acrylonitrile Method

Acrylonitrile and acrylonitrile method is ferrous lactate in sulfuric acid fed to the reactor, and then hydrolysis reactor anyone to esterification reaction with methanol; then after separation of the hydrogen sulfate, calcium lactate distillation column, the bottom is Fine ester; then refined into a second distillation column ester, thermal decomposition, bottom too thin lactic acid, concentrated by vacuum to obtain the product.

Method lactonitrile

Lactonitrile method is the acetaldehyde and hydrogen cyanide cold milk continuously fed to the reactor to generate a nitrile (or directly with the milk as raw material nitrile), with a pump into lactic acid powder hydrolysis reactor, into sulfuric acid and water to make milk nitrilase to give the crude acid. And then give it away crude lactic acid esterification reactor, adding ethanol esterification, distillation, concentration, Zinc lactate decomposition was fine. American Sterling Chemical Company and Japan Musashino Chemical companies are adopting this synthesis of lactic acid.

Fermentation of raw materials

Fermentation of sugar is the main way of lactic acid bacteria, adjust the pH value of about 5, buffered lactic acid 50 or 60dm; C Fermentation three to five days to give the crude acid.
Fermentation of raw materials is generally corn, rice, sweet potatoes and other starch material (also alfalfa, cellulose and other raw materials, research has raised kitchen garbage and recycling fish waste production of lactic acid). Lactic acid fermentation Lactic acid production stage to many, but not acid-producing higher-quality and more, mainly Rhizopus and other lactobacilli strains. The fermentation of different strains of different ways, can be divided into the same type of fermentation and shaped fermentation, the actual presence of microorganisms as other physiological activities, may not be simply a certain kind of fermentation pathway.
Fermentation of the same type of fermentation and shaped fermentation.

Isomers of lactic acid

Pure colorless liquid, is a colorless to pale yellow liquid.magnessium lactate, hygroscopic. The relative density of 1.2060 (25/4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ??1.4392. With water, ethanol, glycerol miscible, Calcium lactate aqueous solution, PKa = 3.85. Insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, the part becomes the lactic anhydride, product often contains 10% to 15% of the milk anhydride. As a hydroxyl group and a carboxyl group, under certain conditions, the esterification reaction can occur, the product has three.
Toxicity: Rat oral LD50 for 3.73g/kg weight; ADI Unlimited regulations. Lactic acid has three isomers: DL-type, D-type and L-type. The rats were divided into three groups, each dosage dose of 1.7g/kg body weight of DL-type, D-type and L-lactic acid, oral anatomy detected three hours later, DL-lactic acid can increase the liver glycogen , 40% to 95% within 3h absorption and transformation; D-and L-lactic acid in the blood lactate increased, the urine excreted.

bromocresol green mixed indicator solution

0.1% methyl red ethanol solution of 20mL, plus 0.2% bromocresol green in ethanol 30mL, shake, that, too.
Procedure: Weigh the test sample 1g, accurately add water 50mL, precision by adding Sodium lactate solution (1mol / L) 25mL, boiled for 5 minutes, add 2 drops of phenolphthalein indicator solution, hot sulfuric acid titration solution (0.5mol / L) titration, to the solution was pink, and titration of the blank test correction, record consumption of magnessium lactate titrant volume number (mL), each 1mL of sodium hydroxide (0.1mol / L) is equivalent to 90.08mg lactic acid (C3H6O3).
Note 1: "Precision Weigh" means to check the weight should be accurately referred to take the weight of one-thousandth, "precise amount" means the amount of volume accuracy should be in line with national standards for the volume pipettes accuracy requirements.

acid titration solution

Preparation: Sulfate 30mL, slowly inject the right amount of water, cooled to room temperature, diluted with water to 1000mL, shake.
Calibration: at 270-300 ℃ drying to constant weight basis anhydrous sodium carbonate is about 1.5g, potassium lactate, add water to dissolve 50mL, add methyl red - bromocresol green mixed indicator solution 10 drops of the droplet to solution from green to purple, boil for 2 minutes, cooled to room temperature and continue the titration until the solution color green to dark purple. Each 1mL of sulfuric zinc lactate solution (0.5mol / L) is equivalent to 53.00mg of anhydrous sodium carbonate. According to the liquid consumption of anhydrous sodium carbonate dosage, calculated the concentration of the solution, that is, too.

Lactic acid fermentation process

In the fermentation process pyruvate is converted to lactate dehydrogenase L-lactic acid. In general, the lactic acid metabolism and movement is generated continuously, but its concentration is generally not rise. Only in lactate production speed up the process, ferrous lactate can not be transported in a timely manner when the concentration will increase. Acid transport speed by a series of factors, including monocarboxylic transporter, lactate dehydrogenase concentration and isomeric forms, tissue oxidation. Generally the concentration of lactate in the blood is not in movement 1-2mmol / L, in the strong movement can rise to 20mmol / L.
Generally when an organization's energy through aerobic respiration can not be met, the organization can not get enough oxygen or oxygen can not be fast enough to handle the case of calcium lactate concentration will rise. In this case, the pyruvate dehydrogenase can promptly convert pyruvate acetyl coenzyme A, began to accumulate pyruvate. In this case, if the reduction of lactate dehydrogenase pyruvate to lactate is not the case of glycolysis and ATP synthesis is suppressed. The process for the production of lactic acid: pyruvate + NADP + H + → lactate + NAD
The significance of this process is needed reconstruction glycolysis nicotinamide adenine dinucleotide (NAD +) to maintain ATP synthesis. Sufficient oxygen in muscle cells of lactic acid can be oxidized to pyruvate, and then directly used as the citric acid cycle of the fuel. It can also gluconeogenesis in the liver through the process Kelibusi cycle into glucose. Bacteria of the genus Lactobacillus can also be Ethyl lactate fermentation. These bacteria can live in the mouth, they produce lactic acid is leading cause of dental caries. Lactic acid is often used in medicine in Ringer's lactate solution in. This is a human blood with isotonic sodium chloride, potassium chloride and a solution of lactic acid in distilled water. In injury, surgery or burns after blood loss often used to supplement the loss of blood lactate Ringer's solution.

Calcium citrate

calcium lactate is insoluble in water (0.1g/100mL, 25 ℃). Slightly hygroscopic. Heated to l00 ℃ gradually lose crystal water. ADI value does not make special provision (FAO / WHO, 1994). Calcium citrate, calcium supplements as food, good calcium absorption than inorganic. Chinese regulations for grains and their products, usage is 8 ~ 16g/kg in milk beverages and drink fluid is 1.8 ~ 3.6g/kg. Citric acid complexing agent is potassium lactate, can be complex renal gall bladder into the ureter stones soluble calcium citrate calcium oxalate stones to make smaller and disappear, can promote fat decomposition, keep your body acid-base balance.

Uses stearoyl lactate

Dough regulator; stabilizer; emulsifier; Zinc lactate. Mainly for bread quality-improving agent, added in an amount of 0.5% of wheat flour, the dough can be improved kneading resistance, improved bread softness. Dry protein as a maximum amount of foaming agent was 0.5%, of the liquid and frozen protein in an amount of 0.05% or less. In Japan only for bread.
EEC regulations can be used with soup dry particles. For the W / O type food ferrous lactate, with wheat gluten flour in combination, to increase the flexibility and stability of the gluten, the dough is soft and fluffy. China provides for breads and pastries, the maximum usage 2.0g/kg.

Calcium stearoyl lactylate Property

Chemical Properties: white to Lactic acid powder or flake solid block. With a light caramel like odor. Melting point 44 ~ 51 ℃. Insoluble in water (0.5%, 200C), slightly soluble in hot water. After mixing with water and forced to make the dispersion. 2% aqueous suspension of a pH of 4.7. Soluble in ethanol (8.3%, 20 ℃), vegetable oil and hot lard.
Identification Test
Solubility: slightly soluble in hot water (OT042).
Calcium Test: Take dilute hydrochloric acid solution (TS-117) 10ml, plus at 2g sample, heated in a water bath 5min, lactic acid powder, and the filtrate with ammonia solution (TS-13) neutralized. Plus ammonium oxalate solution (TS.24) 5ml, should form a white precipitate which is soluble in dilute hydrochloric acid solution (TS-117), but insoluble in dilute acetic acid solution (TS-2).
Fatty Acid Test: with the "10040, sodium stearoyl lactylate."
Lactate test: (IT-20) were positive.

stearoyl lactate Applications

Mainly used in spicy puffed food, bread, steamed bread, noodles, instant noodles, dumplings;
Also used for milk, Calcium lactate, margarine, fresh cream, meat products, animal and vegetable oils emulsified foods.
Product function:
Enhanced dough elasticity, toughness and holding gas, increasing the bread, bread volume and improve the organizational structure.
Interaction with amylose, delay and prevent the food aging.
Make biscuits easy stripping, neat appearance, level of clarity, crisp taste.
Make food taste spicy noodle, soft and extend the preservation time.
Make the noodles, buffered lactic acid, instant noodles more smooth surface, broken bars low Naizhu resistant foam, more chewy.
Improve the quality of frozen food, improve organizational structure, to avoid surface cracking, to prevent leaking fillings.

stearoyl lactate

Stearoyl lactate [CSL] white powder or flake solid, can be well dispersed in hot water, soluble in ethanol and magnessium lactate, with a pleasant caramel odor, an anionic emulsifier, HLB value 5.1. Has good emulsifying, anti-aging, gluten, preservation and so on, mainly used in spicy puffed food, dairy creamer (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other foods. Ethyl lactate or flake solid, can be well dispersed in hot water, soluble in ethanol and hot oils, with a pleasant caramel odor, an anionic emulsifier, HLB value of 5.1.
Product characteristics: good emulsifying, anti-aging, gluten, preservation and so on.

L lactate

Calcium lactate in the "L" is in English, "Left" shorthand, meaning "left" means, L-structure is a creature that can be identified, the structure of biologically active compounds. L-type calcium ferrous lactate with consistent, so it is a highly soluble calcium source, easily absorbed, is a new type of calcium supplement. With L-lactate as the main raw material of health food, health care function with calcium. The main raw material Sodium lactate, sugar, skimmed milk powder, starch, citric acid, orange oil, L-lactate than domestic sources, mostly domestic instability L-lactic acid, and calcium in the synthesis, it will affect calcium absorption.

