Lactate, MF: C3H5NaO3. Molecular Weight: 112.06, colorless or almost colorless, transparent liquid, with water, ethanol, glycerin fusion. Used in food preservation, moisture, flavor and pharmaceutical raw materials.
2013年8月29日星期四
Cause milk flocculation
Calcium, it is necessary to increase the calcium content of foods ; necessary to improve the absorption of calcium . Ways to improve utilization , generally considered to be in calcium supplement at the same time , vitamin D, lactose , protein and Sodium lactate absorption enhancers, and these substances were both rich in milk , so the milk fortified with calcium supplement , calcium is the most effective measure.
However, as you say , potassium lactate milk is not an easy thing . Common source of calcium because there are two , one is the molecular calcium, calcium carbonate , calcium milk , calcium phosphate, etc. ; other is ionized calcium , such as calcium lactate, calcium acetate .
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