Lactic acid
1. Lactic acid has a strong preservative and fresh-keeping effect, which can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning processing, grain processing, fruit storage, with the function of adjusting pH value, antibacterial, extending shelf life, seasoning, maintaining food color, improving product quality, etc.
2. In terms of seasonings, the unique sour taste of lactic acid can increase the taste of food.
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