Meat and Poultry
As meat contains naturally up to 1.5 g of L(+) lactic acid per kg, BANGICID and BANGIFLOW are perfectly suited for use in meat products.
With their neutral pH, a mild saline taste and their strong effect on shelf-life, BANGIFLOW products are widely used as antimicrobial agents for products like sausages, hams, poultry, ...  BANGICID is also used in carcasses decontamination, casing preparation, rinds treatment, etc.

              

Beverages
BANGICID allows the adjustment of the pH of wine and cider for constant product quality.  As it is naturally present in beer, BANGICID is used at various stages of the brewing process.  Calcium lactate being highly soluble and bioavailable, BANGIXIUM is used for calcium supplementation of sports and diet drinks.

              

Sauce & dressings
Because of its natural occurence and mild taste, BANGICID is used in many formulations of mayonnaises, dressings, sauces and salads as preservative and pH controlling agent.

              

Confectionery
BANGIMAX buffers are used for acidification of hard boiled candies while preventing sugar inversion and the resulting stickiness and opacity of the sweet.

              

Bakery
One of the main uses of BANGICID HS is for the synthesis of bread emulsifiers such as sodium and calcium stearoyl lactylates ( SSL and CSL )

              

Dairy
BANGICID is used for direct application of products such as cottage cheese, mozzarella, as it allows to shortcut lactic fermentation which is often difficult to control and produces unwanted by-products.
Further on, BANGICID is added to margarine, butter, yoghurts, because of its pleasant taste and its natural occurence in these products.
BANGIXIUM is added to milk and soya products to increase the calcium content without any impact on flavor and taste and no precipitation of proteins.

              

Fruits & vegetables
BANGICID is used for pH adjusment of canned vegetables such as gherkins, olives, rasped carrots, onions.  It enhances taste and allows to control fermentation and to prevent the growth of pathogenic micro-organisms.

              

Fish & Shrimps
BANGICID and BANGIFLOW are used for pH control and preservation of numerous sea food, fish and shrimps products where they lengthen shelf-life without having an adverse effect on taste and flavour.

Properties

  Antimicrobial
  Flavouring
  Mineral supplementation
  pH regulation