Lactic acid as a food additive

Lactic acid, also known as hydroxypropionic acid, has a molecular formula of CH3CHOHCOOH and a molecular weight of 90.08. It is a natural organic acid and one of the main components of yogurt. It also exists in the blood and muscle tissue of humans and animals.

According to the provisions of “GB 1886.173-2016 National Food Safety Standard Food Additive Lactic Acid”, food additive lactic acid is made from starch sugar or sugar and fermented by Lactobacillus or Rhizopus oryzae.

Lactic acid properties

 

(1) It has a soft sour taste, and the sour taste lasts for a long time.

(2) Weak organic acid, suitable for pH regulator.

(3) It has antiseptic effect, can effectively inhibit the growth of pathogenic microorganisms, and prolong the shelf life of food.

(4) Weak volatile liquid, easy to use.

Application of Lactic Acid

1. Dairy products

Lactic acid is a natural and inherent component in dairy products. It has a mild sour taste and good antimicrobial effect. As a sour agent, it has been widely used in flavored fermented milk, cheese, ice cream and other foods.

Calcium lactate, iron, magnesium, zinc, etc. are added to milk and fermented milk drinks as mineral fortifiers.

Lactic acid is recommended to be added in an amount of 0.15%-0.25%; calcium lactate is recommended to be added in an amount of 0.25%-0.35%.

2. Meat products

Lactic acid is a natural organic acid, which is used for pollution control in the production and processing of meat products and the growth of spoilage bacteria in the products to extend the shelf life of the products.

Sodium lactate and potassium lactate are hygroscopic and can effectively reduce water activity. They are widely used in the production and processing of meat, poultry and seafood products, which can prolong product shelf life, enhance flavor, inhibit the growth of spoilage bacteria and increase yield.

3. Flour products

Sodium lactate is hygroscopic. Adding sodium lactate to raw ramen, dumpling wrappers, and wonton wrappers can effectively prevent the water inside the product from flowing to the surface, keeping the surface properly dry and non-sticky; sodium lactate can effectively reduce the activity of water molecules, so it has anti-corrosion properties. Function, can prolong the shelf life of the product.

Lactic acid inactivates the protease in noodle products by controlling the pH value of noodle products, increases the cookability of noodle products; effectively inhibits the growth of microorganisms and prolongs the shelf life.

Calcium ions in calcium lactate can interact with protein in flour to promote the formation of gluten network structure and enhance the strength of gluten network structure.

4. Candy

Lactic acid can buffer Lactic acid has a mild sour taste. Adding buffered lactic acid to candy can reduce the conversion rate of sugar and prolong the shelf life.

Powdered lactic acid can make fondant look better and greatly reduce the occurrence of surface sogginess.

Calcium lactate is used in chewing gum to stabilize the colloid and adjust the pH. At the same time, calcium ions can prevent the loss of calcium in the teeth and achieve the effect of tooth protection.

5. Health care products

Calcium lactate, magnesium lactate, zinc lactate, and ferrous lactate can strengthen minerals in sports health drinks, fruit juices, diet foods and baby products. Their water solubility is better than that of gluconate. They have a moderate taste and are easily absorbed and utilized by the body. Human body function, improve immunity, enhance explosive power.

6. Beverages and alcohol

Lactic acid has a mild and moderate sour taste, making it the preferred acidulant for carefully formulated soft drinks and fruit juices.

Calcium lactate, ferrous lactate, magnesium lactate, zinc lactate, etc. are used as mineral fortifiers for fruit juices, health drinks and soft drinks.

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, shorten the fermentation cycle, increase the flavor of beer, and extend the shelf life.

It is used in liquor, sake and fruit wine to adjust pH, prevent the growth of bacteria, enhance sour taste and refreshing taste.

Ethyl lactate has a special aroma of rum, fruit and cream, and is used as a flavoring agent in liquor and fruit wine.