Lactic acid foda 60% shine siffar samfurin Honghui Biotechnology, kuma zai iya zama maye gurbin calcium phosphate. Ana amfani dashi a cikin abinci azaman wakili na anti-caking, mai sarrafa acid, haɓaka abinci mai gina jiki, mai daidaitawa da wakili mai riƙe da danshi. Aikace-aikacen gishirin phosphorous yana gudana tsawon ɗaruruwan shekaru kuma ana amfani da phosphate a cikin abinci. Koyaya, tare da haɓaka ma'aunin muhalli na ƙasa da rashin amfani da gishirin phosphorous, phosphate a hankali ya faɗi cikin raguwa kuma zaɓuɓɓuka da yawa sun fito. Calcium phosphate yana daya daga cikin gishirin phosphorous, wanda a fili ya shafa a lokaci guda. Dangane da bukatun ƙasa, gwamnatocin da suka dace suna iyakance amfani da phosphate.

A gefe guda, gishirin phosphorous yana ɗauke da sinadari mai cutar kansa wanda ke lalata lafiya; A gefe guda, phosphate kanta yana ɗan narkewa cikin ruwa. Don haka, samfuran da aka yi watsi da su suna gurɓata ruwa na halitta da tabarbarewar muhallin ɗan adam. Calcium phosphate yana da sauƙi mai narkewa a cikin tsarma hydrochloric acid da nitric acid, dan kadan mai narkewa cikin ruwa, amma ethanol da acetone. Don haka wannan samfurin yana da illa ga ruwa, kuma ba a diluted ko adadi mai yawa na calcium phosphate ba a yarda a fallasa shi zuwa ruwan ƙasa, hanyoyin ruwa da najasa. Ta wannan hanyar za ta iya kare muhallinmu. An tabbatar da cewa gishirin lactate yana narkewa cikin ruwa kuma ana iya amfani dashi gabaɗaya. Lactic acid foda 60% an haɗe shi da lactic acid da calcium lactate, yana ba da dandano na acid daga lactic acid da wadataccen calcium daga calcium lactate. Samfurin yana da lafiya kuma mai gina jiki ga jikin mutum.


Lactic acid foda 60% ana amfani dashi sosai a cikin abinci (kamar gari, burodi, gidan burodi da pickles) azaman ƙari na abinci don daidaita pH, haɓaka dandano da tsawaita rayuwar rayuwa. Lactic acid foda 55% za a iya amfani dashi azaman abincin abinci don daidaita pH na dabbobi zuwa matakin da ya dace, inganta narkewa da abinci mai gina jiki na dabbobi, hana ƙwayoyin cuta na pathogenic sabili da haka hana zawo. Bayan haka, ƙimar abinci na lactic acid foda na iya shawo kan tasirin ɗaurin acid na abinci. Protein da ma'adinai da aka ƙara a cikin abincin suna kawar da acid na ciki sannan kuma suna haifar da rashin lafiyar pH. Wasu masu shayarwa suna amfani da calcium carbonate ko calcium phosphate don wadatar da calcium ion, amma waɗannan samfurori zasu ƙara tasirin daurin abinci. Don masana'antun abinci ko manoma, ana amfani da foda na lactic acid foda 55% don haɓaka ingancin abinci, da kuma rage tasirin daurin acid yadda ya kamata don guje wa cutar pH na tsarin narkewar dabbobi.