What is Sodium lactate?

Sodium is a new type of antiseptic and preservative, which is mainly used in meat and poultry products, and has a strong inhibitory effect on meat food bacteria, such as Escherichia coli, , Listeria monocytogenes, etc. Inhibition of pathogenic bacteria in the food, thereby enhancing the safety of food, enhancing and improving the flavor of meat, and prolonging the shelf life. Sodium lactate has good dispersibility in raw meat, and has good adsorption to water, so it can effectively prevent the dehydration of raw meat, and achieve the effect of keeping fresh and moisturizing. In addition, sodium lactate also has a fresh-keeping effect on pasta products.

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Function of Sodium lactate

1. Increase the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the organizational structure.
2. Reaction with amylose to delay and prevent food aging.
3. Make the biscuits easier to demould, with smooth appearance, distinct layers and crisp taste.
4. It can make spicy food softer and softer, and prolong the storage time.
5. Make the surface of noodles, dried noodles and instant noodles smoother, with lower breakage rate, resistance to foaming, cooking and more chewy.
6. Improve the quality of quick-frozen food, improve its organizational structure, and prevent surface cracking and filling leakage. ..

Hebei Jingbo New Material Technology Co., Ltd. was founded in 2007 , located in Shijiazhuang city which is the capital of Hebei Province and hub sector among Beijing Tianjin and Hebei and has advantage of convenient transportation . Our company is a modern high-tech chemical enterprise with Research & Development, production and sales.Our company has strong technical strength, advanced equipment, strict quality management system and high-quality after-sales service, adhers to the "customer first and forge ahead" business philosophy and insists on integrity as the company's survival.