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Crushed chili refers to dried red chili peppers that have been crushed or ground into small, coarse flakes. These flakes are commonly used as a spice to add heat and flavor to a variety of dishes. The level of spiciness can vary depending on the type of chili peppers used and whether the seeds are included. Crushed chili is a popular ingredient in many cuisines around the world, including Mexican, Italian, and Asian cuisines. It is often sprinkled on pizzas, pasta, soups, stews, and various other dishes to enhance their taste and provide a fiery kick. Additionally, crushed chili can be a key component in spice blends and rubs for meat or vegetable preparations.
Crushed chili is a fiery and versatile spice made by crushing or grinding dried chili peppers into coarse flakes. This form of chili offers a spectrum of heat levels, depending on the type of peppers used and whether seeds are included.
Known for its ability to add both heat and flavor, crushed chili is a popular choice in various cuisines worldwide, including Mexican, Italian, and Asian dishes. It serves as a go-to spice for sprinkling over pizzas, pasta, soups, stews, and a myriad of other culinary creations to elevate their taste with a fiery punch.
Its coarse texture and intense heat make crushed chili an ideal addition to spice blends, marinades, and rubs for meats or vegetables. Whether used sparingly for a touch of warmth or generously for a spicy kick, crushed chili brings a distinctive zest to dishes, making it a staple in many kitchens seeking to amplify flavor with a hint of heat.
Chili Crushed, Chili flakes, Crushed Chili, Red Chili Flakes Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Formula:Â CH3CHOHCOOH
Molecular weight:Â 90.08
Performance:It is colorless transparent viscidity liquid,mild acid,guide wetly;the aqueous solution shows the acid reaction.Can be mixed with water,ethanol or ether wantonly,but not disso lved in the chloroform.
Specification:80%,88%
Main use:In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal which is governed by a number of factors including: Monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion.
Industrially, lactic acid fermentation is performed by Lactobacillus bacteria, among others. These bacteria can operate in the mouth; The acid they produce is responsible for the tooth decay known as caries.
In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution (Compound Sodium Lactate or Hartmann's Solution in the UK). This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury.
Lactic acid is primarily found in sour milk products, such as: Koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.
Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.
Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads. [3]
Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. [4]
Lactic acid is widely used for inhibiting pathogenic bacteria like E. Coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork and poultry during the slaughtering process.
Potassium lactate, sodium lactate and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavour enhancement in meat products as well. Sodium lactate is being produced as liquids as well as powders. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.
L-Lactic Acid Specification
Lactic Content
80-90%
Stereochemical purity
≥98.5%
Color
≤50APHA
Color after 6 months(25ºC)
≤50APHA
Density(20ºC)Â
1.18-1.21g/ml
Smell
mild acid
Heavy metal
≤0.001%
Iron
≤0.001%
Chloride Â
≤0.002%
Arsenic salt
≤0.0001%
Sulphate
≤0.005%
Calcium salt
≤0.002%
Ignition residue
≤0.1%
Readily carbonizable substances
Pass the test
Solubility in the ether
Pass the test
Reducing sugars
Pass FCC test
Â
Tartaric acid,Citric acidPass USP test
Mehtylalcohol
≤0.2%
Cyanide
≤0.0005%
Packaging:25kg/250kg/plastic drum
2.Customized design is avaliable , OEM&ODM are welcomed.
3.Warmly welcome your visit in our company if available
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Model NO.: REFINED
CAS No: 79-33-4
Molecular Formular: C3h6o3
Transport Package: Drum, IBC
Specification: 80%
Origin: China
L-Lactic Acid Description