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.

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 .