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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.

(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) It has antiseptic effect, 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

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.

Calcium lactate, iron, magnesium, zinc, etc. are added to milk and fermented milk beverages as mineral fortifiers.

The recommended amount of lactic acid is 0.15%-0.25%; the recommended amount of calcium lactate is 0.25%-0.35%.

Meat products

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

Sodium lactate and potassium lactate are hygroscopic and can effectively reduce water activity. They are widely used in the production and processing of meat, poultry and seafood products. They can extend the shelf life of the product, enhance the flavor, inhibit the growth of spoilage bacteria, and increase the yield.

Flour 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 and keep 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.

Lactic acid inactivates the protease in the noodle product by controlling the PH value of the noodle product, increasing the boilability of the noodle product; effectively inhibiting the growth of microorganisms and extending the shelf life.

The calcium ions in calcium lactate can interact with the protein in flour to promote the formation of gluten network structure and enhance the strength of gluten network structure.

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.

Health Products

Calcium lactate, magnesium lactate, zinc lactate, ferrous lactate can strengthen the 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 by the body and can improve Human body functions, improve immunity, enhance explosive power.

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.

Seasoning

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

Drinks and alcohol

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

Pantothenic acid is one of the essential B vitamins for the human body. As the most extensive B vitamins in the human body, it participates in physiological activities such as fat, protein, and carbohydrates, and plays an important role in human health.



Pantothenic acid is commonly found in daily foods, such as: duck liver, wheat bran, avocado, seaweed, tomatoes, etc.



Main physiological function

Pantothenic acid derivatives are the active substances of coenzyme A and acyl carrier protein. They are involved in the biosynthesis of fats and membrane phospholipids, the production of cholesterol and bile salts, the synthesis of vitamins A and D, and the production of porphyrin and corrin ring.

Acetyl-CoA participates in the acetylation of ethanol, ammonia, carbohydrates and amino acids to produce neurotransmitters, liver detoxification substances, glycoproteins and glycolipids, which are conducive to DNA stability and reduce cell damage caused by oxygen free radicals.

As the active substance of acetyl carrier protein, it participates in the physiological activities of binding and transferring acyl groups.



The harm of pantothenic acid deficiency and overdose

Deficiency: Because pantothenic acid is ubiquitous in animal and plant foods, it is quite rare for people to suffer from dietary nutrient deficiency except for long-term consumption of semi-synthetic diets lacking pantothenic acid or use of pantothenic acid anticaking agents.

Severe deficiency will cause symptoms such as fatigue, gastrointestinal discomfort, mood disorders, fever in hands and feet, numbness, decreased insulin sensitivity, and decreased antibody production.

Overdose: People have a good tolerance for pantothenic acid, and occasionally have mild diarrhea.

Soy silky protein is mainly composed of soy protein isolate, soy protein concentrate, soy flour, wheat protein isolate, soybean meal, starch and gluten, etc. The main factor that affects the taste and quality of soy silky protein is the content of soy protein isolate:



(1) If the protein content in the raw material is less than 60%, there is no drawing effect, and the product is a tissue protein, which is suitable for simple products with lower taste requirements;



(2) The protein content in the raw material is 61%-62%, and the product is cost-effective, suitable for hot dog products; the protein content in the raw material is 66%-67%, and its cost is relatively high, which is suitable for snack food;



(3) The protein content in the raw materials is higher than 70%, the cost price is extremely high, the texture and flavor are good, and it is suitable for high-end foods with special requirements.



The soy silk protein is classified according to the structure and taste, and the specific types are thin silk type, soft silk type, smooth silk type, hard silk type, thick silk type and astringent silk type. According to the internal structure of the product, different application fields can be developed:



(1) The internal structure is fine silk, soft silk, smooth silk type, and the texture and taste of the soy brushed protein are more delicate. It is suitable for snack foods with delicate meat flavor such as chicken;



(2) The internal structure is thick silk, hard silk, astringent silk, and the soy silk protein with strong fibrous feeling is suitable for beef and other snack foods with rough meat flavor.



