White-collar workers are the most Sodium lactate

Calcium and nutrients composite film is an urban white-collar workers are the most preferred mode of calcium , and they are easy to take relevant . Tablets and nutrients calcium compound , JINDAN Zinc lactate mostly "synthetic calcium" , such as calcium carbonate , calcium lactate , calcium citrate , calcium gluconate . From the content , the higher the calcium content of calcium carbonate , if the rate of absorption from the point of view , it is preferably calcium carbonate , calcium lactate , calcium citrate, and the second, followed by even more gluconate .
The general population is not necessary to use this way to calcium. Due to loss of appetite , digestion gradually decline JINDAN buffered lactic acid the normal diet may be difficult to obtain the recommended dose calcium , this case can be used to supplement calcium and calcium compound nutrients through the sheet .

A serious shortage of food sodium lactate

"Milk fed human cancers grave ! " Recent micro-channel circle of friends , spread such a message , a cup of milk a JINDAN Ethyl lactate  et used to people shocked . In fact, there have been rumors about milk today to take stock of what those " Fudge" your milk rumors. Any kind of food are both advantages and disadvantages , there is no absolute good food , there is no absolute buffered lactic acid  If consumers own knowledge of a serious shortage of food , it is easy to be a variety of selling the "Fudge ."

Vitamin C promotes calcium absorption

The foods high in calcium and vitamin C and pickle juice, taken together , or make your own navel oranges a day , grapefruit , oranges, citrus , lemon juice to drink, to enhance its bioavailability of 12% . Zinc lactate large number of these fruits in vitamin C , so that calcium can better absorbed by the small intestine . Hunsu : You can improve the utilization of calcium , such as tofu, boiled fish , fish containing vitamin D, calcium-rich tofu . Vitamin D promotes the absorption of calcium , so that calcium tofu utilization is increased . Also, pay attention to the staple food grain legumes mixed diet , not only can achieve the ideal complement of amino acids , can promote the absorption of calcium . Under normal circumstances, the body's calcium : phosphorus ratio is 2:1 , however , in real life , people are excessive intake of carbonated drinks, buffered lactic acid  coffee , hamburgers , pizza , wheat germ , liver, and other large French fries phosphorus-containing foods, so that calcium : phosphorus ratio of up to 1:10 to 20 , so that excess dietary calcium phosphate body will "catch " out of the body .

Starch to replace the original starch

While heating cooking , the starch granules can absorb melt into liquid fat, reduce fat loss , improve yield. Since starch Whether adding cold water and hot water , can be dissolved in water in a short period of expansion , therefore , replace the original with a deformed starch starch products used in sausage and ham products processing, can significantly improve the product structure , sliced resistance, taste and juiciness . buffered lactic acid and agar as unique coagulation , with extensive use of carrageenan which is an important reason . As with protein binding carrageenan added to meat products , in the heating exhibit gelation sufficient to form a large network structure can maintain products in large amounts of water . Reduce the loss of the meat system , and has good flexibility and toughness. Ethyl lactate improving product yield, in addition , carrageenan also prevent salt soluble myosin and actin loss. Inhibiting the dissolution and volatile flavor components of the role .

Nisin microbial source

In view of the safety of synthetic food preservatives and other defects , humans are exploring safer, more convenient Ethyl lactate  atural food preservative. Microbial sources such as nisin , natamycin , red yeast rice and other elements ; animal origin lysozyme , chitosan, buffered lactic acid , propolis ; plant source agar oligosaccharides, Eucommia vegetarian , spice , lilac , plum extract ; microbial, animal and plant sources combined R- polysaccharide.

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 .

Lactate contingency cut off the source of leakage

Emergency treatment: rapid withdrawal from air leakage personnel to a safe area, and isolation and strict restrictions on access.Zinc lactate the fire source. Recommended emergency personnel wearing self-Pressurized respirators to wear anti-static clothing. Possible cut off the source of leakage. Preventing access to sewers, flood discharge trench so restrictive space.
A small leak: sand or other non-combustible material to absorb. You can also use a lot of water rinse, buffered lactic acid Water Wastewater System.
Large leak: to build a causeway or trenching asylum. Foam coverage, lower vapor disasters. Ex pump used to transfer tankers or exclusive collector, recycling or shipped to the waste disposal sites.

Low temperature flexibility and easy construction

On the market today are basically the aqueous polyurethane resin water dispersion and PU PU aqueous emulsion of the two types on the market often known PU aqueous resin water dispersion (PUDS) or PU emulsion.
Ethyl lactate polyurethane dispersion with good abrasion resistance, high strength, low temperature flexibility and easy construction, fast drying, environmentally friendly features , which in leather, fabric , wood, plastic , paper, metal materials, concrete, etc. has been widely application . Most of the coatings industry to use an anionic polyurethane dispersion . Its characteristics are: a single component, and no buffered lactic acid,  non-toxic. Film at room temperature , do not add coalescent , it can make the system of volatile organic compounds (VOC) content is reduced to 0 , with the use of safe, no environmental pollution. Waterborne Polyurethane also has good leveling , hiding power, firmly attached , coated cold, heat . Aqueous polyurethane dispersion although its relative molecular mass is high. However, low viscosity , easy processing , easy construction, its mechanical properties comparable to solvent-based polyurethane comparable with outstanding hardness, wear resistance and chemical resistance .

