1. Lactic acid has strong anti-corrosion and preservation effects, which can be used in fruit wine, beverages, meat, food, pastry making, vegetable (olives, cucumbers, pearl onions) pickling, canned processing, grain processing, and fruit storage. It has the functions of adjusting pH value, inhibiting bacteria, extending shelf life, adjusting flavor, maintaining food color, and improving product quality;
2. In terms of seasoning, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to seasonings such as salads, soy sauce, and vinegar can maintain the stability and safety of microorganisms in the product, while making the taste more gentle;
3. Due to its mild and moderate acidity, lactic acid can also be used as the preferred souring agent for carefully formulated soft drinks and fruit juices;
4. When brewing beer, adding an appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, but also increase beer flavor and extend shelf life. It is used in Baijiu, sake and fruit wine to regulate pH, prevent the growth of miscellaneous bacteria, and enhance the sour taste and refreshing taste; Buffered lactic acid can be applied to hard candy, fruit candy, and other candy products, with moderate acidity and low sugar conversion rate. Lactic acid powder can be used as a powdered souring agent for various candies;
5. Natural lactic acid is a natural inherent component in dairy products, which has the taste of dairy products and good antimicrobial effects. It has been widely used in formulated yogurt, cheese, ice cream, and other foods, and has become a highly favored yogurt flavoring agent for dairy products;
6. Lactic acid powder is a direct acidity regulator used in the production of buckwheat head. Lactic acid is a natural fermenting acid that gives bread a unique taste; Lactic acid, as a natural sour taste regulator, is used for seasoning and antibacterial effects in baked goods such as bread, cakes, and biscuits, and can improve food quality, maintain color, and extend shelf life.