Determination of potassium citrate

Weigh the dry matter A0.25g, accurate to 0.0002g, placed in a dry 250mL conical flask, add 40mL of glacial magnessium lactate, slightly heated and dissolved, cooled to room temperature, add 2 drops of crystal violet indicator solution with perchloric acid standard titration droplet to the solution from purple to blue as the end point. While doing a blank test.
Expression of results
Expressed as a percentage by mass of potassium citrate (to C6H5K3O7 meter) content (X) is calculated as follows:
X = (V1-V0) c × 0.1021 / m × 100 = (V1-V0) c × 10.21 / m
Where: V1 - sample titration standard titration solution of perchloric acid consumption volume, mL;
V0 - blank titration consumption standard perchloric acid titration solution volume, mL;
c - standard perchloric acid titration solution the actual concentration, mol / L;
0.1021 - with 1.00mL standard perchloric Calcium lactate solution [c (HclO4) = 1.000mol / L] considerable, expressed in grams of potassium citrate quality.
The results should be expressed to one decimal place.
Allowable difference
Take two parallel tests for the determination of the arithmetic mean of the results.
The difference between the results of two parallel determinations shall not be greater than 0.2%.

Identification of potassium

Weigh about 5g sample, dissolved in 100mL water, with platinum wire dipped in this solution, Sodium lactate fireworks burning, the flame should be presented violet blue.
Potassium citrate (to C6H5K3O7 meter) Determination
Method summary
In glacial Lactic acid as solvent, crystal violet as indicator, titrate with perchloric acid standard solution to the solution from purple to blue as the end point, to calculate the content in anhydrous form.
Reagents and materials
a, glacial acetic acid;
b, perchloric acid standard titration solution: c (HClO4) = 0.1mol / L;
c, crystal violet indicator solution: 5g / L.

sodium malate Basic Information

Chinese alias DL-malic acid disodium salt; lactic acid powder; malic acid disodium
English name Sodium malate
English Synonyms MALIC ACID, SODIUM; DI-SODIUM DL-MALATE; DL-HYDROXYSUCCINIC ACID SODIUM; DL-HYDROXYBUTANEDIOIC ACID DISODIUM SALT; DL-MALIC ACID SODIUM; Butanedioic acid, hydroxy-, disodium salt; (s) - (-) - hydroxysuccinic acid disodium salt; (S) - (-)-Hydroxysuccinic acid disodium salt, (S) - (-)-Malic acid disodium salt
MF: C4H4O5Na2 · H2O
Molecular Weight: 196.06
CAS NO. 207511-06-6

Apple physicochemical properties of sodium

White crystalline powder, Lactic acid, easily soluble in water.
Scope: It can be used as a seasoning, buffers, insurance agent, and preservative. Widely used in beverages, buffered lactic acid, such as oral liquid.
Content (dry basis)% ≥ 98.0-101.0
Monohydrate drying% 12
Free acid% ≤ 1.0
Alkalinity (as Na2CO3 meter)% ≤ 1.0
Heavy metals (as Pb)% ≤ 0.002
Arsenic (as As)% ≤ 0.0003

malate

Chinese name malate
CAS NO. 17482-42-7
Name calcium lactate
English Synonyms butanedioate, 2-hydroxy-, calcium hydrogen salt (2:1:2); butanedioic acid, 2-hydroxy-, calcium salt (2:1); Calcium bis (3-carboxy-2-hydroxypropanoate); Calcium hydrogen 2-hydroxysuccinate (1:2:2); calcium 2-hydroxybutanedioate
EINECS 241-498-1
Formula C4H4CaO5 · 3H2O
Molecular Weight 226.20
Product Character:
White crystalline powder or granules.
Scope: For nutrition fortifier, magnessium lactate.
Content% ≥ 98.0
Loss on drying% ≤ 19.0
Chloride (as Cl-)% ≤ 0.05
Carbonate (CO32-meter in)% ≤ 2.0
Heavy metals (as Pb)% ≤ 0.002
Arsenic (as As)% ≤ 0.0003

Potassium citrate test methods

Unless otherwise specified, the test reagents used were of analytical grade reagents; test water should meet the GB 6682 in three water specifications; determination of lactic acid powder standard solution, impurity standard solution, preparations and products according GB 601, GB 602, GB 603 requirements.
Identification Test
Reagents and materials
Pyridine-acetic anhydride solution: 3 +1.
Identification methods
Identification of citrate
Weigh approximately 1g sample, dissolved in 100mL water, buffered lactic acid, take 0.5mL been placed in 20mL of pyridine acetic anhydride solution in a test tube, shake, solution should be magenta.

Potassium citrate

Potassium citrate, also known as potassium citrate, potassium citrate. MF: K3C6H5O7 · H2O, molecular weight: 324.4 Properties: colorless crystal or white crystalline powder, slightly hygroscopic, soluble in water, slowly soluble in glycerin, insoluble in alcohol, salty taste and Ethyl lactate. Specific Gravity: 1.98 Uses: mainly used as analytical reagents, food additives, in the pharmaceutical industry with alkaline potassium, and alkaline urine as hypokalemia, but also can be made efficient compound fertilizer, can be used in papermaking, gold and other industries.
This product is suitable for the Lactic acid and potassium hydroxide or potassium carbonate as raw material prepared food additive potassium citrate. The products in the food industry as acidity regulator, stability and coagulant and quality improver.
Chemical Name: 2 - hydroxy-propane-1, 2,3 - tricarboxylic acid potassium
MF: C6H5K3O7 · H2O
Structure:
Molecular weight: 324.41 (according to 1989 international relative atomic mass)

Method lactonitrile

Lactonitrile method is the acetaldehyde and hydrogen cyanide cold milk continuously fed to the reactor to generate a nitrile (or directly with the milk as raw material nitrile), with a pump into the calcium lactate hydrolysis reactor, into sulfuric acid and water to make milk nitrilase to give the crude acid. And then give it away crude lactic acid esterification reactor, adding ethanol esterification, distillation, concentration, magnessium lactate decomposition was fine. American Sterling Chemical Company and Japan Musashino Chemical companies are adopting this synthesis of lactic acid.

Lactic acid sodium hydroxide solution

Lactic acid sodium hydroxide solution (1mol / L)
Preparation: Take clarified saturated solution of sodium hydroxide 56mL, add boiling over cold water to make into 1000mL.
Calibration: in 105 ℃ drying to constant weight basis of potassium hydrogen phthalate about 6g, accurately weighed,Add boiling over cold water 50mL, shake, to try to dissolve; add 2 drops of phenolphthalein indicator solution, with the Droplets, ferrous lactate, should make potassium hydrogen phthalate is completely dissolved, the solution was titrated to Pink.Ethyl lactate of sodium hydroxide (1mol / L) is equivalent to 204.2mg phthalate Potassium. According to the liquid consumption of potassium hydrogen phthalate and dosage, calculate the concentration of the solution.
Storage: polyethylene plastic bottle, sealed and stored; plug two holes, each hole insert the glass Branch, a soda lime tube and connected to a suction of the fluid for use.

The production of lactic acid

When an organization's energy through aerobic respiration can not be met, the organization can not get enough Oxygen or oxygen can not be fast enough to handle the case where the concentration of lactic acid will increase. In this case,Not timely under pyruvate dehydrogenase pyruvate is converted to acetyl coenzyme A, pyruvate accumulation begins. In this case, magnessium lactate of lactate dehydrogenase pyruvate to lactate is not the case of glycolysis And adenosine triphosphate synthesis will be inhibited. The process for the production of lactic acid: pyruvate + NADP + H +→ lactate + NAD
The significance of this process is needed reconstruction glycolysis nicotinamide adenine dinucleotide (NAD +) To maintain the synthesis of adenosine triphosphate. Sufficient oxygen in muscle cells of Lactic acid may be oxidized Pyruvate, and then directly used as the citric acid cycle of the fuel. It can also be in the liver sugar The process of gluconeogenesis into glucose circulating through Kelibusi. Bacteria of the genus Lactobacillus may be Malolactic fermentation. These bacteria can live in the mouth, they produce lactic acid causes dental caries Causes. Lactic acid is often used in medicine in Ringer's lactate solution in. This is a human blood Isotonic sodium chloride, potassium chloride and a solution of lactic acid in distilled water. In trauma, surgery, or burns Blood loss often used to supplement the loss of blood lactate Ringer's solution.

Uses stearoyl lactate

Dough regulator; stabilizer; emulsifier; lactic acid powder. Mainly for bread quality-improving agent, added in an amount of 0.5% of wheat flour, the dough can be improved kneading resistance, improved bread softness. Dry protein as a maximum amount of foaming agent was 0.5%, of the liquid and frozen protein in an amount of 0.05% or less. In Japan only for bread.
EEC regulations can be used with soup dry particles. For the W / O type food emulsifier, with wheat gluten flour in combination, to increase the flexibility and stability of the gluten, the dough is soft and Calcium lactate. China provides for breads and pastries, the maximum usage 2.0g/kg.

