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<title><![CDATA[EC21 Product Catalogs - sugar mix]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/sugar_mix--053299/1/sugar mix.html]]></link><item>
<title><![CDATA[Sodium Lactate 50 %]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Sodium_Lactate_50--12024494_12025016.html]]></link><description><![CDATA[Jiaan Biotech is the only manufacturer in India for Sodium Lactate, a 50%//60% concentration in water, and is the sodium salt of natural L(+)-Lactic Acid, produced through the fermentation of sugar, ]]></description><pubDate><![CDATA[20241118]]></pubDate></item>
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<title><![CDATA[Xanthan Gum Wholesale Price]]></title><link><![CDATA[https://yifufood88.en.ec21.com/Xanthan_Gum_Wholesale_Price--12007527_12007576.html]]></link><description><![CDATA[sugar and other dry powder excipients is slowly added to the stirring water to make a solution.
·Thickening
Xanthan gum solution has the characteristics of low concentration and high viscosity (1 aq]]></description><pubDate><![CDATA[20240920]]></pubDate></item>
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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[Caramel pigment, also known as sauce color or caramel color, is a complex reddish brown or dark brown mixture formed by dehydration, decomposition, and polymerization of sugar substances (such as mal]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Pastry Cream Wholesale Customizable Packages and Logos]]></title><link><![CDATA[https://bakersecrets.en.ec21.com/Pastry_Cream_Wholesale_Customizable_Packages--11911533_11911637.html]]></link><description><![CDATA[Ingredients: Sugar-modified maize starch- Skimmed milk.
Custard mix400 GmWater or Milk1000 Gm
How to cook: Put water in bowl and slowly add cream Patisserie. Mix by hand or machine. Leave to stand fo]]></description><pubDate><![CDATA[20240313]]></pubDate></item>
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<title><![CDATA[Xanthan Gum Industrial Grade  CAS 11138-66-2]]></title><link><![CDATA[https://luna811.en.ec21.com/Xanthan_Gum_Industrial_Grade_CAS--11689017_11689023.html]]></link><description><![CDATA[sugar, MSG, etc., then moistened with a small amount of water, and finally mixed with water, the prepared glue solution has better performance. It can be dissolved in many organic acid solutions, and]]></description><pubDate><![CDATA[20221208]]></pubDate></item>
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<title><![CDATA[E471-Food Emulsifier and Stabilizer-Gms 90% Glycerol Monostearate]]></title><link><![CDATA[https://ada1999527.en.ec21.com/E471_Food_Emulsifier_and_Stabilizer--11708296_11722031.html]]></link><description><![CDATA[sugar crystallization and the separation between the water and oil.
1. Used in the butterine and made the latex stabilization.
2. Increase emulsification in creamy sweet and galactosidase.
3. It is u]]></description><pubDate><![CDATA[20230918]]></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[sugar conversion rate can be obtained, thereby prolonging the shelf life; powdered lactic acid can make the appearance of the soft candy Better, greatly reduce the occurrence of surface moisture; sod]]></description><pubDate><![CDATA[20230305]]></pubDate></item>
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<title><![CDATA[Inulin Food Powder CAS 9005-80-05 Food Grade White Powder 90% 95%]]></title><link><![CDATA[https://smartbaojiluo.en.ec21.com/Inulin_Food_Powder_CAS_9005--11697036_11697037.html]]></link><description><![CDATA[*TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener*SUGAR REPLACEMENT | It has a perfect mix of monk fruit,Stevia and erythritol to match the sweetness of sugar and mainta]]></description><pubDate><![CDATA[20221223]]></pubDate></item>
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<title><![CDATA[Carrageenan]]></title><link><![CDATA[https://kimjd.en.ec21.com/Carrageenan--180312_726602.html]]></link><description><![CDATA[mix powder
JELLY MIX FORMULATION 
GC-50
Ingredients
% weight
LC-50
Sugar
20
KCI
40%
Carrageenan gum # 2000
0.5
sodium citrate 
10%
Fruit juice
15
20%
50% citric acid
0.6
30%
Flavor
Color
Water 
to su]]></description><pubDate><![CDATA[20050228]]></pubDate></item>

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