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The groundbreaking ceremony for the 200000-ton/year high-gloss pure polymeric L-lactic acid project of Xinghan Company was a complete success.
On the morning of February 20, the centralized commencement ceremony of the first batch of major projects in Nanle County in 2021 was held at the site of the 200000-ton/year high-gloss pure polymeric L-lactic acid project of Henan Xinghan Biotechnology Co., Ltd.
Application areas
YOU CAN MAKE FOR YOURSELF
Dairy products
Lactic acid is an inherent ingredient in dairy products. It has a good taste and is a popular dairy acid and pH regulator. Calcium lactate and iron lactate, magnesium, zinc, etc. can be used to strengthen the minerals in milk and beverages, and will not affect the flavor and taste of the product, and there will be no protein precipitation.
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Meat and poultry products
Lactic acid, widely found in meat. L-sodium lactate, can capture a large amount of water in food, which can prevent the growth of microorganisms, so it is widely used in meat and poultry food processing industry, can extend the shelf life of products. In addition, it can enhance and maintain the flavor of the product.
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Beverage & Wine
Lactic acid has a mild and moderate sour taste and can be used as a sour agent in well-formulated soft drinks and fruit juices. Calcium L-lactate, iron, magnesium, zinc, etc. are used as mineral fortifiers for fruit juices, health drinks and soft drinks. When brewing beer, adding appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, improve the quality of beer, but also increase the flavor of beer and extend the shelf life. In liquor, sake and fruit wine, it is used to adjust pH, prevent the growth of miscellaneous bacteria, and enhance sour taste and refreshing taste.
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Vegetable pickled products
Lactic acid can adjust the pH, thereby preventing the growth of pathogenic microorganisms, preventing the deterioration of radish, cabbage, cucumber, onion and other vegetables pickled in salt water, ensuring the stability of the product and allowing the taste to be improved.
