Lactic Acid - 4oz

Lactic Acid can be used as acidulant, flavoring agent and pH regulator in beverage, beer, fruit wine, meat, sourdough, salads, dressings, confectionery (such as hard- boiled candy, fruit gums) and pickled vegetables. The main functions of Lactic Acid is to preserve and flavor. In brewing it is used to reduce losses of carbohydrates from germinated barley and for adding to the malt slurry to assist in making a beer of consistent quality. Lactic Acid is produced from natural corn starch by advanced bio-fermentation and refining technology. The lactic acid is a yellowish to colorless liquid, having a mild acid odor and taste. Lactic Acid is a carboxylic acid widely used as acidity regulator in food and beverage. Lactic acid is an organic compound belonging to the family of carboxylic acids, it occurs naturally in the blood (in the form of its salts, called lactates) when, during exercise, glycogen is broken down in the muscles. It can be converted back to glycogen in the liver. Known to be difficult for babies to metabolize. Also occurs naturally in sour milk as the result of bacteria logical activity. It is usually obtained commercially by heating and fermenting carbohydrates such as sucrose, molasses, starch, or whey. As a food additive it increases the antioxidant properties of other substances and can be used to add a bitter taste. It is the commonest acidic constituent of fermented milk products such as sour milk, cheese, and buttermilk. Also used in carbonated drinks, jams, jellies, soft margarine, marmalade, infant milks and cereals, pickled red cabbage, salad dressings, sweets, tartare sauce and many tinned products, such as baby foods, mackerel, pears, sardines, strawberries and tomatoes. Vegetarians should be aware that as it is a naturally occurring animal product, it could conceivably be of animal origin. (source: The UK Food Guide)