Lactic acid, one of humanity’s earliest utilized natural organic acids, is produced through the fermentation of sugars (e.g., corn, sugarcane) by lactic acid bacteria. The percentage of lactic acid varies for each type of lactic acid, ranging from 50% to 92%.Food-grade lactic acid liquid undergoes rigorous purification to remove non-functional impurities, complying with international food additive standards.
Food-grade lactic acid liquid, a natural fermentation-derived food additive, has quietly become an “invisible guardian” in both the food industry and home kitchens, thanks to its mild properties and versatility. From extending shelf life to improving texture, from nutritional fortification to sustainable production, it is redefining the balance between health and flavor.
Four Core Functions of Lactic Acid in Food
1. Natural Acidity Regulator
Lactic acid offers a mild, layered sourness with superior pH-regulating capability compared to citric acid, yet leaves no harsh aftertaste. Applications include:
Beverages and Dairy: Balances the sweetness and tanginess of yogurt, enhances the freshness of fruit juices.
Baking and Confectionery: Counters excessive sweetness and extends candy shelf life.
2. Efficient Biological Preservative
By lowering food pH, lactic acid inhibits pathogenic bacteria (e.g., E. coli, Staphylococcus aureus), reducing reliance on chemical preservatives like sodium benzoate.
3. Dough Modifier and Quality Enhancer
During the baking process, lactic acid solution can activate gluten, improve dough elasticity, and make bread more fluffy. Inhibit starch retrogradation and maintain the moist texture of baked goods.
4. Nutritional Fortification and Functional Benefits
Mineral Absorption: Forms soluble complexes with calcium, iron, and other minerals, boosting bioavailability in fortified beverages and baby foods.
Prebiotic Effect: As a metabolite of lactic acid bacteria, it indirectly supports gut probiotics, enhancing the health value of functional foods.
Industry Trends: Lactic Acid Liquid Driving Future Food Innovation
1.Clean Label Movement:
Soaring demand for “natural preservatives” positions lactic acid as a top alternative to benzoates and sorbates.
2.Plant-Based and Alternative Proteins:
Masks bean-like off-flavors in plant-based meats and oat milk, improving palatability.
3.Functional Food Advancements:
Combined with probiotics and dietary fiber, it enables new products targeting digestion and immunity.
Reasons for choosing us:
Customized services: providing multiple concentration specifications from food grade to pharmaceutical grade, supporting collaborative formula development.
Sustainable commitment: 100% biodegradable process, reducing carbon footprint by 40%, supporting corporate ESG goals.
Authoritative certification: Passed global mainstream certifications such as ISO 22000, HALAL, KOSHER, etc., to facilitate the international market.
