lactic acid see the face of dairy

However , fasting is not what people can drink milk . Note that if there is a problem bloating diarrhea after drinking milk , jindan Zinc lactate not fasting a lot of drinking milk , or eat starchy foods again after a few times to drink milk as well, it is best to drink yogurt .
20 years ago , the experts made not fasting drink milk , it was because people rarely have the opportunity to drink milk , once off the breast milk, dairy products basically see faces . Long-term jindan magnessium lactate is not dairy products, causes the body to happen " lactose intolerance " , a milk on bloating , bowel , diarrhea, abdominal pain. If you drink too fast , especially fasting drink milk , the symptoms will be more severe .

Substances the Lactic acid easily absorbed

Milk contains calcium needed a lot of body substance after it combined with chocolate, glucose , calcium , can be easily absorbed form of calcium lactate lactose . Both high degree of absorption of calcium in the body is much better than ordinary calcium, plus the amount of zinc lactate in the milk , which can help the body faster metabolism and promote the extent of absorption of calcium . But it is worth noting that the market often chocolate milk does not achieve this effect. Chocolate Red Wine = aspirin
The main ingredient of aspirin is salicylic acid has analgesic efficacy , USA "ThrombosisResearch" magazine recently pointed out that the role of salicylic acid in a King Tong alcohol substance can be achieved with greater efficiency . Experts believe that flavanol cocoa contains buffered lactic acid , while salicylic acid in red wine and white wine twice , both interactions can be achieved by better analgesic effect than aspirin , but will not bring migraine headaches, low grade fever and other side effects of any antibiotic may have caused .

Natural pigment stability

More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, Zinc lactate  and oxidation due to fade . Average low temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents,buffered lactic acid , metal ions, lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; dosage is too high, will increase costs and may affect product flavor.

Microbial propagation source of nutrition

Should be aware of the toxicity of various preservatives and scope , in accordance with the safe use of volume and scope to add it. Such as sodium benzoate , Zinc lactate its toxic and in some countries has been disabled , and the Chinese are strictly uncertain only in its sauce , jams , pickles , canned and some alcohol use . 3 , should be aware of the effective use of various preservatives environment , lactic acid powder used only in a strong acidic environment of an effective anti-corrosion effect, but is used in a neutral or alkaline environment but not much effect , such as sorbic acid potassium, sodium benzoate ;

liquor functional bacteria growth and reproduction

Pit mud is liquor functional bacteria growth and reproduction of the carrier. Pit mud extremely complex microbial flora , microorganisms inhabiting pit mud addition caproic acid bacteria, butyric acid bacteria , there is an impact on the flavor-generating substance , with special features methanogens , methane -oxidizing bacteria ,Zinc lactate bacteria and thermophilic Bacillus and other microorganisms . After years of practice, the old heart of the wine cellar mud artificial culture techniques better, using high-quality Wong ( less sediment , with adhesive ) , pit leather mud ( mud pit closures have been used ) , fresh lees, wheat koji , yellow water quality , quality wine tail, potassium lactate bacteria , Dry Active pit Mud functional Bacteria at 35 ℃ under the conditions of insulation, airtight fermentation 30 days or so you can collate cellar.

Buffer cushioning performance is good or bad

Electroless nickel plating process because of hydrogen ions, the pH value of the solution in the plating process with reduced gradually, in order to stabilize the coating deposition rate and quality assurance, electroless nickel plating system must have the PH value of buffer capacity, that is so that in the applied Plating of the pH will not change too much, can be maintained at a pH value within the normal range. Zinc lactate acid (or base) and its salts can be offset by a mixture consisting of a little alien and dilute acid or alkali solution pH on the impact of changes to make it in a smaller range of fluctuation, a substance called a buffer. Bad cushioning buffer pH and magnessium lactate can change map to said acid concentration in the certain range and the pH buffering system is basically the same performance.

