Lactic Acid

Lactic acid is among the first acids used in the food industry. This acid is produced through the fermentation of carbohydrates such as glucose, sucrose, and lactose from starches like corn, potatoes, and rice, or in sugar sources like sugar cane, beet, or sugar beets. However Lactic acid can be synthetically produced through chemical processes, providing an alternative to fermentation methods. Also Derivatives of lactic acid, such as ethyl lactate, sodium lactate, and calcium lactate, are used in various industries. .

Lactic acid is available in a liquid syrup-like form, colorless or in faint yellow, with a concentration of 85 percent.

A maximum of 2 years in a cool and dry environment with proper ventilation

In 25kg containers

food and beverage

Lactic acid is used In food products such as powdered eggs, olives, pickles, confectionery, chocolates, milk and milk powder, some frozen desserts, salad dressings, and fruit juices as a flavor enhancer, preservative, and acidity regulator.

Cosmetic and Healthcare

Lactic acid can be used as water binder, pH regulator, and antibacterial agent in the formulation of cosmetic and hygiene products like skin creams, sunscreens, and lotions.