Lactic acid food grade

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Lactic acid is a chemical compound classified as an organic acid. It is a type of carboxylic acid, specifically known as 2-hydroxypropanoic acid. Lactic acid is produced in the body as a byproduct of anaerobic metabolism, primarily in muscle tissues, during periods of intense physical activity or when oxygen supply is limited. It plays a crucial role in energy production and can serve as an alternative energy source when glucose availability is reduced.

In terms of its chemical structure, lactic acid consists of a three-carbon molecule with a hydroxyl group (-OH) and a carboxyl group (-COOH) attached to the second carbon. It exists in two stereoisomeric forms: L-lactic acid and D-lactic acid. L-lactic acid is the most common and biologically active form found in humans.

Lactic acid has several industrial applications, including its use in food production, pharmaceuticals, and cosmetics. It is often utilized as a preservative, flavoring agent, pH regulator, and moisturizer. Lactic acid is also employed in various chemical processes, such as the production of biodegradable plastics and environmentally friendly solvents.

Overall, lactic acid is an important compound with diverse biological and industrial significance, contributing to various physiological processes and serving as a versatile chemical building block in numerous applications.


Lactic acid, in its food-grade form, is commonly used in the food and beverage industry for various purposes. Some of the major uses of lactic acid in food applications include:

  1. Flavoring and pH regulation: Lactic acid is employed as a natural flavoring agent and pH regulator in a wide range of food and beverage products. It imparts a tangy or sour taste, similar to the flavor of yogurt or sourdough bread.
  2. Food preservation: Lactic acid exhibits antimicrobial properties, and its use as a food preservative helps inhibit the growth of harmful bacteria, molds, and yeasts. It can extend the shelf life of processed foods and prevent spoilage.
  3. Acidification: Lactic acid is utilized to acidify and adjust the pH of certain foods and beverages. It is particularly valuable in fermented products such as sauerkraut, pickles, kimchi, and yogurt, where it contributes to the characteristic acidity and tanginess.
  4. Dairy products: Lactic acid plays a vital role in the production of various dairy products. It is used in cheese making to facilitate curd formation and enhance the texture, flavor, and shelf life of cheeses. Lactic acid bacteria are also employed in the fermentation of milk to produce yogurt and cultured buttermilk.
  5. Meat and poultry processing: Lactic acid is employed as an antimicrobial treatment in the processing of meat and poultry products. It can help reduce bacterial contamination and enhance food safety.
  6. Bakery products: Lactic acid is utilized in the baking industry to regulate dough fermentation and improve the texture and volume of baked goods. It contributes to the development of a desirable crumb structure and imparts a mild tangy flavor.
  7. Beverages: Lactic acid finds applications in the production of various beverages, including fruit juices, soft drinks, and alcoholic beverages. It helps adjust acidity levels, improve flavor profiles, and act as a natural preservative.

It is important to note that lactic acid is generally recognized as safe (GRAS) by regulatory authorities when used in accordance with the approved levels and good manufacturing practices.

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