HJ Lactic Acid Technology

JINDAN Lactic Acid is produced from natural cornstarch by advanced bio-fermentation and refining technology. The lactic acid is a yellowish to colorless syrupy liquid, having a mild acid odor and taste. The product can be used as acidulant, flavoring agent and pH regulator in beverage, beer, fruit wine, meat, sourdough, salads, dressings, confectionery (such as hard- boiled candy, fruit gums) and pickled vegetables. The main functions are to preserve and flavor. Because lactic acid is a connatural component in dairy products, it has the flavor of dairy products and functions as an anti-animalcule, which can be used in yoghourt, cheese and ice cream.

Drinks & Beverages

The flavor of lactic acid is temperate and moderate, so it can be used as an acidulant for soft drink and fruit juice. Lactic acid can also regulate the pH values of grape wine and apple juice, so that product quality remains stable. It exists naturally in beer, and can be used as pH regulator in beer.

Dairy products

Lactic acid is inherent in the composition of dairy products. It is an acidulant and pH regulator for many dairy products because of its natural taste and good anti-microbial action.

Cooked wheaten food

Lactic acid is a natural organic acid, which gives bread its characteristic flavor. It can also be used to synthesize SSL and CSL, which is used as the emulsifier in the bread.

As a flour modifier, buffered lactic acid can work with protein in the flour, to make gluten form abundant mesh constructs and increase its volume. It can improve taste, appearance and flavor.

Confectionery

Lactic acid and buffered lactic acid are used as acidulants and pH regulators in the confectionary industry.

Acidulants are essential for an optimum balance between sweet and sour tastes in confectionry. However, it is also the main cause of sugar inversion, which can be avoided by use of the right ingredients and processing conditions.

The sourness and duration of acidulants such as citric acid and lactic acid vary with pH levels. When the pH level is below 4 (as with many confectionery products), the flavor of lactic acid is significantly sourer than citric acid. Further, at these pH levels, lactic acid can also make gelatins used in confectionery firmer than citric acid.

Lactic acid powder can also prevent the release of water from gelatin, which will keep the candy surface effectively dry and improve it's shelf-life and appearance.

Pickled vegetables

Lactic acid can regulate pH levels, control fermentation and suppress the growth of etiology microorganisms, which makes it effective in preventing the spoilage of turnip, Chinese cabbage, cucumber, onion and other vegetables preserved in brine, as the stability of the brine is ensured and the taste is improved.

Buffered Lactic Acid

Buffering systems maintain the pH of a beverage at a predetermined pH level. JINDAN Buffered Lactic Acid is a mixture of lactic acid and sodium lactate, which makes it possible to develop a well-flavored and sour beverage with a desired pH value. In confectionery, it can be used to reduce the negative influence of acidulant and restrain sugar conversion.

Sodium Lactate and Potassium Lactate

JINDAN Sodium Lactate is produced from high quality bio-fermented natural lactic acid as the main raw material. The product is a nearly colorless viscous liquid and has a mild saline taste. It has good anti-microbial properties and can catch a large amount of moisture in food, which can suppress the growth of microorganisms. It is widely used in the processing and storage of meat and poultry products to control food-borne pathogenic bacteria, extend shelf life, keep and enhance flavor, sometimes together with potassium lactates or sodium diacetate. This non-meat ingredient is also absorbed into meat formulations for specific flavour, shelf-life and safety aspects.

JINDAN sodium lactate is can also be used in cosmetics industry for moisture preservation and increasing skin elasticity. Lactates can suppress the formation of tyrosinase, so that it can inhibit and prevent pigmentation in the skin, and can be a safe and effective whitening ingredient. It can also be used to treat age spots and freckles. Sodium lactate has bacteriostatic properties; therefore, incorporating sodium lactate in cosmetic formulations can lead to more stability in bacterial growth.

JINDAN sodium lactate can be used as a pH regulator for toiletry products like bath foams and soaps. Its humectants action can reduce moisture loss during product storage and prevent the occurrence of cracked surfaces.

JINDAN Potassium Lactate is produced from high quality bio-fermented natural lactic acid as the main raw material. It is a nearly colorless, slightly viscous liquid. It can adjust the pH value of food, increase the safety and lengthen the shelf life of food products.

JINDAN sodium and potassium lactates, sometimes sodium lactate itself, as humectants, are added to breads and cakes to keep them soft and moist over an extended shelf life. They have the ability to bind water and maintain texture.

Ethyl Lactate and Butyl lactate

Ethyl lactate / Butyl lactate is produced from high quality bio-fermented natural lactic acid as the main raw material. The product is a transparent liquid with a moderate fragrance similar to ether. It can be used as a solvent for dyes, lacquers, paints, inks, enamels, nitrocellulose, cellulose ethers, and resins, in the manufacture of safety glass and stencil paper; ethyl lactate and as an additive for food (as essence or flavoring) and cosmetics; it is also used to clean precision instruments.

Calcium / ferrous / magnesium / zinc lactate

JINDAN Calcium Lactate is produced from high quality bio-fermented natural lactic acid as the main raw material. The calcium lactate is a white and high-flowing granule or powder and can be clearly dissolved by water, with a solubility of around 9g/100g. The main characteristics of calcium lactate are its high solubility and bio-availability. It is an ideal calcium source and is extensively used in beverage, food and medicine. Because of its high dissolution rate, calcium lactate is very suitable for instant products made with cold water. Furthermore, it can be used in jelly and chewing gum to stablize and fortify the gel, and in ham and sausages.

JINDAN Ferrous lactate is a high-quality iron supplement to treat anemia and to improve resistance to disease.

JINDAN Magnesium lactate is a high-quality magnesium supplement. Magnesium is an essential element of normal skin and bone development, and is also very important during pregnancy.

JINDAN Zinc lactate has excellent anti-microbial properties, which make it very effective in the treatment of gingivitis and tartar. JINDAN Aluminum lactate with its astringent properties has a positive effect on gums and mucous membrane in the mouth.

JINDAN Calcium lactate, ferrous lactate, magnesium lactate and zinc lactate have good solubility and high bioavailability, so they are often used as mineral supplements in fruit juice, health beverages and soft drinks. They are also be used in candies, bread, biscuits, chocolate and soy sauce. They do not influence the flavor or taste of these products.

About HJ

Henan Jindan Lacitc Acid Technology Co. Ltd is a global leader in producing lactic acid and lactate.

Jindan has an annual production capacity of 100,000 tons of lactic acid and lactate, which is the second largest in the world. Jindan is the largest producer and exporter of lactic acid in China.

Jindan is devoted to the research and development of lactic acid production technology. Besides a Doctoral Scientific Research Working Station and a Lactic Acid Engineering & Technology Research Center, it built the first National Lactic Acid Engineering Research Center and Provincial Starch Biochemical Engineering Technology Center. Jindan has won numerous national and provincial Science and Technology Achievement Awards, and holds more than 20 national patents.

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