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<title><![CDATA[EC21 Product Catalogs - partial]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/partial--053299/1/partial.html]]></link><item>
<title><![CDATA[Bovine Gelatin]]></title><link><![CDATA[https://boboabeba.en.ec21.com/Bovine_Gelatin--12015839_12016134.html]]></link><description><![CDATA[produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.
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<title><![CDATA[Caramel Color Powder]]></title><link><![CDATA[https://lorna8.en.ec21.com/Caramel_Color_Powder--11947427_11947454.html]]></link><description><![CDATA[partially hydrolyzed products of fructose, glucose, invert sugar, sucrose, and starch.Caramel pigment is often used in the production of desserts, as it can provide a filling flavor for pastries and ]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Maltodextrin,Corn Starch,Filler,Sweetener,Thickener]]></title><link><![CDATA[https://sinoproducts.en.ec21.com/Maltodextrin_Corn_Starch_Filler_Sweetener--11809318_11809335.html]]></link><description><![CDATA[Maltodextrin, (also known as water-soluble dextrin or enzymatic dextrin),made from corn starch by partial hydrolysis,is a product of polysaccharide classified by DE from 5 to 20.The higher the DE val]]></description><pubDate><![CDATA[20240508]]></pubDate></item>
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<title><![CDATA[95% Protein Natural Gelatine Powder]]></title><link><![CDATA[https://gelatinpowder.en.ec21.com/95_Protein_Natural_Gelatine_Powder--11896235_11896236.html]]></link><description><![CDATA[partially eliminates these problems but gelatine is still used to achieve better water binding, to stabilize the emulsion and to obtain a homogeneous batch texture.
Gelatine content varies considerab]]></description><pubDate><![CDATA[20240201]]></pubDate></item>
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<title><![CDATA[E315 Erythorbic Acid]]></title><link><![CDATA[https://global3za.en.ec21.com/E315_Erythorbic_Acid--10916429_10916478.html]]></link><description><![CDATA[partially. 
E315 Erythorbic Acid Application
E315 Erythorbic Acid/Isoascorbic acid is a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an]]></description><pubDate><![CDATA[20190228]]></pubDate></item>
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<title><![CDATA[Maltodextrin DE15-20]]></title><link><![CDATA[https://shyzgt.en.ec21.com/Maltodextrin_DE15_20--11694695_11733405.html]]></link><description><![CDATA[overview
Maltodextrin,
(also known as water-soluble dextrin or enzymatic dextrin),made from corn starch by partial hydrolysis,is a product of polysaccharide classified by DE from 5 to 20.The higher t]]></description><pubDate><![CDATA[20230222]]></pubDate></item>
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<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://sanqun.en.ec21.com/Vital_Wheat_Gluten--6447346_6447454.html]]></link><description><![CDATA[partial a-melts starch as binder, in young eel and young turtle forage. It may at the same time replace partial fish meal as the source of egg white, and makes the composition of amine base acid more]]></description><pubDate><![CDATA[20230320]]></pubDate></item>

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