Milk anhydride and gels and opalescent

The solubility of sodium chloride in water with the temperature change is small , and impurities such as sodium chloride , Calcium lactate  magnesium chloride, potassium chloride , potassium bromide , sodium bromide, the solubility increases with temperature increases. With fluids such as liquid temperature is too high when filtering impurities with liquid through the membrane , temperature decreases the solubility decreases, the formation of white spots, white and so on , the product yield decreased clarity of the production when sodium chloride injection should be cold with France as well.
Compound sodium lactate injection with liquid and activated carbon adsorption temperature is higher, zinc lactate clarity because weak acid salt sodium lactate as an alkali , high temperature can be polymerized into lactic acid , lactic acid anhydride and gels and opalescent .

Nitrite can inhibit Clostridium botulinum

Benzoic acid and its salts, sorbic acid and its salts etc. is undissociated molecules from the antibacterial effect. Calcium lactate to be converted into the corresponding acid after the effective , so that the acid preservatives . They acidic conditions to mold , yeast and bacteria have antibacterial activity of some commonly used in juice, beverage , canned food, sauce , vinegar, food preservative . In addition , propionic acid and its salts generated on the inhibition of the bread filamentous bacterium Serratia particularly effective , and safe , in recent years has been widely used in breads, pastries and other corrosion . Including sulfur dioxide , buffered lactic acid and nitrite . Nitrite can inhibit Clostridium botulinum , to prevent botulism , but it is mainly used as a coloring agent . Sulfite inhibit microbial activity of certain enzymes required , and having an acid preservative properties, but mainly used as a bleaching agent .

Enhanced antimicrobial preservative effect

Potassium sorbate in meat very wide application, is that it should make a false charge antibacterial and microbial enzyme system in the group combined , thus undermining many important enzymes seconds , to inhibit microbial growth and corrosion protection purposes , Lactic acid potassium in fresh meat can be used alone , but also , and phosphate , acetic acid conjugation .
Phosphate as the preservative quality improver play its role of phosphate in the same product has the following effects: significantly improve the water retention capacity of meat products ; cooperation with its magnessium lactate with slow oxidative rancidity , enhanced antimicrobial preservative effect , since the 1982 USDA regulations in meat can be added after 0.5% phosphate , phosphate meat industry has become an indispensable additive .

Key will bring emulsifier emulsification

Emulsifiers will bring a key emulsification . A good bakery products need good emulsifying reactions. The hydrophilic and lipophilic emulsifiers in the dough separately on the base , the dough in water and oil absorption within , thereby reducing interfacial tension of oil and water phases , and make the dough inside the original multi- immiscible dispersed phase system can be homogeneous , the formed emulsion can be water -in-oil and oil-in- water types. Calcium lactate water dispersion , the latter oil dispersion . Emulsifier emulsifying capacity and its hydrophilic , lipophilic much information . Generally available "hydrophilic -lipophilic balance value " ( i.e. HLB) to represent the difference between the emulsifying ability . If HLB is larger, the greater the hydrophilic interaction can stabilize oil-in -water emulsion ; Conversely , HLB smaller , the greater the role of pro- oil can stabilize buffered lactic acid emulsion .
Inflatable effect can not be ignored . In the production of cake , mix milk into the air to form a foam , saturated fatty acid chains emulsifier gas chamber allows the batter to form a smooth border region between the film -like structure , which will stabilize the gas chamber , while increasing the number of air chambers . Add emulsifier, can batter has dropped , cake volume increases, and get a good quality and appearance.

to promote the metabolism of skin tissue

Main effects : There is a very strong ability to absorb water , can absorb moisture several times higher than their own , in a short time so horny water filling. Makes the elastic fibers and collagen in moisture-laden environments, it is even more moist skin is also relatively flexible it. Is the nature of the most powerful moisturizing ingredients. Lactic acid amino acids , sodium lactate , urea complexes , hygroscopic , skin pH value can be adjusted to maintain normal operation of keratinocytes . The hydrolysis of collagen molecules handled by small molecules. lactic acid powder kinds of amino acids beneficial to human body , maintaining cuticle integrity of water and fiber structure , improve the living environment and promote skin cell metabolism of skin tissue in order to nourish the skin, anti-aging effect.

Pigment Stability factor

Color agent used primarily in raw meat used in the curing process a certain amount of nitrate and nitrite , the use of nitrite due to a certain carcinogenic , therefore . The use of nitrite in accordance with the national standard must be reasonably added . Cooked meat natural coloring agent mainly red pepper . Sorghum red, cochineal red. Calcium lactate generally also antioxidants, such as iso -Vc sodium , vitamin E and so on.
Natural monascorubrin its good coloring properties of the protein . As well as heat, acid and alkali resistance . More and more popular. However, Monascus red light stability is poor , the use of red yeast buffered lactic acid meat products, especially low-temperature meat products, in storage or sales process, easy to light and oxidation due to fade . Average low temperature meat in freezer for about a week selling color faded to gray, is the reason.