Calcium stearoyl lactylate Property

Chemical Properties: white to ferrous lactate powder or flake solid block. With a light caramel like odor. Melting point 44 ~ 51 ℃. Insoluble in water (0.5%, 200C), slightly soluble in hot water. After mixing with water and forced to make the dispersion. 2% aqueous suspension of a pH of 4.7. Soluble in ethanol (8.3%, 20 ℃), vegetable oil and hot lard.
Identification Test
Solubility: slightly soluble in hot water (OT042).Calcium Test: Take dilute hydrochloric acid solution (TS-117) 10ml, plus at 2g sample, heated in a water bath 5min, buffered lactic acid, and the filtrate with ammonia solution (TS-13) neutralized. Plus ammonium oxalate solution (TS.24) 5ml, should form a white precipitate which is soluble in dilute hydrochloric acid solution (TS-117), but insoluble in dilute acetic acid solution (TS-2).
Fatty Acid Test: with the "10040, sodium stearoyl lactylate."
Lactate test: (IT-20) were positive.

stearoyl lactate Applications

Mainly used in spicy puffed food, bread, steamed bread, noodles, instant noodles, dumplings; Also used for milk, magnessium lactate, margarine, fresh cream, meat products, animal and vegetable oils emulsified foods.
Product function:
Ethyl lactate dough elasticity, toughness and holding gas, increasing the bread, bread volume and improve the organizational structure.Interaction with amylose, delay and prevent the food aging.Make biscuits easy stripping, neat appearance, level of clarity, crisp taste.
Make food taste spicy noodle, soft and extend the preservation time.
Make the noodles, noodles, instant noodles more smooth surface, broken bars low Naizhu resistant foam, more chewy.Improve the quality of frozen food, improve organizational structure, to avoid surface cracking, to prevent leaking fillings.

stearoyl lactate

Stearoyl lactate [CSL] white powder or flake solid, can be well dispersed in hot water, soluble in ethanol and hot oils, with a pleasant caramel odor, an anionic emulsifier, HLB value 5.1. Has good emulsifying, magnessium lactate, gluten, preservation and so on, mainly used in spicy puffed food, dairy creamer (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other foods. Calcium lactate or flake solid, can be well dispersed in hot water, soluble in ethanol and hot oils, with a pleasant caramel odor, an anionic emulsifier, HLB value of 5.1.
Product characteristics: good emulsifying, anti-aging, gluten, preservation and so on.

lactic acid bacteria beverage categories

Lactic acid bacteria drinks sold on the market of two types: active and non-active lactobacillus lactobacillus beverage beverages
One is with the activity of buffered lactic acid bacteria beverage, referred to active milk, lactic acid bacteria beverage that contains live lactic acid bacteria. As requested, the activity per milliliter of milk should not be less than the number of live lactic acid bacteria 1,000,000. When people are drinking the drink, the lactic acid bacteria to the colon moves along the digestive tract, because it has the activity of lactic acid bacteria in the human large intestine rapidly, while the acid, thereby effectively inhibit spoilage and pathogenic bacteria to multiply and survive, The lactic acid bacteria are harmless. This drink requires 2 ~ 10 ℃ lower storage and marketing, sealed package active milk shelf life of 15 days.
Another means of lactic acid bacteria beverage, which is commonly referred to as lactic acid bacteria beverage, generally do not have the activity of lactic acid bacteria in the production process in which the heating phase has been sterile kill. This drink can be stored at room temperature and Sodium lactate, but also the effect of lactic acid bacteria does not exist. We consumers buy these drinks be sure to see product labeling and ingredients, distinguish between good lactic acid drinks, non-reactive and active lactobacillus drink milk, figuring out their nutritional value. National Dairy Quality Supervision and Inspection Center, an expert pointed out that with the yogurt and lactic acid drinks are essentially different. According to an industry source, the adventurous "yogurt" in the name of yogurt drinks, there are also many of them are from the "fundamental without

lactic acid producing health food

Use of ferrous lactate bacteria produce healthy food has emerged as the world's attention to healthy food. At present, the development of probiotic products at home and abroad in general attention, various brands of probiotics on the market dazzling array of products, which greatly attracted the attention of consumers, as the growth of liquid foods hot. As people on the importance of healthy food, yogurt, lactic acid bacteria drinks developed rapidly and has become the fastest-growing dairy breeds. Yoghurt for 5 consecutive years of more than 25% increase, to become the fastest growing dairy product. Development potential. With consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy giant also began to force lactobacillus product markets. Danone, Mengniu, Yili, Guangming and other brands of Calcium lactate products have been listed. Yoghurt and fermented with lactic acid bacteria beverage represented Lactobacillus application industry is booming and has become the industry inside and outside investment. As can be seen, at a time when China lactobacillus products industry critical period of development, in the current situation clearly understand the situation, control the direction of their environment for lactic acid products industry and the future development trend analysis to be informative, both for China lactobacillus products the long-term development of the industry, or the lactic acid products industry breakthroughs in concrete work has a positive role in guiding.

lactic acid bacteria beverage

China's dairy industry from the traditional industry has become a sunrise industry with good growth. Our large population base, consumption upgrade trend is very clear, fast moving consumer goods industry outlook is good. Particular, China's dairy market structure is undergoing fundamental changes, general downward trend in milk consumption, while buffered lactic acid consumption has linear upward trend, lactic acid milk dairy market in the foreign occupying the absolute share of products, is the rapid development of China entered critical point. As consumer health awareness, China lactobacillus market is developing rapidly, the current scale of the industry has more than 20 billion yuan, China's lactic acid industry is in rapid development period, popular in the world at present Calcium lactate bacteria beverage quickly became popular in the Chinese market , at an annual rate of 25% annually. China's annual output of lactic acid milk beverage has exceeded 1 million tons, annual output value exceeded 50 billion yuan. With the growth in consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy enterprises have begun to force lactobacillus product markets. Lactobacillus next five years will be China's golden age of rapid development of industry. Lactobacillus refers to lactic acid fermentation of sugars main product of a class of non-spore, Gram-positive bacteria in general. Since the prevention of colorectal cancer Lactobacillus role as a health drink, lactic acid industry in the world's annual output value has more than 300 billion U.S. dollars, in the global market growth rate of over 9%. In lactic acid bacteria fermented milk drinks has been a century old European countries, lactic acid bacteria fermented milk drinks in the dairy market as high as 80%.

yoghurt, yoghurt drinks, lactic acid bacteria beverage difference

Yogurt: It is inoculated with a variety of ferrous lactate bacteria in fermented milk directly, its viable ingredients such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus lactis, are beneficial to humans probiotics. Are dairy products.
Lactic acid bacteria beverage: It is obtained by fermentation of one or more, magnessium lactate, and flavoring agents deployed out of beverages.
Lactic acid beverage: beverage is free of viable cells, the addition of lactic acid is beneficial but raw flavoring effect.

active and non-active lactic acid bacteria Lactobacillus difference

Lactobacillus beverage into active and Ethyl lactate, the main difference is the lactic acid fermentation, the formation of product is then sterilized before the procedure. Non-active lactic acid bacteria beverage products are nutritious, the lactic acid bacteria during the fermentation of the lactose consumed, resulting in a number of metabolites, such as vitamins and enzymes, etc., these metabolites is also beneficial to the human body. The lactic acid bacteria beverage products are not only lactic acid fermentation process produces some useful human metabolites, it also contains a certain amount of buffered lactic acid bacteria, which helps to balance the human intestinal microflora balance. However, China yogurt and lactic acid bacteria beverage products on the shelf life of the number of viable cells did not make the corresponding provisions related products viable quality standards to be further improved.
Currently on the market there are many from the milk (milk), sugar, lactic acid (citric acid), malic acid, flavors and preservatives, such as processing preparation "milk yogurt" is just sour taste, but do not have kefir health effects, buy should be carefully identified.

active and non-active lactic acid bacteria Lactobacillus

Only through the human digestive Lactobacillus, alive excreted will be effective. Activity of lactic acid powder bacteria in the human body through the proliferation and inhibit harmful pathogens and spoilage bacteria, which produce lactic acid metabolism and effective metabolite (antimicrobial substances, vitamins, etc.), and lactic acid bacteria itself also has to promote the role of immunity. Instead of lactic acid bacteria have only enhance immunity. You drink and music and more snow is a good Calcium lactate bacteria products, and now the new upgrade, drink Lotto added xylitol, taste better, but also can protect the teeth. Big Snow added collagen, can beauty, enhance immunity, especially 150000000000 lactic acid bacteria, can make the intestines more smooth, blueberry You snow recently listed, unique taste. Blueberries are rich in anthocyanins, can strengthen eyesight, prevent eye fatigue.

Lactobacillus some general SURVEY

In the human intestine has millions of bacteria, their number more than one hundred trillion. Beneficial to humans we called probiotics,Lactic acid and Bifidobacterium to as the representative of harmful harmful bacteria such as E. coli we called. Beneficial bacteria is a very large group, but the number of harmful bacteria is not small, the time when the dominant bacteria (good bacteria accounted for 80% of the time) we will maintain a healthy intestinal condition, otherwise there will be sub-health state.Sodium lactate by Lactobacillus probiotics are important to the human body and has important physiological functions of fungi, and human health and longevity are closely related.
The lactic acid content in the body increase with age and continuous decrease in old age or ill will drop when the lactic acid content of 10-1000 times, ill health than when it is more than 50 times more than the average longevity of the elderly for the elderly 60 times more. As the extensive application of modern antibiotics on the human gut probiotics produce a lot of damage, 梅契尼柯夫 said: Lactobacillus probiotic = longevity = bacteria.

active lactobacillus beverage is expected to become lactic acid drink hot

Lactic acid bacteria beverage for maintaining intestinal flora balance, stimulate bowel movement, improve Calcium lactate, inhibit the proliferation of harmful bacteria, reducing the generation of harmful substances, treatment of intestinal disorders has a good effect, and is suitable for lactose intolerant people to drink. This paper developed a lactic acid drinks, refreshing taste, sweet and sour moderate, with good market value. Of lactic acid bacteria beverage industry, which for two years has been considered to be the vanguard of China's dairy industry. Lactic acid bacteria beverage become fashionable. Of 90% of people are lactose discomfort, indigestion direct drinking there, abdominal distension and other symptoms. The lactic acid bacteria beverage can degrade lactose into lactic acid and small molecules such as simple sugars, amino acids and vitamins to cultivate and can completely eliminate lactose discomfort, enhance immunity, regulate the stomach, eliminate body waste, is suitable for China's beverage. Lactic acid bacteria beverage in China has a huge demand for space. Experts predict that in the world of popular magnessium lactate bacteria beverage rapid rise in the Chinese market and become enduring health drink. As the most important indicator of sensory stability of lactic acid bacteria drinks more and more people's attention on the stability of lactic acid bacteria beverage research work will further expand, and is expected to become one of lactic acid bacteria beverage research hotspot.

