Lactic Acid

Lactic acid is a naturally occurring organic acid widely used in the food industry as a pH regulator, preservative, and flavour enhancer. In baking, it improves dough texture and shelf life. In meat processing, it acts as an antimicrobial agent and helps control pH to improve water retention and product safety. In dairy, it supports fermentation, adds tangy flavour, and preserves freshness in cultured products.

• Sourdough breads and bakery acidulants
• Meat marinades, ready-to-eat meats, and surface decontamination sprays
• Yoghurts, cultured dairy drinks, and cream cheese
• pH control in processed cheese and milk products
• Shelf-life extension in baked goods and meat products
• Flavour adjustment in sauces and dressings

• Lactic Acid (E270)
• Sodium Lactate (E325)
• Potassium Lactate (E326)
• Calcium Lactate (E327)
• Aluminium Lactate (E328)
• Zinc Lactate (E325a)

• Nisin (E234) – Natural food antimicrobial product made by fermentation of Lactococcus lactis. It is used to protect a wide range of food products against pathogens and Gram-positive spoilage bacteria. Heat-resistant and non-dairy based.

• Natamycin (E235) – Natural food antifungal product made by fermentation of Streptomyces natalensis mixed with sodium chloride. It is used to protect a wide range of food products against yeasts and moulds.