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乳酸(緩沖)Buffered Lacitc Acid 
產品詳情
緩沖乳酸 Buffered Lacitc Acid


產品描述Description
緩沖乳酸是乳酸與乳酸鈉合成的制劑。根據乳酸、乳酸鈉的配制比例變化的不同,適用于不同領域PH 的調節. 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.
基本信息Essential information
分子量Molecular Weight90.08 & 110.06分子式Molecular FormulaCH3CHOHCOOH & CH3CHOHCOONa
CAS79-33-4 & 867-56-1
用途Applications
?  緩沖乳酸是一種具有緩沖作用的PH 調節劑。 ?  具有抑制細菌的效果,與單獨使用有機酸相比,在PH 調節領域可起到更佳效果,能有效地加強防止氧化,延長保存期等作用。?  緩沖乳酸也可作為酸味料使用,具有乳酸特有的溫和的酸味。與單獨使用有機酸相比,在PH 調節領域可起到更佳效果,能有效地加強防止氧化,延長保存期等作用。 ?  在面制品類,可提高產品的彈性、粘度、表面光滑度,使內部顏色、口味俱佳。 ?  對面粉中的蛋白質起作用,可以使面筋形成豐富的網眼構造。
?  可增加面粉的粘性與柔軟性,可增大體積、提高紋理勻稱,內部顏色漂亮,尤其能使口味更佳。
?  由于提高了面粉淀粉的凝膠強度,因此可以均勻地將面條煮成形,而不會煮散。 ?  糖果專用乳酸在硬糖生產中用作酸化劑,同時可以阻止糖的轉換,避免由此產生的糖果變粘或透明度下降。還可用于酒、口香糖和凝膠劑生產中,可用于降低酸味劑的副影響,將糖轉化、白明膠的降解減少到最低。 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.
技術指標Technical indicators
乳酸含量Lactic acid content58.0%-62.0%
乳酸鈉含量Sodium lactate content19.0%-21.0%
色度Color fresh≤50 黑曾Hazen
PH2.8-3.2
氯化物Chloride≤30ppm
硫酸鹽Sulphate≤20ppm
重金屬Heavy metals≤10ppm
鐵Iron≤10ppm
密度Density at20°C1.24 g/ml -1.27g/ml
包裝Packing
聚乙烯塑料桶裝,凈重250kg/桶,25kg/桶或1200kgIBC集裝桶。1200 kgIBC, polythene drums of 25 or 250 kg.


 
 
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