Back
| Product Name | L(+)-Lactic Acid (F.C.C.) food grade |
| Grade | Food grade |
| Purity | ≥ 90% |
| Appearance | Colorless to pale yellow liquid |
| Odor | Slightly acetic |
| Taste | Sour |
| Solubility | Miscible in water |
| Storage | Store in a cool, dry, well-ventilated area away from incompatible substances |
| Shelf Life | 2 years when stored properly |
| Usage | Commonly used as a food additive and flavoring agent |
| Applications | Used in dairy products, meat processing, beverages, and pharmaceuticals |
FAQ
What is L(+) Lactic Acid (F.C.C.) food grade and how is it used in food products?
L(+) Lactic Acid (F.C.C.) food grade is a natural acid that is derived from the fermentation of carbohydrates. It is commonly used as a food additive to enhance flavor, improve texture, and extend shelf life in a variety of food products. Due to its natural origin, it is considered safe for consumption and is widely used in the food industry.
What are the benefits of using L(+) Lactic Acid (F.C.C.) food grade in food products?
L(+) Lactic Acid (F.C.C.) food grade offers several benefits when used in food products. It can act as a preservative, helping to inhibit the growth of harmful bacteria and extend the shelf life of products. It also contributes to the tangy flavor profile of certain foods and can help improve the texture of baked goods. Additionally, lactic acid is a natural ingredient, making it an attractive option for consumers looking for clean label products.
How is L(+) Lactic Acid (F.C.C.) food grade different from other types of lactic acid?
L(+) Lactic Acid (F.C.C.) food grade is a specific type of lactic acid that is produced naturally by bacteria during fermentation. It is the most commonly used form of lactic acid in food products due to its purity and safety for consumption. Other forms of lactic acid, such as D(-) Lactic Acid, are also available but may have different properties and uses.
Are there any potential drawbacks to using L(+) Lactic Acid (F.C.C.) food grade in food products?
While L(+) Lactic Acid (F.C.C.) food grade is generally recognized as safe for consumption, some individuals may be sensitive to lactic acid or experience digestive issues when consuming products that contain it. It is always important to consider individual tolerance levels and consult with a healthcare provider if you have any concerns about consuming lactic acid.
How can I incorporate L(+) Lactic Acid (F.C.C.) food grade into my food products?
L(+) Lactic Acid (F.C.C.) food grade can be easily incorporated into a wide range of food products. It can be added directly to recipes during the cooking or baking process to help improve flavor and texture. Additionally, it can be used as a preservative in products like sauces, dressings, and beverages to extend shelf life. The versatility of lactic acid makes it a valuable ingredient for food manufacturers looking to enhance the quality of their products.
L(+) Lactic Acid (F.C.C.) food grade is a natural acid that is derived from the fermentation of carbohydrates. It is commonly used as a food additive to enhance flavor, improve texture, and extend shelf life in a variety of food products. Due to its natural origin, it is considered safe for consumption and is widely used in the food industry.
What are the benefits of using L(+) Lactic Acid (F.C.C.) food grade in food products?
L(+) Lactic Acid (F.C.C.) food grade offers several benefits when used in food products. It can act as a preservative, helping to inhibit the growth of harmful bacteria and extend the shelf life of products. It also contributes to the tangy flavor profile of certain foods and can help improve the texture of baked goods. Additionally, lactic acid is a natural ingredient, making it an attractive option for consumers looking for clean label products.
How is L(+) Lactic Acid (F.C.C.) food grade different from other types of lactic acid?
L(+) Lactic Acid (F.C.C.) food grade is a specific type of lactic acid that is produced naturally by bacteria during fermentation. It is the most commonly used form of lactic acid in food products due to its purity and safety for consumption. Other forms of lactic acid, such as D(-) Lactic Acid, are also available but may have different properties and uses.
Are there any potential drawbacks to using L(+) Lactic Acid (F.C.C.) food grade in food products?
While L(+) Lactic Acid (F.C.C.) food grade is generally recognized as safe for consumption, some individuals may be sensitive to lactic acid or experience digestive issues when consuming products that contain it. It is always important to consider individual tolerance levels and consult with a healthcare provider if you have any concerns about consuming lactic acid.
How can I incorporate L(+) Lactic Acid (F.C.C.) food grade into my food products?
L(+) Lactic Acid (F.C.C.) food grade can be easily incorporated into a wide range of food products. It can be added directly to recipes during the cooking or baking process to help improve flavor and texture. Additionally, it can be used as a preservative in products like sauces, dressings, and beverages to extend shelf life. The versatility of lactic acid makes it a valuable ingredient for food manufacturers looking to enhance the quality of their products.
