China Manufacturer Lactic Acid

Baked Goods:

Lactic acid adjusts dough pH, optimizes yeast activity, and improves flavor. Lactic acid reacts with sodium bicarbonate to produce CO2, which is used for puffing cakes, cookies, waffles, muffins, etc. Lactic acid prolongs the shelf life of bread, cakes and other products.

Meat products:

Lactic acid inhibits the growth of Listeria and other pathogenic bacteria, significantly extending the shelf life of sausage, ham, bacon, cooked meat products, poultry products. Lactic acid stabilizes flesh color (in concert with nitrite) and reduces discoloration. Lactic acid improves the overall flavor and reduces the fishy taste.

Beverages:

Lactic acid is used in fruit juice drinks, carbonated drinks, plant-based protein drinks, sports drinks, and others to provide a refreshing, soft sour taste.

Candy:

Lactic acid provides acidity for fudge, hard candy, pectin sugar, etc., balancing sweetness and enhancing fruit flavor. Lactic acid in hard sugar helps to inhibit sucrose crystallization.

Dairy products:

Lactic acid regulates acidity in processed cheeses, cream cheeses, yogurt drinks, etc. Lactic acid is used in some cheese making to promote curd.

Condiments and sauces:

Lactic acid is used in salad dressings, mayonnaise, ketchup, mustard, sauces, etc., to provide acidity and balance flavor. Lactic acid reduces pH and inhibits microbial growth, extending the shelf life of condiments. Lactic acid in emulsifying systems such as mayonnaise, adjusting the pH helps to stabilize the emulsion.