Oral Care

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Oral Care

Sodium lactate is mainly used as an injection in the field of medicine. Its main function is to replenish body fluids and regulate electrolyte balance in the human body to relieve dehydration caused by diarrhea and poisoning caused by diabetes and gastritis.

Nutrition and Health Food

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Nutrition and Health Food

Calcium lactate, magnesium, zinc and iron can strengthen the minerals in sports health drinks, fruit juices, weight loss foods and baby products. They have good water solubility, moderate taste, and are easily absorbed and utilized by the human body. They can improve human body function and enhance explosive power.

Candy

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Candy

Buffered lactic acid is a buffer system composed of a certain proportion of lactic acid and sodium lactate, which has a mild sour taste. Adding buffered lactic acid to candy can achieve a lower sugar conversion rate, thereby extending the shelf life; Powdered lactic acid can improve the appearance of gummies and greatly reduce the occurrence of surface moisture; Sodium lactate can reduce sugar conversion and protect gel; Calcium lactate can also be used in chewing gum to stabilize colloids and regulate pH. At the same time, calcium ions can prevent the loss of minerals in teeth, achieving the effect of tooth health and protection.

Pasta products

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Pasta products

Lactic acid, can make the bread has a unique taste. Lactic acid can also synthesize sodium and calcium lactoyl esters, which are used as emulsifiers in bread. Calcium lactate as a flour improver can improve raw materials, improve mechanical resistance, taste, and prevent aging. Buffer lactic acid also acts on the protein in the flour, which can make the gluten form a rich mesh structure and make the taste soft; it can also make the noodles elastic, increase the elasticity of the surface, have a smooth, transparent appearance, and can improve the taste and flavor.

Mineral fortification

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Mineral fortification

Lactate (calcium, iron, magnesium, zinc, etc.) can be made into tablets or powders for various mineral deficiencies due to its high biological absorption and utilization rate and good taste.

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