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Megafood SH Natural Calcium L-Lactate
Megafoodsh company Calcium Lactate Powder :
It is produced by mixing lactic acid with calcium carbonate or calcium hydroxide. While it's used as a calcium supplement and to fortify foods, calcium lactate fills a variety of roles in the food industry as an approved firming agent, thickener, flavor enhancer and leavening agent.
A important additive usage in Food Industry :
1. It is a food additive classified by the United States FDA as Generally Recognized as Safe (GRAS), for uses as a firming agent, a flavor enhancer or flavoring agent, a leavening agent, a nutritional supplement, and a stabilizer and thickener.
2. Widely been known as cheese lactate because it coagulates milk, making the chhena used in the production of paneer cheese.
3. An ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening.
5. The compound is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.
6. It is used in molecular gastronomy as a flavorless fat-soluble agent for plain and reverse spherification. It reacts with sodium alginate to form a skin around the food item.
Megafood SH Natural Calcium L-Lactate
Megafoodsh company Calcium Lactate Powder :
It is produced by mixing lactic acid with calcium carbonate or calcium hydroxide. While it's used as a calcium supplement and to fortify foods, calcium lactate fills a variety of roles in the food industry as an approved firming agent, thickener, flavor enhancer and leavening agent.
A important additive usage in Food Industry :
1. It is a food additive classified by the United States FDA as Generally Recognized as Safe (GRAS), for uses as a firming agent, a flavor enhancer or flavoring agent, a leavening agent, a nutritional supplement, and a stabilizer and thickener.
2. Widely been known as cheese lactate because it coagulates milk, making the chhena used in the production of paneer cheese.
3. An ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening.
5. The compound is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.
6. It is used in molecular gastronomy as a flavorless fat-soluble agent for plain and reverse spherification. It reacts with sodium alginate to form a skin around the food item.
