to maintain and improve the nutritional value of food

Lactic acid, sodium carboxymethyl cellulose , sodium citrate , etc. with preservative effect. Lactic acid ingredient labeling chemicals used vocabulary is generally more professional , most consumers on their role , as well as the amount of excess provisions so do not understand the consequences of the additional amount necessary standards and instructions useful, so that consumers can understand, identify these chemicals name, know what ingredients are required and which ingredients are harmful if excessive , can really eat at ease , understand the consumer . Food additives to improve food color, smell, taste and other sensory indicators , maintain and lactic acid powder the nutritional value of the food effect. Food additive itself is not a scourge, generally in the health sector within the published standard for food additives are not harmful to humans . For producers, part of the food additive ingredient labeling on the packaging to be further standardized and uniform .

microbial propagation speed and microorganisms

Water activity food is not the moisture content of all , but to the microorganism may use water . Calcium lactate and microbial propagation speed depends on the type of water activity group constituted (AW). Most bacteria can multiply in the matrix AW higher than 0.85 , Botox water activity requires 0.94 to 0.96 , Salmonella was 0.92 , 0.90 general bacteria , Staphylococcus aureus was 0.87-0.88 when the water activity to 0.7 so, most of the microbes were inhibited home RELSS reported in meat separable inner and surface 45 categories of buffered lactic acid , in a low water activity and a high temperature, only the curved mold to grow, the most common low moisture active preservation methods have dried and add salt and sugar. Other additives such as phosphate , starch, etc. can reduce the water activity of the meat .

Natural coloring agents

Major natural pigment extracted from plants , many of them with physical activity. Over the past decade , the state approved the use of natural colorants varieties increased from 20 kinds of 40 kinds of country is currently the world's natural coloring agent approved by most countries. Lactic acid colorants have disease prevention features, such as turmeric has anti-cancer effect , saffron yellow antihypertensive effect , an antioxidant red pepper , yellow corn have anti-cancer , anti-oxidation, lipid-lowering effect of red yeast rice , mulberry red lipid-lowering effect , peanut red and blood clotting , grape skin red and lipid Metabolism , comfrey has anti-inflammatory lactic acid powder , green tea is known as the role of lipids and lutein from marigold extract can effectively reduce age-related macular degeneration and cataracts and other diseases.

Metal smelting equipment growth conditions

Machinery and equipment performance has been divided , metal smelting equipment situation is significantly better than the growth in packaging and feed equipment . According to Bureau of Statistics data show that in July of metal smelting equipment production was 77,000 tons , an increase of 31.4% , the growth rate down 0.4 percentage points from the previous month , but the overall level is still high . July packaging equipment production was 8965 units, an increase of 8.5% , the chain fell 5.9% , down slightly buffered lactic acid month to expand. July feed production equipment 31,000 units , down 26.3 percent , down a row in March to expand. Construction machinery industry this year has been a weak recovery trend , in July as the off-season , sales are also not much improvement. According to the latest statistics Industry Calcium lactate , July 28 major manufacturers of excavators excavators 6351 units were sold , an increase of 8 % growth rate in June rose 7.4 percentage points from January- July cumulative sales of 75,305 units excavator industry , down 10.88 percent , a decline trend was improving . Ring than in July fell 24 percent excavators , meet seasonal characteristics , but has narrowed down over the previous March , the emergence of this improvement is mainly driven by sales of foreign brands in the last month due.

microbial propagation speed

Water activity food is not the moisture content of all , but to the microorganism may use water . Microorganisms and microbial propagation speed depends on the type of water activity group constituted (AW). Most bacteria can multiply in the matrix AW higher than 0.85 , Lactic acid activity requires 0.94 to 0.96 ,
Salmonella was 0.92 , 0.90 general bacteria , Staphylococcus aureus was 0.87-0.88 when the water activity to 0.7 so, most of the microbes were inhibited home RELSS reported in meat separable inner and surface 45 categories of lactic acid powder , in a low water activity and a high temperature, only the curved mold to grow, the most common low moisture active preservation methods have dried and add salt and sugar. Other additives such as phosphate , starch, etc. can reduce the water activity of the meat .

