L(+)-Lactic Acid Buffered
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More information about L(+)-Lactic Acid Buffered:
General information
Jungbunzlauer L(+)-lactic acid buffered is a mild acidity regulator with flavour enhancing and antibacterial properties. It is especially beneficial in confectionery products to reduce sugar inversion in hard candies and gelatine degradation in soft candies.
Jungbunzlauer L(+)-lactic acid buffered is a colourless to yellowish, nearly odourless, syrupy liquid with an acid taste, consisting of a mixture of lactic acid and sodium lactate. This solution is stable under normal storage conditions. The two components L(+)-lactic acid and sodium L(+)-lactate are non-toxic to humans and the environment and are readily biodegradable. However, concentrated solutions of lactic acid can cause skin irritation and eye damage. As the main part of this mixture consists of lactic acid the product has to be labelled with a hazard pictogram and related statements.
Specifications
Jungbunzlauer L(+)-lactic acid 80 % buffered food grade is supplied in accordance with the requirements of Commission Regulation (EU) No 231/2012 and of the latest edition of the Food Chemicals Codex (FCC) for its components.
Jungbunzlauer L(+)-lactic acid buffered is available as an 80 % food grade solution consisting of 60 % L(+)-lactic acid and 20 % sodium L(+)-lactate. It is supplied in bulk, in intermediate bulk containers (IBCs) with 1200 kg net weight, in drums with 250 kg net weight and in small drums with 25 kg net content.
Properties
- Liquid
- Colourless to yellowish
- Nearly odourless
- Mild lingering acid taste
- Antibacterial
- Chemically, physically and microbiologically stable
- Non-toxic
- Irritating to eyes and skin in concentrated form
- Readily biodegradable
Applications
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Baby Food, Infant Formula
Functions:
- Acidifies mildly
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Bakery
Functions:
- Acidifies mildly
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Cereals, Snacks
Functions:
- Acidifies mildly
- Supports flavours
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Confectionery
Functions:
- Supports flavours
- Reduces sugar inversion in candy
- Reduces gelatine degradation in candy
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Dairy
Functions:
- Acidifies mildly
- Supports flavours
- Dairy Alternatives
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Flavours
Functions:
- Supports flavours
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Fruit Preparations, Sweet Spreads
Functions:
- