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Lactic acid in Food

Unlike the name suggests, lactic acid is not acquired from milk. Lactic Acid is the acerbic additive of acerb dairy products, brewed fruits and vegetables and sausages. Lactic Acid has been captivated by bodies back aged times.
Lactic Acid is by itself present in abounding foodstuffs. It is formed by accustomed beverage in articles such as cheese, yogurt, soy sauce, sourdough, meat articles and pickled vegetables.
Lactic Acid is aswell acclimated in a advanced ambit of aliment applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, accessible meals, etc. Lactic Acid in aliment articles usually serves as either as a pH regulator or as a preservative. It is aswell acclimated as a additive agent.
•Meat, Banty & Fish
Lactic Acid can be acclimated in meat, banty and angle in the anatomy of sodium or potassium lactate to extend shelf life, ascendancy pathogenic bacilli (improve aliment safety), enhance and assure meat flavor, advance baptize bounden accommodation and abate sodium.
•Beverages
Because of its balmy taste, lactic acid is acclimated as an acidity regulator in beverages such as bendable drinks and bake-apple juices.
•Pickled vegetables
Lactic Acid is able in preventing the accident of olives, gherkins, fair onions and added vegetables preserved in brine.
•Salads & dressings
Lactic Acid may be aswell acclimated as a bactericide in salads and dressings, consistent in articles with a milder acidity while advancement microbial adherence and safety.
•Confectionery
Formulating above candy, bake-apple gums and added confectionery articles with lactic acid after-effects in a balmy acerbic taste, bigger quality, bargain delicacy and best shelf life.
•Dairy
The accustomed attendance of lactic acid in dairy products, accumulated with the dairy acidity and acceptable antimicrobial activity of lactic acid, makes lactic acid an accomplished acidification abettor for abounding dairy products.
•Baked Goods
Lactic Acid is a accustomed sourdough acid, which gives the aliment its appropriate flavor, and accordingly it can be acclimated for absolute acidification in the assembly of sourdough.
•Savory Flavors
Lactic Acid is acclimated to enhance a ample ambit of agreeable flavors. Its accustomed accident in meat and dairy articles makes lactic acid an adorable way to enhance agreeable flavors.

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