Lactic acid is a natural organic acid widely used in the food industry as a popular food additive. It serves not only as an effective acidulant but also possesses excellent preservative and antioxidant properties. Naturally occurring during fermentation, lactic acid is commonly found in products like yogurt, pickles, and other fermented foods. As a safe food additive, lactic acid enhances flavor and texture while extending shelf life and maintaining the freshness of food products.
Product instruction
Lactic acid can be utilized in various food applications. Here are some common guidelines for its use:
Flavor Adjustment:
Lactic acid can be used as an acidulant in beverages, sauces, and condiments. A recommended dosage is between 0.5 to 2 grams per kilogram of food, with specific amounts adjusted to achieve the desired acidity.
Preservative:
As a preservative, lactic acid effectively inhibits bacterial growth, prolonging the shelf life of food products. Typical usage ranges from 0.1 to 0.5 grams per kilogram of food.
Fermented Foods:
In fermentation processes, lactic acid acts as a substrate to promote the growth of beneficial bacteria, making it suitable for yogurt, bread, and other fermented products.
Combination with Other Ingredients:
Lactic acid can be combined with other food additives (such as citric acid or acetic acid) to enhance flavor and stability.
Lactic acid is a natural organic acid widely used in the food industry as a popular food additive. It serves not only as an effective acidulant but also possesses excellent preservative and antioxidant properties. Naturally occurring during fermentation, lactic acid is commonly found in products like yogurt, pickles, and other fermented foods. As a safe food additive, lactic acid enhances flavor and texture while extending shelf life and maintaining the freshness of food products.
Product instruction
Lactic acid can be utilized in various food applications. Here are some common guidelines for its use:
Flavor Adjustment:
Lactic acid can be used as an acidulant in beverages, sauces, and condiments. A recommended dosage is between 0.5 to 2 grams per kilogram of food, with specific amounts adjusted to achieve the desired acidity.
Preservative:
As a preservative, lactic acid effectively inhibits bacterial growth, prolonging the shelf life of food products. Typical usage ranges from 0.1 to 0.5 grams per kilogram of food.
Fermented Foods:
In fermentation processes, lactic acid acts as a substrate to promote the growth of beneficial bacteria, making it suitable for yogurt, bread, and other fermented products.
Combination with Other Ingredients:
Lactic acid can be combined with other food additives (such as citric acid or acetic acid) to enhance flavor and stability.
