FAQ
cat's name
musti
How much shelf-life extension can be expected by using lactate in meat products?
Trials and everyday practical experiences have shown that the following shelf-life extension can be expected by using GALAFLOW, sodium or potassium lactates:
- cooked and cured products: 30-40%
- cooked and uncured products: 50-90%
- fresh meat and fresh sausages: 30-50%
If certain microorganisms are targeted such as Listeria monocytogenes, GALACTIC offers lactate and acetate or diacetate blends (GALIMAX range) which are even more effective than lactate alone. Indeed, a strong synergism exists between lactate and (di)acetate in controlling various meat pathogens.
How can I prepare 1% lactic acid solution?
Kg GALACID = (Total solution weight (Kg) * 1%) / GALACID Purity
I.e.: preparation of 100Kg solution using GALACID 80%.
Kg GALACID = (100Kg*1%) / 80% = 1.25Kg
Method:
- put 1.25Kg GALACID 8% into a container
- add water until 100Kg
What is the pKa of lactic acid?
The pH at which 50% of the acid is dissociated is called the pKa, which for lactic acid is 3.86. When the environmental pH is below the pKa, lactic acid is present under its undissociated form while when pH is above the pKa, lactic acid is present as the ion lactate.
What is the difference between lactic acid and lactates?
Lactic acid is produced via a controlled fermentation of carbohydrates such as glucose, sucrose, or lactose. Lactates are the salts of lactic acid. Lactic acid salts are specially numerous. Holten (1971) mentioned more than fifty metallic salts and close to twenty dubble salts containing the lactate ion. Sodium and potassium lactates are the main commonly used by the food industry. These two salts are generally produced by the reaction of lactic acid with the hydroxide or the carbonate of the desired metallic counter-ion.
There are fundamental differences between lactic acid and sodium or potassium lactates and their function and role from a technological point of view.
For example, in food industry lactic acid and/or lactates are generally used for one of following properties:
- the acidification power of lactic acid;
- the flavouring property of lactic acid;
- pH regulation property of sodium and potassium lactates;
- lowering of water activity essentially for sodium and potassium lactates;
- synergies with common anti-oxidants such as ascorbic acid;
- the antimicrobial effect. For the food industry, an antimicrobial processing is normally considered at two stages. Firstly, food decontamination obtained by using lactic acid and, on the other hand, shelf-life increasing of fresh or semi-processed foodstuff essentially obtained by using lactates.
Is GALACTIC lactic acid, derived from dairy products?
Unlike the name suggests, lactic acid is not derived from milk. In fact, as its name implies, it is in milk, or rather in curdled milk, that, in 1780, a Swedish chemist named Carl Wilhelm Scheele found this acid. Believing that it was a normal component of milk but never realizing that it was in fact the fermentation product of rancid milk, he named it "milk acid".
