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<title><![CDATA[EC21 Product Catalogs - shaping cream]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/shaping_cream--053299/1/shaping cream.html]]></link><item>
<title><![CDATA[Sodium Stearoyl Lactylate SSL]]></title><link><![CDATA[https://zql155421.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11958070_11958076.html]]></link><description><![CDATA[shaped substance, ten add it into flour in proportion to obtain better effect. 
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get]]></description><pubDate><![CDATA[20240627]]></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[cream, make-up, shampoo, face mask, etc.
Additions as food additives
Tofu GDL is usually added at a rate of 2.5 to 2.6 grams per
kilogram of soymilk in the production of tofu. It can be dissolved in ]]></description><pubDate><![CDATA[20240605]]></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[cream, sodium alginate helps maintain the product&apos;s shape and texture, resulting in a delicate and enjoyable experience. Typically, the amount of sodium alginate used in ice cream ranges from 0.1% to]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<title><![CDATA[Transglutaminase]]></title><link><![CDATA[https://zipinbio.en.ec21.com/Transglutaminase--11680622_11680623.html]]></link><description><![CDATA[creaminess
&gt; Reduce syneresis and increase yield
&gt; Improve stability during storage
&gt; Improve texture and no influence on flavor
Cheese(cottage,curd, quark cheese, mozzarella)
&gt; Reduce the loss of wh]]></description><pubDate><![CDATA[20221125]]></pubDate></item>
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<title><![CDATA[High Quality Sodium Stearoyl Lactylate (SSL) E481]]></title><link><![CDATA[https://ada1999527.en.ec21.com/High_Quality_Sodium_Stearoyl_Lactylate--11708296_11708297.html]]></link><description><![CDATA[shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get ]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<title><![CDATA[Gelatin Powder]]></title><link><![CDATA[https://global2za.en.ec21.com/Gelatin_Powder--10878827_10879059.html]]></link><description><![CDATA[Quick Details 
CAS No.:9000-70-8 
Other Names:Unflavored Gelatin 
MF:C6H12O6 
EINECS No.:232-554-6 
FEMA No.:N/A 
Type:Thickeners 
Unflavored Gelatin Shape:Powder or granular 
Unflavored Gelatin Colo]]></description><pubDate><![CDATA[20181221]]></pubDate></item>

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