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Lactic acid

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sales department’s phone: +7 (812) 635-87-08 

Other names

  • Milk acid
  • Lactic acid

Product description

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.




25 kg

  • Meat, Poultry & Fish
    Lactic acid can be used in meat, poultry and fish in the form of sodium or potassium lactate to extend shelf life, control pathogenic bacteria (improve food safety), enhance and protect meat flavor, improve water binding capacity and reduce sodium.
  • Beverages
    Because of its mild taste, lactic acid is used as an acidity regulator in beverages such as soft drinks and fruit juices.
  • Pickled vegetables
    Lactic acid is effective in preventing the spoilage of olives, gherkins, pearl onions and other vegetables preserved in brine.
  • Salads & dressings
    Lactic acid may be also used as a preservative in salads and dressings, resulting in products with a milder flavor while maintaining microbial stability and safety.
  • Confectionery
    Formulating hard-boiled candy, fruit gums and other confectionery products with lactic acid results in a mild acid taste, improved quality, reduced stickiness and longer shelf life.
  • Dairy
    The natural presence of lactic acid in dairy products, combined with the dairy flavor and good antimicrobial action of lactic acid, makes lactic acid an excellent acidification agent for many dairy products.
  • Baked Goods
    Lactic acid is a natural sourdough acid, which gives the bread its characteristic flavor, and therefore it can be used for direct acidification in the production of sourdough.
  • Savory Flavors
    Lactic acid is used to enhance a broad range of savory flavors. Its natural occurrence in meat and dairy products makes lactic acid an attractive way to enhance savory flavors.
Appearance Transparent syrupy liquid, having an acid taste
Odor Odorless or slightly characteristic odor
Color Colorless or slightly yellow
Assay 80%
Chemical formula C3H6O3
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
pH <2