Product Description
Lactic acid is a colorless liquid, odorless, hygroscopic, with a melting point of 18C. Boiling point 122C (2kPa). Miscible with water, ethanol, and glycerol, the aqueous solution is acidic.
Product Parameters
| Item Name |
Lactic Acid |
| Appearance |
Colorless liquid |
| Density (20ºC) (g/ml) |
1.18-1.19 |
| Chroma (hazen) |
<70 |
| Content of lactic acid (%) |
80.3 |
| Purity (%) |
98.8 |
| Fe (ppm) |
<10 |
| Calcium (ppm) |
<10 |
| Chloride (ppm) |
<10 |
| Heavy metal (pb) (ppm) |
<10 |
| Sulphate (%) |
<10 |
| Sulphated ash (%) |
<0.1 |
| Cyanide (ppm) |
<5 |
| Lead (ppm) |
<0.5 |
| Arsenic (ppm) |
<1 |
| Mercury (ppm) |
<1 |
At present, lactic acid is mainly used in those product:
1. Antiseptic and fresh-keeping effect:
It can be used in fruit wine, beverages, meat, food, pastry making, vegetable pickling,
canning processing, grain processing, and fruit storage. It has the function of adjusting pH value, seasoning, maintaining food
color, and improving product quality;
2. Seasonings:
The sour taste of lactic acid can increase the deliciousness of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other condiments will make the taste milder;
3.Sour agent:
Since lactic acid has a mild and moderate sour taste, it can also be used as a sour agent for soft drinks and fruit juices;
4.Brewing beer:
Adding an appropriate
amount of lactic acid can not only adjust the pH value and promote saccharification, which is beneficial to yeast fermentation,
improve the quality of beer, but also increase the flavor of beer and extend the shelf life.
5. Dairy product sour agent:
Lactic acid is an inherent ingredient in dairy products. It has the taste of dairy products and has been used in prepared yogurt cheese,
ice cream and other foods to become a dairy product sour agent;
Detailed Photos
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