Buffered Lactic Acid

Description

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.

Physical-chemical properties

Chemical name

2-Hydroxypropanoic acid (Lactic acid)

2-Hydroxypropanoic acid, monosodium salt (Sodium lactate)

Molecular Weight

90 (Lactic acid), 112 (Sodium lactate)

Molecular Formula

C₃H₆O₃ (Lactic acid), C₃H₅O₃ Na (Sodium lactate)

Registration

CAS No

79-33-4 (Lactic acid), 867-56-1 (Sodium lactate)

E-code

E 270 (Lactic acid), E 325 (Sodium lactate)

Applications

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.

Specification

Parameter

FCCV

Color (fresh solution)

Max.70 Hazen

Lactic acid Assay

58.0%-61.0%

Sodium lactate Assay

19.0%-21.0%

Density (@20°C)

1.24 g/ml – 1.26g/ml

PH(10 g product + 90 g water)

2.8-3.2

Chloride

Max.30ppm

Sulphate

Max.20ppm

Heavy metals (as Pb)

Max.10ppm

Iron

Max.10ppm

Calcium

Max.20ppm

Packing

1200 kg IBC, polythene drums of 25 or 250 kg.