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缓冲乳酸 Buffered Lacitc Acid

产品形貌Description
缓冲乳酸是乳酸与乳酸钠分解的制剂。依据乳酸、乳酸钠的配制比例变革的差别,实用于差别范畴PH 的调治. Buffered lactic acid is preparation synthesized from lactic acid and sodium lactate, suitable to be used to adjust PH value. Clarify the liquid transparently for being colorless or a little yellow of this product; Gentle saline taste; no smell or take the special smell slightly.
根本信息Essential information
分子量Molecular Weight ### 分子式Molecular Formula CH3CHOHCOOH & CH3CHOHCOONa
CAS ###1
用处Applications
•  缓冲乳酸是一种具有缓冲作用的PH 调治剂。 •  具有克制细菌的结果,与独自利用无机酸相比,在PH 调治范畴可起到更佳结果,能无效地增强避免氧化,延伸保管期等作用。•  缓冲乳酸也可作为酸味料利用,具有乳酸特有的平和的酸味。与独自利用无机酸相比,在PH 调治范畴可起到更佳结果,能无效地增强避免氧化,延伸保管期等作用。 •  在面成品类,可进步产品的弹性、粘度、外表平滑度,使外部颜色、口胃俱佳。 •  劈面粉中的卵白质起作用,可以使面筋构成丰厚的网眼结构。
•  可增长面粉的粘性与柔软性,可增大要积、进步纹理匀称,外部颜色美丽,尤其能使口胃更佳。
•  由于进步了面粉淀粉的凝胶强度,因而可以匀称地将面条煮成形,而不会煮散。 •  糖果公用乳酸在硬糖消费中用作酸化剂,同时可以制止糖的转换,制止由此发生的糖果变粘或通明度降落。还可用于酒、口香糖和凝胶剂消费中,可用于低落酸味剂的副影响,将糖转化、白明胶的降解增加到最低。 Buffered lactic acid is PH regulator with buffering effect. It the dosage is mistaken slightly, PH will not be influenced. Has bacteria inhibition effect, can effectively strengthen or resist oxidation, and extend storage period. Can also be used as sour flavor, with mild sourness. Can improve the appearance, taste, elasticity, viscosity of flour products. Take effect to protein in flour, and can bring rich meshes to the flour paste. Can improve the viscosity, softness, apperance and flavor of flour. Can make the boiling of noodle made of flour or starch easier. In candy, it can reduce the vice effect of souring agent, and maximize the transversion of sugar and degradation of gelatin.
技能目标Technical indicators
乳酸含量Lactic acid content ###
乳酸钠含量Sodium lactate content ###
色度Color fresh ≤50 黑曾Hazen
PH 2.8-3.2
氯化物Chloride ≤30ppm
硫酸盐Sulphate ≤20ppm
重金属Heavy metals ≤10ppm
铁Iron ≤10ppm
密度Density at20°C 1.24 g/ml -1.27g/ml
包装Packing
聚乙烯塑料桶装,毛重250kg/桶,25kg/桶或1200kgIBC集装桶。1200 kgIBC, polythene drums of 25 or 250 kg.
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