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<title><![CDATA[EC21 Product Catalogs - jelly mesh]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/jelly_mesh--053299/1/jelly mesh.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[mesh
Whiteness: 95%
Certificated by: ISO22000(HACCP), ISO9001, QS
FA-20 food additive calcium sulfate (anhydrous)，product by high temperature multistage calcining process refined, odorless, tastele]]></description><pubDate><![CDATA[20241210]]></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[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>
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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[Gelatin Powder]]></title><link><![CDATA[https://global2za.en.ec21.com/Gelatin_Powder--10878827_10879059.html]]></link><description><![CDATA[mesh 
Unflavored Gelatin Assay:99%min 
Jelly strength (6.67%):120 - 260 bloom (as per need) 
Product Description
Unflavored Gelatin Details 
Gelatin ( Unflavored Gelatin ) is a translucent, colorless]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
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<title><![CDATA[Xanthan Gum-Fufeng Food Additive Stabilizing/Suspending Agent Emulsifier]]></title><link><![CDATA[https://frongtech.en.ec21.com/Xanthan_Gum_Fufeng_Food_Additive--11782824_11871937.html]]></link><description><![CDATA[jelly, canned food, seafood, meat processing and become important in areas such as stabilizing agent, suspending agent, emulsifier, thickener, binder and processing raw materials, has the characteris]]></description><pubDate><![CDATA[20231130]]></pubDate></item>
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<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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<title><![CDATA[Carrageenan]]></title><link><![CDATA[https://kimjd.en.ec21.com/Carrageenan--180312_726602.html]]></link><description><![CDATA[jelly
HGE-I
200 mesh Kappa carrageenan
Low gel strength low
synthesis in milk
injection use in meat products
CST
Lota - kappa form mixed seaweeds
Freezing-thaw stability
low syneresis 
Dairy, frozen ]]></description><pubDate><![CDATA[20050228]]></pubDate></item>

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