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Article: Lactic acid. (Ingredients Handbook)
- Article from:
- Food Processing
- Article date:
- May 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Versatile ingredient now 'made in the USA.'
Lactic acid--naturally occurring, edible, mild-tasting--is one of the most common organic acids. It is also one of the most versatile ingredients applied to food formulation and preservation worldwide. Lactic acid is widely used in baby foods, bakery goods, beer, cheeses, confections, dairy products, frozen desserts, fruit juices, meats, preservatives, salad dressings, seafoods, seasonings, soft drinks, vegetables and wines--to name only a few.
Webster defines lactic as "designating or of a clear, syrupy acid, [CH.sub.3]CHOHCOOH, formed by the fermentation of lactose when milk sours, or produced from sucrose ...