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  2. PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles) (Musashino Chemical Laboratory, Ltd)
PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)-Lactup® N
PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)-Musashino Chemical Laboratory, Ltd

PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)
Musashino Chemical Laboratory, Ltd

Musashino Chemical Laboratory, Ltd's Response Status

Response Rate

100.0%

Response Time

22.6hours

Relatively Fast Response

About This Product

■ Characteristics

・ PH adjustment agreement for boiled liquid containing lactic acid and sodium lactate. ・ With a small amount of addition, keep the pH of the boiled liquid stably and minimize the boiled noodles. ・ In addition, it prevents rough skin and improves the yield of noodles.

■ Display examples in food

When used for PH adjustment: PH adjustment. However, this product is used to adjust the pH of the boiled tank, and if the pH of the last product exceeds 5, it will be exempted from display.

■ How to use Lactup® N

・ Add about 0.05 to 0.1 % to boiled water. At that time, adjust the pH from 4.5 to 5.5. ・ If the hardness is high, the amount of added may increase. Please contact us in that case.

■ Main use

・ Food: Boiled noodles Lactup® N is a pH adjustment for noodles that mainly keeps the pH of the boiled tank in a weakly acidic region (buffer effect). When the hard water contains a lot of minerals is used as a boiled water, the carbon dioxide in the water may disappear as the noodles are boiled at high temperatures, and the pH of the boiled water may rise or alkaline. Boiling noodles with weak alkaline water promotes starch elution from the noodles, making it easier for the noodle surface to have rough skin and decrease in product yield. Furthermore, boiled water contains a lot of starch and the rise in COD increases the load on wastewater treatment. By adding lactops® N to boiled water, the pH rise of boiled water can be suppressed, and high -quality boiled noodles with reduced skin roughness can be produced. In addition, the turbidity of the boiled water is low, and the load on wastewater treatment is reduced.

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    PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)

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1 Models of PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)

Image Part Number Price (excluding tax) Packaging units / loads Care between single products and mixtures CAS number Character Solubility PH
PH adjustment preparation for boiled liquid lactup® N (pH adjustment agent for noodles)-Part Number-Lactup® N

Lactup® N

Available upon quote

20kg cardboard box

blend

598-82-3 (lactic acid), 68-04-2 (sodium citric acid), others

It is a colorless and clear liquid, has no smell or slightly peculiar smell, and has a sour taste.

Mixing water and alcohol

Approximately 3.7

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About Company Handling This Product

Musashino Chemical Laboratory, Ltd

Response Rate

100.0%

Response Time

22.6hrs

Company Overview

Musashino Chemical Laboratory, Ltd, established in 1949 and based in Tokyo, Japan, is a manufacturer and distr...

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