■ This is an L‑type lactic acid produced by fermentation.
■ It is characterized by a mild, rich acidity and is used to impart sourness to dairy products, pickles, and soft drinks.
■ Compared with citric acid and malic acid, it exhibits higher bacteriostatic activity, making it suitable for use in alcoholic formulations and for preventing abnormal fermentation in sauces and seasonings such as soups and dressings.
■ Highly purified, high‑grade products can also be offered upon request.
■ We have an option of 50% and 90% L-Lactic acid.