Lactic Acid (Food Grade)
CAS Number: 50-21-5
Food-grade lactic acid is an alpha-hydroxy acid produced by fermentation of carbohydrates, commercially available as 80% and 88% aqueous solutions. It provides a mild, smooth acidic taste suitable for dairy-flavored products, fermented meats, and beverages. As a natural preservative and pH regulator, it inhibits pathogen growth (Listeria, E. coli) and enhances flavor in baked goods and processed meats.
Technical Specifications
| appearance | Colorless to slightly yellow clear liquid |
| chloride (ppm) | ≤10 |
| concentration (%) | 80 or 88 |
| heavy metals (ppm) | ≤5 |
| purity (on dry basis, %) | ≥99.0 |
Applications
- Fermented dairy products (cheese, yogurt) flavor and pH control
- Processed meats and deli antimicrobial and flavor
- Sourdough bread and baked goods flavor development
- Beverages and sports drinks acidulation
- Confectionery and candy acidulant
Key Features
- Mild, dairy-compatible taste profile preferred in processed meat and cheese
- Effective antimicrobial activity against Listeria and E. coli pathogens
- Bio-based, naturally fermentation-derived for clean-label positioning
- EU E270 approved, GRAS status, L(+) optical isomer available for pharma
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CAS Number
50-21-5
Category
Food / Beverage AdditivesAvailability
In StockSample
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