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<title><![CDATA[EC21 Product Catalogs - reference substances]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/reference_substances--053299/1/reference substances.html]]></link><item>
<title><![CDATA[Cas 471-53-4 18-Glycyrrhetinic Acid]]></title><link><![CDATA[https://dingyanchemical.en.ec21.com/Cas_471_53_4_18--11841248_12010592.html]]></link><description><![CDATA[reference
solution Y6 
Heavy metals 
Not more than 20ppm 
Loss on drying 
Not more than 0.5% 
Sulphated ash 
Not more than 0.2% 
Related substances 
Total not more than 2.0% 
Any impurity not more th]]></description><pubDate><![CDATA[20260527]]></pubDate></item>
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<title><![CDATA[Sodium Alginate; CAS No.: 9005-38-3]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Sodium_Alginate_CAS_No._9005--11842205_11842206.html]]></link><description><![CDATA[substances, including proteins, starch, pectin, acacia, carboxymethyl cellulose, sucrose, glycerol, and sorbitol.
pH Sensitivity and Viscosity
Sodium alginate&apos;s viscosity is influenced by the pH of i]]></description><pubDate><![CDATA[20230907]]></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[substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour)
Technical Index (Refer ]]></description><pubDate><![CDATA[20230918]]></pubDate></item>

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