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乳酸(缓冲)Buffered Lacitc Acid 
产品详情
缓冲乳酸 Buffered Lacitc Acid


产品描述Description
缓冲乳酸是乳酸与乳酸钠合成的制剂。根据乳酸、乳酸钠的配制比例变化的不同,适用于不同领域PH 的调节. 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
•  缓冲乳酸是一种具有缓冲作用的PH 调节剂。 •  具有抑制细菌的效果,与单独使用有机酸相比,在PH 调节领域可起到更佳效果,能有效地加强防止氧化,延长保存期等作用。•  缓冲乳酸也可作为酸味料使用,具有乳酸特有的温和的酸味。与单独使用有机酸相比,在PH 调节领域可起到更佳效果,能有效地加强防止氧化,延长保存期等作用。 •  在面制品类,可提高产品的弹性、粘度、表面光滑度,使内部颜色、口味俱佳。 •  对面粉中的蛋白质起作用,可以使面筋形成丰富的网眼构造。
•  可增加面粉的粘性与柔软性,可增大体积、提高纹理匀称,内部颜色漂亮,尤其能使口味更佳。
•  由于提高了面粉淀粉的凝胶强度,因此可以均匀地将面条煮成形,而不会煮散。 •  糖果专用乳酸在硬糖生产中用作酸化剂,同时可以阻止糖的转换,避免由此产生的糖果变粘或透明度下降。还可用于酒、口香糖和凝胶剂生产中,可用于降低酸味剂的副影响,将糖转化、白明胶的降解减少到最低。 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.
技术指标Technical indicators
乳酸含量Lactic acid content58.0%-62.0%
乳酸钠含量Sodium lactate content19.0%-21.0%
色度Color fresh≤50 黑曾Hazen
PH2.8-3.2
氯化物Chloride≤30ppm
硫酸盐Sulphate≤20ppm
重金属Heavy metals≤10ppm
铁Iron≤10ppm
密度Density at20°C1.24 g/ml -1.27g/ml
包装Packing
聚乙烯塑料桶装,净重250kg/桶,25kg/桶或1200kgIBC集装桶。1200 kgIBC, polythene drums of 25 or 250 kg.


 
 
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