Avitek Lactic Acid 500g - PRIMUS

AVITEK we can season to taste any dish that we have used vinegar or lemon juice to prepare.

It has an invaluable taste as an addition to soups, marinades, sauces, deep , salads, fish main dishes, vegetable and fruit preserves and homemade acidification of milk and cream.

AVITEK 30% LACTIC ACID
NATURAL POLISHED SPICES IN YOUR KITCHEN
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Avitek is a 30% aqueous solution of lactic acid.

What is lactic acid?
Lactic acid in food products is produced by the natural fermentation of simple sugars, i.e., lactose in milk and fructose in vegetables and fruits.
This acid was first introduced as an extract from curdled milk, hence its name.

The presence of lactic acid in milk naturally alters 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 certain vegetables, for example cucumbers, cabbage, beets...

It carries 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 gallbladder.

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

AVITEK AS A COMPLEMENT TO PRODUCTS
The concentration of lactic acid in mild marinades should be 0.45-0.80%,
in medium sharp 1-1.5%, in sharp up to 3%.
Lactic acid protects products from rotting by inhibiting the growth of putrefactive bacteria, but it does not protect against mold. Therefore, silage must be protected from mold growth by cutting off access to oxygen (pasteurization) and applying the lowest possible storage temperature (optimally up to 10 ° C). Common salt (about 3%) is added to raw materials intended for pickling not only for taste reasons, but also to accelerate the growth of lactic acid bacteria and reduce the activity of unwanted bacteria.