The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料，研究了补钙泡腾片的制造工艺，确定了最佳配方和操作要点，得到口感、质地、风味较佳的产品。
To keep the stability of milk, it is essential that the ratio of ionic calcium and magnesium to phosphoric acid and citric acid in the milk must be suitable.
为了保持牛奶的稳定性，牛奶中的钙离子、镁离子与磷酸、柠檬酸之间应保持适当的比例。
Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.
通常，钙添加剂包含碳酸钙在柠檬酸水溶液中的混悬液。
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