| ≥1 piece |
Main features and advantages:
l a natural additive; improve the color stability of meat products;
l Neutral pH and excellent pH buffering capacity;
l Increase food safety by inhibiting pathogenic bacteria in foods (Chromobacter, Listeria, Salmonella, Staphylococcus, Escherichia coli, etc.); recently increasing production cycles and reducing returns, thus enabling producers The cost is reduced.
l Reduce the amount of Na, increase and maintain the flavor of the meat;
l Sodium lactate can reduce the activity of water;
l Sodium lactate has the function of retaining water, which can increase the yield and control the effluent;
l In frozen meat products, sodium lactate can effectively inhibit fat oxidation;
l By maintaining the protein moisture by the action of the protein, increasing the softness of the protein, expanding the protein structure, preventing the product from aging, the product can continue to maintain a fresh meat taste;
l The US Food and Drug Administration considers "safe non-toxic substances" (GRAS)
Technical Data Sheet:
|
Item |
Specification |
|
Appearance |
Colorless or nearly colorless syrupy liquid |
|
Solubility |
Soluble in the water |
|
Denisty(g/cm3) |
1.326 |
|
pH Value(10g/aqueous solution) |
Neutral |
|
Molecular Weight |
112.06 |
Application:
l Acidity regulator
l Humectant
l Antioxidant
l Wet flour products