Ferrous lactate is a good food iron enhancer

Ferrous lactate is a good food enhancer of iron absorption effect is better than inorganic iron. Zinc 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.
ferrous lactate food and feed additives, is the treatment of anemia drugs. Adult daily requirement of 16mg, buffered lactic acid.  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.

After mixing can be made transparent liquid called EC

The reason is , emulsifying two substances can be dispersed in water physiognomy , or double -layer thin film is formed , droplets of the dispersed phase with each other to prevent condensation , the formed emulsion is stable . For example, in pesticide original drug ( solid ) or oil ( liquid ) in a certain amount of emulsifier , then they are dissolved in an organic solvent , the mixing can be made after a transparent liquid , called EC. Zinc lactate used are soaps , acacia , alkylbenzene sulfonate .
However, some emulsifiers can be used as food additives , primarily for immiscible oil ( hydrophobic material ) , and water ( hydrophilic substance) foods , so that the oil and water two- phase reduce the surface tension , the two surfaces to form a protective film , so that the oils can be uniformly stable in water , so that stability of aqueous material in the oil evenly . So , beverages ( sports drinks, fruit juices and jellies ) , magnessium lactate  pastries, pasta and so can add emulsifiers , so that food looks fluffy , soft, foam , food there is moist, the role of lubrication and durability , but also to food appearance looks homogeneous liquid solution , control solution crystallization , precipitation , thus changing the quality of the food , flavor and taste.

may stabilize the emulsion

 Emulsifiers are a large class of surfactants , may stabilize the emulsion . The reason is , emulsifying two substances can be dispersed in water physiognomy , or double -layer thin film is formed , droplets of the dispersed phase with each other to prevent condensation , the formed emulsion is stable . For example, in pesticide original drug ( solid ) or oil ( liquid ) in a certain amount of emulsifier , then they are dissolved in an organic solvent , the mixing can be made after a transparent liquid , called EC. Zinc lactate used are soaps , acacia , alkylbenzene sulfonate .
However, some emulsifiers can be used as food additives , primarily for immiscible oil ( hydrophobic material ) , and water ( hydrophilic substance) foods , so that the oil and water two- phase reduce the surface tension , the two surfaces to form a protective film , so that the oils can be uniformly stable in water , so that stability of aqueous material in the oil evenly . So , beverages ( sports drinks, fruit juices and jellies ) , potassium lactate, pastries, pasta and so can add emulsifiers , so that food looks fluffy , soft, foam , food there is moist, the role of lubrication and durability , but also to food appearance looks homogeneous liquid solution , control solution crystallization , precipitation , thus changing the quality of the food , flavor and taste.

Fruity drinks nutrients

In a supermarket, there is a vitamin drink with lime , lychee several flavors , packaging and above " vitamin drinks " and " water-soluble vitamins " word is particularly prominent , " lychee flavor ", " lime flavor " and " peach flavors " prominently marked .Zinc lactate has the same recipe several flavors : pure water , sugar, food flavor, food additive ( different tastes slightly different from its additives ) , vitamin C , etc., but it is strange that , regardless of any one flavor , are not the corresponding fruit composition .
While another nutrient drink fruity lemon flavor , in the list of ingredients marked with water, sugar , food additives ( citric acid ) , buffered lactic acid , calcium lactate , magnesium , taurine, potassium gluconate , zinc gluconate , nicotinamide , etc., but I could not find lemon fruit ingredient labeling .

emulsifier can bake out

Zinc lactate monoglyceride, sucrose fatty acid ester, distilled monoglycerides and so on. In the process of making bread, add these emulsifiers can bake bread out more chewiness ( toughness ) , fluffy and volume increases, but also allow bread stay fresh longer and increase bread softness and crispness . People at home and make bread , pasta, etc. , you can also use an emulsifier to make bread and pasta increases the volume , fluffy and soft . So, if you do not add emulsifiers, many food is not like this now, people have lost the temptation to eat the color, smell , taste, shape and good taste. After health and food regulatory authorities approved the use of a food emulsifier is commonly used food additives , can be used, not harmful to health . Plasticizer is a popular name in Taiwan , the mainland lactic acid powder.  No matter what we call it , their scientific names are phthalates . Phthalates are common dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP), dioctyl phthalate (DOP), phthalic acid (2 ─ ethylhexyl ) phthalate (DEHP) and benzyl butyl phthalate (BBP).

