Main functions

  Flavouring

  Antimicrobial

  Calcium Source

  pH regulation

Sauces and Dressings

Because of its natural occurrence and mild taste, GALACID is used in many formulations of mayonnaises, dressings, sauces and salads as preservative and pH controlling agent.

In certain instances, depending on the pH level requested, one can also use GALACID BUFFERED.

Fish and shrimps

GALACID and GALAFLOW are used for pH control and preservation of numerous fish and shrimps products where they lengthen shelf-life without having an adverse effect on taste and flavour.

Dairy

GALACID is used for direct acidification of products such as cottage cheese, mozzarella, etc. as it allows to shortcut lactic fermentation which is often difficult to control and produces unwanted by-products.

Further on, GALACID is added to margarine, butter, yoghurts, etc... because of its pleasant taste and its natural occurrence in these products.

GALAXIUM is added to milk products to increase the calcium content. Flavour and taste will be similar to milk with low or no precipitation.

Bakery

One of the main uses of GALACID HS is for the synthesis of bread emulsifiers such as sodium and calcium stearoyl lactylates (SSL and CSL).

GALACID is also used for direct acidification of dough as a preserving agent and fermentation booster in products like rye bread for instance.

Meat & Poultry

As meat contains between 0.5 and 1.5 % of L(+) lactic acid and because GALAFLOW SL/PL has a neutral pH and a mild saline taste, it is well suited for use in meat products as an antimicrobial agent.

Using GALAFLOW can improve shelf-life by 30 to 50% for products like sausages, hams, poultry, etc.

GALACID is also widely used in carcasses decontamination, collagen casings preparation, pork rinds treatment, etc.

Fruits & Vegetables

GALACID is used for pH adjustment of canned vegetables such as gherkins, olives, rasped carrots, onions, etc.  It enhances taste and allows to control fermentation and to prevent the growth of pathogenic micro-organisms.

GALAXIUM is used as firming agent for bottled fruits and vegetables and as gelling agent for jams and jellies.

Confectionnery

GALACID BUFFERED is used for acidification of hard boiled sweets to prevent sugar inversion and the resulting stickiness and opacity of the sweets.

Beverages

For reasons of constant product quality, GALACID is used to adjust the pH of wine and cider.

As it is naturally present in beer, GALACID is used to correct the pH at various stages of the brewing process. GALAXIUM is used for calcium supplementation of sports and diet drinks.