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9月10日星期二
Unlike milk calcium lactate
Although this problem is a long talk older students , but we Calcium lactate are in most state of calcium deficiency , and now there is a lot of calcium products , so that consumers are very difficult to identify the authenticity. Many products are now vigorously promote calcium absorption . What is the best calcium it ? That is, biological calcium. In biological calcium milk calcium is the best calcium. Unlike milk calcium lactate, calcium is milk cheese processing by-products from whey discharged by precipitation , concentration and spray processes to extract from.
Currently our residents about daily calcium 500 ~ 700mg, with statistics of China's current residents drank milk volume 200 ~ 400ml. Domestic milk milk calcium content is generally 90 ~ 120mg/100ml, ie the amount of drinking milk now is not able to fully meet the calcium effect. Now many buffered lactic acid are also introduced high calcium milk , but adding the calcium in milk is not the same kind , be the absorption of calcium have a great impact .
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