Formulated milk drinks

Milk drinks on the deployment type vocal opposition , do belittle conflict. Say what Formulated milk drinks are water, milk , sugar, citric acid or lactic acid preparation , simple process . Some products even use the substitute milk protein hydrolyzate . The nutritional value of such milk drinks and the function can not be compared with lactic acid bacteria fermented beverage , buffered lactic acid is not fermented products that contain lactic acid and lactic acid metabolites. Not only that , the deployment type milk beverage producers , whether large or small workshops , are playing with words , a large walking a fine line . Lack of knowledge of the use of consumer products and the industry standard is not perfect for deliberately misleading , around the " acid" word clever fuss about what yoghurt drinks , yoghurt drinks , yoghurt drinks, sour milk drinks , fruit milk drinks , dazzling. Calcium lactate the boundaries of lactic acid bacteria beverage , people difficile true . In the eyes of these experts , it seems that only lactic acid bacteria fermented beverage is authentic nutritious milk drinks, deployment type is a simple blending to form the " fake ."

Viscose from natural cotton linters

The main raw material for viscose fibers derived from natural cotton linters , ultra-fine pearl powder from freshwater cultured pearls, fiber body interior and exterior pearl particles uniformly distributed on the human body is very safe. In addition, Li Kennuo pearl fiber viscose fiber not only keeps moisture permeability , easy to stain , anti-static , good drape and other features, but it also has good spinnability and taking comfort, soft smooth , shiny shiny , good compatibility with the skin can transmit far-infrared and UV . Ethyl lactate the authority , fiber contains 18 amino acids the human body , and more than 20 kinds of trace elements and active ingredient calcium . In human skin slightly acidic conditions, some of the active ferrous lactate pearl particles can penetrate through the skin sweat dissolved and absorbed by the body by increasing the activity of SOD in vivo inhibition of lipofuscin , reaching the skin whitening effect. These advantages are not generally fibers can be compared.

Lactic acid bacteria beverage market confusion

The number of lactic acid bacteria on the standard still using 1992 standards, only one million per milliliter . With no less than 10 million per milliliter of international standard disparities. Calcium lactate our current national standards with international industry standards gap so large lactic acid bacteria makes our products very difficult with international standards. In addition to the number of viable cells , buffered lactic acid standards in testing methods, such as food additives and storage conditions as yet no right to regulate lactic acid bacteria beverage industry .

Biological calcium carbonate

Internationally calcium nutrition enhancer allows the use of 40 kinds of food additives by the National Standardization Technical Lactic acid approval , the Ministry of Health announced the inclusion of health standards calcium nutrition enhancer are: active calcium carbonate, biological calcium carbonate, acetate calcium lactate, calcium gluconate , calcium citrate , calcium hydrogen phosphate , calcium threonate , calcium aspartate , glycine calcium. It also includes the application of calcium phosphate , calcium chloride, lactic acid powder , bone meal and calcium caseinate natural peptide . These products are attributed to Medicines , health food or food category .

Lactic acid can be stripped of lime and calcium in leather

1) lactic acid in the fermentation industry for controlling the pH and increasing the purity fermentation;
2) in the cigarette industry can keep the tobacco moisture, removing impurities in tobacco, changing tastes, raising tobacco grades, Calcium lactate and nicotine in nicotine can reduce harmful ingredients to improve the quality of tobacco;
3) in the textile industry for processing fibers, the fibers can be easily pigmented increase gloss, so soft to the touch;
4) in the paint ink industry as a pH adjusting agent and synthetic agents; in biodegradable plastic fiber industry is new material polylactic acid PLA raw material of choice;
5) The polylactic acid may be used as a starting material, producing a new generation of biodegradable plastics;
6) In the leather industry, buffered lactic acid be stripped of lime and calcium in leather, the leather soft and fine, which made of high quality leather;
7) Lactic acid has a unique due to the complexation constants of nickel, nickel plating is often used, which at the same time as the plating bath in the acid buffer and stabilizers. In the microelectronics industry, its unique of high purity and low metal content meet the semiconductor industry for high quality requirements of, it as a safe organic dissolving agent can be used for photosensitive material cleaning.

lactic acid as an active lactobacillus drink an integral

Lactic acid bacteria within the industry is also a " hurried retreat ." The number of lactic acid bacteria on the standard still using 1992 standards, only one million per milliliter . With no less than 10 million per milliliter of international standard disparities. Lactic acid our current national standards with international industry standards gap so large lactic acid bacteria makes our products very difficult with international standards. In addition to the number of viable cells , the national standards in testing methods, such as food additives and storage conditions as yet no right to regulate lactic acid bacteria beverage industry .
Industry standard defect lactobacillus beverage market will inevitably lead to confusion . Lactic acid as lactic acid bacteria beverages a composition within the warranty period should maintain a certain magnitude in order to play its due role viable . As China's current standard warranty period required number of lactic acid bacteria is too low , which resulted in low-quality products in China market flooding. Lower standards to reduce lactic acid powder  beverage manufacturers barriers to entry , so that a large influx of speculative enterprises within the industry , resulting in a vicious price war. This vicious price competition will make the quality of lactic acid manufacturers dropped significantly. Such a vicious cycle of lactic acid market will become the biggest worry .

