<?xml version="1.0" encoding="utf-8" ?>
<rss version="2.0">
<channel>
<title><![CDATA[EC21 Product Catalogs - lactic acid fermentation]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/lactic_acid_fermentation--053299/1/lactic acid fermentation.html]]></link><item>
<title><![CDATA[Sodium Lactate 60%]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Sodium_Lactate_60--12024494_12025208.html]]></link><description><![CDATA[Jiaan Biotech is the only manufacturer in India for Sodium Lactate, a 50%//60% concentration in water, and is the sodium salt of natural L(+)-Lactic Acid, produced through the fermentation of sugar, ]]></description><pubDate><![CDATA[20241118]]></pubDate></item>
<item>
<title><![CDATA[Lactic Acid]]></title><link><![CDATA[https://gcil.en.ec21.com/Lactic_Acid--6181643_11042929.html]]></link><description><![CDATA[fermentation, is colorless, syrupy and hygroscopic liquid with slightly acid odor. Can be mixed with water, ethanol or ether wantonly, but not dissolved in the chloroform.
Packing: 25kgs, 250kgs, IBC]]></description><pubDate><![CDATA[20240821]]></pubDate></item>
<item>
<title><![CDATA[Sodium Stearoyl Lactylate SSL E481 with ISO, FSSC, Kosher, Halal Certificate]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL_E481--11708296_11717241.html]]></link><description><![CDATA[fermentation and holding tanks.
In “composite flours,” SSL has traditionally permitted the use of a considerable proportion of non-wheat flours (e.g. corn flour, rye flour, whole grains) to make ]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
<item>
<title><![CDATA[Polymeric Grade Lactic Acid CAS NO. 79-33-4 Wholesale]]></title><link><![CDATA[https://xhlactics.en.ec21.com/Polymeric_Grade_Lactic_Acid_CAS--11829270_11829291.html]]></link><description><![CDATA[acid with a low molecular weight and is produced from the fermentation of sugars or carbohydrates. Polymeric Grade Lactic Acid is an important building block for many industrial polymers and has a wi]]></description><pubDate><![CDATA[20230803]]></pubDate></item>
<item>
<title><![CDATA[L-lactic Acid]]></title><link><![CDATA[https://197506ab.en.ec21.com/L_lactic_Acid--10923585_11740556.html]]></link><description><![CDATA[Lactic acid can adjust the pH value, thereby controlling fermentation and inhibiting the growth of pathogenic microorganisms, effectively preventing spoilage of radish, cabbage, cucumber, onion and o]]></description><pubDate><![CDATA[20230305]]></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[lactic acid fermentation.
Third, as a quality improver
The use of GDL in canned luncheon meat and minced pork can increase the effect of 
coloringagents, thereby reducing the amount of nitrite that i]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
<item>
<title><![CDATA[Nisin 25kg]]></title><link><![CDATA[https://shengxuedacheng.en.ec21.com/Nisin_25kg--11906234_11906288.html]]></link><description><![CDATA[Nisin is a type of antimicrobial peptide that is produced by certain strains of lactic acid bacteria, including Lactococcus lactis. It was first discovered in 1928 and is widely used in the food indu]]></description><pubDate><![CDATA[20240226]]></pubDate></item>

</channel>
</rss>