Question
Posted on: March 6 2013Urea syrup
Answer
Urea undergoes aqueous hydrolysis to ammonia and carbon dioxide. The hydrolysis is temperature and pH dependent. A neutral or weakly acidic pH (6.2) seems desirable.
In Certain formulations, the addition of a lactate buffer can be found back.
Per 100g, 4g nalactate (50% m/m) and 900mg lactic acid are added. Fruit syrups also often have an acidic pH. Maybe first check the pH of the raspberries syrup?
In Certain formulations, the addition of a lactate buffer can be found back.
Per 100g, 4g nalactate (50% m/m) and 900mg lactic acid are added. Fruit syrups also often have an acidic pH. Maybe first check the pH of the raspberries syrup?