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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.

The food additive, lactic acid, is made from starch sugar or carbohydrates and fermented by Lactobacillus or Rhizopus oryzae.



Food additives of lactic acid



Lactic acid characteristics

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. With antiseptic effect, it 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

1. Dairy products



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.



2. Meat products



Lactic acid is a natural organic acid, which is used for pollution control in the production and processing of meat products and the growth of spoilage bacteria in the products, and prolongs the shelf life of the products.



3. Noodle products



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, keeping 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.



4. Candy



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.



5. Health Products



Calcium lactate, magnesium lactate, zinc lactate, and ferrous lactate can strengthen 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 and utilized by the body, which can enhance Human body function, improve immunity, enhance explosive power

6. Pickled products



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.



7. Seasoning



The unique sour taste of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other condiments can inhibit the growth of microorganisms in the product, improve safety, and increase the flavor of the product.



8. Drinks and alcohol



The acidity of lactic acid is mild and moderate, and it can be used as the first choice sour agent for carefully formulated soft drinks and fruit 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, which is 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 aroma, and is used as a flavoring agent in liquor and fruit wine.

About Acesulfame-K
Acesulfame-K is a food additive, chemical products,like saccharin,soluble in water, 20 ℃ when the solubility of 27 grams. Increase food sweet, not nutrition, good taste, no calories, E950 does not have the metabolism of the human body does not absorb (the elderly, obese patients with diabetes ideal sweetener), heat and acid stable good features, Acesulfame-K is the worlds fourth-generation synthetic sweeteners.

Currently, more than 90 countries around the world have formally approved Acesulfame-K for the food, beverages, oral hygiene / cosmetics (for lipstick, lip balm, toothpaste and mouthwash, etc.) and pharmaceutical (for syrup preparations, sugar-coated tablets, hard drug masking agent) and other areas. Chinas Ministry of Health in May 1992 formally approved Acesulfame-K for the food and beverage area, but not excessive use.

Acesulfame-K and other sweeteners mixed to produce a strong synergistic effect, increase the concentration of the general sweetness of 30% to 50%. 1967, first discovered by the German company Hoechst, 1983 for the first time in the UK approved, Acesulfame-K sweetness of sucrose 200 ~ 250 times. Acesulfame-K to light and heat (225 ℃ high temperature capability) stability, pH, a wider scope of application (pH = 3 to 7), E950 is the worlds stability, one of the best sweeteners, no moisture in the air, The thermal stability. 225 ℃ high temperature capability, PH2 ~ 10 range in the stable, do not use it with other food ingredients or additives react. For baked goods and acidic drinks. In addition,Acesulfame-K was safe, the United Nations Joint FAO / WHO Expert Committee on Food Additives agreed Acesulfame-K for A-level food additives, and recommended daily intake (ADI) of 0 ~ 15mg/kg. In 1988 the U.S. Food and Drug Administration (FDA) approved for use in food Acesulfame-K, provides daily intake (ADI) of 0 ~ 15mg/kg, 1998 The FDA approved use in soft drinks. Acesulfame-K sweet and pure and strong, sweet and lasted longer than sucrose, aspartame 1:1 combined with a significant synergies.

Acesulfame-K is the worlds fourth-generation synthesis of a new type of healthy, low-calorie high intensity sweetener, E950 easy to preserve, thermally stable, E950 taste fresh, sweet feeling quickly. E950 not be metabolized in the body, no calories, and E950 do not produce heat.

Sugar is one of the most popular ingredients in the diet. Consumers are accustomed to the sweetness and texture, and enjoy the comfort and happiness from it. However, it is surprising that most sugar consumption comes from deep-processed foods and sugar-sweetened beverages, such like Acesulfame-K. rather than desserts and candies.

At present, global consumers attitudes towards sugar have changed: processed sugar is considered unhealthy, which has led to an increase in obesity rates around the world, while less refined sugar is considered clean and natural.

Global concerns about excessive sugar consumption and the increase in diseases have led to an increase in demand for low-sugar and low-sugar products. This situation has forced food and beverage formulators to put sugar reduction in the first place in product innovation, development, and marketing strategies. Similarly, sweetener manufacturers are also more in-depth research and development of sweeteners to replace sugar to cater to this highly active market demand.

Sorbitol by the French Boussingault, etc. derived from the isolated mountain strawberries, hence the name of sorbitol, 1958, Boye and other synthetic success. Loaded in the current Sorbitol, Australia, Belgium, Britain, Jie, Europe, France, Germany, Hungary, Italy, New Zealand, Portugal, Switzerland Pharmacopoeia.

