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<title><![CDATA[EC21 Product Catalogs - value added foods]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/value_added_foods--053299/1/value added foods.html]]></link><item>
<title><![CDATA[Calcium Gluconate]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Calcium_Gluconate--12024494_12025235.html]]></link><description><![CDATA[FOOD INDUSTRYFrequently Calcium Gluconate is added to food for its nutritional / health value e.g. in baby food, juices, biscuits, health foods etc. Another use is the incorporation of Calcium Glucon]]></description><pubDate><![CDATA[20241118]]></pubDate></item>
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<title><![CDATA[Soy Lecithin]]></title><link><![CDATA[https://allymerit.en.ec21.com/Soy_Lecithin--12015707_12015712.html]]></link><description><![CDATA[value, mg KOH /g 
≤30mg 
CAS No.
8002-43-5
Packaging
25KG/Bag or Drum
EINECS No.
232-307-2
Soy Lecithin KEY PROPERTIES
Emulsifying Agent
It helps stabilize emulsions by reducing the surface tension]]></description><pubDate><![CDATA[20241010]]></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[value of 8.3.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Food Garde Agar High Purity CAS 9002-18-0]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Food_Garde_Agar_High_Purity--11842205_11842209.html]]></link><description><![CDATA[value of fruits and vegetables, ensuring they retain their freshness even during extended storage periods.
3. Processed Meats:
Incorporating Phosphoric Acid in processed meat products helps improve t]]></description><pubDate><![CDATA[20230907]]></pubDate></item>
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<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[value of 8.3.
Applications:
SLA, the primitive form of SSL, is a waxy solid that is difficult to disperse in bread doughs and cake batters. As for SSL, it is a brittle solid that is readily soluble i]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<title><![CDATA[Soy Lecithin Liquid Soya]]></title><link><![CDATA[https://gayatri123.en.ec21.com/Soy_Lecithin_Liquid_Soya--11053180_11053181.html]]></link><description><![CDATA[range of Agro products ranging from various seeds to Soy
Flour and various other value added Soya products.
One of our key product is NON GMO Soy Lecithin Liquid / Powder Food
Grade &amp; Soya Flour. 
]]></description><pubDate><![CDATA[20200113]]></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[food processing industry to extend the shelf life of products. In addition, it enhances and maintains the flavor of the product.2. Vegetable pickled productsLactic acid can adjust the pH value, there]]></description><pubDate><![CDATA[20230305]]></pubDate></item>
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<title><![CDATA[Xanthan Gum-Fufeng Food Additive Stabilizing/Suspending Agent Emulsifier]]></title><link><![CDATA[https://frongtech.en.ec21.com/Xanthan_Gum_Fufeng_Food_Additive--11782824_11871937.html]]></link><description><![CDATA[added value and high quality.
Spcification 
Specification of Xanthan Gum Food Grade 80 meshItemsStandardAppearanceWhite-like or light-yellow powderParticle Size(mesh)100% through 60 mesh, not less th]]></description><pubDate><![CDATA[20231130]]></pubDate></item>
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<title><![CDATA[Citrus/Apple Pectin for Jams, Beverage, Candy]]></title><link><![CDATA[https://sunergyltd.en.ec21.com/Citrus_Apple_Pectin_for_Jams--10265695_10308258.html]]></link><description><![CDATA[value or soluble solids content, we offer a standardised pectin range that covers a broad application field.ConfectioneryThe solid content of confectionery products, which is normally bet-ween 70% - ]]></description><pubDate><![CDATA[20170223]]></pubDate></item>

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