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<title><![CDATA[EC21 Product Catalogs - total cream]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/total_cream--053299/1/total cream.html]]></link><item>
<title><![CDATA[Carrageenan Thickener E407 CAS NO. 9000-07-1]]></title><link><![CDATA[https://chemsinoadditives.en.ec21.com/Carrageenan_Thickener_E407_CAS_NO.--12009533_12009534.html]]></link><description><![CDATA[Total Plate Count
5000 cfu/g Max
Yeasts &amp; Moulds
300 cfu/g Max
Salmonella spp.
Negative in 5 g
APPLICATIONS:
1-Food and other domestic uses
Desserts, ice cream, cream, milkshakes, salad dressings, sw]]></description><pubDate><![CDATA[20240925]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate SSL]]></title><link><![CDATA[https://zql155421.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11958070_11958076.html]]></link><description><![CDATA[creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bre]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Sodium Hexametaphosphate]]></title><link><![CDATA[https://bimussind.en.ec21.com/Sodium_Hexametaphosphate--11457160_11567851.html]]></link><description><![CDATA[Total Phosphates(P2O5)%
68max
Inactive Phosphates(ASP2O5)% 
7.5max 
Fluor% 
0.0030max
Residue on ignition%
0.50max
pH
5.8~6.5
Heavy metal(ASPB)%
0.001max 
Arsenix% 
0.0003max
Iron(Fe)%
0.05max
Densit]]></description><pubDate><![CDATA[20220514]]></pubDate></item>
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<title><![CDATA[Chickpea Protein 80% Powder]]></title><link><![CDATA[https://handomchemicals.en.ec21.com/Chickpea_Protein_80_Powder--11596915_11725564.html]]></link><description><![CDATA[Total Plate Count
Less than 10000 CFU/g
GB 4789.2-2010
Salmonella(In 25g)
Negative
ND
Yeasts
Less than 100CFU/g
GB 4789.15-2010
Moulds
Less than 100CFU/g
GB 4789.15-2010
E. coli(In 1g)
Negative
SN/T ]]></description><pubDate><![CDATA[20230210]]></pubDate></item>
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<title><![CDATA[Soy Protein Concentrate]]></title><link><![CDATA[https://anday1000.en.ec21.com/Soy_Protein_Concentrate--5296864_5296776.html]]></link><description><![CDATA[Cream white fine powder
SYS-ZY-CPZY-02
Particle size
100 mesh
SYS-ZY-CPZY-09
PH (10% concentration)
6.5-7.5
SYS-ZY-CPZY-10
Microbiology analysis:
Total Plate count (cfu /g)
Max.30000
SN0168-92
E.Coli]]></description><pubDate><![CDATA[20110402]]></pubDate></item>
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<title><![CDATA[Soy Protein Concentrate]]></title><link><![CDATA[https://atlantic5za.en.ec21.com/Soy_Protein_Concentrate--9885310_9887035.html]]></link><description><![CDATA[CREAM WHITE &amp; YELLOW POWDER
PROTEIN (DRY BASIS)
&amp;ge;68.00%
MOISTURE
&amp;le;8.00%
PARTICULAR SIZE
95% PASS 100 MESH
PH
6.0- 7.5
ASH
&amp;le;6.00%
FAT
&amp;le;0.5%
TOTAL PLATE COUNT
&amp;le;8000 CFU/ G
SALMONELLA
NEG]]></description><pubDate><![CDATA[20160310]]></pubDate></item>
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<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://goldengrain.en.ec21.com/Vital_Wheat_Gluten--8742935_8972812.html]]></link><description><![CDATA[Product Name: Vital Wheat Gluten
CAS No.: 8002-80-0
Description: Vital Wheat GLuten occurs as a cream to light tan, free-flowing powder. It is the water-insoluble complex protein obtained by water ex]]></description><pubDate><![CDATA[20170821]]></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[Gelatin Powder]]></title><link><![CDATA[https://global2za.en.ec21.com/Gelatin_Powder--10878827_10879059.html]]></link><description><![CDATA[cream and yogurt. Household Gelatin comes in the form of sheets, granules, or powder.
Unflavored Gelatin Applications 
Unflavored Gelatin Probably best known as a gelling agent in cooking, different ]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
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<title><![CDATA[Food Emulsifier Citric Acid Esters of Mono-and Diglycerides (CITREM)-E472c]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Food_Emulsifier_Citric_Acid_Esters--11708296_11717754.html]]></link><description><![CDATA[cream, chocolate, candy.
(3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.
Operation methods and dosage
(1) Add it to the water around 60 ]]></description><pubDate><![CDATA[20230918]]></pubDate></item>

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