The structure and Sodium lactate

Wheat is one of China's large -scale cultivation of crops for a long time , a variety of pasta made ​​from wheat flour is preferred by the people of northern China 's staple food. However, the quality of wheat flour products affected species , origin, milling technology , Sodium lactate , the existence of mass fluctuations which are due to the composition of flour, starch , proteins, lipids , etc. , the ratio changes and quality caused by the change . And they often need to add some modifiers ( such as emulsifiers , antioxidants, enzymes , etc. ) to improve the quality and stability of the product and the production of pasta . CSL / SSL is the most widely used products in the face , the combined effect of the best emulsifier , it is often used as a "stabilizer" or " Insurance agent" in foreign mills to use, only the United States in 1996 reached 10 usage tons, the last year world demand rate of 6% --- 8% .
  The structure and properties 1.1 CSL
    CSL 's full name stearoyl lactate, the English name for calcium stearoyl lactylate
    Internal code : 10.009 , European code E482, as a white or cream -colored powder or flakes or lumps , PH value is neutral , melting range 40 - 55 ℃, HLB value of 5 - 6, with particular caramel odor, insoluble in water at 20 ℃ . Dispersed in 50 ℃ - 60 ℃ hot water , soluble in ethanol , vegetable oil, lard heat . The formula
    O O O
    ‖ ‖
    [ CH3 (CH) 16C-OCHC-OCHCO ] 2Ca
    __
    CH3 CH3
    Surface tension ( 0.1% concentration ) 37mN / m, CSL and extent of protein-protein interactions 95 , amylose complexed with the index 65. Security : FAO / WHO (1985) requirements , ADI is 0-20mg/kg, with 0.1 %, 0.5 %, 2.5% ( by weight ) CSL rats fed a diet for 3 months and no abnormalities, mice were oral LD50 10.985g/kg, has been identified by the U.S. Food and Drug Administration as GRAS substances ( substances generally recognized as safe ) .
    Application Regulations: Chinese : GB2760-1996 calcium lactate for cakes, breads. Maximum amount of 2.0g/kg
    USA : FDA 21 (FR172.844) provisions used as a dough conditioner , foaming agents, conditioners , limited to 0.5%
    Japan : Allow the use of its limited to bread 5.5mg/kg, cakes 8 mg / kg, Candy 5 g / kg of noodles 4.5g/kg.
    Britain and Europe : E482-ADI 0-20 mg / kg body weight. See the Community Bulletin 95/2 (OJNO. L 61 18.3.95) Additives ( England enacted legislation 1995 NO. 3187) Table 3 ( allowing the use of other additives ) , the EC announced 78/663 (OJNO. L 223 14.7.78 ) purity standards.

sodium lactate considerable nutrients

If you grew up regular milk , nothing , " lactose intolerance " sort of problem, then fasting drink milk completely harmless to health. Morning rush, no time to cook , I wish to quickly drink a glass of milk, or carrying a box of milk to drink on the road , you can guarantee 1 jindan Calcium lactate does not feel hunger, improve learning and efficiency. Compared with complete without eating breakfast milk not only provides considerably more nutrients , but also to help prevent stomach and gallstones, can make people feel more calm and soothing .
However , early in the morning should not be treated as the only milk drinks. Get up in the morning or when the first drink a large jindan potassium lactate of water ( when dry indoor heating season short to drink honey water better ) , and then drink the milk as well. Because of higher milk osmolality , much less in terms of water to add moisture quickly and effectively .

Sudium lactate point of view lactate balance

But times have changed, eating habits have changed . Now many children and young people from an early age often drink milk , yogurt, JINDAN Calcium lactate or cheese , the ability to digest lactose in milk is very strong , even fasting drink milk , but also no discomfort . So -called " fasting can not drink milk ," saying also that the altered , at least to add a premise can not be generalized . In fact , when fasting drink milk, ate it? Eat candy JINDAN potassium lactate Eating cookies ? Eat beef jerky ? I am afraid that from the perspective of nutritional balance , but also far less reasonable to drink milk .

sodium lactate dispersed phase

 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 lactic acid powder inside the original multi- immiscible dispersed phase system can be homogeneous , the formed emulsion can be water -in-oil and oil-in- water types. The former water dispersion , the latter oil dispersion . calcium lactate 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 .

Yogurt containing probiotics

Abroad has developed hundreds of probiotic health care products, including: yogurt, sour cream , sour soy milk containing probiotics and probiotic containing multiple oral tablets, capsules , powders , ferrous lactate spray agent. Now the country 's awareness of probiotics is not very strong , which makes the application of probiotic product line is not very widespread , because survival is a big technical problems.
For China's dairy industry is still the primary processing products, low -tech products , especially the status of different Calcium lactate  roups for functional dairy lacking , based on the research team led by Dr.

