flavour enhancer

- The anhydrous form is specifically preferred in applications where the introduction of moisture is undesirable.

- Relevant for dry mixes and powdered products like powdered soup mixes, cake mixes, or seasoning blends

- It ensures that the product remains a free-flowing powder and doesn't clump or become sticky over time.

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- For Cakes
- For Sauces
- For Beverages

Calcium lactate is a calcium salt resulting from the fermentation of lactic acid and calcium. It is a white crystalline power when solid and is highly soluble in cold liquids. This is commonly used as a calcium fortifier in various food products including beverages and supplements.

-For Cakes, sauces, beverages, soda drink, concentrated juice, Jam & jelly, canned vegetables, hard candy, fruits popsicles, icce-cream

-Sourness Effect
-PH Adjuster
- Improves jam flavor and preservation
- Used in ice cream for stabilization
- Appropriate amount can be used as a flavor enhancer and goat milk

Used for various sodas and juices. The dosage depends on the acid content of the raw materials, the concentration ratio, and the acidity of the finished product. Generally, it is: 1.2-1.5g/kg for soda and 1-3g/kg for concentrated juice.
-For jams and jelly, it is more suitable to keep the pH of the product at 2.8-3.5.

- For Cakes, sauces, beverages

- In foods, malic acid is used as a flavoring agent to give food a tart taste
-Sourness Effect
-PH Adjuster

- Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water .

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