Solid Sodium Lactate Powder for Enhance Meat Flavor
Description:
SLP-90 is a solid sodium lactate product which is made by a series of processes after the content of Sodium lactate solution is increased to 90% .
Appearance:
Colorless or yellowish powder with a mild special salty taste.
Product Features:
Powdered Sodium lactate is 2-5 times more effective as a preservative in food applications than liquid sodium lactate, and has the following advantages:
1) Powder form, easy to use, more convenient to use and storage, wider application range.
2) The special salty taste of powdered sodium lactate objectively enhanced the flavor of meat products without any adverse effect on the products.
3) The buffering property of powdered sodium lactate is to maintain a neutral environment of PH≈7 and to reduce cooking losses of meat products.
4) The growth of microorganism was inhibited by reducing the water activity of the product, and the effect of antiseptic was limited by PH value.
Application:
Preservatives used in the food industry, widely used in meat products such as Frankfurt, roast pork, Ham, sandwiches, sausages, chicken products and cooked products.
Solid Sodium Lactate Powder for Enhance Meat Flavor
Description:
SLP-90 is a solid sodium lactate product which is made by a series of processes after the content of Sodium lactate solution is increased to 90% .
Appearance:
Colorless or yellowish powder with a mild special salty taste.
Product Features:
Powdered Sodium lactate is 2-5 times more effective as a preservative in food applications than liquid sodium lactate, and has the following advantages:
1) Powder form, easy to use, more convenient to use and storage, wider application range.
2) The special salty taste of powdered sodium lactate objectively enhanced the flavor of meat products without any adverse effect on the products.
3) The buffering property of powdered sodium lactate is to maintain a neutral environment of PH≈7 and to reduce cooking losses of meat products.
4) The growth of microorganism was inhibited by reducing the water activity of the product, and the effect of antiseptic was limited by PH value.
Application:
Preservatives used in the food industry, widely used in meat products such as Frankfurt, roast pork, Ham, sandwiches, sausages, chicken products and cooked products.
