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L-lactic acid

Used as a preservative, acidifier, flavoring, pH buffer, and antibacterial in numerous food applications and processes.
Technical sheet
Safety data sheet
Lactic acid is a natural acid formed in foods during the fermentation process by the action of lactic acid bacteria. It is widely present in foods obtained through this fermentation and contributes to their characteristic aroma and flavor. Compared with 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 in which the original flavor is desired to be retained. Lactic acid performs several functions in food:

  • Flavor enhancer: it imparts a particular aroma to foods in which it is contained, helping to define their unique taste.
  • pH regulator: serves as a pH buffer, helping to maintain the stability of acidity in the product.
  • Antibacterial: has antibacterial properties, making it useful in disinfecting meat and fish packages, extending their shelf life.

It is used in a wide range of food products, including jams, preserves, long-life cream, mozzarella cheese, canned vegetables, ordinary bread, pastries, fresh pasta, soft drinks, sauces, sorbets, dairy products, mayonnaise and other processed foods.”

Liquid lactic acid Food Grade title ≥80%.
Complies with EC Reg. 1333-2008 and subsequent amendments.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.
Add by homogenizing to the mass.

Add by homogenizing to the mass.

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

Lactic acid is a natural acid formed in foods during the fermentation process by the action of lactic acid bacteria. It is widely present in foods obtained through this fermentation and contributes to their characteristic aroma and flavor. Compared with 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 in which the original flavor is desired to be retained. Lactic acid performs several functions in food:

  • Flavor enhancer: it imparts a particular aroma to foods in which it is contained, helping to define their unique taste.
  • pH regulator: serves as a pH buffer, helping to maintain the stability of acidity in the product.
  • Antibacterial: has antibacterial properties, making it useful in disinfecting meat and fish packages, extending their shelf life.

It is used in a wide range of food products, including jams, preserves, long-life cream, mozzarella cheese, canned vegetables, ordinary bread, pastries, fresh pasta, soft drinks, sauces, sorbets, dairy products, mayonnaise and other processed foods.”

Liquid lactic acid Food Grade title ≥80%.
Complies with EC Reg. 1333-2008 and subsequent amendments.

Preliminary laboratory tests are recommended.
Comply with current regulations in the field of use.
Add by homogenizing to the mass.

Add by homogenizing to the mass.

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

For a comprehensive approach, use lactic acid with:

Ammonium bicarbonate

for a well-leavened dough that is soft on the palate

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Dextrose

for a preserve with the right organoleptic characteristics

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Citric acid monohydrate
  • Density: 1,66 g/cm³
  • Acid dissociation constant (pKa): 3,13, 4,76 and 6,34
  • Solubility in water: 330 g/l
  • Melting point temperature: 190-192 °C
  • Acidifying power: very high
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L-lactic acid
  • Density: 1,2 g/cm³
  • Acid dissociation constant (pKa): 3,86
  • Solubility in water:
  • Melting point temperature: 17 °C (racemica)
  • Acidifying power: high
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