Lactic acid as a lactic acid (IUPAC scientific name: 2-hydroxypropionic acid) is a compound that plays a role in a variety of biochemical processes. It is a colorless liquid in pure form and a colorless to light yellow liquid in industrial form. It is odorless and hygroscopic. Nowadays, it is widely used in our daily life, such as food, medicine and cosmetic industries. Magnesium lactate is the product of lactic acid and magnesium. Magnesium lactate is a white to cheese-colored crystal powder or granule, odorless, bitter taste, easily soluble in hot water, almost insoluble in ethanol, a kind of powder type powder.
Magnesium Lactate Uses: Widely used in food, beverage, dairy products, flour, nutritional solution and pharmaceuticals. Magnesium lactate is a kind of magnesium organic fortifier with excellent performance and comparatively economic, widely added in various foodstuffs to supplement the insufficiency of magnesium in foodstuffs, which has significant effect on preventing various kinds of magnesium deficiencies and enhancing the vitality of life. Magnesium lactate is mainly crystallized from lactic acid and magnesium oxide after reaction, the main content is magnesium oxide, magnesium oxide added proportion of 30% to 50%, so that magnesium oxide, especially the quality of food grade magnesium oxide directly determines the quality of magnesium lactate finished products.
Magnesium oxide itself is an inorganic compound commonly used in the preparation of other magnesium-containing products because it is a rich source of magnesium ions. When manufacturing magnesium lactate, magnesium oxide may be used to react with lactic acid to produce magnesium lactate. During this chemical reaction, the magnesium ions provided by the magnesium oxide bind to the lactic acid molecules to form magnesium lactate.
Magnesium oxide is one of the key raw materials used in the production of magnesium lactate. During the production process, magnesium oxide reacts chemically with lactic acid to form magnesium lactate. This process usually requires specific temperature and pH conditions to ensure a smooth reaction and product purity. Magnesium oxide, as an alkaline substance, regulates the pH of the reaction system. It helps to maintain the stability of the reaction medium by neutralizing acidic substances (e.g. free lactic acid) within the system, thus optimizing product quality.
Magnesium oxide also acts as a catalyst to facilitate the reaction between lactic acid and other substances, improving the efficiency of magnesium lactate synthesis. Lactic acid and magnesium oxide react and crystallize to obtain magnesium lactate, and the synergistic effect of magnesium oxide and lactic acid streptococcalin can effectively inhibit the growth of Staphylococcus aureus and Escherichia coli in milk, which is conducive to prolonging the shelf life of milk. In the crystallization process of magnesium lactate, the appropriate amount of magnesium oxide can affect the saturation of the solution, which in turn affects the growth rate of magnesium lactate crystals and crystal morphology, which helps to form an ideal crystal structure and improves the product’s appearance and flowability
It should be noted that high purity of magnesium oxide helps to obtain high quality magnesium lactate products. Due to its stable chemical nature, magnesium oxide is not easy to introduce impurities during the reaction process, which is very important to ensure the purity and quality of the final product.