The multiple uses of diarginine malate

    Arginine malic acid, at present, is quite widely used, not only as a sour taste regulator, but also as a preservative, deodorant, pasta enhancer salt reduction, color retention, antioxidant, inhibition of rancidity of oil, etc., and in the pharmaceutical industry, daily chemical industry, chemical industry and so on. Next, I will introduce the various uses of diarginine malate one by one to help you better understand this chemical.

Because the taste of diarginine malic acid is close to the sour taste of natural apples, and the acidity is relatively large, the retention time is long, and the taste is relatively soft, so the drink prepared by it tastes sweet and sour, which can simulate some characteristics of natural fruits, making its taste more harmonious and naturally plump. It is often used in combination with synthetic sweeteners, which can be used as a flavor fixative in beverages and added as an intermediate substance in the 3 carboxylic acid cycle in living organisms, can participate in the fermentation process of microorganisms, and is used as a carbon source in the process of microbial growth for food starter cultures, such as as as a promoter of yeast growth, and can also be added to yeast milk. When containing a certain amount of pectin and sugar, acid becomes a key point in the formation of gel, so an important point in the production process of concentrated fruit juice is to prevent the juice from forming clots or flocculating. Therefore, to make fruit paste, jam, puree, etc., arginine malic acid can be widely used in food preservatives.

As we all know, microorganisms need a certain pH environment to grow and reproduce normally, if the pH value in the environment is not suitable, it may affect the charged properties of the cell surface, thereby causing changes in the permeability of the membrane and affecting the normal metabolism of the cell. The effect of diarginine malate on microorganisms not only determines the concentration of hydrogen ions is proportional, but also related to the antioxidant effect of organic acids, the anion of acids and unionized molecules, diarginine malate malate is ionized under neutral conditions and not ionized under acidic conditions, but the bactericidal ability under acidic conditions is more than 100 times greater than that under neutral conditions, mainly because organic acids in the molecular state are more likely to act through the cell membrane, while acids in the ionic state are not easy to penetrate the cell. In addition, it can promote the thermal denaturation of proteins.

Everyone knows that in the process of cutting vegetables, if they are not eaten in time, they are prone to browning. The root cause of browning is actually because the pH value increases, and the addition of arginine malic acid can reduce the pH value, prefabricate the activity of oxygenase, and prevent food browning.