Application of Lactic Acid in Food Industry

Lactic acid is a compound that plays a role in a variety of biochemical processes. The pure product is a colorless liquid, and the industrial product is a colorless to pale yellow liquid,odorless, hygroscopic.

 

1.Lactic acid has a strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverages, meat, food, pastry production, vegetable (olive, cucumber, pearl onion) pickling, canning processing, grain processing, and fruit storage. pH value, antibacterial, prolonging shelf life, seasoning, maintaining food color, improving product quality, etc.

 

2.In terms of seasoning, the unique sour taste of lactic acid can increase the deliciousness 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 at the same time make the taste more mild.

3.Due to its mild sourness, lactic acid can also be used as the preferred sour agent in carefully formulated soft drinks and fruit juices.

 

4.When brewing beer, adding an appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, but also benefit yeast fermentation, improve the quality of beer, increase the flavor of beer, and extend the shelf life.

It is used in white wine, sake and fruit wine to adjust pH, prevent the growth of bacteria, enhance sour taste and refreshing taste; buffer lactic acid can be used in hard candy, fruit candy and other confectionary products, with moderate sour taste and low sugar conversion rate. Lactic acid powder can be used for powdering various candies as a powdery sour agent.

 

5.Natural lactic acid is a natural and inherent component in dairy products. It has the taste of dairy products and good antimicrobial effect. It has been widely used in formulated yogurt cheese, ice cream and other foods, and has become a popular dairy product sour agent.

 

6.Lactic acid powder is a direct sour taste regulator for buckwheat production. Lactic acid is a natural fermented acid, so it can make bread have a unique taste; as a natural sour taste regulator, lactic acid is used for seasoning and antibacterial effects in baked foods such as bread, cakes, biscuits, etc., and can improve the quality of food and maintain color. , to extend the shelf life.