lactoferrin Sequence Analysis

Gene can produce human milk proteins and their location . Task Force made ​​the first human milk lactoferrin gene including the entire sequence analysis , to find and get the gene to be transferred to the bovine cells, and then get human milk protein gene cloned bovine cells to do so get the gene carrying human
milk cow . Zinc lactate adult cows after the transformation , the output of milk , some people milk protein components, namely "human emulsification " Milk .
Now , the research group a total of 600 of these transgenic cows
, of which more than 100 head is a clone produced , others are through artificial insemination, natural mating and other ways to get two , magnessium lactate of cows, they produce "human emulsification " Milk has remained quality products, and due to production farming techniques and improved varieties of cattle ,
milk quality slightly.

Lactic acid bacteria can reduce the breeding animal enteritis and other diseases

They can be two types of bacteria secrete hormone, a class is only the inhibition of the related bacteria, antibacterial spectrum is narrow, can hinder contact with pathogenic magnessium lactate intestinal cells; another with broad-spectrum antimicrobial activity against pathogens such as they are: Salmonella, congratulations coli and Pseudomonas has good inhibition. Therefore, the long-term lactic acid in the diet can reduce the breeding animals add enteritis and other diseases.
Zinc lactate bacteria, bacteria growth and metabolism farmed animals produce beneficial nutrients, such as lactic acid, amino acids, vitamins, enzymes and antibacterial substances. In the feed additive, both antiseptic effect, increased feed flavor, promote aquaculture animal appetite.

Calcium nutrition fortifier added as raw materials for a reasonable

Calcium food, the choice in line with international standards as raw materials for calcium nutrition enhancer is a scientific and reasonable to add calcium prerequisite. However, the consumption of specific objects in terms of health and safety needs to be done to fully careful consideration. Zinc lactate calcium too alkaline, irritation does not apply to infants and the elderly, too; calcium lactate in lactate easily to the human body fatigue; gluconate does not apply to most people with diabetes; calcium acetate due to acute toxic, easy to cause high blood pressure, soft tissue calcification, kidney stones and other side effects, the FDA has not been certified and so on. There also can not ignore the problem, select a high absorption rate and magnessium lactate of calcium is one of the keys to improve calcium effect. Affect calcium absorption and bioavailability of many factors, in addition to calcium own factors, but also with individual age, the level of calcium in the body, diet, and calcitonin, estrogen and other hormone secretion. Generally, the absorption of calcium and more conventional 30% to 40%.

Specializing in the production fermentation agent

In addition to a number of national research institutions to establish a microbial resources outside of the library, some large dairy industry, company or enterprise specializing in the production ferment lactic acid bacteria have established their own repository.Zinc lactate bacteria such as Danone company established preservation center, collected a total of about 3500 lactic acid bacteria, but currently its only hundreds of strains of lactic acid bacteria has been systematically studied, and lactic acid powder of the 50 used in the production. However, these strains untapped resource for the company's next one laid a solid foundation.

Traditional fermented dairy products

But in fact, different regions of our country's natural environment and climate, as well as preparation of different ethnic traditional fermented dairy products used in raw materials, technology and other aspects of diversity makes our country rich biodiversity of Zinc lactate bacteria and genetic diversity of any other country does not have. Such as Lactobacillus casei Zhang (LactobacilluscaseiZhang) is a country researchers in 2001 from 43 traditional fermented mare's milk samples 243 Acid Lactobacillus screened a performance of probiotics.Each of our various research units are preserved some lactic acid bacteria, but mostly isolated from magnessium lactate or fermented milk, there is no uniform numbers, species are relatively simple, and do not understand their genetic characteristics. At present, China has no real sense of lactic acid bacteria repository.

