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Lactic Acid 80%
Lactic Acid can be used as sour agent, flavoring agent and Ph regulator in beverage, beer, fruit wine, meat, sourdough, salads, dressing, confectionery( such as hard-boiled candy, fruit gums) and pickled vegetables.
Its main functions are to preserve and flavor.
Specification of Lactic acid
| Items | Specifications |
| Appearance: | clear and colorless liquid |
| Assay: | 80% min |
| Color: | 30 APHA max |
| Density at 20 oC: | 1.18 - 1.23 g/ml |
| Chloride(Cl): | 0.001% max |
| Sulfate(SO42): | 0.001% max |
| Ash: | 0.05% max |
| Heavy metals(as Pb): | 5 ppm max |
| AS: | 1 ppm max |
| Iron: | 5 ppm max |
| Calcium: | 2 ppm max. |
| Methanol: | Absent |
| Reducing sugar: | Absent |
| Readily carbonisable substances: | Up to standard |
| Volatile fatty acids: | Up to standard |
| Ether test: | Up to standard |
| Oxalic, Phosphoric, Tartaric, Citric Acid: | Up to standard |
| Heat stability: | 190 - 220 oC |
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