Sodium lactate solution is widely applied in various fields as humectant and preservatives. Texture improvement in marshmallows can be achieved.
Advantages as following:
a) Strong moisturization compared to other humectants. It is not easy to be influenced by humidity and temperature. Good water binding capacity with a nice texture and mouthfeel.
b) Ingest large amounts of free water in food, greatly reduce water activity, inhibit microbial growth, and extend product shelf life.
c) Adjust pH effectively with the buffering function of sodium lactate solution.
d) Colour stability. No any difference in terms of colour.
e) Better control of the production costs.