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Lactic Acid 80% is a high-concentration natural organic acid produced by microbial fermentation of starch-based raw materials. It appears as a colorless to light yellow transparent viscous liquid with a mild sour taste and faint odor. As an important acidulant and preservative in the food industry, it is widely used in beverages, dairy products, baked goods, and meat products to adjust pH, inhibit microbial growth, improve flavor, and extend shelf life.
Main Characteristics of Lactic Acid 80%:
• Natural Origin– Produced from starch-based raw materials through microbial fermentation; natural and environmentally friendly
• Mild Sour Taste– Soft, round sourness with no harsh or irritating mouthfeel
• Antimicrobial & Preservative– Effectively inhibits the growth of bacteria, molds, and other microorganisms, extending food shelf life
• pH Regulation– Precisely adjusts food acidity, improving product flavor stability
• High Solubility– Easily soluble in water with good compatibility with various food ingredients
• Humectant Property– Good moisture absorption and retention, helping maintain food moisture
• Chelation– Chelates metal ions, preventing oxidation and discoloration
• Wide Application Range– Widely used in beverages, dairy products, bakery, meat products, confectionery, and more