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<title><![CDATA[EC21 Product Catalogs - mould agent]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/mould_agent--053299/1/mould agent.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[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[Food Garde Agar High Purity CAS 9002-18-0]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Food_Garde_Agar_High_Purity--11842205_11842209.html]]></link><description><![CDATA[moulds(CFU/g)
≤300
Qualified
E.Coli
Absent in 5 g
Qualified
Salmonella
Absent in 5 g
Qualified
Buy Food Preservatives
: Ensuring Quality and Safety with Hebei Nengqian Chemical
Welcome to Hebei Nen]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[-Polylysine]]></title><link><![CDATA[https://zipinbio.en.ec21.com/Polylysine--11680622_11680626.html]]></link><description><![CDATA[mould, virus. In addition, it also has excellent safety, therefore it is widely used as a food antistaling agent.
ε-Polylysine SpecificationsAppearance
White to light yellow powder
Purity
≥95%
Los]]></description><pubDate><![CDATA[20221125]]></pubDate></item>
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<title><![CDATA[Xanthan Gum]]></title><link><![CDATA[https://atlantic5za.en.ec21.com/Xanthan_Gum--9885310_9886998.html]]></link><description><![CDATA[agent and emulsifier etc. 
Packing: 25kg kraft paper bag or carton boxes, cardboard drum 
Production process: Xanthan gum powder is a natural polysaccharide and important biological polymers, 
by the]]></description><pubDate><![CDATA[20160310]]></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[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. He]]></description><pubDate><![CDATA[20190228]]></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[agent, suspending agent, emulsifier, thickener, binder and processing raw materials, has the characteristics of high added value and high quality.
Spcification 
Specification of Xanthan Gum Food Grad]]></description><pubDate><![CDATA[20231130]]></pubDate></item>
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<title><![CDATA[Chitosan]]></title><link><![CDATA[https://handomchemicals.en.ec21.com/Chitosan--11619814_11792296.html]]></link><description><![CDATA[agents, medical fibers, medical dressings, artificial tissue materials, drug sustained-release materials, gene transduction carriers, biomedical fields, medical absorbable materials, tissue engineeri]]></description><pubDate><![CDATA[20230518]]></pubDate></item>
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<title><![CDATA[Xanthan Gum]]></title><link><![CDATA[https://sanqun.en.ec21.com/Xanthan_Gum--6447346_6447484.html]]></link><description><![CDATA[agent. 
SPECIFICATION: 
Viscosity (1% solution in 1% KCL):1200 to 1600cps;
PH (1% solution):6.0 to 8.0;
Moisture: max 13%;
Ash: max 13%;
Particle size:100% through 60 mesh(250micro) min 95% through 8]]></description><pubDate><![CDATA[20121020]]></pubDate></item>
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<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[agent.For extra low filling temperature, amidated pectin series 200 can be recommended.Dairy:Special HM pectin can stabilize acid protein systems by forming protective layers around the protein parti]]></description><pubDate><![CDATA[20170223]]></pubDate></item>

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