Good coloring properties of proteins

As well as heat, acid and alkali resistance . More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, easy to light and oxidation due to fade . Calcium lactate temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents, reducing agents , metal ions, lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; zinc lactate too high, will increase costs and may affect product flavor. Therefore, to achieve good color protection , you should have several functions or help protect color color protection monomer compound used to achieve functional complementation . Synergies purposes.

Starch aging problem

Flaxseed gum and flax protein for Sausage , ham meat brine , water conservation can play a holding oil, Ethyl lactate yield role , while also improving product slices , enhance chewiness . Flaxseed gum and flax protein could form a stable complex with the starch , the starch can delay aging , maintain the product in other components of the formulation stability. Because hemp protein itself darker should thus be used to increase magnessium lactate of pigment used . In recent years, the use of adhesive upward trend , both to reduce the amount of single glue , glue each monomer can play a variety of synergies .

Cream shortcomings of high cholesterol

Whipped cream oil overcome the shortcomings of high cholesterol , cholesterol-free , low heat , nutrition, health care function is high. Therefore, in the United States come out , quickly swept the market , by the majority of the customer's favorite. Calcium lactate whipped cream accord the times and the trend of human progress , social development and human pursuit of a low-fat , low- calorie, prevent obesity, diseases of affluence inevitable trend . Both in domestic and foreign animal whipped cream , the price is very expensive, really very little respect for the popular convenience foods . The whipped cream oil prices than the animal is much cheaper , buffered lactic acid accepted by consumers , which is having a strong market vitality of the main reasons. Whipped cream and flavor aspects of the physical condition is very similar with whipped cream , fresh cream maintains a special flavor.

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.