Lactic acid powder is odorless white granule or powder and can be easily dissolved in hot water but not dissolved in inorganic solvent. It is produced adopting fermentation process using biological engineering technology with starch as raw materials .Nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry, it is easier for absorbability as hardening agent. It can prevent calcifames as drug.
Function&Application:
Often used as food or feed additives, it can improve the flavor of food and prolong the shelf life. It is widely used in canned food, bread, flour, pastry, feed and other industries as a food flavor improver. It is especially suitable for the acidity adjustment of various solid and powdered foods. Its excellent pH adjustment function and antibacterial ability can effectively inhibit the growth of microorganisms and prolong the shelf life of food.
1. Antiseptic and fresh-keeping effect:
It can be used in fruit wine, beverages, meat, food, pastry making, vegetable pickling,
canning processing, grain processing, and fruit storage. It has the function of adjusting pH value, seasoning, maintaining food
color, and improving product quality;
2. Seasonings:
The sour taste of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other condiments will make the taste milder;
3.Sour agent:
Since lactic acid has a mild and moderate sour taste, it can also be used as a sour agent for soft drinks and fruit juices;
4.Brewing beer:
Adding an appropriate
amount of lactic acid can not only adjust the pH value and promote saccharification, which is beneficial to yeast fermentation,
improve the quality of beer, but also increase the flavor of beer and extend the shelf life.
5. Dairy product sour agent:
Lactic acid is an inherent ingredient in dairy products. It has the taste of dairy products and has been used in prepared yogurt cheese,
ice cream and other foods to become a dairy product sour agent;
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