Separation of natural antioxidants

At present, the application of natural antioxidants restricting our main factors : First, the natural antioxidants separation, extraction and purification technology ; Second, some amount of Calcium lactate and flavor problems . To achieve a certain antioxidant effect , the use of natural antioxidants necessary to achieve a certain dose , especially some natural antioxidants , only to increase the dose . Antioxidant effect was evident , and increase the dose , some natural antioxidants especially some natural plants , herbal extracts and other products will bring some bad flavor , potassium lactate and antioxidants masking their flavor is developed applications that need attention and solve problems . 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 .

Calcium lactate is come from

Lot of lactic acid iron, Calcium lactate come from , after years of research findings : First, wine chronically high water hardness , especially calcium and magnesium ions is high, coupled with excessive acidity of fermented grains for many years , resulting in generating pit wall a lot of calcium lactate . The second is in the brewing operation, for many years a large number of continuous use dry iron beds, shovels , Jan drying machine, large iron grab . Especially in the northwest region , in order to reduce labor intensity , the widespread use of iron hanging large bed ; workers to operate all use shovels ; dug pits and pit entry grab all use iron . This results in every three to four years to be replaced once a dry bed ( dry bed of the original thickness 1 cm , consume too much thinning due to the use and must be replaced ) . Less than a year , each operator to replace a shovel ( with dry bed replacement of the same nature ) , which consume most of the iron is undoubtedly the acid with fermented grains and gradually integrate into the pit buffered lactic acid , and then in the pit wall gradually generate a lot of lactic acid iron , resulting in the wine business for a long time with very little artificial old cellar . Plus the usual support poor pit , pit mud 2 to 3 years to aging and must be replaced with new mud pit .

Lactic acid and ethanol in sulfuric acid

Calcium lactate, a slight odor. Miscible with water, soluble in alcohol, aromatics, esters, hydrocarbons, oils and other organic solvents. Flammable, explosive case oxidants. For spices, food, but also as a solvent. Usually consists of lactic acid and ethanol in the potassium lactate sulfuric acid esterification.An acute toxicity: rat oral LD50:> 5mg/kg; rat peritoneal cavity LDL0: 1mg/kg; mouse oral LD50: 2500mg/kg; mouse subcutaneous LD50: 2500mg/kg; intravenous LD50 in mice : 600mg / kg; rabbit skin contact LD50:> 5mg/kg; guinea pig muscle LDL0: 2605mg / kg;
(2) Acute toxicity LD50: 2500mg/kg (mice by mouth).

sodium lactate is a natural moisturizing factor

L-lactate is also widely used as a skin care moisturizer to keep the skin moisture, reduce wrinkles;
sodium lactate is a natural moisturizing factor, a quarter of the stratum corneum of human skin, a composition of lactate. Lactate used in cosmetics can be formed with other chemical components to prevent skin hydration water evaporation film, easy to wet the skin quality, prevent wrinkles, skin care products are widely used as a moisturizing agent. Lactic acid is also used as ferrous lactate agent. L-lactate can be used as a new generation of skin whitening agents, when used in conjunction with other skin whitening agents can produce a synergistic effect.
Calcium lactate as a moisturizer for a variety of bath wash supplies, such as bath gel, bar soap and moisturizing honey. The liquid soap, shampoo and soap can be used as a pH adjusting agent. Also, add in the bar soap can reduce the loss of water during storage, thus preventing the soap dry;

add very common food additives

Adding food additives found in beverages is very common , vitamin drinks, tea drinks , fruit drinks, Calcium lactate and other beverages can see the shadow of food additives , especially some drinks for children , the added food additive is scary .
In a large-scale supermarkets, food shelves dazzling variety of drinks . Reporters picked up a bottle of excellent buffered lactic acid milk beverage , bottle labels on packaging and food additives indicate: citric acid , phosphoric acid , sodium citrate, silicone emulsion , acesulfame , pectin, aspartame ( including Phe acid ) , a total of 12 kinds . A well-known brand yogurt food additives containing sodium carboxymethyl cellulose , citric acid , latex , propylene glycol alginate , aspartame ( phenylalanine ) , acesulfame and so on.

calcium in milk is a valuable test

Your calcium in milk is a valuable experiment. Third National Nutrition Survey results showed that the prevalence of residents calcium intake is too small, the problem of low absorption rate . Therefore, an urgent need for a comprehensive Chinese residents reasonably calcium. Calcium lactate, 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 other calcium 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 , calcium in 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. ; magnessium lactate ionized calcium , such as calcium lactate, calcium acetate . Ionized calcium soluble , does not
precipitate , but easy to cause coagulation of milk , amount of reinforcement is also not too high , excessive lead in milk calcium to phosphorus ratio imbalance ; molecules insoluble calcium in milk is easy to form precipitation.

