Which food industries are lactic acid applicable to?

Lactic acid is suitable for food industry

1) Lactic acid has a strong anti-corrosion and fresh-keeping effect. It can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling, canning, grain processing, fruit storage. It can adjust pH value, inhibit bacteria, prolong shelf life, adjust flavor, maintain food color, and improve product quality;

2) In terms of condiments, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salad, soy sauce, vinegar and other condiments can maintain the stability and safety of microorganisms in the product, and make the taste more mild;

3) Due to the mild and moderate sour taste of lactic acid, it can also be used as the sour agent of carefully prepared soft drinks and fruit juices;

4) When brewing beer, adding an appropriate amount of lactic acid can not only adjust pH value, promote saccharification, facilitate yeast fermentation, improve beer quality, but also increase beer flavor and extend shelf life. It is used in Baijiu, sake and fruit wine to adjust pH, prevent the growth of miscellaneous bacteria, and enhance sour taste and refreshing taste; Buffered lactic acid can be used in hard candy, fruit candy and other candy products with moderate acidity and low sugar conversion. Lactic acid powder can be used for powdering all kinds of sweets as a powdery sour agent;

5) Natural lactic acid is a natural inherent ingredient in dairy products. It has the taste of dairy products and good anti microbial effect. It has been widely used in blended yogurt, cheese, ice cream and other foods, and has become a popular dairy sour agent;

6) Lactic acid powder is a direct sour taste regulator used in the production of buckwheat head. Lactic acid is a kind of natural fermentation acid, so it can make bread have a unique taste; As a natural sour taste regulator, lactic acid is used for flavoring and bacteriostasis in baked foods such as bread, cake and biscuit, and can improve food quality, maintain color and prolong shelf life.

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