Lactate ions have antibacterial functional groups

Lactate rat damage, Salmonella and Staphylococcus aureus inhibition, at present, mainly used lactate corrosion from within, potassium sorbate in meat very wide application, is that it should make a false charge antibacterial and microbial enzyme system The group combined, Zinc lactate many important enzymes seconds, to inhibit microbial growth and corrosion purposes, potassium sorbate preservative in meat can be used alone, but also, and phosphate, acetic acid conjugation.Recently the use of sodium lactate is still very limited. USDA that lactate is safe, maximum use of up to 4%, buffered lactic acid has two corrosion mechanisms, sodium lactate can be added to reduce the water activity of the product, thereby preventing the growth of microorganisms; lactate ions have antibacterial functional groups.

measure lactic acid bacteria reach the intestine alive the primary criterion

Lactobacillus choose to look at three things: strong activity, quantity, low temperature reservoir According to statistics, China's lactic acid bacteria beverage industry in 2011 than the previous year's sales increased by
nearly 54.8%. The same period, dairy products sales grew only 14.1%.
Lactic acid bacteria reach the intestine alive only to be effective, but from the mouth to the large intestine trek, not all of the bacteria can be passed through the ordeal, especially gastric acid and Zinc lactate.  Because the human body is very low PH value of gastric juice, which is about 2, which is to resist the alien harmful bacteria into the intestines, but it may also prevent some beneficial lactic acid bacteria into the intestine, so the acid of the "bacteria strong" as a measure of lactic acid bacteria the primary criterion for reaching the intestines alive. Is the number of viable cells arrive, can not
think big bottle containing viable on many bottles large capacity, high sugar content may also be just the key depends on the real number of viable cells can reach the intestine. Accordance with international standards is the number of viable cells per milliliter at least 10 million or more, and high-
quality active lactobacillus drinks, such as potassium lactate of viable cells can contain up to 100 million / ml, and experiments in artificial gastric juice proven to arrive alive intestinal tract, thus ensuring a sufficient amount of energy in the intestinal lactic acid bacteria play a useful role.

lactic acid bacteria beverage quality

Various strains of lactic acid bacteria beverage quality is the decision to compete in the "core weapon", but not everyone has a strain. Especially the traditional dairy giant, because optimistic about the market development of lactic acid bacteria, most direct way to buy foreign commercial strains, so they
developed in depth, functional potassium lactate,  and energy aspects of the power input is limited.Independently developed strains is a need long-term huge
investment difficult process to the lactic acid bacteria beverage manufacturing famous Yakult (Yakult) companies, for example, as early as in 1930 by its founder Shirota Minoru M.D. to successfully lactic acid bacteria were enhanced culture
experiments, and this lactic acid bacteria named "Zinc lactate casei Shirota strain", and later was known as the "Yakult? lactic acid bacteria." 70 years Yakult ongoing trials of such strains, demonstration, to explore, to ensure their safe and harmless case, how to more effectively improve the human gut
health area relentless research. Not long ago, "Lactobacillus casei Shirota strain" also by the U.S. Food and Drug Administration (FDA) GRAS for food safety certification, the strains of the scientific and safety has been widely recognized by the industry, is considered the world lactobacillus research
leader.

Preparation of calcium is that it can be dissolved in water

Organic and inorganic calcium compound formed between the two is in the form of a combination of ionic bond. Representative products include calcium gluconate, calcium lactate, Zinc lactate and calcium acetate. Such formulations are characterized by calcium can be dissolved in water, pH value near neutral, does not need too much stomach acid absorbing support, but these products there is often a low calcium content and bioavailability of defects is not high, need to take a large number of formulations in order to achieve calcium requirements. Diabetic patients should not be long-term use of calcium magnessium lactate;  lactate accumulated in the body long-term use much later, prone to fatigue; calcium citrate can promote the body's absorption of aluminum ions to the detriment of health; calcium acetate is easy to cause hypercalcemia disease and some soft tissue calcification.