lack of real material interest point of difference

Direct purpose of product innovation is to create product differentiation , enhance product differentiation advantages, increase product in the market segment leadership. Breakthrough method has two new markets . First, either into an opponent's blue ocean without creating new class ; Second, if you can not create a new category , then selling the product to do a strict differentiation. 2007 , China milk beverage market has grown rapidly . Calcium lactate also pioneered the " first milk " products, and proposed a " I am a girl my first" slogan appeals from the category of innovation and product names such as the appearance point of view, " first milk " seems to be a good innovation products, however, when we carefully examine it from the market , had to Daly worried about . In fact the "priority milk " is not a new category , but only one idea in concept only. So it is the most suitable way to go , the only product differentiation . However, buffered lactic acid entire milk drinks market was found to have no place . Nutrition Express blockade of high-end , small foreigners occupy the low-end , " first milk " on the product is not the reason put forward their opponents with strong local differences in demand since the only impress consumers , and the lack of real material interest points of difference will eventually just " blip " and can not last long.

yeast blooms

General requirements for traditional koji wheat ground into "rotten heart is not rotten skin" plum petals, leather upcoming wheat ground into flakes borders, foursquare pulverized . General koji with wheat about 13% moisture content , directly after crushing blocks with compressed into song koji , is not conducive to the growth of microorganisms . Water is a microbial growth and reproduction and biochemical reactions must substance in vivo and in vitro microbial solvent , only through the water , Lactic acid can absorb nutrients from the outside . Therefore, when the song spices billet must have sufficient moisture. Usually in raw materials ( wheat ) to the raw material before crushing "inflated ", that run wheat, causing water to reach about 30% ( with hot water in winter , in summer with cold water ) . Whole bacteria culture lactic acid powder , during and late in the growth of microorganisms in the blank song is not the same . Is pre- mold, yeast blooms ; since the late song billet product temperature rises rapidly, generally more than 40 ℃ -45 ℃. Many wineries like to use partial Luzhou koji temperature 55 ℃ -60 ℃, it will force the yeast large number of deaths . Northwest Territories song now commonly used in low-temperature (40 ℃ -45 ℃). High temperature and low temperature Qu Qu index contrast.

Does not affect the stability of the emulsion

And dissolving milk used in the manufacture, the heat treatment is also very important. If insufficient heat treatment, milk or lotion microbial flora of the total number of large, so that not only the culture of lactic acid bacteria when competition among different microbial existence, and most importantly, these microorganisms and fermentation agent will - Lactobacillus competition affect the fermentation effect, resulting in fermentation acid slowly. Calcium lactate  heat, milk or lotion is to change the structure of the protein, and protein will affect the final shape of beverage affect the viability of lactic acid bacteria, because the protein structure more complex microorganisms of lactic acid bacteria on lactose more difficult, and buffered lactic acid not conducive to Lactobacillus fermentation, the final product will thus precipitate or layering. Generally use 45 ℃ warm water dissolve 100 ℃ high temperature sterilization 40-60min heat treatment method, although this method causes the emulsion darken from white into a cream, but bactericidal effect, sterilization time in this range do not affect the emulsion stability, and milk drinks made with a special thick milk flavor, milky yellow color special appearance during storage than white as well.

production of yoghurt is to control the most important bactericidal strength

Yogurt production is controlled sterilization heaviest strength, reduce non-dairy ingredients ( especially not allowed to add spice ) , to ensure the unique flavor and viscosity of yogurt , but a few in some of our dairy industry have failed to do . For example: raw milk does not require health indicators , sterilization temperature generally more than 90 ℃, time is more than 30 seconds . Leavening agent used without Lactic acid or Bacillus little leaven direct investment , non-fat milk content of more than 10% , the production of these informal norms , making yogurt quality can not be guaranteed. In addition, the production of yoghurt enterprises should use penetrometer or lactic acid powder Texture Analyzer , and whole milk solids must be ≥ 11.2%, only without the whey acidity ≥ 75T0 sucked out only when the factory . For stirred yoghurt must use viscometer ( consistometer or rheometer ) detection viscosity , and lactic acid factory 1 × 108cfu/ml not reach the factory , as long as the relevant departments to seriously take responsibility , yogurt quality can be improved .

