food industry uses

1) Preservation of lactic acid has a strong effect, can be used in wine, beverage, meat, food, potassium lactate, vegetables (olives, cucumbers, pearl onions) marinated and canning, food processing, fruit storage, with the regulation pH, antibacterial, extend shelf life, seasoning, keep food color, improve product quality and other effects;
2) seasoning, the increased acidity of lactic unique delicious food, in salads, soy sauce, vinegar, seasoning adding a certain amount of lactic acid, can maintain the stability of the magnessium lactate products, security, while making the milder taste ;
3) As a mild lactic acidity is moderate, but also as a careful deployment of soft drinks and juices preferred acidifying agent;
4) in the brewing of beer, adding the appropriate amount of lactic acid to adjust the pH to promote both glycosylated, is conducive to yeast fermentation, improve the quality of beer, but also increase the beer flavor, extend shelf life. In the liquor, sake and wine used to adjust the pH, to prevent bacteria growth, enhance sour and refreshing taste; 5. Buffered lactic acid can be used in hard candy, fruit candy and other confectionery buffered lactic acid , moderate acidity and sugar conversion rate. Lactic acid powder can be used on all kinds of candy powder, sour agent as a powder;
5) Natural Lactic acid is a natural inherent ingredient in dairy products, dairy taste and it has good anti-microbial effect, has been widely used in the deployment of yogurt cheese, ice cream and other foods, dairy sour agent as acclaimed;
6) for the production of lactic acid powder is a direct sour shallots regulator. Lactic acid is a natural fermentation, so you can make bread has a unique taste; lactic acid as a natural acidity regulator, bread, cakes, biscuits and other baked goods used for seasoning and antibacterial effects, and can improve the quality of food, keep the color , to extend shelf life.