Chinese name: lactic acid

Foreign language name: lactic acid

Chemical formula: C3H6O3

Molecular weight: 90.08

CAS accession number: 50-21-5,79-33-4 (L), 10326-41-7 (D)

Food industry uses

1，lactic acid has a strong anticorrosion preservation effect, available in wine, beverage, meat, food, pastries, vegetables (olive, cucumber, pearl onion) pickled and canned processing, food processing, fruit storage, with adjust pH, bacteriostasis, extend shelf life, seasoning, keep food color and improve the product quality;

2，In terms of seasoning, the unique sour taste of lactic acid can increase the delicacy of food. Adding a certain amount of lactic acid to salad, soy sauce, vinegar and other condiments can maintain the stability and safety of the microorganisms in the product, while making the taste more mild;

3，Because the lactic acid is mild and moderate, it can also be used as the first choice for carefully prepared soft drinks and fruit juice;

4，When brewing beer, adding the appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, which is conducive to yeast fermentation, improve the quality of beer, but also increase the flavor of beer and extend the shelf life. It is used in liquor, sake and fruit wine to regulate pH, prevent the growth of miscellaneous bacteria, and enhance the sour taste and refreshing taste. Buffered lactic acid can be used in hard sugar, fruit sugar and other candy products, with moderate sour taste and low sugar conversion rate. Lactic acid powder can be used in all kinds of candy powder, as a powder sour agent;

5，natural lactic acid is the natural inherent component of dairy products, it has the taste of dairy products and good anti-microbial effect, has been widely used in the deployment of cheese cream, cream cream and other food, become a favored dairy acid taste agent;

6，lactic acid powder is used in the direct acid taste regulator for the production of buckwheat head. Lactic acid is a natural fermented acid, which gives bread a unique taste. Lactic acid, as a natural acid regulator, is used for seasoning and antibacterial effect, and can improve the quality of food, maintain the color and extend the shelf life.