lactic acid fermentation homogeneous

Lactic acid bacteria fermentation is complete magnessium lactate emulsion was tofu-like lumps, homogenization can even delicate broth. Homogeneous thermostat at 10 ~ 15 ℃, pressure of 22MPa, the broth into the sugar bowl and homogenized below 15 ℃ mix of sugar, so that the final lactic acid bacteria beverage made from pure taste and centrifugation less slippery and difficult points layer. When the temperature is too high and homogeneous (≥ 25 ℃) is made of multi-product precipitation, easy layering, poor taste.
Distribution, save the final product is made - live lactobacillus milk drinks, in the distribution, Sodium lactate also need to pay attention when the effect of temperature, because there is no added additives, distribution, save when the temperature of the great influence on the formation of precipitation amount, the higher the temperature, the final The precipitate formed product more desirable distribution, storage temperature is 4 ℃, but in the actual case, be lower than 20 ℃ also very good

Heat treatment of milk

And dissolving milk used in the manufacture, the heat treatment is also very important. If insufficient heat treatment, milk or lotion microbial flora of the total number of large, so that not only the culture of ferrous lactate bacteria when competition among different microbial existence, and most importantly, these microorganisms and fermentation agent will - Lactobacillus competition affect the fermentation effect, resulting in fermentation acid slowly. If excessive heat, milk or lotion is to change the structure of the protein, and protein will affect the final shape of beverage affect the viability of lactic acid bacteria, because the protein structure more complex microorganisms of lactic acid bacteria on lactose more difficult, and therefore is not conducive to Lactobacillus fermentation, the final product will thus precipitate or layering. Generally use 45 ℃ warm water dissolve 100 ℃ high temperature sterilization 40-60min heat treatment method, although this method causes the emulsion darken from white into a cream, but bactericidal effect, sterilization time in this range do not affect the emulsion stability, and Calcium lactate made with a special thick milk flavor, milky yellow color special appearance during storage than white as well. Also the use of UHT sterilization method (about 135 ℃ ,3-10s), although this method has little effect on the emulsion composition, but enough for its bactericidal effect (relative activity of lactic acid bacteria fermentation of condition), the emulsion microbial strains the number of clusters more after inoculation with lactic acid bacteria Lactobacillus survive competition, the impact will also affect the final fermentation fermented milk flavor. On the other hand, after the preheat treatment (usually 80-100 ℃) of raw milk, precipitation are relatively small, and without preheating more precipitate (milk with no preheat treatment and the preheat treatment between difference), the choice of raw materials required to consider this point.

What is lactic acid bacteria

Currently, the market for all kinds of lactic acid bacteria beverage variety, good and bad. Among them, ferrous lactate drinks and lactobacillus beverage drink up almost taste that many consumers mistakenly think that the same kind of beverage, manufacturing process and ingredients in unclear circumstances, their prices tend to be misleading. In fact, a great difference between the two.
Lactic acid drinks are formulated beverages, main ingredient is water, sugar, milk,magnessium lactate, sour agents, spices. The production cycle is short, process is relatively simple, without fermentation, as long as the various ingredients mixed to form an emulsion can be. Shelf life is generally six months.
Lactic acid bacteria beverage is fermented beverages, the main ingredient is water, sugar, milk and so on. Ingredients is generally not sour agent, but products but sweet and sour taste. This is due to the production process, the raw material was inoculated with lactic acid bacteria, after a period of fermentation, lactic acid decomposition of a part of the raw material sugar, a certain amount of lactic acid and other scented substances. Its production process than the preparation of lactic acid beverage type complex, the production cycle is much longer.

Ten physiological functions of lactic acid bacteria

1, control colored prevalence of lactose intolerance (milkdrink that occurs when abdominal distension, diarrhea and other symptoms).
2, to promote protein, simple sugars and Zinc lactate, magnesium and other nutrients absorbed, resulting in a large number of B vitamins and other beneficial substances.
3, so that the composition of the intestinal flora beneficial changes to improve the human gastrointestinal tract function and restore the human gut flora balance, the formation of bacterial biological barrier, protect human health. Lactic acid bacteria in the intestinal tract through the metabolism of lactic acid, can inhibit the growth of harmful bacteria and multiply, stimulate intestinal peristalsis, increasing stool water content, laxative, but it ulcers, diarrhea, magnessium lactate, constipation is also a significant therapeutic effect.
4, inhibit spoilage bacteria multiply, digestion spoilage bacteria produce toxins, clear garbage gut. Can inhibit spoilage bacteria, such as Listeria can kill bacteria, staphylococci and Leuconostoc, to suppress and eliminate Gram-negative bacteria, catalase-positive bacteria, such as E. coli and salmonella.
5, inhibition of cholesterol absorption, blood fat, lowering blood pressure. Lactic acid bacteria can reduce the intestinal absorption of cholesterol, and can part of cholesterol into bile salts excreted.
6, immunomodulatory effects, enhance human immunity and resistance. Activity of lactic acid bacteria in the human body through the proliferation and inhibit harmful pathogens and spoilage bacteria, which produce lactic acid metabolism and effective metabolite (antimicrobial substances, vitamins, etc.), and lactic acid bacteria itself also has to promote the role of immunity.
7, Sodium lactate, cancer prevention effect. Intestinal lactic acid bacteria makes carcinogenic nitrosamines have up to 98% absorption rate, can reduce the incidence of colorectal cancer. Lactic acid bacteria can also stimulate the intestinal lymph nodes, boosts the immune cells and macrophage activity, as pathogenic bacteria invade and multiply set a barrier.
8, increased SOD enzyme activity, eliminating free radical, with anti-aging, longevity effect.
9, the effective prevention of female urogenital bacterial infections.
10, the control body toxin levels, protect the liver and enhance liver detoxification, detoxification function.

Additive

The use of modern biotechnology, fermentation with lactobacillus activity is safe and efficient animal health preparations, has invested widely in Heilongjiang Provincial Academy of Sciences Institute of Microbiology and ferrous lactate Engineering Co., Ltd. Harbin Branch jointly developed solid and liquid fermentation The two types of bacteria preparation fermentation. Overcome the dead cells and metabolites drawbacks of inaccurate results for animal health and food safety and security provided the impetus.
Solid-state fermentation preparations
Applications Mobile fermentation technology, magnessium lactate composite shelf technology, high suction vacuum technology, aerobic anaerobic fermentation technology in stages, so that the fermentation products in the wet state shelf life of 18 months or more, to ensure the activity of lactic acid bacteria.
Liquid fermentation preparations
Small farms provide for the automatic lactic acid fermentation tanks, and provide strain, culture medium, fermentation by the farms themselves, as used with the drink, to ensure the activity of lactic acid bacteria.

Advantages of lactic acid bacteria

Lactic acid bacteria drinks and milk distinction Milk lactobacillus milk not only has all the nutrients and contain high animal protein, no fat, low-lactose, a more  significant role in health care. magnessium lactate, the activity of lactic acid bacteria fermented milk, eliminate the smell of raw milk, milk quality is more delicate. Whether you need nutritional supplements for pregnant women, or the working pressure of the sub-health workers; either frail elderly, or growing children are available lactic acid milk enhance nutrition, growth and reproduction of lactic acid bacteria in the human body, not only can produce beneficial human health, Ethyl lactate, enzymes, peptides, antibiotics and B vitamins and other nutrients, can also inhibit intestinal pathogens and toxic substances, regulation of intestinal flora balance.

Lactic acid bacteria

Main components: a biologically active lactic acid bacteria, amino acids, B vitamins, and various other factors promote digestion, Calcium lactate, lactic acid metabolites.
Lactic acid bacteria drinks being more and more consumers of all ages love, not only because of its sweet taste, but also because it contains a lot of a lot of lactic acid bacteria fermented milk and food.buffered lactic acid bacteria beverage for maintaining intestinal flora balance, stimulate bowel movement, improve bowel movements, inhibit the proliferation of harmful bacteria, reducing the generation of harmful substances, treatment of intestinal disorders have better results, and is suitable for lactose intolerant people to drink.

polylactic acid fiber combustion test

Fibers close to the flame when the fiber melting shrinkage; fibers melt when exposed to flame, ferrous lactate; leaving the fibers melt combustion flame, melt whereabouts; fiber combustion has a touch of special sweetness; residues in light gray gum. Burning test method according to the polylactic acid fiber with characteristics more similar to synthetic, no special characterization of the phenomenon.
Polylactic acid fiber as compared with the ordinary fibers, the identification of the fibers resembles many features, the microscope test method, the transverse cross-section and potassium lactate section confusing features and synthetic, can be clearly separately.
In the burning test method, the combustion performance and the condition also has similarities with synthetic fibers, the difference is lighter in color residues, but this phenomenon is not very clear representation, not alone confirm whether this method is a polylactic acid fiber .

Preparation of polylactic acid

Polylactic acid and copolymers thereof can be used spinning solution spinning and melt spinning process, mainly by dry spinning - heat drawing process, and dry mechanical properties of spun fibers is superior to melt spun fibers. Studies have shown that the molecular weight of magnessium lactate and its distribution, composition and concentration of the spinning solution, the stretching temperature, crystallinity and a polylactic acid fiber diameter, all influence the final properties of the fibers are thermoplastic polymers of polylactic acid, and the obtained fiber properties reducing the melt spinning before the end of the polylactic acid-OH group is not used for acetylation of acetic anhydride and pyridine, was found to improve the thermal stability, the spinning temperature lower than 200 ℃, polylactic acid substantially no thermal degradation . Two-step, the melt extrusion step, the second step heat-stretching, breaking strength can be obtained is higher than 7.2 cN / dtex polylactic acid fibers.
Polylactic acid biodegradable polymer in all the highest melting point, crystallinity, Zinc lactate, processing temperature between 170 ~ 230 ℃, good solvent resistance, it can be used for processing a variety of ways, such as extrusion pressure, spinning, biaxial stretching, injection blow molding the polylactic acid and its copolymers can be a spinning solution spinning and melt spinning process, all influence the final properties of the fibers.