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.

Pasta and so can add emulsifiers

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. Sodium 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.

Milk is good nutrition

Milk is good nutrition, but their nutritional value is far compared with human milk because human milk contains a series of great benefit to health nutrients: a class of ingredients such as Ethyl lactate improve gastrointestinal flora increase the beneficial bacteria, calcium lactate bacteria, the harmful bacteria to a minimum; another to regulate the immune system, enhance immunity, such as lactoferrin and so on. Second, more and more studies have shown that many constituents of human milk buffered lactic acid the development of the human central nervous system, the brain development of great help. The two human milk feature is not available in the basic milk.

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.

lactic acid and other topical diluted with water

In high-grade paint mixed with wet mica powder can replace zinc, aluminum, magnesium, titanium metal powder, the country will be at the paint factory has been widely used as wet mica paint:
1. Linseed oil paint for standard civilian
2. Ethyl lactate and other diluted with water for external use, civilian paint
3. Acid for internal wall paint with clothing, including propylene, ethylene, butadiene emulsion, polyvinyl acetate emulsion, acrylic emulsion and the inner polyethylene allyl-fat milk and other interior wall paint.
4. Paint for metal protection and buffered lactic acid：  domestic automobile, motorcycle, bicycle, ship paint on gradually been adopted to extend their life and a clear protective capacity, and enhance the smoothness of paint and color sense.

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.

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.

The role of stearoyl lactate products

Enhanced dough elasticity, toughness and holding gas, increasing the bread, bread volume and improve the organizational structure.
Interaction with amylose, Calcium lactate and prevent the food aging.
Make biscuits easy stripping, neat appearance, level of clarity, crisp taste.
Make food taste spicy noodle, soft and extend the preservation time.
Make the noodles, noodles, buffered lactic acid smooth surface, broken bars low Naizhu resistant foam, more chewy.
Improve the quality of frozen food, improve organizational structure, to avoid surface cracking, to prevent leaking fillings.

Birthplace of lactic acid bacteria beverage

In recent years, lactic acid drinks with tasty, healthy, convenient and stylish features to become the new darling of the market.Calcium lactate bacteria beverage in Japan is in its birthplace enduring state. Strengthen the health factor is a major lactic acid bacteria beverage development. In order to adapt diet fitness needs. Lactic acid bacteria beverage is milk or milk fermented with lactic acid as the main raw material, with accessories and water blend drinks. On this basis, you can add a variety of nutritional supplements, made from various types of nutritional health drink. But it also is an important source of beneficial bacteria in maintaining balance of intestinal flora, the treatment of gastrointestinal disorders have a certain effect. Currently, the lactic acid bacteria beverage research focus is buffered lactic acid the stability of product technology and new products development, the study results show that the addition of lactic acid bacteria beverage stabilizer is to improve the stability of a effective way. Add different types of nutrients to produce a new type of lactic acid bacteria beverage is becoming a trend.

Cut off the source of leakage of lactic acid in ethanol leak

Large leak: to build a causeway or trenching asylum. Foam coverage, lower vapor disasters. Ex pump used to transfer tankers or exclusive collector, recycling or shipped to the waste disposal sites.

Emergency treatment: rapid withdrawal from air leakage personnel to a safe area, and isolation and strict buffered lactic acid on access. Cut off the fire source. Recommended emergency personnel wearing self-Pressurized respirators to wear anti-static clothing. buffered lactic acid cut off the source of leakage. Preventing access to sewers, flood discharge trench so restrictive space.
A small leak: sand or other non-combustible material to absorb. You can also use a lot of water rinse, diluted Add Water Wastewater System.

Anhydrous sodium lactate benchmark

Calibration: at 270-300 ℃ drying to constant weight basis anhydrous sodium carbonate is about 1.5g, accurately weighed, add water to dissolve 50mL, add methyl red - bromocresol green mixed indicator solution 10 drops of the droplet to solution from green to purple, boil for 2 minutes, cooled to room temperature and continue the titration until the solution color green to dark purple. Each 1mL of sulfuric acid buffered lactic acid (0.5mol / L) is equivalent to 53.00mg of anhydrous sodium carbonate. According to the liquid consumption of anhydrous sodium carbonate dosage, calculated the concentration of the solution, that is, too.
3 phenolphthalein indicator solution
Take phenolphthalein 1g, plus ethanol 100mL dissolve.
4 bromocresol green mixed indicator solution
0.1% methyl red ethanol solution of 20mL, plus 0.2% bromocresol green in ethanol 30mL, shake, that, too.

Procedure: Sodium lactate test sample 1g, accurately add water 50mL, precision by adding sodium hydroxide solution (1mol / L) 25mL, boiled for 5 minutes, add 2 drops of phenolphthalein indicator solution, hot sulfuric acid titration solution (0.5mol / L) titration, to the solution was pink, and titration of the blank test correction, record consumption of sulfuric acid titrant volume number (mL), each 1mL of sodium hydroxide (0.1mol / L) is equivalent to 90.08mg lactic acid (C3H6O3).
Note 1: "Precision Weigh" means to check the weight should be accurately referred to take the weight of one-thousandth, "precise amount" means the amount of volume accuracy should be in line with national standards for the volume pipettes accuracy requirements.