Pure lactic acid is a colorless liquid, is a colorless to pale yellow liquid. Odorless, 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, glycerin, insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, part of the anhydride into milk, thus products often contain 10% -15% of the milk anhydride.
2013年8月21日星期三
Improve the balance of intestinal flora host
The host by improving the balance of intestinal microflora play a useful role for host live microorganisms in general. We can not know their purchase probiotic yogurt in the end what percentage of probiotics,Calcium lactate be said better.
Jam cooked at high temperatures, has not the nutritional value of fresh fruits and comparable. Even the real fruit, because the shelf life of yogurt is 21 days, put three weeks of fruit and nutritional value will be discounted, rich flavor mainly from fruit flavors.
Thickener is not a bad thing, magnessium lactate use of gelatin, which is a kind of energy into a frozen Roupi Dong proteins. Now generally used is a modified starch, modified cellulose and gums, such as pectin, carrageenan and the like, are non-toxic and harmless things.
订阅:
博文评论 (Atom)
没有评论:
发表评论