Synthesis of polylactic acid

Polylactic acid, there are two synthesis methods, i.e. lactide (cyclic dimer of lactic acid) and the magnessium lactate polymerization of the direct polymerization of lactic acid.
Ring-opening polymerization of lactide production processes: first lactic acid dehydration cyclization made lactide; Then lactide ring-opening polymerization of Lactic acid. Wherein the cyclization and purification of lactic acid is the preparation of lactide difficult and critical, this method can be obtained a high molecular weight polylactic acid, but also to better meet a fiber-forming polymer and a bone fixation material requirements.
Direct polycondensation of lactic acid by direct polymerization of lactic acid refined, is the earliest and most simple way. The production process is simple, but the resulting polymer molecular weight is low and wide molecular weight distribution, the processing performance can not meet the needs of a fiber-forming polymer; but higher than the polymerization reaction under conditions of 180 ℃, resulting polymerization easily oxidized coloring matter, subject to certain restrictions apply.
As the raw material cause, poly poly-d-lactic acid (PDLA), poly-L-lactic acid (PLLA) and poly dL-lactic acid (PDLLA) of the points. Production of fiber commonly used PLLA.

Lactic acid is a raw material of polylactic acid

The raw material of polylactic acid, namely - hydroxy acid, 2 - hydroxy propionic acid. As acid molecule has an asymmetric carbon atom, and therefore have a d-type (right optical) and L-(L-optical) of the two enantiomers, the same amount of L-lactic acid and d-lactate mixture dL - Lactic acid does not have optical activity. A fiber-forming poly-L-lactic acid as potassium lactate monomer.
The industrial production of L-lactic acid fermentation are mainly chemical synthesis method and the two categories. China lactic acid fermentation industry mainly uses corn, rice, dry matter powder as raw material,magnessium lactate, oatmeal, etc. for the materials to α-amylase, glucoamylase liquefied agent, saccharification agent, CaCO3 as neutralizer production by fermentation calcium lactate, lactic acid and further acidification purified product.

How polylactic acid polymer

Polylactic acid polymerization method, there are two, one is in a solvent under reduced pressure by the direct polymerization of lactic acid, namely: lactic → → polylactic acid prepolymer; Another way is under pressure cyclic lactic acid dimer polymerization raw materials, namely: magnessium lactate prepolymer → → → polylactic acid cyclic dimer.
Polylactic acid fiber is a new fully biodegradable synthetic fibers, the Department obtained from cereals, after disposal of its products in the soil or seawater decomposed by microorganisms to carbon dioxide and water, do not emit toxic gases when burned, will not pollution. Academic research on many of polylactic acid fiber, mainly in Japan, Kanebo represented. From corn, sugar cane or beet by fermentation and distillation extraction of lactic acid, polylactic acid polymerized by solution spinning method to obtain a polylactic acid fiber, Japan Kanebo polylactic acid fiber of the tradename Lactron, the properties shown in Table 1, As can be seen from the table, the polylactic acid with a polyester fiber having almost the same strength and elongation, Young's modulus is low, the fabric relatively soft material is an excellent fabric. Lactron can be processed into short fiber, multifilament and monofilament form, Calcium lactate, wool or viscose biodegradable fibers, can be obtained similar silk fabrics, underwear and shirts and other apparel is made, not only durable, moisture absorption but also by working in an excellent shape stability and anti-wrinkle properties.

PLA fiber

Polylactic acid fiber is a fully biodegradable synthetic fiber, which can be obtained from cereals. After disposal of its products in the soil or seawater decomposed by microorganisms to carbon dioxide and water when burned, does not emit toxic gases, will not cause pollution. Is a sustainable eco-fibers.
buffered lactic acid (PLA) the production of lactic acid is a raw material obtained from corn starch, it is also known as corn fiber to the fiber. The living body (including a human) in the common natural compounds. Dimer acid cyclization by chemical polymerization or the direct polymerization of lactic acid can be obtained a high molecular weight polylactic acid. Polylactic acid as a starting material in the article has good biocompatibility and bio-absorbable, and good biodegradability, Lactic acid, antibacterial resistance, flame retardancy, and in the biodegradable thermoplastic polymer material PLA has the best heat resistance.

acidifying lactic acid separation and purification

⑴ produce a lactate fermentation process, as close to neutral pH value of the fermentation. Need a certain lactate into Calcium lactate, lactate by direct addition of sulfuric acid to the solution, and can be made of lactic acid, a byproduct of the crystalline dihydrate of calcium sulfate. Was removed by filtration methods can, of course, can be used as calcium sulphate dihydrate gypsum ground perfusion, such as dry wall, cement raw materials and agricultural fields. Gypsum is generated in the production process of the low value of the salt, but this method is cost effective, because calcium hydroxide and sulfuric acid, low cost, and gypsum can be used for other industrial purposes. Others will alkalization and acidification processes linked to the two methods have been tried, for example, buffered lactic acid, adjusting pH, acidified with sulfuric acid to obtain a by-product ammonium sulfate, ammonium sulfate can be used as fertilizer. Because ammonium hydroxide, calcium than high prices, while high-value by-product ammonium sulfate just to make up this gap, and with respect to calcium sulfate soluble in water, which facilitates separation.
⑵ cell removal
Cell removal method of choice depends on the microorganism used in the production. Rhizopus oryzae length 210-2500μm, diameter 5-18μm, because of the smaller cells can be removed through flocculation. Chitosan in the fermentation solution by adding a flocculant, adjusted to ph 6.8, heat, stirring raising flocculation, coagulation was allowed to stand for 1.5h after the end of the supernatant in the centrifuge tube, and centrifuged at 4000r/min centrifuge 20min, the solid precipitate was isolated.
⑶ residual sugar, medium and fermentation residue separation of byproducts.

Preparation of lactic acid

We use renewable resources corn, potato raw material, prepared by fermentation using microorganisms of optically pure L-lactic acid or D-lactic acid. And L-lactic acid than the buffered lactic acid can be completely absorbed by the body, without any side effects.
Production of L-lactic acid, so we adopt a common foreign Rhizopus oryzae NAF-032.
⑴ preparation Rhizopus oryzae spores;
⑵ will Rhizopus oryzae spores prepared milk spore suspension;
⑶ milk will Rhizopus oryzae spores suspension immobilized carrier is fixed to be immobilized Rhizopus oryzae seed;
⑷ The immobilized Rhizopus oryzae fermentation medium inoculated seeds immobilization fermentation.
This method bred Ethyl lactate strains of rice and Rhizopus cotton carrier fixed to the immobilized Rhizopus oryzae get seeds in a suitable fermentation conditions immobilized fermentation, potato starch conversion rate, high biomass fermentation products, L-lactic acid yield, low cost, simple procedure, easy to control, etc.

lactic microflora in different types of yogurt viability

For three kinds of culture media on the appropriateness of the experimental (skim milk agar, M17 agar and MRS agar and in aerobic and anaerobic conditions incubator) to obtain a complete and different types of buffered lactic acid bacteria. Total of 25 kinds IA medium obtained by different types of yoghurt samples (set, skim set, drinking, and set with `` dulce de leche ') is used. 6 ° C, respectively, and under the condition of 12 degrees Celsius viability of lactic acid bacteria were studied. potassium lactate agar (aerobiosis) For complete with a discriminative Streptococcus thermophilus and Lactobacillus delbrueckii things most effective media. Cell viability depends on the type and storage temperature of yogurt. On the basis of the minimum amount of 107 CFU g?1, based on the shelf life of yogurt than 60 days, and the expected use of yoghurt only 45 days. In the 12C, shelf life consistent with nonfat yogurt yogurt is shorter than the other types. When the shelf life and related to the content of lactic acid bacteria, the storage temperature and yogurt types must be considered.

Yogurt crowd

Most of the sugar contained in milk is lactic acid powder, but due to some lack of lactase digestion in adults, affecting lactose digestion, absorption and utilization, resulting in these people stomach discomfort after drinking milk or diarrhea, known as the "lactose intolerance. " This is also the reason a lot of people do not drink milk, then you can choose yogurt instead of milk, and not worry about lactose. Yogurt because it contains lactobacillus; lactose in milk can be fermented into zinc lactate lactobacilli, lactose intolerance diarrhea drinkable yogurt does not appear, just to solve this part of the people to drink milk that may arise. But it is worth noting that many yogurt drinks (not yogurt) is made from milk, water and acidulant formulated, this product also contains lactic acid, can also cause "lactose intolerance" symptoms.
Yogurt in the diet, the old, weak, sick, woman and child is fit for consumption; physical weakness, blood deficiency, malnutrition, dry skin, intestinal dry constipation and those with hypercholesterolemia, atherosclerosis, coronary heart disease, fatty liver , gastrointestinal cancer and other illnesses were fit for human consumption; use of antibiotics and the elderly and infirm should always yogurt; addition, yogurt can be used as a beauty food consumption. Although yogurt nourishing Yin, Zhu nothing to avoid, but people do not eat too much stomach acid.

lactobacillus nutritional analysis

1. Yogurt can promote the secretion of digestive juices, increased gastric acid, which can enhance people's digestion, magnessium lactate.
2. Lactic acid in yogurt will not only help the intestines of acidic substances into weak alkaline, but also produce antimicrobial substances on human health effects.
3. According to Mexico, nutrition experts say, often yogurt can prevent cancer and anemia, and improve psoriasis and alleviate child malnutrition.
4. Yoghurt, some lactic acid bacteria can synthesize vitamin C, the vitamin C content increased.
5. In women during pregnancy, yogurt in addition to providing the necessary energy, but also provide vitamins, folic acid and phosphoric acid; menopause in women, you can also suppress the osteoporosis caused by ferrous lactate; in old age, eat yogurt can be corrected as a partial eclipse caused by nutritional deficiencies.
6. Kefir can inhibit the growth of spoilage bacteria gut, but also inhibit the synthesis of cholesterol reductase activity in vivo substances can stimulate the immune system to mobilize the body's positive factors, effectively resist cancer, so regular consumption of yogurt, you can increase the nutritional , prevention and treatment of atherosclerosis, coronary heart disease and cancer, lower cholesterol.

lactobacillus effect

This "milk factor" has a natural lipid lowering cholesterol, hinder the body's absorption of fat function, and yogurt also contains a lactic acid, can Ethyl lactate inhibit the intestinal bacteria breeding corruption, suppression of harmful substances, promote the intestines motility, which was of great value to lose weight.
The reason we say that yogurt is a good diet food because it is rich in lactic acid bacteria. Lactic acid bacteria into the intestine, it will Bifidobacterium proliferation, inhibiting the activity of harmful bacteria, so the intestinal environment can be improved, and effective treatment of chronic constipation.
Meanwhile, the yogurt is lactic acid powder, calcium in dairy products can reduce the number of parathyroid hormone, parathyroid hormone and enzyme activity is hindered, so that the body fat burning process slows down.

