| ≥1 piece |
|
SPECIFICATION : |
Components |
Guaranteed Analysis |
|
Sodium Lactate content% |
≥60 |
|
|
Colour APHA |
≤50 |
|
|
Stereochemical purity% |
≥95 |
|
|
Chloride% |
≤0.035 |
|
|
Cyanide mg/kg |
≤5 |
|
|
Iron mg/kg |
≤10 |
|
|
Lead mg/kg |
≤0.5 |
|
|
Residue on ignition% |
≤0.005 |
|
|
Sulphate% |
≤0.01 |
|
|
Sugar |
Pass test |
Introduction
Sodium lactate has been widely used in Meat products as a preservative, thermal-insulating agent, antioxidant enhancer and flavor enhancer. It can effectively inhibit and kill Gram bacteria causing foods to rot, such as Listeria monocytogenes, staphylococcus aureus, costridium botulinum and spoilage organisms. The preservative effect of sodium lactate is very obvious. Compared with potassium sorbate, the shelf life can be prolonged by 2 to 3 times. Sodium lactate is colorless or yellowish viscous liquid with high hygroscopicity. It is soluble in water, ethanol and the like and can be fully mixed with various food additives. During food processing, sodium lactate can retain water in meat products, but not increase cost. The sodium lactate can keep the product wet. With special light fragrance, sodium lactate can enhance the mouth feel and fragrance of meat products. The sodium lactate is produced at a high temperature of 120 to 130 DEG C, so it has high-temperature resistance that can protect its use effect from lowering in high-temperature boiling.
Application
Sodium lactate has been widely used in meat products and is applicable to various Chinese and western high/low-quality products, such as roasted meat, ham, sandwich, sausage, Frankfurter sausage, high-temperature ham, chicken meat, sauced meat products as well as cosmetics, medicines, and Japan alcohol.
When used, sodium lactate is added in an amount which is 2 to 3 percent of product yield. It is added into injection or pickling solution and added or injected into raw material meat with other additives. Then the raw material meat can be processed according to the conventional process.
Notes for use of Sodium Lactate in Products:
Sodium lactate has a saline taste itself, so used amount of salt is required to be reduced properly in a production process. Based on sodium lactate, the salt can be reduced by about 10 percent.
Sodium lactate shall be placed in a shade place without being exposed in sunshine, and it shall be taken and placed slightly so as to avoid leaking.
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