Lactic Acid
- INCI:
- Lactic Acid
- Also known as:
- E270 · 2-Hydroxypropanoic acid
Fermentation-derived acidulant with a mild, lactic acid profile, used to regulate pH and impart notes typical of fermented products. It contributes to preservation by lowering the pH of the medium in sauces, pickles, and processed meat products. It is used in accordance with the regulations applicable to each category.
Functions
Typical applications
- Pickles and sauces
- Meat products
- Bakery
- Beverages
Specialties
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Classic preservative in the baking industry, used to extend the shelf life of bread and baked goods against mold spoilage. It does not significantly interfere with fermentation yeasts at typical usage levels. It is also used in animal feed in accordance with applicable regulations.
Citric Acid Anhydrous
Citric Acid
Benchmark acidulant in the food and beverage industry, obtained by fermentation. It provides acidity and citrus notes, regulates pH, and acts as a metal sequestrant that supports color and flavor stability. Its versatility makes it a warehouse staple for multiple industries.
Malic Acid
Malic Acid
Acidulant associated with the acid profile of apples, delivering a longer-lasting, rounder acidity than citric acid. It is used to intensify fruit flavors and in high-impact sour confectionery. It is often combined with other acidulants to modulate the product's sensory profile.
Potassium Sorbate
Potassium Sorbate
Widely used preservative that protects foods and beverages against molds and yeasts, with a neutral sensory profile. It is one of the most requested preservatives due to its versatility in bakery, dairy, sauces, and beverages. It is dosed by product category and in accordance with applicable regulations.