Health effects of lactic acid

1. Maintain the ecological balance of intestinal flora, forming a biological barrier, inhibiting the invasion of harmful intestinal bacteria.
2. By generating a large number of short-chain fatty acids promote intestinal motility and ferrous lactate growth and change in osmotic pressure to prevent constipation.
3. Yogurt contains a variety of enzymes, promote digestion and absorption.
4. By inhibiting the growth of saprophytic bacteria in the intestine, inhibits corruption occurring toxins, the liver and brain damage from these toxins and prevent aging.
5. By inhibiting the saprophytic bacteria and some fungi grow in the intestine. Thus inhibiting these bacteria produced carcinogen, to anti-cancer purposes.
6. Improve immune function, zinc lactate bacteria can produce some substances to enhance immune function, can improve the body immunity, prevent disease. Contains a large number of active bacteria in yogurt can help improve lactose intolerance, constipation, diarrhea, enteritis, Helicobacter pylori infection and other illnesses. U.S. Department of Agriculture's Human Nutrition Research Center at Tufts University are working on Ageing, researcher Jean Meyer said that yogurt can not only improve the intestinal environment, but also can improve the body immunity.buffered lactic acid, a Taiwanese study also found that yogurt can improve the therapeutic effects of certain anti-inflammatory drugs.
7 lower blood pressure. Harvard School of Public Health Epidemiology Researcher Al Alvaro Aliang Suobo Shi said, the study found that in those 2-3 servings or more a day to drink yogurt people, risk of hypertension than those who do not drink people reduced by 50%.

Benefits of the role of lactic acid

One is able to magnessium lactate and protein decomposition, so that the body is more easily digested and absorbed.
Second, yogurt can promote gastric secretion, increase appetite, promote and strengthen the effectiveness of digestion.
Third, Sodium lactate bacteria can reduce some of the carcinogenic substances, which has anti-cancer effect.
Four is able to inhibit the intestinal bacteria breeding corruption and weakened spoilage bacteria produce toxins in the intestine.
Five is a cholesterol-lowering effect, particularly suitable for high cholesterol human consumption.
Sixth, in general, whether it is surgery, or acute, chronic prognosis in patients for the treatment of disease or to prevent infection or injection have taken a lot of antibiotics, ferrous lactate changed significantly, and even some beneficial intestinal Road bacteria have all been inhibited or killed, causing flora. Yogurt contains a lot of lactic acid bacteria, drink 0.25-0.5 kg, can maintain normal intestinal flora balance, regulating beneficial intestinal flora to normal levels. So those recovering from illness more yogurt, restore the body has other foods can not be replaced. Therefore, for people who are recovering from illness is most needed.

Yogurt production methods

1. Ingredients: According to the material balance select the required raw materials, such as milk, sugar and stabilizers. Modified starch ingredients can be added ferrous lactate when other foods can also be dry-mixed before adding glue. Taking into account the starch and food glue mostly highly hydrophilic polymer material, mixed with the right amount of sugar added when the best mix at high speed stirring to dissolve in hot milk (55 ℃ -65 ℃, specific temperature selection Depending on the use of modified starch may be), to increase its dispersibility.
2. Preheating: magnessium lactate is to improve the preheating procedure - homogeneous efficiency options preheating temperature not higher than the starch gelatinization temperature is appropriate (to avoid gelatinization of starch particles in a homogeneous structure is damaged during ).
3. Homogeneous: homogeneous milk fat globule refers to mechanical treatment to make them smaller fat globules was uniformly dispersed in the milk. In homogeneous phase material subjected to shear, impact force and a hole three effects. Modified starch crosslinked starch degeneration due to mechanical shear-resistant ability, can remain intact grain structure is conducive to maintaining the viscosity of yogurt and body.
4. Sterilization: general use pasteurized dairy plant is currently widely used 95 ℃, 300S sterilization process, modified starch at this stage to fully inflate and pasting, forming viscosity.
5. Cooling, inoculation and fermentation: modified starch is a type of polymer material, as compared with the native buffered lactic acid part of the original properties of starch, ie polysaccharide in nature. PH of the yogurt environment, the use of the starch is not degraded species, it is possible to maintain the stability of the system. When the pH of the fermentation system reduced the isoelectric point of casein, the casein protein denaturation coagulation of casein micelle and generating connected to the water system of a three-dimensional network skeleton of a curd-like, at this time the starch gelatinization can fill the skeleton among bondage free water, maintaining system stability.
6. Cooling, stirring and ripening: stirred yoghurt cooling purposes is rapid inhibition of microbial growth and enzyme activity, mainly to prevent excessive acid production during fermentation and mixing the dehydrated. Modified starch as raw materials more variability in varying degrees, different modified starch used in yogurt production the effect is not the same. Therefore, according to the different needs for quality yogurt provide the corresponding starch.

milk yogurt development

In fact, from the linguistic point of view, according to the etymology of words yogurt yogurt this study [early 17th cent.: Zinc lactate yo bottled Hehan Lang, it was from Turkey (Turkic Dictionary) language into the English vocabulary in the past. Today in Turkey, there is still using yogurt, then obviously the earliest inventor of yogurt should be Turks. Reference: "The new Oxford Dictionary", "Turkish Dictionary" entry: yogurt
Until the twentieth century, yogurt became South Asia, Central Asia, West Asia, Europe, Southeast and Central Europe food materials. Early 20th century, Russian scientists Ai Liye · Aili He · 梅契尼可夫 Why Bulgarians in the study were more likely longevity of the magnessium lactate, the investigation found that the longevity love yogurt. He also discovered the yogurt yeast separation, named "Lactobacillus bulgaricus."梅契尼可夫 raised lactic acid bacteria to maintain human health is an important element, and he began to promote the cheese all over Europe this food. Subsequently, a Spanish entrepreneur Isaac Carazo will produce cheese industrialization, in 1919, Carazo establish yoghurt factory in Barcelona, ??and in his son's name Danone (Danone) named as a commodity, when he put yogurt as a kind of drug action "longevity drink" on pharmacy sales, but sales flat. After the outbreak of World War II, came Carazo
Fresh fruit yogurt
The United States has built a yogurt factory, this time he is no longer sold in pharmacies, but rather into a cafe, Calcium lactate, and advertising hype, and soon opened the yogurt market in the United States, and quickly swept the world. There is a saying, cheese after adding jam pulp, better play its protective efficacy against viruses, such adding jam pulp cheese last in 1933 by a dairy company RadlickáMlékárna Prague obtain patents, and in 1947 Danone introduced by the United States.

Yogurt

Yogurt is fresh milk as raw material, and then pasteurized milk is added to the beneficial bacteria (starter), after fermentation, and then cooled filling a milk product. ferrous lactate  on the market today mostly solidified, stirred and add a variety of accessories such as fruit juice jam type as much. Milk, yogurt not only retains all the advantages, but also some aspects of the process after processing weaknesses, become more suitable for human nutrition and health products.
potassium lactate fermentation process to make milk sugar, proteins were hydrolyzed to about 20% of small molecules (such as galactose and lactic acid, small peptide chains and amino acids), the milk fat content is usually 3% -5%. After fermentation, the fatty acids in milk raw milk than 2-fold increase, these changes make yogurt more digestible and absorption of various nutrients utilization can be improved. Fermented yogurt made from pure milk, fresh milk in addition to retaining all the nutrients, the lactic acid bacteria in the fermentation process can also produce a variety of human nutrition necessary vitamins, such as VB1, VB2, VB6, VB12, etc.
Especially for lactose indigestion crowd, eating yogurt will not happen bloating, gas and more or diarrhea.Sodium lactate calcium content in milk, after fermentation, calcium and minerals do not change, but the lactic acid produced by fermentation, can effectively improve the calcium and phosphorus utilization in the human body, so that calcium in yogurt is more likely to be absorbed by the body.
Yogurt is a good source of calcium, although the yogurt nutritional composition depends on the origin and composition of raw milk, but in general that the composition of the raw milk yogurt ratio has increased: on the one hand because of the requirements of high-quality raw materials, partly because Some add a little milk yogurt production. So generally speaking, drinking a cup of 150 grams of yogurt, children under 10 years to meet the daily requirement of calcium 1/3 of the adult calcium 1/5.

≠ yogurt lactic acid bacteria beverage

Yogurt and lactic acid drinks are very different, lactic acid powder must pay attention to when choosing distinction. Fresh milk, yogurt is added after sterilization by acid (eg citric acid or lactic acid) prepared from, or through the fermentation of dairy lactobacilli. Acidified milk, not only in the original milk nutrients are not destroyed, and because milk casein clot much smaller, but also improve the baby yogurt stomach acidity, so the baby's hydration absorb more favorable.buffered lactic acid, indicated in its composition, although it also contains lactic acid bacteria, milk, etc., which in practice only a small amount of milk, wherein the protein, fat, iron and vitamin levels were much lower than milk. Eat a lot of lactic acid bacteria beverage iced it will affect the appetite, so that children do not want to eat dinner. Protein content of lactic acid bacteria beverage and only 1%. Therefore, from the point of view nutritional value, far less yogurt lactic acid bacteria beverage, definitely not with lactic acid bacteria drinks instead of milk, yogurt feeding the baby, or likely to cause malnutrition.

