Lactic Acid

Lactic acid, also known as hydroxy propionic acid, is made from starch sugar or saccharose by fermentation with Lactobacillus or Mycobacterium rice root. Lactic acid has a soft sour taste and can provide a soft flavour. Adding buffered lactic acid in candy can reduce the sugar conversion rate and thus extend the shelf life. Lactic acid has been widely used as an acidulant in flavoured fermented milk, cheese, ice cream and other foods. Lactic acid is a natural organic acid; it also has a preservation effect and can effectively inhibit the growth of pathogenic microorganisms to extend the shelf life of food.

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Lactic Acid Properties

It has a preservative effect and can effectively inhibit the growth of pathogenic microorganisms and extend the shelf life of food.
It has a soft sour taste with a long duration of sourness.
Weak organic acid, suitable as pH regulator.
Weakly volatile liquid, easy to use.

Application Of Lactic Acid

Dairy products

Lactic acid is a natural and inherent component of dairy products. It has a mild sour taste and a good antibacterial effect. It is widely used as an acidifier for flavoured fermented milk, cheese, ice cream and other foods.
The recommended dosage of lactic acid is 0.15%-0.25%; the recommended dosage of calcium lactate is 0.25%-0.35%.

Meat products

Lactic acid is a natural organic acid, which can effectively reduce water activity and is widely used in the production and processing of meat, poultry and seafood products to extend product shelf life, enhance flavour, inhibit the growth of spoilage bacteria and increase yield.

Pasta products

By controlling the pH value of pasta products, lactic acid inactivates proteases and increases the cookability of pasta products; it effectively inhibits the growth of microorganisms and extends the shelf life.

Candy

Buffered lactic acid has a mild acidic taste, and its addition to candies reduces sugar conversion, which in turn extends shelf life. The lactic acid powder can give fondant a better appearance and greatly reduce the occurrence of surface moisture.
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