At the same time, the type and content of soy protein isolate and the type and content of wheat protein isolate have a great influence on the taste of the final product. The better the raw material of soy protein isolate, the higher the proportion of the total raw material, the closer the chewiness of the product will be. The fiber of meat, and the lower the grade of wheat protein isolate, the more the proportion of the total raw material, the harder the chewing feeling of the product and the lower acceptability.

Gluten (wheat gluten protein) is a kind of natural plant protein obtained from wheat, corn and other grains through scientific processing. The crude protein content is more than 75%. It is composed of gliadin and gluten in about 1 :1 ratio of composition.

Gluten has strong water absorption, viscoelasticity, film formability, adhesive thermal coagulation, liposuction and emulsification, and other physical properties. It is also rich in functional amino acids such as glutamine. At present, glutamic acid is widely used in the food processing industry and animal nutrition and feed industries to improve the taste and nutritional characteristics of food, and to increase the nutritional value of feed. It has good application prospects.



The application of gluten in food

Gluten has good water holding capacity and viscoelasticity. It can maintain the moisture inside the bread, delay the aging and taste of the bread, make the bread have a uniform texture, moderate elasticity and better taste, and at the same time improve the nutritional balance of the pastry products.



Many studies have shown that adding gluten can increase the protein content of noodles, increase the hardness, viscoelasticity, resilience, and maximum shear force of noodles, and promote the formation of gluten network structure. In addition, the addition of gluten to the dough can also change the rheological properties of the flour, so as to reduce the stability time of the dough, reduce the degree of weakening, and improve the overall index.

The application of gluten in food

The use of gluten in meat products can improve the viscoelasticity and thermosetting properties of meat products, and can be used as a binder.



In the early days, plastic products were commonly used in food packaging, but plastic products have the disadvantage of being difficult to degrade and affecting the inherent flavor of packaged food. Gluten has the advantages of uniform texture, strong mechanical properties, relatively insoluble in water, degradable, and biocompatible. It can be widely used in the production of edible film.

What is sucralose?

Sucralose is a no-calorie sweetener that contributes sweetness to foods and beverages without adding calories or carbohydrates. It is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar. Three select hydrogenoxygen groups on a sucrose molecule are replaced with three chlorine atoms, resulting in a no-calorie sweetener that is about 600 times sweeter than sugar. Although sucralose provides sweetness, its structure prevents enzymes in the digestive tract from breaking it down. Most consumed sucralose (about 85 percent) is not absorbed. Of the small amount absorbed (about 15 percent), none is broken down for energy, so sucralose does not provide any calories. All absorbed sucralose is excreted quickly in the urine.



Sucralose is found in beverages and foods like chewing gum, dairy products, canned fruits, syrups and condiments. Because it is stable at high temperatures, sucralose can be used in baked goods. However, a food containing sucralose may be slightly different than the same food made with sugar, because sugar also plays a role in the structure, texture and flavor of foods. Like all no and low-calorie sweeteners, only very small amounts of sucralose are needed to achieve the sweetness of sugar. To make measuring and pouring easier, low-calorie sweeteners like sucralose are typically blended with approved food ingredients. This is why a packet of sucralose sweetener seems equal in quantity to a packet of table sugar, for example.



Is sucralose safe to consume?

Yes. More than 100 safety studies representing over 20 years of research have shown sucralose to be safe. The Food and Drug Administration (FDA) approved its use in specific food categories in 1998 and expanded the approval to all food and beverage categories in 1999. Leading global health authorities such as the European Food Safety Authority (EFSA), the FAO/WHO Joint Expert Committee on Food Additives (JECFA), Japan’s Ministry of Health, Labor and Welfare, Food Standards Australia New Zealand and Health Canada have also found sucralose to be safe. The FDA established an acceptable daily intake (ADI) for sucralose of 5 milligrams per kilogram of body weight (mg/kg) per day.


For some people, it may raise blood sugar and insulin levels. It may also damage the bacterial environment in your gut, but this needs to be studied in humans. The safety of sucralose at high temperatures has also been questioned. You may want to avoid cooking or baking with it, as it may release harmful compounds. That being said, the long-term health effects are still unclear, but health authorities like the Food and Drug Administration (FDA) do consider it to be safe.