lactobacillus beverage categories

Lactic acid bacteria drinks sold on the market of two types: active and non-active lactobacillus lactobacillus beverage beverages
One is with the activity of lactic acid bacteria beverage, referred to active milk, lactic acid powder bacteria beverage that contains live lactic acid bacteria. As requested, the activity per milliliter of milk should not be less than the number of live lactic acid bacteria 1,000,000. When people are drinking the drink, the lactic acid bacteria to the colon moves along the digestive tract, because it has the activity of lactic acid bacteria in the human large intestine rapidly, while the acid, thereby effectively inhibit spoilage and pathogenic bacteria to multiply and survive, The lactic acid bacteria are harmless. This drink requires 2 ~ 10 ℃ lower storage and marketing, sealed package active milk shelf life of 15 days.
Another means of lactic acid bacteria beverage, which is commonly referred to as ferrous lactate bacteria beverage, generally do not have the activity of lactic acid bacteria in the production process in which the heating phase has been sterile kill. This drink can be stored at room temperature and sales, but also the effect of lactic acid bacteria does not exist. We consumers buy these drinks be sure to see product labeling and ingredients, distinguish between good lactic acid drinks, non-reactive and active lactobacillus drink milk, figuring out their nutritional value. National Dairy Quality Supervision and Inspection Center, an expert pointed out that with the yogurt and lactic acid drinks are essentially different. According to an industry source, the adventurous "yogurt" in the name of yogurt drinks, there are also many of them are from the "fundamental without

lactic acid drinks

China's dairy industry from the traditional industry has become a sunrise industry with good growth. Our large population base, consumption upgrade trend is very clear, fast moving consumer goods industry outlook is good. Particular, China's dairy market structure is undergoing fundamental changes, general downward trend in milk consumption, while lactic acid milk consumption has linear upward trend, potassium lactate dairy market in the foreign occupying the absolute share of products, is the rapid development of China entered critical point. As consumer health awareness, China lactobacillus market is developing rapidly, the current scale of the industry has more than 20 billion yuan, China's lactic acid industry is in rapid development period, popular in the world at present Sodium lactate bacteria beverage quickly became popular in the Chinese market , at an annual rate of 25% annually. China's annual output of lactic acid milk beverage has exceeded 1 million tons, annual output value exceeded 50 billion yuan. With the growth in consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy enterprises have begun to force lactobacillus product markets. Lactobacillus next five years will be China's golden age of rapid development of industry. Lactobacillus refers to lactic acid fermentation of sugars main product of a class of non-spore, Gram-positive bacteria in general. Since the prevention of colorectal cancer Lactobacillus role as a health drink, lactic acid industry in the world's annual output value has more than 300 billion U.S. dollars, in the global market growth rate of over 9%. In lactic acid bacteria fermented milk drinks has been a century old European countries, lactic acid bacteria fermented milk drinks in the dairy market as high as 80%.
Today, the use of Calcium lactate bacteria produce healthy food has emerged as the world's attention to healthy food. At present, the development of probiotic products at home and abroad in general attention, various brands of probiotics on the market dazzling array of products, which greatly attracted the attention of consumers, as the growth of liquid foods hot. As people on the importance of healthy food, yogurt, lactic acid bacteria drinks developed rapidly and has become the fastest-growing dairy breeds. Yoghurt for 5 consecutive years of more than 25% increase, to become the fastest growing dairy product. Development potential. With consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy giant also began to force lactobacillus product markets. Danone, Mengniu, Yili, Guangming and other brands of lactic acid products have been listed. Yoghurt and fermented with lactic acid bacteria beverage represented Lactobacillus application industry is booming and has become the industry inside and outside investment. As can be seen, at a time when China lactobacillus products industry critical period of development, in the current situation clearly understand the situation, control the direction of their environment for lactic acid products industry and the future development trend analysis to be informative, both for China lactobacillus products the long-term development of the industry, or the lactic acid products industry breakthroughs in concrete work has a positive role in guiding.

provides nutrients

If the body to promote the growth of potassium lactate bacteria in vivo metabolic activity of normal play, can be directly available for the host to provide essential amino acids and vitamins (such as vitamin B and K), also increase the biological activity of mineral elements, and then to the host magnessium lactate nutrients to enhance animal nutrition metabolism, direct and promote its growth. Dalmin etc. (2001) study reported that lactic acid bacteria can improve water quality, improve the survival rate of P. monodon, growth rate and health. Hamad (1979) test proved, wheat, rice and other cereal fermented with lactic acid bacteria, greatly improved nutritional value. In addition, lactic acid bacteria produce acid metabolites acidic intestinal environment, and general digestive enzymes suitable acidic PH value (6.5 amylase, glucoamylase 4.4), thus facilitating digestion and absorption of nutrients. Jun Ho machine can also strengthen the production and secretion of intestinal peristalsis, but also can promote digestion and absorption of nutrients (tension et al, 2000).

lactobacillus beverage categories

Lactic acid bacteria drinks sold on the market of two types: active and non-active lactobacillus lactobacillus beverage beverages
One is with the activity of potassium lactate bacteria beverage, referred to active milk, lactic acid bacteria beverage that contains live lactic acid bacteria. As requested, the activity per milliliter of milk should not be less than the number of live lactic acid bacteria 1,000,000. When people are drinking the drink, the lactic acid bacteria to the colon moves along the digestive tract, because it has the activity of lactic acid bacteria in the human large intestine rapidly, while the acid, thereby effectively inhibit spoilage and pathogenic bacteria to multiply and survive, The lactic acid bacteria are harmless. This drink requires 2 ~ 10 ℃ lower storage and marketing, sealed package active milk shelf life of 15 days.
Another means of lactic acid bacteria beverage, which is commonly referred to as lactic acid bacteria beverage, generally do not have the activity of lactic acid bacteria in the magnessium lactate process in which the heating phase has been sterile kill. This drink can be stored at room temperature and sales, but also the effect of lactic acid bacteria does not exist. We consumers buy these drinks be sure to see product labeling and ingredients, distinguish between good lactic acid drinks, non-reactive and active lactobacillus drink milk, figuring out their nutritional value. National Dairy Quality Supervision and Inspection Center, an expert pointed out that with the yogurt and lactic acid drinks are essentially different. According to an industry source, the adventurous "yogurt" in the name of yogurt drinks, there are also many of them are from the "fundamental without

lactic acid drinks

China's dairy industry from the traditional industry has become a sunrise industry with good growth. Our large population base, consumption upgrade trend is very clear, fast moving consumer goods industry outlook is good. Particular, China's dairy market structure is undergoing fundamental changes, general buffered lactic acid in milk consumption, while lactic acid milk consumption has linear upward trend, lactic acid milk dairy market in the foreign occupying the absolute share of products, is the rapid development of China entered critical point. As consumer health awareness, China lactobacillus market is developing rapidly, the current scale of the industry has more than 20 billion yuan, China's lactic acid industry is in rapid development period, popular in the world at present lactic acid bacteria beverage quickly became popular in the Chinese market , at an annual rate of 25% annually. China's annual output of lactic acid milk beverage has exceeded 1 million tons, annual output value exceeded 50 billion yuan. With the growth in consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy enterprises have begun to force lactobacillus product markets.magnessium lactate next five years will be China's golden age of rapid development of industry. Lactobacillus refers to lactic acid fermentation of sugars main product of a class of non-spore, Gram-positive bacteria in general. Since the prevention of colorectal cancer Lactobacillus role as a health drink, lactic acid industry in the world's annual output value has more than 300 billion U.S. dollars, in the global market growth rate of over 9%. In lactic acid bacteria fermented milk drinks has been a century old European countries, calcium lactate bacteria fermented milk drinks in the dairy market as high as 80%.
Today, the use of lactic acid bacteria produce healthy food has emerged as the world's attention to healthy food. At present, the development of probiotic products at home and abroad in general attention, various brands of probiotics on the market dazzling array of products, which greatly attracted the attention of consumers, as the growth of liquid foods hot. As people on the importance of healthy food, yogurt, lactic acid bacteria drinks developed rapidly and has become the fastest-growing dairy breeds. Yoghurt for 5 consecutive years of more than 25% increase, to become the fastest growing dairy product. Development potential. With consumer demand, following the world's largest lactobacillus drinks Yakult into China, the domestic dairy giant also began to force lactobacillus product markets. Danone, Mengniu, Yili, Guangming and other brands of lactic acid products have been listed. Yoghurt and fermented with lactic acid bacteria beverage represented Lactobacillus application industry is booming and has become the industry inside and outside investment. As can be seen, at a time when China lactobacillus products industry critical period of development, in the current situation clearly understand the situation, control the direction of their environment for lactic acid products industry and the future development trend analysis to be informative, both for China lactobacillus products the long-term development of the industry, or the lactic acid products industry breakthroughs in concrete work has a positive role in guiding.

provides nutrients

If the body to promote the growth of Lactic acid bacteria in vivo metabolic activity of normal play, can be directly available for the host to provide essential amino acids and vitamins (such as vitamin B and K), also increase the biological activity of mineral elements, and then to the host provide essential nutrients to enhance animal nutrition metabolism, direct and promote its growth. Dalmin etc. (2001) study ferrous lactate acid bacteria can improve water quality, improve the survival rate of P. monodon, growth rate and health. Hamad (1979) test proved, wheat, rice and other cereal fermented with lactic acid bacteria, greatly improved nutritional value. In addition, lactic acid bacteria produce acid metabolites acidic intestinal environment, and general digestive enzymes suitable acidic PH value (6.5 amylase, glucoamylase 4.4), thus facilitating digestion and absorption of nutrients. Jun Ho machine can also strengthen the production and secretion of intestinal peristalsis, but also can promote digestion and absorption of nutrients (tension et al, 2000).

Magnesium lactate basics

Appearance: white to cream-colored crystalline potassium lactate granular, odorless. Soluble in water, widely used in food, beverages, dairy products, flour, nutrition and pharmaceuticals.
Item Index Content: The Gan-based C6H10MgO6 count ≥ 98%
Clarity: Solution transparent, no mechanical impurities, no sediment
Loss on drying: ≤ 18.5%
Chloride: (in C1-meter)% ≤ 0.005%
Sulfate: (as SO)% ≤ 0.02%
Heavy metals: (as Pb)% ≤ 0.001%
Arsenic: to (As total)% ≤ 0.0003%
Uses: Widely used in food, beverages, dairy products, ferrous lactate, nutrition and pharmaceuticals. Magnesium lactate is an excellent, economical magnesia organic enhancer, widely added to various foods to supplement the lack of magnesium in food, to prevent a variety of magnesium deficiency, and enhance the vitality of a significant effect.
Dosage: zinc normal body needs magnesium lactate fold
17 years of age: 30-50 mg daily
Adults: 50-75 mg daily
Pregnant women: 50-90 mg daily
Nurse: 750-110 mg daily
Usage: the raw materials directly into the mix, or dissolved in an aqueous solution of the raw material, the added amount is generally preferably 0.05 to 0.2%.
Note: This product is stored airtight at room temperature, with toxic, harmful, odor, pH close to the shelf life of 10 months.
Packing: 25kg plastic woven bag lined with non-toxic polyethylene bags.
Production units: Henan China Technology Co., Ltd. Su
Safety Phrases
S22Do not breathe dust.
Do not breathe dust.
S24/25Avoid contact with skin and eyes.
Avoid skin and eye contact.

