L-lactic acid

Compound used as a preservative, acidifier, aroma, pH buffer and antibacterial in beverages.

Lactic acid is a natural acid formed in food during the fermentation process by the action of lactic acid bacteria. It is widely present in foods obtained through this fermentation process and contributes to their characteristic aroma and flavour. It is widely used in cocktails and modern mixology to impart acidity to drinks. Compared to citric acid, with an equivalent level of acidification, lactic acid has less impact on perceived acidity in the mouth. This characteristic makes it more suitable for foods where the original flavour is desired.

Liquid L-lactic acid Food Grade title ≥ 80%.
Complies with EC Reg. 1333/2008 as amended.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

1 kg bottle, 25 kg canister.
Store in a cool, dry place.

Liquid L-lactic acid Food Grade title ≥ 80%.
Complies with EC Reg. 1333/2008 as amended.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.

1 kg bottle, 25 kg canister.
Store in a cool, dry place.

Or, consider these alternatives:

Citric acid monohydrate

for increased acidification

L-ascorbic acid

for effective antioxidant protection

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L-lactic acid

Or, consider these alternatives:

Citric acid monohydrate

L-ascorbic acid

We help you develop your idea.

Talk to us about it

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L-lactic acid

Or, consider these alternatives:

Citric acid monohydrate

L-ascorbic acid

We help you develop your idea.

Talk to us about it

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