Lactic acid avitek 500g - PRIMUS

AVITEK We can season any dish that we have prepared with vinegar or lemon juice.

It has an invaluable taste as an addition to soups, marinades, sauces, soups, salads, fish main courses, canned vegetables and fruits, and home-made souring of milk and cream.

AVITEK 30% LACTIC ACID
NATURAL POLISH SPICE IN YOUR KITCHEN
(sugar beet fermentation product)

Avitek is a 30% aqueous lactic acid solution.

What is lactic acid?
Lactic acid in food is created by the natural fermentation of simple sugars, i.e. lactose in milk and fructose in vegetables and fruit.
This acid was first extracted from curdled milk, hence the name.

The presence of lactic acid in milk naturally changes its structure and taste. This process is used in the production of cheese, yogurt, kefir and other milk-derived products.
Lactic acid is also produced by the fermentation (acidification) of some vegetables, e.g. B. Cucumbers, cabbage, beets ...

It bears the symbol E270 as a food additive. It is used to regulate acidity, unlike vinegar it is completely absorbed by the body and therefore does not damage the liver, kidneys, pancreas, bladder and bile.

Thanks to its bacteriological properties inhibits the growth of harmful microorganisms in the digestive tract, which has a positive effect on the digestive process. Contains essential micronutrients such as calcium, magnesium, potassium and iron. Products with fermentative lactic acid have been known as beneficial dietary supplements for many years. Many scientists associate the longevity of people with a high consumption of fermented - leavened products.

AVITEK AS AN ADDITION TO PRODUCTS
The concentration of lactic acid in mild marinades should be 0.45-0.80%,
medium hot 1-1.5%, hot up to 3%.
Lactic acid protects products from rot by inhibiting the growth of putrefactive bacteria, but it does not protect against mold. Therefore, silage should be protected from mold growth by blocking the access of oxygen (pasteurization) and APPLYING the lowest possible storage temperature (ideally up to 10 °C). Table salt (approx. 3%) is added to the raw materials intended for curing not only for reasons of taste, but also to accelerate the growth of lactic acid bacteria and to reduce the activity of undesirable bacteria.