The use of lactic acid in the food industry
1) Preservation of lactic acid has a strong effect, can be used in wine, beverage, meat, food, pastry making, vegetables (olives, cucumber, pearl onions) pickled and canned processing, food processing, fruit storage, capable of regulating pH, bacteria and prolong shelf life, flavor, keeping food color, improve product quality and so on; beer
2) The seasoning, the unique acidity of lactic acid can increase the food delicious, the salad, soy sauce, vinegar and spices to add a certain amount of lactic acid, microbial products can maintain the stability, security, and to make the taste more mild ;
3) moderate moderate acidity as lactic acid, can also be carefully deployed as the first choice for soft drinks and fruit juice sour agent;
4) In the brewing of beer, adding appropriate amount of lactic acid to adjust pH value for both glycosylated, is conducive to yeast fermentation, improve the quality of beer, beer can add flavor, extend shelf life. In white wine, sake and wine used to adjust pH, to prevent bacteria growth, enhance the acidity and refreshing taste; 5 buffer lactic acid can be used in hard candy, fruit candy and other confectionery products, moderate acidity and sugar conversion rate. Lactic acid powder can be used on all kinds of candy powder, sour agent as a powder;
5) natural lactic acid is a natural inherent in dairy ingredients, it has a dairy taste and good anti-microbial effect has been widely used for deployment of yogurt cheese, ice cream and other foods, dairy sour agent to become acclaimed;
6) for the production of lactic acid powder is a direct sour shallots regulator. Lactic acid is a natural fermentation, so you can make bread with a unique taste; lactic acid as a natural acidity regulator, in bread, cakes, biscuits and other baked goods for flavoring and antimicrobial effect, and can improve the quality of food, to maintain color to extend shelf life.

Lactic acid is a colorless liquid, industrial products is colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25 / 4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ​​1.4392. With water, ethanol, glycerol immiscible, insoluble in chloroform, carbon disulfide, and petroleum ether. Thermal decomposition under normal pressure, concentrated to 50%, part of the milk into acid anhydride, the products often contain 10% -15% of the milk anhydride.

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Physical Properties
Pure colorless liquid, industrial products is colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25 / 4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ​​1.4392. With water, ethanol, glycerol miscible, acidic aqueous solution, PKa = 2.5. Not soluble in chloroform, carbon disulfide, and petroleum ether. Thermal decomposition under normal pressure, concentrated to 50%, part of the milk into acid anhydride, the products often contain 10% to 15% of the milk anhydride. As with the hydroxyl and carboxyl groups, under certain conditions, esterification can occur, the product of three.