The oil refinery project is to ensure national energy security an important strategic projects

The oil refinery project is to ensure national energy security an important strategic projects. Place in the construction of the refinery plus Workers from the gas pipeline into crude oil can change the situation of lack of oil and gas.
For EIA compliance with statutory procedures, China Petroleum 10,000,000 tons / year refinery project environmental Approval from the commission to review, and it took two years, seven months, Calcium lactate scientific proof, in line with national Home energy strategies and industrial policies to meet the Yunnan Province, Kunming, Anning buffered lactic acid development planning And industrial development planning, land use planning, environmental function zoning requirements.

Lactic acid is also used for green fodder storage agent

Lactic acid is also used for green fodder storage agent, forage maturation agent;
 in swine and poultry feed as growth promoters. Lactic acid can reduce the PH value of the stomach, digestive enzymes play activated, the role of improving the acid digestion, and the growth of beneficial intestinal epithelium. Piglets after weaning feed containing acidifier few weeks to feed their weaning period can be increased by 15% in weight;
 Lactic acid inhibit microbial growth. Sodium lactate of the pig will be infected with by E. coli and Salmonella diseases caused by, in the feed to join lactic energy prevent the piggy under the the gastrointestinal tract growth of pathogenic bacteria;
 lactic acid can be used as a preservative and to enhance potassium lactate, grain and meat by-products processed products of microorganisms stabilizer.

Lactic acid added to the soap bar

Since L-lactic acid is the skin's natural moisturizing factor inherent part of many skin care products are widely used as a moisturizing agent. Lactic acid is the most effective one AHA and little irritation;
Since the L-lactic acid naturally present in the hair, is to make the hair shiny surface, so often used as hair care products of lactic acid pH adjusting agents;
lactic acid can be used as a lactic acid powder a variety of bath wash supplies, such as private parts bath gel, bar soap and moisturizing honey. The liquid soap, shampoo and soap can be used as a pH adjusting agent. In addition, lactic acid added to the bar soap can reduce the loss of water during storage, thus preventing the soap dry.

Lactate transport speed is determined by a series of factors

Acid transport speed by a series of factors, including monocarboxylic transporter, lactate dehydrogenase concentration and isomeric forms, tissue oxidation. Calcium lactate the concentration of lactate in the blood is not in movement 1-2mmol / L, in the strong movement can rise to 20mmol / L.
Generally when an organization's energy through aerobic respiration can not be met, the organization can not get enough oxygen or oxygen can not be fast enough to handle the case of lactic acid concentration will rise.The significance of this process is needed reconstruction buffered lactic acid adenine dinucleotide (NAD +) to maintain ATP synthesis. Sufficient oxygen in muscle cells of lactic acid can be oxidized to pyruvate, and then directly used as the citric acid cycle of the fuel. It can also gluconeogenesis in the liver through the process Kelibusi cycle into glucose.

Mechanism of controlling the gel strength of a chelating agent

Chelator gel strength control mechanism and seaweed salt , as is usually selected at neutral PH is only slightly soluble calcium sulfate dihydrate calcium ion source , a dry method and a chelating agent such as sodium citrate and mixed together with gellan gum , dissolved in cold water and heated to let the fully hydrated , then hot citric acid : Sodium lactate conditions to increase the solubility of calcium sulfate dihydrate , calcium effectively increased with time , the cooling gel strength after forming rising , the use of chelating agents can make the gellan gum was dissolved in containing 60 % sucrose or high- fructose corn syrup thermal solution zinc lactate sucrose system will help improve the transparency of gellan gum .

Calcium is the recipe for you to lose weight

In other words, the process of dieting containing "fat suppression" of calcium
You do not eat this, so it is difficult to consume fat.
Calcium lactate fat metabolism may be 1.4 times faster. Lactate most helpful for fat metabolism, Milk is a good choice. In fact calcium metabolism and body fat metabolism complementary unsaturated Fatty acid intake, buffered lactic acid the body's ability to absorb calcium. Calcium is the recipe for you to lose weight, cut Do not discard the food was not any successful weight loss.

calcium sulfate calcium ion source

If the water content exceeds calcium 40PPM, you should use sodium citrate / sodium pyrophosphate / hexametaphosphate chelating agent , the amount of gel formed in the system need to consider the desired concentration of divalent ions such as calcium and magnesium . Sodium lactate gel strength control mechanism and seaweed salt , as is usually selected at neutral PH is only slightly soluble calcium sulfate dihydrate calcium ion source , a dry method and a chelating agent such as sodium citrate and mixed together with gellan gum , dissolved in cold water and heated to let the fully hydrated , then hot citric acid : As acidic conditions to increase the solubility of zinc lactate dihydrate , calcium effectively increased with time , the cooling gel strength after forming rising , the use of chelating agents can make the gellan gum was dissolved in containing 60 % sucrose or high- fructose corn syrup thermal solution containing sucrose system will help improve the transparency of gellan gum .

