lactic acid

Lactic acid is a clear, colorless to slightly yellow hygroscopic liquid with a mild and refreshing sour taste. It serves as an acidity regulator, pH controller, flavor enhancer, and mild preservative. Lactic acid also has antibacterial properties, which help extend shelf life by inhibiting spoilage microorganisms. In food and beverage applications, it enhances the acidity of beverages, dairy products, candies, and fruit products, while improving the texture and stability of baked goods and candy fillings. In meat processing, lactic acid controls the pH value, inhibits microbial growth, and enhances the color stability of fresh and processed meat. For pickled and fermented products, lactic acid supports the fermentation process, maintains acidity, and enhances sensory quality.