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.
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.
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.
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 .
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.
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.
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.
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