Lactic Acidis a chemical compound that plays a role in several biochemical processes.
Also known as milk acid, is a chemical compound that plays a role in several biochemical processes.
Food Industry
(1) Lactic acid has strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning, food processing, fruit storage, with adjustment pH, bacteriostatic, prolonged shelf life, seasoning, color preservation, and product quality improvement;
(2) In terms of seasoning, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salads such as salad, soy sauce and vinegar can maintain the stability and safety of microorganisms in the product while making the taste milder. ;
(3) Because of the mild acidity of lactic acid, it can also be used as the preferred sour agent for delicate soft drinks and juices;
(4) When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste. 5. Buffered lactic acid can be used in hard candy, fruit candy and other confectionery products, with moderate acidity and low sugar conversion rate. Lactic acid powder can be used for powdering various types of candy as a powdery sour agent;
(5) Natural lactic acid is a natural intrinsic ingredient in dairy products. It has the taste of dairy products and good anti-microbial effect. It has been widely used in blending yoghurt cheese, ice cream and other foods, and has become a popular dairy sour agent;
(6) Lactic acid powder is a direct sour conditioner for the production of steamed bread. Lactic acid is a natural fermented acid, so it can make bread unique. Lactic acid is a natural sour taste regulator. It is used for baking and baking in bread, cakes, biscuits and other baked foods. It can improve the quality of food and maintain color. , extend the shelf life.
| ITEM | STANDARD |
| Identification | Reaction of lactates |
| Stereo chemical purity(L-isomer) | >=95% |
| Assay | 85- 89% |
| Color fresh | =< 70APHA |
| Chloride | =< 0. 1% |
| Sulphate | =<0.25% |
| Iron | =<0.001% |
| Residue on ignition | =<0. 1% |
| Lead | =<0.0005% |
| Cyanide | =<0.0005 |
| Sugar | Passes test |
| Citric、Oxalic、Phosphoric、and Tartaric acids | Passes test |
1, What kinds of certificates can you offer? Chems is an ISO2008 9001 certified company, as for L- LACTIC ACID 85%, we can offer HAPPC, KOSHER, HALAL Certificates, ect.