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<title><![CDATA[EC21 Product Catalogs - pasta improver]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/pasta_improver--053299/1/pasta improver.html]]></link><item>
<title><![CDATA[Pasta Flour Improver OEM Factory Supply in Bulk High Quality Cheap Price]]></title><link><![CDATA[https://jingjing001.en.ec21.com/Pasta_Flour_Improver_OEM_Factory--11996592_11996918.html]]></link><description><![CDATA[Pasta Improver OEM Factory Supply in Bulk High Quality Cheap Price
Product name: 
Pasta Improver
Product quality feature:
Reduced stickiness
Reduced starch loss
Greater cooking tolerance
Improved fra]]></description><pubDate><![CDATA[20240902]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone Wholesale Price]]></title><link><![CDATA[https://sissizhang1997.en.ec21.com/Glucono_Delta_Lactone_Wholesale_Price--11947431_11947432.html]]></link><description><![CDATA[pasta food, flavored food, etc.
Pharmaceuticals: health food, fillers, pharmaceutical raw materials, etc.
Cosmetics: facial cleanser, beauty cream, make-up, shampoo, face mask, etc.
Additions as food]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Soya Protein Isolate (Food Grade)]]></title><link><![CDATA[https://gaganhoc.en.ec21.com/Soya_Protein_Isolate_Food_Grade--11930091_11930099.html]]></link><description><![CDATA[Pasta products: adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve the color of the skin and extend the shelf life; adding 2~3% protein isolate when]]></description><pubDate><![CDATA[20240426]]></pubDate></item>
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<title><![CDATA[Transglutaminase Preparations]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Transglutaminase_Preparations--11920160_11920168.html]]></link><description><![CDATA[improve the structure and function of proteins. Transglutaminase enzyme has significant effects on protein properties such as foaming, emulsification, emulsion stability, thermal stability, water ret]]></description><pubDate><![CDATA[20240403]]></pubDate></item>
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<title><![CDATA[High Quality Refined Alpha Amylase Enzyme]]></title><link><![CDATA[https://newgenbio123.en.ec21.com/High_Quality_Refined_Alpha_Amylase--11045208_11045315.html]]></link><description><![CDATA[improve the rate of residual sugar.
4, in the production process of bread, bread and other fermented foods, the enzyme may provide fermentable sugars for the yeast to make pasta uniform structure, vo]]></description><pubDate><![CDATA[20191225]]></pubDate></item>
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<title><![CDATA[L-lactic Acid]]></title><link><![CDATA[https://197506ab.en.ec21.com/L_lactic_Acid--10923585_11740556.html]]></link><description><![CDATA[improver can improve raw materials, improve mechanical resistance, taste, and prevent aging. Buffered lactic acid also acts on the protein in the flour, which can make the gluten form a rich mesh str]]></description><pubDate><![CDATA[20230305]]></pubDate></item>

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