Compared with sodium lactate liquid, sodium lactate powder is more convenient to use, can be applied to different production processes and equipment, and can meet different production requirements of customers.
Similarly, sodium lactate powder has been widely used in meat products as a moisturizer, antioxidant synergist and flavor enhancer. More and more evidence shows that sodium lactate powder has bacteriostasis and is increasingly used by people. Experts believe that it will acidify the structure of cells by reducing the water activity and affecting the proton permeability of cell membranes, inhibit the growth of microorganisms, and provide antiseptic effects for processed meat products. Sodium Lactate powder has strong moisture retention, which can lock in the amount of free moisture absorbed in the product, thereby reducing the water activity in the finished product. In addition, the presence of lactate ions in sodium L-lactate powder can hinder the growth of microorganisms; at the same time it has aromatizing effect in foods. Sodium Lactate is widely used in the processing industry of meat and poultry foods, which can significantly extend the shelf life of products. Because it has no effect on the color of meat, it will replace nitrite and is a prominent processing aid for processed products. Especially low-salt products increase efficiency and reduce costs. Enhances the original flavor of the product: Since the product is preserved in natural materials, the product structure is improved. And can inhibit the growth of pathogenic bacteria in food. Through experimental observation: sodium lactate powder can effectively inhibit the growth of Listeria monocytogenes, inhibit the growth of Clostridium botulinum, Salmonella and E. coli, and improve the color and flavor of the product.
Sodium lactate powder is an organic acid salt, which can play a role in preservation, preservation, extension of shelf life and increase food safety in low-temperature meat products. The results of the study showed that the use of sodium lactate powder alone in sausages had a comparable antiseptic effect to that of sodium nitrite, and the use of 2.5% sodium lactate and 150 ppm of nisin extended the shelf life of sodium nitrite. Sodium lactate powder has a slightly mild salty taste. During the production process, the amount of salt should be appropriately reduced, and about more than 10% of the amount of sodium lactate powder should be reduced.