The economic value of lactic acid and calcium lactate

Wastewater pollution has been brewing production process must face and solve a major problem. After years of practice and exploration, successfully developed a "harmless, effective treatment discarded lees technology, to achieve a" wine - Grains - Complex worse - green boiler - white carbon black project "Waste recycling industry chain contaminants . Calcium lactate not only solve the problem of pollution Brewers Grains, Grains achieve zero emissions, but also spent grains from the wastes, pollutants into energy, which produces silica having an economic value and re bad wine, elongated main wine industry chain at the same time, the use of bottom pot yellow water extraction of lactic acid and calcium lactate technology, not only effectively solve the ferrous lactate end of the pot of yellow water pollution problems, reducing the emissions of organic pollutants , but also the end of the pot yellow water of wine, produced with lactic acid and calcium lactate economic value, and truly turning waste into treasure.

emulsifying two substances can be dispersed in water physiognomy

Emulsifiers are a large class of surfactants, may stabilize the emulsion. The reason is, emulsifying two substances can be dispersed in water physiognomy, or double-layer thin film is formed, droplets of the dispersed phase with each other to prevent condensation, the formed emulsion is stable. For example, in pesticide original drug (solid) or oil (liquid) in a certain amount of emulsifier, then they are dissolved in an organic solvent, the mixing can be made after a transparent liquid, called EC. Calcium lactate used are soaps, acacia, alkylbenzene sulfonate. However, some emulsifiers can be used as food additives, primarily for immiscible oil (hydrophobic material), and water (hydrophilic substance) foods, so that the oil and water two-phase reduce the surface tension, the two surfaces to form a protective film, so that the oils can be uniformly stable in water, so that stability of aqueous material in the oil evenly. So, beverages (sports drinks, fruit juices and jellies), buffered lactic acid  pastries, pasta and so can add emulsifiers, so that food looks fluffy, soft, foam, food there is moist, the role of lubrication and durability, but also to Food appearance looks homogeneous liquid solution, control solution crystallization, precipitation, thus changing the quality of the food, flavor and taste.

phenylalanine

Acetylated distarch phosphate is artificial thickeners, starch is made of processed food additives, commonly known as a modified starch; modified starch more than 60 species, Calcium lactate as modified starch which is widely used artificial thickeners, generally believed that the human body without significant negative impact, but the long-term effects on the human body, it is still rare to determine scientific conclusions.
Aspartame (phenylalanine): An artificial sweeteners, often sweeter than natural sugar high, not absorbed by the body, ferrous lactate  no heat. Pay particular attention to that, phenylketonuria who unfit containing aspartame (phenylalanine) drinks, because the kidneys can not be discharged its constitution contained aspartame phenylalanine.

high nutritional value of fruit

Apricot contains the right amount of vitamin C and rich in vitamin A, but also sugar, protein, fat, salt, vitamin B1 vitamin B2, etc., is a higher nutritional value of fruit.
Jujube is rich in nutrients beneficial to human body contains 14 kinds of amino acids, vitamin content higher than apples, bananas a few times, the "living vitamin pill" reputation.
In modern societies, people can not live in the forest which, it is impossible to walk in the sun every day.
Fish can provide women with a lot of high quality protein, and high rate of digestion and absorption. Calcium lactate lower cholesterol levels in fish, while the intake of quality protein will not bring more cholesterol. Eat more fish also help prevent cardiovascular disease.
Broccoli is a cruciferous vegetable, rich in antioxidants vitamin C and carotene. Cruciferous vegetables have been proven to be the best scientific anti-aging and anti-cancer food. In women, it also protects the skin cosmetic effect.
Onions can clean the blood, lactic acid powder cholesterol. At present, more and more professional women appear the phenomenon of elevated blood lipids, and the incidence of hyperlipidemia have increased year by year, and getting younger and younger. Proper intake of lipid-lowering foods are an effective way to prevent
hyperlipidemia.

