Dairy Products
Lactic acid is a natural and inherent component of dairy products. It has a mild acidity and good anti-microbial properties and has been widely used as an acid agent in foods such as blended yoghurt, cheese and ice cream.
Calcium lactate, iron, magnesium and zinc are added to milk and fermented milk beverages as mineral fortificants. The recommended addition levels for lactic acid are 0.15%-0.25%; for calcium lactate 0.25%-0.35%.
Meat Products
Lactic acid is a natural organic acid, which is used for pollution control and growth of spoilage bacteria in meat products during production and processing, so as to prolong product shelf life.
Sodium lactate and potassium lactate are hygroscopic and effective in reducing water activity and are widely used in the production and processing of meat, poultry and seafood products to extend shelf life, enhance flavour, inhibit the growth of spoilage bacteria and increase rate.
Noodle Products
Sodium lactate is hygroscopic. Adding sodium lactate to raw ramen, dumpling skins and wonton skins effectively stops the flow of water inside the product to the surface, keeping the surface properly dry and non-sticky; sodium lactate effectively reduces the activity of water molecules, so it has a preservative effect and can extend the shelf life of the product.
By controlling the pH of the noodle product, lactic acid inactivates the protease in the noodle product and increases the cookability of the noodle product; it effectively inhibits microbial growth and extends the shelf life.
Candy
Buffered lactic acid has a mild acidic flavour and its addition to confectionery reduces sugar conversion and thus increases shelf life. Powdered lactic acid gives fondant a better appearance and greatly reduces the occurrence of surface dampness.
Calcium lactate is used in chewing gum to act as a gum stabiliser and pH regulator, as well as for dental health and protection due to the calcium ions that prevent the loss of calcium from the teeth.
Health Care Products
Calcium lactate, magnesium lactate, zinc lactate and ferrous lactate fortify minerals in sports health drinks, juices, diet foods and baby products, with better water solubility than gluconates, moderate taste and easy absorption and use by the body to enhance body functions, improve immunity and increase explosive power.
Beverages and Alcoholic
Lactic acid has a mild to moderate acidity and is used as the preferred acid agent in carefully calibrated soft drinks and juices.
When brewing beer, adding proper amount of lactic acid can not only adjust pH value to promote saccharification, which is conducive to yeast fermentation, shorten fermentation cycle, but also increase the flavor of the beer and extend its shelf life.
Used in white wine, sake and fruit wine to adjust pH, prevent the growth of miscellaneous bacteria, and enhance the acidity and refreshing taste. Ethyl lactate has a special aroma of rum, fruit and cream, as a flavoring agent used in white wine, fruit wine.
Ningxia Qiyu Biochemical Co., Ltd.
Contact number: 0952-3615866
Sales Hotline: 15009517423 (Manager Ma)
E-mail ：qiyushengwu@163.com
Address: West of Xidain Road and North of Beisheng Street,Huinong District, Shizuishan City. Ningxia Hui Autonomous Region.
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