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<title><![CDATA[EC21 Product Catalogs - milk white]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/milk_white--053299/1/milk white.html]]></link><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[White Powder
Paticle Size
Min 95% Pass 120 Mesh
Total Sulfate (%)
15- 40
Loss on drying (%)
12 Max
Viscosity (1.5%, 75℃, mPa.s )
5 Min
Gel Strength (1.5% w/w, 0.2% KCl, 25℃, g/cm2)
1400 Min
Trans]]></description><pubDate><![CDATA[20240925]]></pubDate></item>
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<title><![CDATA[Inulin Powder Price]]></title><link><![CDATA[https://yifufood88.en.ec21.com/Inulin_Powder_Price--12007527_12007528.html]]></link><description><![CDATA[milk, yogurt and dairy products. Low-fat foods with inulin have the same taste as full-fat products.
Food applications
1. Processed low-fat foods (such as cream, spreadable foods)
Inulin powder is an]]></description><pubDate><![CDATA[20240920]]></pubDate></item>
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<title><![CDATA[3-Chlorocinnamic Acid]]></title><link><![CDATA[https://globalcinnamate.en.ec21.com/3_Chlorocinnamic_Acid--11044488_11055207.html]]></link><description><![CDATA[white crystal
Character: Mainly used as an intermediate in organic synthesis
Storage: Shading, confined preservation, dry, ensure good ventilation or exhaust in the workshop
APPLICATION of Phenylprop]]></description><pubDate><![CDATA[20240523]]></pubDate></item>
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<title><![CDATA[E481-Bread Improver Food Emulsifier(SSL) Sodium Stearoyl Lactylate]]></title><link><![CDATA[https://ada1999527.en.ec21.com/E481_Bread_Improver_Food_Emulsifier--11708296_11708370.html]]></link><description><![CDATA[Sodium Stearoyl -2 lactylate
Properties:
Milky-white powder or flake-shaped solid. 
It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor.]]></description><pubDate><![CDATA[20230918]]></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[white and tender without the bitterness of brine or gypsum
without protein loss, high tofu yield, and easy to use. In view of the fact that GDL has a 
slightly sour taste when used alone, GDL and CaS]]></description><pubDate><![CDATA[20230605]]></pubDate></item>
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<title><![CDATA[Calcium Citrate E333]]></title><link><![CDATA[https://bakechem.en.ec21.com/Calcium_Citrate_E333--11882979_11882995.html]]></link><description><![CDATA[Calcium citrate bulk, E333,CAS no.5785-44-4, is a white crystalline powder that is odorless, slightly hygroscopic, slightly soluble in water, soluble in acid, and almost insoluble in ethanol. liquid ]]></description><pubDate><![CDATA[20240103]]></pubDate></item>
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<title><![CDATA[Sodium Alginate ,CMC Food Grade]]></title><link><![CDATA[https://mewo2008.en.ec21.com/Sodium_Alginate_CMC_Food_Grade--3570265_3570356.html]]></link><description><![CDATA[white or slight yellow powder
Quality Specification:
item index
Granularity According to contract
Viscidity (mpa.s) Min 150 or according to contract
Moisture Max 15%
PH 6.0~8.0
Vitriol Power 30%~37%
]]></description><pubDate><![CDATA[20170520]]></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[Quick Details 
CAS No.: 9010-10-0 
Other Names: Concentrated Soy Protein (CSP) 
EINECS No.: 232-720-8 
Type: PROTEINS 
Model Number: FOOD GRADE 
Appearance: CREAM WHITE-YELLOW POWDER 
Source: Soybean]]></description><pubDate><![CDATA[20160310]]></pubDate></item>
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<title><![CDATA[Hot Selling Organic Zero Cal Sucralose White Sweetener Powder Food Additives]]></title><link><![CDATA[https://frongtech.en.ec21.com/Hot_Selling_Organic_Zero_Cal--11782824_11790588.html]]></link><description><![CDATA[Basic information ： 
Sucralose Powder is a kind of white powder, easily soluble in water.It is the only functional sweetener with sucrose as raw material production, which is 600 times sweeter than]]></description><pubDate><![CDATA[20230516]]></pubDate></item>

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