| CAS No.: | 50-21-5 |
|---|---|
| Formula: | C3h6o3 |
| EINECS: | 200-018-0 |
|
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Product Properties
1. Lactic acid has a strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverages, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning processing, grain processing, fruit storage, and it can be adjusted pH value, antibacterial, extending shelf life, seasoning, maintaining food color and improving product quality, etc.;
2. In terms of seasonings, the unique sour taste of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other seasonings can maintain the stability and safety of microorganisms in the product, and at the same time make the taste more mild;
3. Since lactic acid has a mild sour taste, it can also be used as the first choice sour agent for carefully formulated soft drinks and fruit juices;
4. When brewing beer, adding an appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, be beneficial to yeast fermentation, improve beer quality, but also increase the beer flavor and extend the shelf life. Used in white wine, sake and fruit wine to adjust pH, prevent the growth of bacteria, enhance sourness and refreshing taste; buffered lactic acid can be used in hard candies, fruit candies and other confectionery products, with moderate acidity and low sugar conversion rate. Lactic acid powder can be used for the powdering of all kinds of candies, as a powdered sour agent;
5. Natural lactic acid is a natural and inherent ingredient in dairy products. It has the taste of dairy products and good antimicrobial effect. It has been widely used in foods such as blended yogurt, cheese, ice cream, etc., and has become a popular sour agent for dairy products;
6. Lactic acid powder is a direct acidity regulator used in the production of buckwheat head. Lactic acid is a kind of natural fermented acid, so it can make bread have a unique taste; as a natural sourness regulator, lactic acid is used for flavoring and antibacterial effects in baked foods such as bread, cakes, biscuits, etc., and can improve the quality of food and maintain the color , Extend the shelf life.
Specification
| Item | Standard |
| Appearance | White crystalline powder |
| Assay(on dry basis) | 58.0 - 62.0 % |
| Calcium Lactate | 37.0 - 41.0 % |
| Silica Dioxide | 2.0 - 3.0 % |
| Water Insolubilities | ≤ 2.0 % |
| Chloride(Cl) | ≤ 10 mg/kg |
| Sulfate(SO4) | ≤ 200 mg/kg |
| Heavy metals(Pb) | ≤10 mg/kg |
| Arsenic (As) | ≤ 1 mg/kg |
| Mesophilic bacteria | ≤ 1000 cfu/g |
| Yeast | ≤ 100 cfu/g |
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