| ≥1 piece |
Introduction
Lactic acid is a metabolic waste product and is responsible for the burning sensation in your muscles when you're working hard. Additionally, however, it's a common component of many foods because it occurs naturally when food has been fermented by bacteria and adds a tangy flavor to fermented foods.
Quality Specification
| ITEMS | STANDARD VALUE | ACTUAL VALUE |
| Contents | 80% min | 80.12% |
| Color | 50-150Apha | 75Apha |
| Sulphated ash | 0.1%max | 0.07% |
| Heavy metals | 10ppm max | 8ppm |
| Iron | 10ppm max | 5ppm |
| Arsenic | 3ppm max | 2ppm |
| Chloride | 0.002% max | 0.0015% |
| Sulphate | 0.01% max | 0.008% |
| Lead | 0.5ppm max | 0.45ppm |
| Mercury | 1ppm max | 1ppm |
| Cyanide | 5ppm max | 4ppm |
| Limit of Citric,Oxalic,Phosphoric and tartaric acid | passes FCC test | passes FCC test |
| Reducing sugar | passes FCC test | passes FCC test |
| THIS IS TO CERTIFY THAT THE A/M PRODUCT HAS BEEN INSPECTED AND FOUND TO COMPLY WITH GB2023-80 AND GMO FREE | ||
Package: 25/250/1200kg net drum
Shipment: 20~23mt net per 20’FCL without pallet
Usage in food
1.Meat, Poultry & Fish
Lactic acid can be used in meat, poultry and fish in the form of sodium or potassium lactate to extend shelf life, control pathogenic bacteria (improve food safety), enhance and protect meat flavor, improve water binding capacity and reduce sodium.
2.Beverages
Because of its mild taste, lactic acid is used as an Acidity Regulator in beverages such as soft drinks and fruit juices.
3.Pickled vegetables
Lactic acid is effective in preventing the spoilage of olives, gherkins, pearl onions and other vegetables preserved in brine.
4.Salads & dressings
Lactic acid may be also used as a preservative in salads and dressings, resulting in products with a milder flavor while maintaining microbial stability and safety.
5.Confectionery
Formulating hard-boiled candy, fruit gums and other confectionery products with lactic acid results in a mild acid taste, improved quality, reduced stickiness and longer shelf life.
6.Dairy
The natural presence of lactic acid in Dairy Products, combined with the dairy flavor and good antimicrobial action of lactic acid, makes lactic acid an excellent acidification agent for many dairy products.
7.Baked Goods
Lactic acid is a natural sourdough acid, which gives the bread its characteristic flavor, and therefore it can be used for direct acidification in the production of sourdough.
8.Savory Flavors
Lactic acid is used to enhance a broad range of savory flavors. Its natural occurrence in meat and dairy products makes lactic acid an attractive way to enhance savory flavors.