Formula:Â CH3CHOHCOOH
Molecular weight:Â 90.08
Performance:It is colorless transparent viscidity liquid,mild acid,guide wetly;the aqueous solution shows the acid reaction.Can be mixed with water,ethanol or ether wantonly,but not disso lved in the chloroform.
Specification:80%,88%
Main use:In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal which is governed by a number of factors including: Monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion.
Industrially, lactic acid fermentation is performed by Lactobacillus bacteria, among others. These bacteria can operate in the mouth; The acid they produce is responsible for the tooth decay known as caries.
In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution (Compound Sodium Lactate or Hartmann's Solution in the UK). This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury.
Lactic acid is primarily found in sour milk products, such as: Koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.
Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.
Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads. [3]
Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. [4]
Lactic acid is widely used for inhibiting pathogenic bacteria like E. Coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork and poultry during the slaughtering process.
Potassium lactate, sodium lactate and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavour enhancement in meat products as well. Sodium lactate is being produced as liquids as well as powders. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.
L-Lactic Acid Specification
| Lactic Content | 80-90% |
| Stereochemical purity | ≥98.5% |
| Color | ≤50APHA |
| Color after 6 months(25ºC) | ≤50APHA |
| Density(20ºC) | 1.18-1.21g/ml |
| Smell | mild acid |
| Heavy metal | ≤0.001% |
| Iron | ≤0.001% |
| Chloride  | ≤0.002% |
| Arsenic salt | ≤0.0001% |
| Sulphate | ≤0.005% |
| Calcium salt | ≤0.002% |
| Ignition residue | ≤0.1% |
| Readily carbonizable substances | Pass the test |
| Solubility in the ether | Pass the test |
| Reducing sugars | Pass FCC test |
| Â Tartaric acid,Citric acid |
Pass USP test |
| Mehtylalcohol | ≤0.2% |
| Cyanide | ≤0.0005% |
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Introducing Dehydrated Garlic blends-an assortment of versatile culinary combinations that infuse the robust essence of garlic with various complementary ingredients. Within this category, you'll find blends such as garlic and onion, garlic and salt, as well as garlic and soybean meal.
Garlic and Onion Blends:
These blends harmoniously combine the flavors of garlic and onion, creating a balanced and aromatic mix that enhances a wide array of dishes. The robust taste of garlic intertwines with the pungent sweetness of onion, offering a convenient way to elevate the flavor profile of recipes without the need for fresh ingredients.
Garlic and Salt Blends:
Pairing garlic with salt creates a versatile seasoning that amplifies the savory notes of dishes. This blend offers a perfect balance between the intense garlic flavor and the essential seasoning provided by salt. It serves as a convenient all-purpose seasoning, enhancing the taste of meats, vegetables, sauces, and more.
Garlic and Soybean Meal Blends:
Combining garlic with soybean meal introduces a unique twist to dishes, offering a nutty and savory profile alongside the robust garlic essence. This blend is often used in Asian cuisine to add depth of flavor to stir-fries, marinades, sauces, and other dishes.
These dehydrated garlic blends provide convenience and consistency in flavor, allowing for effortless integration into recipes. They offer a convenient alternative to fresh ingredients while maintaining the distinctive taste and aroma of garlic. Whether enhancing the taste of savory or ethnic dishes, these blends stand as essential companions for culinary exploration and innovation.
Blend Garlic, Blend Garlic and Onion, Garlic Salt, Garlic pizza
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