pairs of calcium / magnesium ions are particularly sensitive

Gellan gum is a linear polymer , when the presence of electrolytes , when the gel may be formed . It calcium / magnesium ions are particularly sensitive to divalent ions with calcium and magnesium ion source to make a gel formed than with sodium and potassium so much more effective monovalent ions ,Ethyl lactate and potassium can also lead to gel , but the required concentration of divalent ions than about 25 times , and the type of the gel is reversible ! If for dissolving the gellan gum water, or have been added already contains a certain amount of ions, especially divalent ions such as calcium and magnesium , even by heating to 100 degrees it is difficult to fully hydrated gellan gum . so generally the first gellan gum in deionized water and heated to 70 - 75 degrees of hydration , and at this temperature or greater than the temperature of the electrolyte is added , it will not form a gel fashion , has been cooled to 30-50 degrees, can only form a gel , a ferrous lactate concentration is most suitable 4-6MMOL, which species not melt the gel and then heated , if you want the gellan gum was dissolved in tap water containing no inorganic salts , especially calcium carbonate content of more than 180PPM hard water , the water must be added to reduce the effective chelating calcium ion concentration , such as sodium citrate or sodium hydrogen citrate . chelating agent can prevent the gellan gum with water calcium and magnesium ions to form complexes.

false color is very light vinegar liquid

In fact, to identify these "false vinegar " is not difficult. Senior nutritionists recommend consumers, " a shake two Wen three taste " to identify the vinegar . False vinegar liquid color is very shallow, or colorless foam after shaking will instantly disappear and smelled flavor taste. Some even a little odor, astringent mouth after drinking . Calcium lactate cider vinegar is a natural amber liquid after shaking bubble , with some viscous texture is very soft very mellow flavor .
It is reported , has been insisting " good and not expensive " marketing strategy . Currently its products mainly to vinegar fermentation of apple cider vinegar , sugar, apple juice and a variety of oligosaccharides and peptides, and vitamins and other raw materials refined products shining brilliantly, tastes fresh, sweet and sour appropriate , fruity, and has a unique fermentation flavor intact apples contain nutrients, regulate acid-base balance , potassium lactate and other special effects ; also contains a variety of bacteria factors and vitamins, often drinking , detoxifies , regulation of intestinal health , and promote digestion and absorption , increase appetite , beauty lose weight, improve human immunity, longevity and other effects . Currently vinegar beverage mainly for the young and trendy , currently in Guangzhou University City , Changsha University, Xiamen University rings and students focus on areas such as local sales ahead.

Fruit vinegar beverage industry

"Because China has not vinegar beverage national standards , especially for fruit vinegar beverage raw materials are not unified, which makes our fruit vinegar beverage industry currently is not standardized , many manufacturers are playing ' walking a fine line ' ." China Ocean Ethyl lactate Professor of cell Biology and Food Engineering , said that the real fruit vinegar beverage should be as raw , juice after a certain allocation, then after two fermentation ( alcoholic fermentation , acetic acid fermentation ) , add sweeteners, citric acid , calcium lactate and other accessories deployment. However , the absence of national standards, with fruit juice , water, buffered lactic acid and other beverages , also known as fruit vinegar beverages.
Public to buy vinegar beverage , it is best to choose a number of large enterprises , well-known enterprise products , fruit vinegar beverage bottle preferably labeled " fermented " word.

Calcium lactate accessories deployment

Also on the market is the selling price of the fermentation of apple cider vinegar , but different, 500 ml only sell 3.5 yuan , there are a lot of selling $ 4, $ 5 , but the most expensive one filled with apple cider vinegar 650ml price actually up to 15.9 yuan, Sodium lactate the music vinegar Square three times . Consumers ask . According to reports , the real fruit vinegar beverages , are based on fruits as raw materials, juice after a certain allocation, then after two fermentation ( alcoholic fermentation , acetic acid fermentation ) , add sweetener , lemon acid, zinc lactate and other accessories deployment. Except for some small craft on the different manufacturers of different vinegar production cost difference is not too large , it will never appear three times , four times the gap . "They can cost only 3 yuan a bottle of vinegar around 10 yuan price to sell, is to see the consumer know much vinegar industry , the use of some non- rational consumer behavior to reap high profits ." For marketing experts say .