Food Grade Food Acidity Regulators 80% CAS 50-21-5 Lactic Acid

• Customization: Available
• CAS No.: 50-21-5
• Formula: C3h6o3
• Model NO.: lactic acid
• EINECS: 200-018-0
• Nutritional Value: Nutritional
• Certification: BRC, ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Lactic Acid
• Appearance: White Liquid
• Grade: Food Grade
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 291811000
• Production Capacity: 10000tons/Month

Product Description

1. Lactic acid has strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning, food processing, fruit storage, with adjustment pH, bacteriostatic, prolonged shelf life, seasoning, color preservation, and product quality;

2. In terms of seasoning, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salads such as salad, soy sauce and vinegar can maintain the stability and safety of microorganisms in the product while making the taste milder;

3. Because of the mild acidity of lactic acid, it can also be used as the preferred sour agent for delicate soft drinks and juices;

4. When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste. 

Item	Unit	Quality Standards	Analysis Results
Color Appearance Smell Chromaticity	Hazen	Colorless to pale yellow, Transparent liquid,No odor or slightly characteristic odor, Max.100	Light yellow Transparent liquidNo odor<100
Identification	---	Pass Test	Pass
Lactic acid content	% w/w	95%-105%	80.20
L(+)Lactic acid to total lactic acid content	% L(+)	Min. 97.5	>97.5
Burning residue	% w/w	Max. 0.1	0.04
Chloride	ppm	Max. 20	<20
Sulfate	ppm	Max. 50	<50
Iron	ppm	Max.10	<10
Reducing substances (sugars)	---	Pass Test	Pass Test
Citric acid, oxalic acid, tartaric acid and phosphoric acid	---	Pass Test	Pass Test
Easy Carbon Compounds	---	Pass Test	Pass Test
Cyanide	mg/kg	Max. 1	<1
Lead	mg/kg	Max. 2.0	0.5351
Arsenic	mg/kg	Max. 1.0	0.6315

1. Lactic acid has strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning, food processing, fruit storage, with adjustment pH, bacteriostatic, prolonged shelf life, seasoning, color preservation, and product quality;
2. In terms of seasoning, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salads such as salad, soy sauce and vinegar can maintain the stability and safety of microorganisms in the product while making the taste milder;
3. Because of the mild acidity of lactic acid, it can also be used as the preferred sour agent for delicate soft drinks and juices;
4. When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste.
5. Natural lactic acid is a natural intrinsic ingredient in dairy products. It has the taste of dairy products and good anti-microbial effect. It has been widely used in blending yoghurt cheese, ice cream and other foods, and has become a popular dairy sour agent;
6. Lactic acid powder is a direct sour conditioner for the production of steamed bread. Lactic acid is a natural fermented acid, so it can make bread unique. Lactic acid is a natural sour taste regulator. It is used for baking and baking in bread, cakes, biscuits and other baked foods. It can improve the quality of food and maintain color. , extend the shelf life.
7. Since L-lactic acid is part of the skin's inherent natural moisturizing factor, it is widely used as a moisturizer for many skin care products.

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