probiotic fermented dairy products

Judge the merits of probiotic products have two fundamental criteria. First, the quality of probiotic strains. Not to say that a Calcium lactate containing species, the better, but depends on the security of strain, strain characteristics, and on the human body, strains resistant to gastric acid and bile resistant ability and so on. Secondly, whether it is as a probiotic milk beverage products, health care products or food, shelf-life and low number of viable cells is closely related with the merits of buffered lactic acid.  Therefore, some strains of probiotic products is not good, even if a high number of viable cells is useless; Similarly, some strains of good products, but the same can not play too few viable desired effect.

mostly probiotic Lactobacillus strain

Calcium lactate in the world of probiotic lactic acid bacteria mostly as Lactobacillus acidophilus, Lactobacillus fermentum, cheese / paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Bifidobacterium in some strains. However, not each of these species can be used as probiotic strains, only scientifically proven probiotic strains can only be used as. At the same time, it is not a comprehensive hands each strain of buffered lactic acid able to play all the health benefits.
Thus, lactic acid bacteria and probiotics is not a concept that not all probiotic lactic acid bacteria are known, or used as probiotics and their products.

polylactic acid is green plastic bio-based plastics

Green plastic polylactic acid is a representative variety of bio-based plastics. Although this crystalline thermoplastic polyester has good mechanical properties and can degrade performance, but compared with the traditional PET plastic, which crystallized slowly, mostly amorphous molding products, greatly reducing its heat resistance and mechanical properties , severely restricted the materials processing and applications. Calcium lactate  of Chemical Industry dedicated to the development of a nucleating agent is targeted to solve the outstanding problems that will greatly expand the application fields of polylactic acid. To packaging market, for example, only polypropylene material can meet transparency requirements. Once polylactic acid improved transparency, with green plastic absolute advantage, will circle the considerable market share. TMC-328 can be widely used in medical and health supplies ferrous lactate,  packaging products and other plastic products, processing and modification, including bandages, artificial bones and transplant supplies, shopping bags, food containers, straws, packing film, agricultural film, carpet , home decorations.

Lactic acid bacteria produce vitamin

manufacture vitamins:
Lactic acid bacteria in the gut can produce the human body needs vitamins, such as vitamin k, b2, b6, b12, folic acid.
Lactobacillus species Calcium lactate acidophilus and with bifidobacteria affects the human body the most significant, their main function is to boost the immune regulation, enhance the body's resistance to intestinal infection, reduce diarrhea and helps generate vitamin b group and k has strengthened the absorption of calcium, iron, potassium, etc.
Commercially available products containing lactic acid bacteria, generally refers to fermented milk beneficial fungi, which is mainly used in the composition of milk and sugar, after the lactic acid fermentation process made. Most of these products can help to emphasize and maintain the balance of beneficial bacteria in the human body to achieve health.
Lactic acid fermentation of lactose in milk can be broken down to only 20-30% original content of drinking milk will potassium lactate so people can use this type of lactic acid drinks instead of milk, but absorption into the same nutrients.
Further, since the lactic acid bacteria in milk like casein and become more digestible fat, also helps calcium in milk and lactic acid combined more easily absorbed by the intestinal environment showing a result of the influence of lactic acid, for the entire digestion and stomach intestine have helped.

The choice of lactic acid chelating agent

During the fermentation process, the pH value decreased to less isoelectric point of casein, the calcium ion in free state, the bridging effect. Can cause precipitation of casein, affecting the stability of the beverage, so need to choose an appropriate Calcium lactate agent chelating total Ca2 + Ca2 + chelator used with phosphate and citrate, the screening process was carried out Take skimmed milk 25mL, then adding a chelating agent solution appropriately diluted after mixing be adjusted with citric acid, flocculation occurs when the system tilting stop adding acid, NaOH solution titrated with 0.1 standard value of its acidity, acidity higher values ??indicating Ca2 + chelator chelating ability is stronger, the results show that, NaH2PO4 strongest chelating ability, so choose NaH2PO4 as a chelating agent. (2) the choice of stabilizer. Since lactic acid bacteria beverage stabilizer on taste and stability of very large, so the present process commonly used stabilizer (PGA, acid CMC, reducing glue, sodium alginate, etc.) were screened for the stabilizer agent and three times the sugar mixture, Select various stabilizers were 0.4% mass fraction, dissolved with warm water added to milk, the comparison by the line selection, the results show that, PGA stabilizing effect on the fermented milk is best, but due to high cost, and therefore need to be buffered lactic acid stabilizers composite applicable, restore the CMC glue and acid stabilizing effect little difference, in addition to the stabilizing effect of sodium alginate is poor, so you can consider choosing PGA and acid CMC and restore gum as a composite stabilizer.