Sodium Lactate Solution
Sodium Lactate is widely used in processed meat and poultry to enhance flavor and maintain moisture.
Characteristics
Sodium lactate Solution adjusts acidity and pH of food as "acidulant" and "pH regulator" respectively.
Sodium Lactate Solution contributes to a longer preservation of foods by lowering water activity.
Sodium Lactate Solution has strong effects to prevent water separation and will maintain it's moisture.
Water Activity Lowering Effect
| Additive | Aw movement Value per 1g | lowering Effect(Salt=100) |
|---|---|---|
| Salt(Sodium Chloride) | -0.00612 | 100 |
| Sodium Maleate | -0.00400 | 49 |
| Sodium Lactate(90%) | -0.00400 | 49 |
| Sorbitol | -0.00195 | 24 |
| Propylene Glycol | -0.00200 | 25 |
| Glycerin | -0.00357 | 44 |
＊Wrap Rice Cakes：A rice Cake Which Contains Bean Jam and is Wrapped in Oak Leaf
| Classification | Usage | Purpose | Amount to be added(%) remark |
|---|---|---|---|
| Processed Marine Products | Salted squid organs | Adjust taste, prevent water separation | 0.5-1.5 of Raw Material |
| Fish Eggs | Adjust taste, prevent water separation | 0.5-1.5 of Raw Material | |
| Seafood | Prevent water separation, prevent ingredient separation | 1.0-2.0 of dipping solution | |
| Fish Cakes | Fish Cake | Adjust taste, prevent water separation | 0.5-1.0 of seasoning solution |
| Fish Sausage | Adjust taste, prevent water separation | 0.2-0.7 of product weight | |
| Processed Agricultural Products | Pickles | Adjust taste, prevent water separation | 0.5-1.0 of raw material weight |
| Frozen Foods | Prevent freezing damage, prevent water separation | 0.3-2.0 of raw material weight | |
| Pickled Plum (Umeboshi) | Adjust taste, give freshness | 1.0-2.0 of seasoning solution | |
| Oak Leaves | Adjust pH, prevent drying | 1.0-7 0 of dipping solution | |
| Farm Products | Ham, Sausage, etc | Adjust taste, prevent water separation, stabilize quality | 0.2-1.0 of raw material |
| Snacks and Bread | Dumplings | Adjust taste, prevent water separation | 0.5-1.0 of raw material weight |
| Rice Snack | Prevent freezing damage, prevent water separation | 0.3-2.0 of raw material weight | |
| Candy | Adjust taste, give freshness | 1.0-2.0 of seasoning solution | |
| Confectionary | Adjust pH, prevent drying | 1.0-7 0 of dipping solution | |
| Bread | Adjust pH, improve mouth texture , improve dough | 1.0-2.0 of flour | |
| Noodles | Non-dry Noodles | Adjust taste, prevent drying, improve yield rate, improve mouth texture | 0.5-2.0 of flour |
| Frozen Noodles | Prevent freezing damage, prevent water separation | 1.0-2.0 of flour | |
| Pharmaceuticals | Blood Solvent | Correct electrolytes percentage of blood | Appropriate amount |
| Cosmetics | Moisturizer | Appropriate amount |
[Other Use]
pH regulator, Raw Material and Intermediates for Cosmetics, Pharmaceuticals and Cleaning agents, humectant.
