packed by aluminium foil with a silica gel bag inside for moisture-proof. 
Fibre drum: Net weight of 25kg with a silica gel bag inside. ]]></description><pubDate><![CDATA[20170119]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone]]></title><link><![CDATA[https://fxfood.en.ec21.com/Glucono_Delta_Lactone--11801969_11801970.html]]></link><description><![CDATA[gel strength 
of cow&apos;s milk formed by acidification with GDL is about 2 times that of fermented type. The 
dosage of 0.025% ~ 1.5% in cow&apos;s milk can make the product reach the required level The 
cur]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
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<title><![CDATA[Natural 250 Bloom Beef Gelatin, Confectionary Ingredients]]></title><link><![CDATA[https://erinwang01.en.ec21.com/Natural_250_Bloom_Beef_Gelatin--10432996_10557666.html]]></link><description><![CDATA[Food Grade Gelatin 
Gelatin with transformation from 80 to 280 bloom except for specialty items, are free of added colors, flavors, preservatives, and chemical additives.
Gelatin is a generally recog]]></description><pubDate><![CDATA[20171011]]></pubDate></item>
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<title><![CDATA[Distilled Monoglycerides(DMG)]]></title><link><![CDATA[https://chemsino9.en.ec21.com/Distilled_Monoglycerides_DMG--11881399_11881400.html]]></link><description><![CDATA[are effective aerating agents and emulsifier gel products, used in baking industry for making cakes and other aerated products. They improve the quality, texture and shelf life of the products.
]]></description><pubDate><![CDATA[20231229]]></pubDate></item>
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<title><![CDATA[Edible Oil &amp; Lipid Antioxidant  Rosemary Antioxidant for Krill Oil/Seasoning/Plant Oil/DHA]]></title><link><![CDATA[https://superbiotech.en.ec21.com/Edible_Oil_Lipid_Antioxidant_Rosemary--11292915_11312179.html]]></link><description><![CDATA[gel, etc.
Lead Time: 10 days
Packages (Food Grade) : 20kgs Plastic Jar, then in outer Carton
Storage condition: Stored at room temperature, well sealed and protected from light and humidity.
Shelf Li]]></description><pubDate><![CDATA[20230920]]></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[gel strengthHigher melting point (the addition of 10 % carrageenan to the gelatin increases the melting point from 30 to 53°C)The typical quality and dose of gelatin for each product is given in tab]]></description><pubDate><![CDATA[20240201]]></pubDate></item>
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<title><![CDATA[High Quality Apple Pectin Powder/ Modified Citrus Pectin]]></title><link><![CDATA[https://leechan007.en.ec21.com/High_Quality_Apple_Pectin_Powder--10916527_10916561.html]]></link><description><![CDATA[gel agent and stabilizer in near future.
Specifications for pectin
1. Pectin is a polymeric carbohydrate, which is a natural component of the cell wall and the middle lamella in all green land plants]]></description><pubDate><![CDATA[20190228]]></pubDate></item>

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