Lactic acid

Lactic acid is an organic acid that can be produced by lactic fermentation, generally from sugars such as lactose or glucose. It is used in the food industry for a variety of applications, including as an acidifying agent, preservative and pH regulator. Lactic acid is generally considered safe for human consumption when used in accordance with current food regulations.

When you mention "80% food grade lactic acid", this could refer to a lactic acid solution containing 80% lactic acid and 20% water, as lactic acid is often sold in the form of concentrated solutions. This concentration may vary according to the needs of the specific application.

Here are some of the common uses of lactic acid in the food industry:

• Acidifying agent: It is used to adjust the pH of food products, acting as an acidity regulator.
• Preservative: Lactic acid can have antimicrobial properties, making it a natural preservative.
• Texture improvement: It can be used to improve the texture of certain food products, particularly dairy products
• Fermentation: It is used in the fermentation process of certain foods, such as sauerkraut.

Here are a few points to consider about 80% food-grade lactic acid:

• Uses: It is used in the food industry as an acidifying agent, pH regulator, preservative and also to improve the texture of certain food products.
• Fermentation: Lactic acid is often produced by lactic acid fermentation, a biological process that converts carbohydrates into lactic acid under the action of lactic acid bacteria.
• Properties: As an acid, it can contribute to the sweet-and-sour flavor of foods.It can also act as a preservative by lowering pH, which can inhibit the growth of certain undesirable bacteria.
• Concentration: The 80% concentration indicates that 80% of the solution is active lactic acid, while the remaining 20% is probably water or other components.