Introduction of Lactic Acid

Lactic acid (Lactic acid), also known as hydroxypropionic acid, molecular formula CH3CHOHCOOH, molecular weight 90.08, is a natural organic acid, is one of the main components of sour milk, also exists in human and animal blood and muscle tissue.

According to GB 1886.173-2016 National Standard for Food Safety Food Additives Lactic Acid, the food additive lactic acid is produced by fermentation of lactobacillus or mycorrhizal molds using starch sugar or sugar as raw material.

Characteristics of Lactic Acid

(a) It has a soft sour flavor and a long duration of sourness.
(B) Weak organic acid, suitable for pH regulator.
(C) has a preservative effect, can effectively inhibit the growth of pathogenic microorganisms, to extend the shelf life of food.
(D) Weak volatile liquid, easy to use.

Application of lactic acid

1. Dairy products
Lactic acid is a natural component inherent in dairy products, it has a soft sour taste and good anti-microbial effect, as an acidifier has been widely used in flavored fermented milk, cheese, ice cream and other foods.

Lactic acid calcium, iron, magnesium, zinc, etc. are added to milk and fermented milk beverages as mineral fortifiers.
Lactic acid is recommended to be added at 0.15%-0.25%; calcium lactate is recommended to be added at 0.25%-0.35%.

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

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

3.Noodle products
Sodium lactate has hygroscopicity, adding sodium lactate in raw ramen, dumpling skin, wonton skin can effectively prevent the water inside the product from flowing to the surface, so that the surface stays dry and non-sticky; sodium lactate can effectively reduce the activity of water molecules, so it has a corrosion inhibiting effect, and it can prolong the shelf life of the product.

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

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

4.Candy
Buffered lactic acid has a mild acidic flavor, and the addition of buffered lactic acid to candy can reduce the rate of sugar conversion and thus extend shelf life.

Powdered lactic acid can make the appearance of soft candy better and greatly reduce the occurrence of surface moisture.

Calcium lactate is used in chewing gums to stabilize the colloid and regulate the pH, and at the same time, due to the calcium ions can prevent the loss of calcium in the teeth, to achieve the effect of dental health and dental care.

5. Health care products
Calcium Lactate, Magnesium Lactate, Zinc Lactate, Ferrous Lactate can strengthen the minerals in sports and health drinks, fruit juices, diet foods and baby products, water solubility is better than gluconates, moderate taste, easy to be absorbed and utilized by the human body, which can enhance the human body’s function, improve immunity and enhance the power of explosion.

6. Pickled products
Lactic acid can effectively regulate the pH value of food such as pickles, jams, bacon and sausages, prevent corruption and deterioration, prolong the shelf life of the product, and maintain the color of the food and improve the taste.

7.Flavorings
The unique acidity 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 inhibit the growth of microorganisms in the products, improve safety and increase the flavor of the products at the same time.

8. Beverages and alcohol
Lactic acid has a mild and moderate acidity, and can be used as the preferred acidifier for carefully formulated soft drinks and fruit juices.

Calcium lactate, ferrous lactate, magnesium lactate and zinc lactate are used as mineral fortifiers in 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, which is conducive to yeast fermentation and shorten the fermentation cycle, but also increase the flavor of the beer and extend the shelf life.

In white wine, sake and fruit wine, it is used to regulate pH, prevent the growth of stray bacteria, and enhance the sour flavor and refreshing taste.
Ethyl lactate has a special rum, fruit and cream flavor, and is used as a flavoring agent in white wine and fruit wine.