Lactic acid is naturally present in many foodstuffs. It is formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables.
Lactic acid is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc. Lactic acid in food products usually serves as either as a pH regulator or as a preservative. It is also used as a flavoring agent.
It is sold at an 80% concentration i.e. 80% Lactic Acid with 20% Water as an aqueous solution.
|Appearance||Transparent syrupy liquid, having an acid taste|
|Odor||Odorless or slightly characteristic odor|
|Color||Colorless or slightly yellow|
|Molar mass||90.08 g·mol−1|
|Boiling point||122 °C (252 °F; 395 K) @ 15 mmHg|
|Solubility||Miscible with water and alcohol|
|Density||1.04 – 1.22 g/cm³|