Lactic Acid in Food

Lactic acid is a carboxylic acid with the chemical formula C3H6O3. It contains a hydroxyl group and is an alpha-hydroxy acid (AHA). In aqueous solution, its carboxyl group releases a proton to produce lactate ion CH3CH(OH)COO−.

Properties of Lactic Acid

Pure lactic acid is a colorless liquid, and its industrial product is a colorless to light yellow liquid. 

Odorless and hygroscopic.

Relative density: 1.2060 (25/4℃)

Melting point: 18℃

Boiling point: 122℃ (2kPa)

Refractive index: nD(20℃)1.4392

Lactic acid is miscible with water, ethanol, and glycerol, and the aqueous solution is acidic with pKa=3.85. Insoluble in chloroform, carbon disulfide and petroleum ether. It is heated and decomposed under normal pressure. When concentrated to 50%, part of it becomes lactic anhydride, so the product often contains 10% to 15% lactic anhydride. Due to having hydroxyl and carboxyl groups. Under certain conditions, esterification reaction can occur.

Lactic Acid in Food

1. Lactic acid has a strong antiseptic and preservation effect and can be used in fruit wine, beverages, meat, food, pastry making, vegetable pickling, canning processing, grain processing, and fruit storage. It has the functions of adjusting pH value, antibacterial, extending shelf life, seasoning, maintaining food color, and improving product quality.

2. In terms of seasonings, the unique sourness of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other condiments can maintain the stability and safety of microorganisms in the products while making the taste milder.

3. Since lactic acid has a mild and moderate sourness, it can also be used as the first choice sour agent for carefully prepared soft drinks and fruit juices.

4. When brewing beer, adding an appropriate amount of lactic acid can adjust the pH value and promote saccharification, which is beneficial to yeast fermentation and improves the quality of beer. It can also increase the flavor of beer and extend its shelf life. Lactic acid is used in liquor, sake and fruit wine to adjust pH, prevent the growth of bacteria, and enhance sourness and refreshing taste. Buffered lactic acid can be used in hard candies, fruit candies and other confectionery products. Moderate sourness and low sugar conversion. Lactic acid powder can be used as powder for various types of candies and as a powdery sour agent.

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

6. Lactic acid powder is a direct sourness regulator used in the production of buckwheat. Lactic acid is a naturally fermented acid that gives bread its unique taste. As a natural sourness regulator, lactic acid is used for flavoring and antibacterial effects in baked goods such as bread, cakes, and biscuits. It can also improve food quality, maintain color, and extend shelf life.

Why POLIFAR?

POLIFAR has expanded into the international market with our excellent quality won the confirmation and recognition of customers in the European market and quickly established itself in more than 40 countries and regions in the markets of North America, Australia, Middle East and Africa.