Lactic acid, also known as hydroxypropionic acid, has a molecular formula of CH3CHOHCOOH and a molecular weight of 90.08. It is a natural organic acid and one of the main components of yogurt. It also exists in the blood and muscle tissues of humans and animals.
(1) It has a soft sour taste and the sour taste lasts for a long time.
(2) Weak organic acid, suitable as pH regulator.
(3) It has antiseptic effect, can effectively inhibit the growth of pathogenic microorganisms and extend the shelf life of food.
(4) Low volatile liquid, easy to use.
Application of lactic acid
Lactic acid is a natural and inherent component in dairy products. It has a soft sour taste and good antimicrobial effect. As a sour agent, it has been widely used in flavored fermented milk, cheese, ice cream and other foods.
Calcium lactate, iron, magnesium, zinc, etc. are added to milk and fermented milk beverages as mineral fortifiers.
The recommended amount of lactic acid is 0.15%-0.25%; the recommended amount of calcium lactate is 0.25%-0.35%.
Lactic acid is a natural organic acid, which is used for pollution control during the production and processing of meat products and the growth of spoilage bacteria in the products, and to extend the shelf life of the products.
Sodium lactate and potassium lactate are hygroscopic and can effectively reduce water activity. They are widely used in the production and processing of meat, poultry and seafood products. They can extend the shelf life of the product, enhance the flavor, inhibit the growth of spoilage bacteria, and increase the yield.
Sodium lactate is hygroscopic. Adding sodium lactate to raw ramen noodles, dumpling wrappers, and wonton wrappers can effectively prevent the water inside the product from flowing to the surface and keep the surface properly dry and not sticky; sodium lactate can effectively reduce the activity of water molecules, so it is antiseptic It can extend the shelf life of the product.
Lactic acid inactivates the protease in the noodle product by controlling the PH value of the noodle product, increasing the boilability of the noodle product; effectively inhibiting the growth of microorganisms and extending the shelf life.
The calcium ions in calcium lactate can interact with the protein in flour to promote the formation of gluten network structure and enhance the strength of gluten network structure.
Buffered lactic acid has a mild sour taste. Adding buffered lactic acid to candies can reduce the sugar conversion rate and extend the shelf life.
Powdered lactic acid can make the soft candy look better and greatly reduce the occurrence of surface moisture.
Calcium lactate is used in chewing gum to stabilize the colloid and adjust the pH. At the same time, calcium ions can prevent the loss of calcium in the teeth and achieve the effect of strengthening and protecting teeth.
Calcium lactate, magnesium lactate, zinc lactate, ferrous lactate can strengthen the minerals in sports health drinks, fruit juices, diet foods and baby products. The water solubility is better than gluconates, the taste is moderate, and it is easy to be absorbed by the body and can improve Human body functions, improve immunity, enhance explosive power.
Lactic acid can effectively adjust the pH value of foods such as pickles, jams, bacon and sausages, prevent spoilage, extend the shelf life of products, and maintain food color and improve taste.
The unique sour taste of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salad, soy sauce, vinegar and other condiments can inhibit the growth of microorganisms in the product, improve safety, and increase product flavor.
Drinks and alcohol
The acidity of lactic acid is mild and moderate, and it can be used as the first choice for carefully prepared soft drinks and juices.
Calcium lactate, ferrous lactate, magnesium lactate, zinc lactate, etc. are used as mineral fortifiers in fruit juices, health drinks and soft drinks.
When brewing beer, adding an appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, be beneficial to yeast fermentation, shorten the fermentation cycle, but also increase the beer flavor and extend the shelf life.
Used in white wine, sake and fruit wine to adjust pH, prevent the growth of bacteria, enhance sourness and refreshing taste.
Ethyl lactate has a special rum, fruit and cream flavor, and is used as a flavoring agent in liquor and fruit wine.