85% lactic acid food grade

Food industry
1. Lactic acid has strong anti-corrosion and preservation effects, and can be used in fruit wine, beverages, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling, canned food processing, grain processing, fruit storage, etc. It has the functions of adjusting pH value, antibacterial, prolonging shelf life, flavor adjustment, maintaining food color, and improving product quality;
2. In terms of seasonings, the unique sour taste of lactic acid can enhance the deliciousness of food. Adding a certain amount of lactic acid to seasonings such as salads, soy sauce, and vinegar can maintain the stability and safety of microorganisms in the product, while making the taste milder;
3. Due to its mild and moderate acidity, lactic acid can also be used as the preferred acidifier for carefully formulated soft drinks and fruit juices;
4. Adding an appropriate amount of lactic acid during beer brewing can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, enhance beer flavor, and extend shelf life. It is used in Baijiu, sake and fruit wine to regulate pH, prevent the growth of miscellaneous bacteria, and enhance the sour taste and refreshing taste; Buffer lactic acid can be used in hard candies, fruit candies, and other candy products, with a moderate acidity and low sugar conversion rate. Lactic acid powder can be used as a powder for various types of candies, serving as a powdered sour taste agent;
5. Natural lactic acid is a natural and inherent component in dairy products, which has the taste and good antimicrobial properties of dairy products. It has been widely used in blended yogurt, cheese, ice cream and other foods, and has become a popular sour taste agent for dairy products;
6. Lactic acid powder is a direct acidity regulator used in the production of buckwheat heads. Lactic acid is a natural fermented acid, which can give bread a unique taste; Lactic acid, as a natural acidity regulator,s used in baked goods such as bread, cakes, and biscuits for seasoning and antibacterial effects, and can improve the quality of food, maintain color, and extend shelf life.