Sodium lactate is produced from pure natural high-quality lactic acid and sodium hydroxide. It is a colorless or slightly yellow syrupy liquid, which is miscible with water and has the feature of hygroscopicity.
Sodium lactate has the following characteristics:
(1) Reduce water activity.
(2) It has the function of retaining water, controlling the water output and increasing the yield.
(3) In frozen meat products, it can effectively inhibit fat oxidation.
(4) By interacting with protein, it can keep protein moisture and increase the softness of protein, so that the chemical book of proteome will expand and prevent the product from aging.
(5) Sodium lactate is a strong base and weak acid salt, which has a good buffering effect and can effectively adjust the pH value of the product.
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