Ingredient Glossary - L
lactic acid: Also known as milk acid. Is primarily found in sour milk products, such as: yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient. Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as an antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads. Lactic acid is also present in wheat beers. Lactic acid is widely used for inhibiting pathogenic bacteria like E.coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork and poultry during the slaughtering process. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.
lecithin: Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids It may be isolated either from egg yolk or from soy beans, from which it is extracted. Lecithin is sold as a food supplement and for medical uses. It is regarded as a well-tolerated and non-toxic surfactant. It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe." Lecithin is an integral part of cell membranes, and can be totally metabolized, so it is virtually non-toxic to humans. Other emulsifiers can only be excreted via the kidneys. It is the emulsifier that keeps cocoa and cocoa butter in a candy bar from separating. There are studies that show soy-derived lecithin has significant effects on lowering cholesterol and triglyceride, while increasing HDL ("good cholesterol") levels in the blood. In margarines, especially those containing high levels of fat (>75%), lecithin is added as an 'anti-spattering' agent for shallow frying.
Locust Bean: Gum Is extracted from the seeds of the Carob tree. It is used as a thickener and gelling agent in food technology. It is also called carob gum. It specifically retards ice crystal growth by forming structured gel at solid/liquid interface. It encourages phase separation with skimmed milk powder. Locust bean gum is the preferred gum in frozen desserts, cultured dairy products, cream cheese and more.
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