Food Chemicals

Lactic acid is an organic compound with the formula CH₃CH(OH)CO₂H. In its solid state, it is white and water-soluble. In its liquid state, it is clear. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid (AHA). In the form of its conjugate base called lactate, it plays a role in several biochemical processes.

In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH
3CH(OH)CO−
2. Compared to acetic acid, its pK_a is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group.

Specifications
 

• MF:C6H12O6
• Type:Acidity Regulators, Antioxidants, Colorants, Emulsifiers, Flavoring Agents, Nutrition Enhancers, Sweeteners
• Grade:Food Garde 

Caproic acid is the carboxylic acid derived from hexane with the molecular formula C₅H₁₁COOH. It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats^[1] or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that give the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor.^[3] It is also one of the components of vanilla. The primary use of hexanoic acid is in the manufacture of its esters for artificial flavors, and in the manufacture of hexyl derivatives, such as hexylphenols.^[1]

The salts and esters of this acid are known as hexanoates or caproates.

Two other acids are named after goats: caprylic (C8) and capric (C10). Along with hexanoic acid, these total 15% in goat milk fat.

Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are not only used for the formation of esters, but also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.

Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond.

Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds as they break down their starch stores to use for food, which is why it was named after malt. It is also produced when glucose is caramelized.
Maltose is a component of malt, a substance which is obtained in the process of allowing grain to soften in water and germinate. It is found in beverages, beer, cereal, pasta, potatoes and in many processed products which have been sweetened.

Thionyl chloride is an inorganic compound with the chemical formula SOCl₂. It is a moderately volatile colourless liquid with an unpleasant acrid odour. Thionyl chloride is primarily used as a chlorinating reagent, with approximately 45,000 tons per year being produced during the early 1990s. It is toxic and will react violently with water to produce toxic gases, it is also listed as a Schedule 3 compound as it may be used for the production of chemical weapons.

Thionyl Chloride is sometimes confused with sulfuryl chloride, SO₂Cl₂, but the properties of these compounds differ significantly. Sulfuryl chloride is a source of chlorine whereas Thionyl chloride is a source of chloride ions.

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Sodium lignosulfonate (lignosulfonic acid, sodium salt) is used in the food industry as a de-foaming agent for paper production and in adhesives for items that come in contact with food. It has antimicrobial and preservative properties, and is used as an ingredient in animal feeds. It is also used for construction, ceramics, mineral powder, chemical industry, textile industry (leather), metallurgical industry, petroleum industry, fire-retardant materials, rubber vulcanization, organic polymerization.