{"product_id":"milchsaure-avitek-500g-primus","title":"Lactic acid avitek 500g - PRIMUS","description":"\u003cp\u003e \u003cstrong\u003eAVITEK\u003c\/strong\u003e We can season any dish that we have prepared with vinegar or lemon juice.\u003c\/p\u003e\n\u003cp\u003e 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.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eAVITEK 30% LACTIC ACID\u003cbr\u003e NATURAL POLISH SPICE IN YOUR KITCHEN\u003c\/strong\u003e \u003cbr\u003e\u003cem\u003e(sugar beet fermentation product)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eAvitek\u003c\/strong\u003e is a 30% aqueous lactic acid solution.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eWhat is lactic acid?\u003c\/strong\u003e\u003cbr\u003e Lactic acid in food is created by the natural fermentation of simple sugars, i.e. lactose in milk and fructose in vegetables and fruit.\u003cbr\u003e This acid was first extracted from curdled milk, hence the name.\u003c\/p\u003e\n\u003cp\u003e 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.\u003cbr\u003e Lactic acid is also produced by the fermentation (acidification) of some vegetables, e.g. B. Cucumbers, cabbage, beets ...\u003cbr\u003e\u003cbr\u003e It bears the symbol E270 as a food additive. It is used to regulate acidity, unlike vinegar it is \u003cstrong\u003ecompletely absorbed by the body and therefore does not damage the liver, kidneys, pancreas, bladder and bile.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThanks to its bacteriological properties inhibits the growth of harmful microorganisms in the digestive tract, which has a positive effect on the digestive process. \u003cstrong\u003eContains essential micronutrients such as\u003c\/strong\u003e \u003cstrong\u003ecalcium, magnesium, potassium and iron.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eAVITEK AS AN ADDITION TO PRODUCTS\u003c\/strong\u003e\u003cbr\u003e The concentration of lactic acid in mild marinades should be 0.45-0.80%,\u003cbr\u003e medium hot 1-1.5%, hot up to 3%. \u003cbr\u003eLactic 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 \u003cstrong\u003eAPPLYING\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"PRIMUS","offers":[{"title":"Default Title","offer_id":44267208540455,"sku":"11PRSAVIKL","price":7.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/0491\/0119\/products\/83142.jpg?v=1673581362","url":"https:\/\/biolaboratoriuhot.com\/en\/products\/milchsaure-avitek-500g-primus","provider":"Biolaboratorium","version":"1.0","type":"link"}