<?xml version="1.0" encoding="utf-8" ?>
<rss version="2.0">
<channel>
<title><![CDATA[EC21 Product Catalogs - gell]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/gell--053299/1/gell.html]]></link><item>
<title><![CDATA[Pectin]]></title><link><![CDATA[https://allymerit.en.ec21.com/Pectin--12015707_12015709.html]]></link><description><![CDATA[gelling agent, thickener
, and stabilizer
.
Appearance
White, light yellow, light gray or light brown powder
Gel Strength, °
120 Min
D.E (esterification)
68-72%
Packaging
25KG/Bag, Ctn, Drum
PRODUCT]]></description><pubDate><![CDATA[20241010]]></pubDate></item>
<item>
<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[Carrageenan is best known for making carrageenan jelly powder. It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications. Carrageenan can be used as]]></description><pubDate><![CDATA[20240925]]></pubDate></item>
<item>
<title><![CDATA[Sell High Quality Good Price Citric Acid Monohydrate/Citric Acid Anhydrous+8618332219011]]></title><link><![CDATA[https://jessiecurtis46.en.ec21.com/Sell_High_Quality_Good_Price--11974180_11974200.html]]></link><description><![CDATA[gelling agent, coloring agent, etc.
Common Name Citric Acid
CAS Number77-92-9
Molecular Weight192.124
Density1.8±0.1 g/cm3
Boiling Point309.6±42.0 °C at 760 mmHg
Molecular FormulaC6H8O7
Melting Po]]></description><pubDate><![CDATA[20240724]]></pubDate></item>
<item>
<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[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 The cold-cooked soy milk, after h]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
<item>
<title><![CDATA[Transglutaminase Preparations]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Transglutaminase_Preparations--11920160_11920168.html]]></link><description><![CDATA[gelling ability, etc. Thus, transglutaminase in food can help to improve the texture and appearance of food. 
E
nzyme TG has a wide variety of applications and can be applied as pork, fish, beef, mea]]></description><pubDate><![CDATA[20240403]]></pubDate></item>
<item>
<title><![CDATA[Food Grade Powder Potassium Chloride CAS 7447-40-7]]></title><link><![CDATA[https://grandebiochem.en.ec21.com/Food_Grade_Powder_Potassium_Chloride--11747749_11747942.html]]></link><description><![CDATA[gelling agent, yeast food, flavoring agent, flavoring agent, PH control agent, etc.
2. Food-grade potassium chloride is generally used as a nutrient for potassium in food. Compared with other potassi]]></description><pubDate><![CDATA[20230314]]></pubDate></item>
<item>
<title><![CDATA[Gelatin Powder]]></title><link><![CDATA[https://global2za.en.ec21.com/Gelatin_Powder--10878827_10879059.html]]></link><description><![CDATA[gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing Gelatin or functioning in a similar way are called Gelatinous. Gelatin is an irreversibly hydrol]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
<item>
<title><![CDATA[Xanthan Gum Industrial Grade  CAS 11138-66-2]]></title><link><![CDATA[https://luna811.en.ec21.com/Xanthan_Gum_Industrial_Grade_CAS--11689017_11689023.html]]></link><description><![CDATA[gelled or even precipitated. If the concentration of sodium carbonate is more than 5%, the xanthan gum will also be gelled.
5）The anti enzymatic xanthan gum skeleton has a unique ability not to be ]]></description><pubDate><![CDATA[20221208]]></pubDate></item>
<item>
<title><![CDATA[Glucono Delta Lactone]]></title><link><![CDATA[https://fxfood.en.ec21.com/Glucono_Delta_Lactone--11801969_11801970.html]]></link><description><![CDATA[gelling agent
It is mainly used for the production of yogurt or cheese. In industrial use, the gel strength 
of cow&apos;s milk formed by acidification with GDL is about 2 times that of fermented type. Th]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
<item>
<title><![CDATA[Carrageenan]]></title><link><![CDATA[https://kimjd.en.ec21.com/Carrageenan--180312_726602.html]]></link><description><![CDATA[gelling agent.
Type of Carrageenan 
Properties 
Main applications 
HGE
Kappa from cotton oil only
High gel strength with
KCI, mannan 
General purpose of kappa carrageenan
GHG
Kappa from mixed seaweed]]></description><pubDate><![CDATA[20050228]]></pubDate></item>
<item>
<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>
<item>
<title><![CDATA[Citrus/Apple Pectin for Jams, Beverage, Candy]]></title><link><![CDATA[https://sunergyltd.en.ec21.com/Citrus_Apple_Pectin_for_Jams--10265695_10308258.html]]></link><description><![CDATA[gelling speed if the wrong type of pectin is used.There are also non-buffered pectins available for those customers who want to determine the type and amount of their own retarding agent.For extra lo]]></description><pubDate><![CDATA[20170223]]></pubDate></item>

</channel>
</rss>