Additional information potassium lactate

Security: Use non-toxic, non-irritating, non-allergenic.
Storage: Stored in a cool dry place to magnessium lactate of the packaging.
Added: 5% to 20%
Content,% ≥ 50.0
Tag value content,% ≥ 95 ~ 105.0
Chloride (as Cl),% ≤ 0.05
Citric acid, oxalic acid, phosphoric acid or tartaric acid (salt) Normal
Cyanide, mg / kg ≤ 0.5
Heavy metals (as Pb), mg / kg ≤ 10
Lead, mg / kg ≤ 5
Methanol and methyl esters,% ≤ 0.025
pH 5.0 to 9.0
Sodium,% ≤ 0.1
Sulfate,% ≤ 0.005
Sugars normal

Content of potassium lactate

Weigh accurately a quantity of solution of lactic acid powder, potassium lactate equivalent to 500mg, placed in a suitable flask, add acetic anhydride: acetic acid = 1:5 mixed solution of 60ml, the mixture Sodium lactate to stand for 20min. With 0.1mol / L perchloric acid in glacial acetic acid solution by the potentiometric titration of its endpoint. While doing a blank test and make the appropriate corrections. Per Ml 0.1mol / L perchloric acid potassium lactate equivalent to 12.82mg.

applications potassium lactate

1, as antioxidants and synergists, widely used in food and other industries
2, the flavoring agents; potassium lactate; antioxidant synergist; moisture absorbent; pH adjusting agent; flavorant; buffer. Mainly used in jams, fruit jellies, marmalades, and ice cream. According to production needs appropriate use (FDA, 1994).
3, as a moisturizer can be used as substitute for glycerol. Calcium lactate absorption, as conditioning agents and skin or hair Emollient, mild effect on the skin, for skin care cream boxes, lotions, shampoos, conditioners. Breathable, moisture-Run effect, ductility and spreading good performance.

Ferrous lactate content analysis

Weigh accurately about 2g, heated slowly buffered lactic acid nitrate plus 2ml, attention not to the case of splashing, evaporated to dryness at 550 ~ 600 ℃ ignition to full ash (about 3h). Hydrochloric acid 10ml, boil until almost insoluble white, add water to 30ml, filtered, washed with water insoluble, lotions and combined filtrate, add water volume to 100ml, 25ml to absorb iodine flask, add potassium iodide 4g Gasser, in dark for 15min, add water 100ml, with 0.1mol / L sodium thiosulfate droplets, drops to yellow, add 1% starch solution 1m1, continue titration until the end (yellow just disappears). While doing a blank test. Total iron content (%) = c (V2-V1) × 10 × 0.005585 / (W × 25/100) × 100
Where V1 - blank titration consumed 0.1mol / L sodium thiosulfate m1 number;
V2 - the consumption of titration of the sample 0.1mol / L sodium thiosulfate number of ml;
c - the concentration of sodium thiosulphate solution, mol / L;
W - sample weight, g;
0.005585 - 0.1mol / L sodium thiosulfate 1ml equivalent weight of iron, g.
Ferrous Weigh 0.5g sample in Erlenmeyer flask, add 100ml of water and phosphoric acid 5ml, shake, coupled with concentrated sulfuric acid 5ml, shake, add 2 to 3 drops of diphenylamine solution (TS-89), with 0.1mol / L potassium magnessium lactate standard droplet to remain pink 30s does not fade so far.
Ferrous content (%) = V × c × 10 × 0.005585 / W × 100
Where V - potassium permanganate solution consumed during titration of the volume (ml);
c - concentration of standard solution of potassium permanganate, mol / L;
W - sample size, g;
0.005585 - 0.1mol / L potassium permanganate solution of ferrous 1ml equivalent weight, g.
Content accurately weighed sample pre-dried about 2g, into a 100ml volumetric flask with water to volume and mix. Draw the sample solution 20ml, 100ml Erlenmeyer flask into a. Plus 85% (V / V) acid 5ml. With 0.1mol / L potassium permanganate droplet to appear pink. Each mI0.1mol / L potassium permanganate is equivalent C6H10FeO623.40mg.

Preparation ferrous lactate

1 by calcium lactate or sodium lactate solution with ferrous sulfate or ferrous chloride derived reaction. buffered lactic acid was added refined sugar and iron, direct response obtained after crystallization. In order to prevent oxidation, the reaction should be concentrated, crystallized and dried, sealed.
2, the calcium lactate or sodium lactate with ferrous sulfate (ferrous sulfate and the solvent water mass ratio of 2:1) in 45 ~ 50 ℃ and 2.5 ~ 3.0 Ph value 40min reaction conditions can be obtained products.
3, by the addition of ferrous sulfate or calcium lactate solution plus ferric chloride solution obtained, but also by Calcium lactate solution was added sucrose and refined iron reaction, and then crystallization derived ferrous lactate.

application areas ferrous lactate

1, widely used in food, beverages, ferrous lactate, salt, nutrition, medicines, etc.
2, nutritional supplements (iron supplements). Adult daily requirement of 16mg, the baby was 6mg (Japanese standard). Iron used to fortify milk added when about 6mg/100g. For wheat flour, biscuits, bread, the use of an amount of 2 ~ 3mg/100g. Strengthening of the goods rat milk, the absorption rate (for iron) is very strong. Coloring modifiers.
3, ferrous lactate is a good food enhancer of iron absorption effect is better than inorganic iron. China potassium lactate for bonbons, usage is 600 ~ 1200mg/kg (iron, the same below); also be used for dairy products and infant food, usage is 60 ~ 100mg/kg; also be used for grains and their products , using an amount of 24 ~ 48mg/kg; also for beverages, with an amount of 10 ~ 20mg/kg.
4, ferrous lactate food and feed additives, is the treatment of anemia drugs. Adult daily requirement of 16mg, the baby is 6mg. As an enhancer of iron, the United States provides an amount of flour 3mg/100g, Bread dosage 2mg/100g, powdered milk for 6mg/100g. Photolabile iron compounds, iron ions react with the colored antioxidant when in use should be noted.

Ferrous lactate Basic Information

Chinese Name: Ferrous lactate magnessium lactate
Chinese Synonyms: 2 - hydroxy acid ferrous salt; lactate low iron; lactic acid iron (Ⅱ); lactic acid iron (II); ferrous lactate; Creamy ferrous
Name: FERROUS LACTATE [1]
English Synonyms: FERROUS LACTATE DIHYDRATE; IRON (II)-L-2-HYDROXY-PROPIONATE; IRON (II) LACTATE; L (+) LACTIC ACID, IRON (II) SALT; PURAMEX (R) FE; 2-hydroxy-propanoicaciiron (2 +) salt (2:1); iron (2 +) lactate; ironlactate [qr]; Lacticacid, iron (2 +) salt (2:1); iron dilactate; Iron (II) lactate hydrate; L-Ferrous lactate; L-Iron lactate; Iron (II) lactatedihydrate; FERROUSLACTATE, PURIFIED
CAS :5905-52-2
MF: C6H10FeO6 · 3H2O
Weight: 288
EINECS No. :227 -608-0
MDL Number: MFCD00043280

Zinc lactate drugs test

① 5 mL of the solution (10 g/100 mL), ferrous lactate in a test tube, add bromine solution (20%) 1 mL and 0.5 mL dilute sulfuric acid (1 +10), placed in a water bath heated with a glass rod stir until yellow receded, add ammonium sulfate 4g mix, along the wall was gradually added dropwise 10% nitrous acid iron sodium cyanide and sulfuric acid solution 0.2 mL of concentrated ammonia solution 1 mL, the formation of two liquid layers. Place 30min, the two liquid layer at the interface appears a dark green ring.
② 5 mL of the solution (10 g/100 mL), plus a calcium lactate prepared solution of potassium ferrocyanide (10 g/100 mL), which happened a white precipitate separated precipitate insoluble in dilute hydrochloric acid.
③ 5 mL of the solution (10 g/100 mL), acidified with 10% sulfuric acid, add 1 drop of copper sulfate solution (1 g / L) and 5% solution of ammonium thiocyanate few drops of mercury, which produce purple precipitate .

Zinc lactate Preparation

A metathesis method
The 13.0g calcium lactic acid powder (pentahydrate matter) and 12.1g zinc sulfate (heptahydrate material) added 100mL water, stirred and heated under reflux. After the reaction was removed by hot filtration and washed with water precipitated calcium sulfate (bluish white powder), and the filtrate was milky white translucent liquid, Lactic acid that is precipitated as white crystals. Final filtration, washed with water and dried to give a white powder (mp 276 ~ 27 7 ℃) 8g, 64% yield.
(C3H503) 2Ca + ZnSO4 → (C3H5O3) 2 Zn + CaSO4 ↓
2, and in France
Lactic acid was added in the final zinc oxide powder stirred and heated 2 ~ 3h, the reaction was cooled crystallized was separated by filtration and washed with water several times, then dried under 60 ~ 65 ℃ finished. This process is simple, the quality is better, but the cost is higher.
2C3H6O3 + ZnO → (C3H5O3) 2Zn + H2O
3, prepared from starch fermentation lactic acid, and then with the zinc reaction.

Basic information zinc lactate

Chinese name: zinc lactate
Product Name: ZINC CITRATE [1]
English Synonyms: ZINC LACTATE DIHYDRATE; dl-lacticacidhemi-zinc; zinc dilactate; Zinclactate-2-hydrate; Zinc, bis2-(hydroxy-.kappa.O) propanoato-.kappa.O-, (T-4); Zinc lactate ; Zinc lactate 3-hydrate, pwdr ,21-22% Zn, chem. pure; DL-Lactic acid hemizinc salt Calcium lactate
EINECS No. :240 -178-9
MDL Number: MFCD00054367
CAS :16039-53-5
Formula: C6H10O6Zn
Molecular Weight: 243.53