Sorbitol purpose and effect:
Food Industry:
Sorbitol is hygroscopic, so the food by adding sorbitol to prevent the dry food, to keep the food fresh and soft. Sorbitol used in bread, cake, obviously. Sorbitol sweeter than sucrose, and not used by some bacteria, the production of confectionery sweetness in a good raw material, Sorbitol is also an important raw material production of sugar-free candy, processed foods of various anti-dental caries. Sorbitol does not contain aldehyde, easily oxidized, and amino acids in the heating does not produce Maillard reaction. Sorbitol has some physical activity, Sorbitol and carotenoids can prevent eating fat and protein denaturation, Sorbitol in the condensed milk to add sorbitol to extend shelf life, can improve the small intestine of the color, flavor, Sorbitol significant for the stability of the fish meat and the role of long-term preservation. Sorbitol in jam preserves also have the same effect. Sorbitol metabolism is not caused by elevated blood sugar, diabetes can serve as a food sweetener and nutrients.
Japanese chemical industry:
Sorbitol as an excipient in toothpaste, moisturizers, anti-freeze, adding the amount of up to 25 to 30% can maintain lubrication paste, color, taste good; Sorbitol in cosmetics as an anti-drying agent (instead of glycerol, it is also known as "on behalf of the glycerol"), Sorbitol emulsifier can enhance the stretch and lubrication for long-term storage; sorbitan fatty acid ester ethylene oxide adduct and has the advantage of skin irritation , Sorbitol widely used in the cosmetics industry.

Pharmaceutical industry:
Sorbitol can be used as raw material of vitamin C; can be used as syrup, injection fluids, medicine tablet ingredients, Sorbitol as a drug dispersants, fillers, cryoprotectants, anti-crystallization agent, medicine stabilizer, Run wet, capsules plasticizers, sweeteners, cream matrix and so on.
Chemical industry:
Sorbitol can be used for Span, Twain and other surfactant production, polyether production, plastic additives production.

The global sugar and sweetener market share are approximately US$25 billion (approximately RMB 161.1 billion), and this market has undergone tremendous changes in the past decade. More research and development are underway, including low-sugar, low-calorie sugar, high-sweetness sugar, artificial sugar, processed sugar, and natural sugar selection.
Generally speaking, sweeteners can be divided into the following six categories:

(1) Sugars: carbohydrates are naturally present in many foods, including fruits, vegetables, grains, and milk. The most common are sucrose, glucose, fructose, lactose, maltose, galactose and trehalose.

(2) Sugar Alcohols: A type of carbohydrates naturally found in plants and grains, albeit in small quantities. The human body cannot completely metabolize them, so they tend to have fewer calories per gram of weight. The most common are sorbitol, xylitol, mannitol, maltitol, erythritol, isomalt, lactitol, and glycerin.

(3) Natural Caloric Sweeteners: The oldest known sweeteners, including honey and maple syrup. They not only contain sugar, but also other nutrients. Their glycemic index is often lower than sugar. The most common ones are honey, maple syrup, coconut palm sugar, and sorghum syrup.

(4) Natural Zero-Calorie Sweeteners: They are not carbohydrates, they only contain few or no calories. In recent years, peoples interest in this type of sweetener has increased day by day because they are good substitutes for artificial sweeteners. Their glycemic index is zero and they have an aftertaste. The common ones are stevia, allulose, mogroside, and brazzein.

(5) Modified Sugars: These sugars are usually produced by enzymatic conversion of starch, including modified sugars such as caramel or golden syrup. They are often used in cooking or processed foods. The most common are high fructose corn syrup, caramel, agave syrup, inverted sugar, and golden syrup.

(6) Artificial Sweeteners: Artificial sweeteners are usually called "high-intensity sweeteners" because their taste is similar to sugar, but their sweetness is as high as several thousand times. There are many types on the market, and some seem to be safer than others. They have been used in the United States and Europe for more than 120 years. The most common ones are aspartame, sucralose, saccharin, neotame, acesulfame K and cyclamate.

The key characteristics of sugar and sweeteners include sweetness (relative to sucrose), calorific value (calories per gram), taste, texture, volume, color (browning) and probiotic functions. Sugars, modified sugars and sugar alcohols are usually products with lower sweetness and standard calorific value (2~4 cal/g), while artificial sweeteners are products with higher sweetness and usually no calories.

Most of the research and development centered on sweeteners with high sweetness and low calories. Clean, pure and natural has become the driving force for the development of these sugars. However, price is still the biggest driving force for development and innovation in the sweetener and sugar fields.