L-lactic Acid

Food field1. Meat and poultry productsLactic acid is an organic acid that is widely found in meat. L-sodium lactate captures a large amount of free water in foods and has the effect of reducing water activity, thereby inhibiting the growth of microorganisms. Therefore, it is widely used in the meat and poultry 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, thereby controlling fermentation and inhibiting the growth of pathogenic microorganisms, effectively preventing spoilage of radish, cabbage, cucumber, onion and other vegetables marinated in salt water, ensuring product stability and improving taste.3. Beverages and wine makingLactic acid has a mild acidity and is a preferred sour agent for delicately formulated soft drinks and juices. L-calcium lactate,Iron, magnesium, zinc, etc. are used as mineral enhancers for juices, health drinks and soft drinks. When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste.4. Dairy productsLactic acid is an intrinsic ingredient in dairy products. It has a natural taste and good antibacterial effect. It is a popular dairy acidifier and pH regulator. Calcium lactate and ferric lactate, magnesium, zinc, etc. can be used to strengthen the minerals in milk and fermented milk beverages without affecting the flavor and taste of the product, and without protein precipitation.5. Nutritional products and health foodsCalcium lactate, magnesium, zinc and iron can strengthen minerals in sports health drinks, juices, diet foods and baby products. They are water-soluble, moderate in taste, easy to be absorbed and utilized by the human body, can enhance human body function and enhance explosive power.6. Pasta productsLactic acid is a naturally fermented organic acid that gives bread a unique taste. Lactic acid can also synthesize sodium stearoyl lactylate and calcium stearoyl lactylate for use as an emulsifier in bread. Calcium lactate as a flour improver can improve raw materials, improve mechanical resistance, taste, and prevent aging. Buffered lactic acid also acts on the protein in the flour, which can make the gluten form a rich mesh structure, increase the volume, especially to make the taste better, prevent aging; also make the noodles elastic, increase the elasticity of the surface, and have smooth and transparent The appearance of the feeling, and can improve the taste and flavor.7. CandyBuffered lactic acid is a buffer system in which lactic acid and sodium lactate are mixed in a certain ratio. It has a mild sour taste. After adding buffered lactic acid to the candy, a lower 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; sodium lactate can play a role in reducing sugar conversion and protecting the gel; calcium lactate can also be used in chewing gum to stabilize the colloid and adjust the pH, while calcium ions can prevent teeth The loss of minerals can achieve the effect of healthy teeth.