generally have a bitter taste of calcium

Calcium generally bitter taste, but relative to other calcium lactate which may be perceived threshold bigger.Lactic acid is that people feel the taste of a substance a minimum concentration, the higher the threshold, which means that the harder feel bitterness. Bioavailability is high, the body's calcium absorption rate order: lactate> gluconate> carbonate> phosphate, stability: lactate smaller molecular weight, good stability under different processing conditions remained relatively stable , lactate precipitation does not occur with the other components of the reaction, does not affect product quality. Calcium obvious: lactate containing calcium ions, as is the divalent ions, lactic acid powder can be formed in a connecting bridge between the organic molecules to strengthen the interaction between the organic molecules to enhance the brittleness of pickles.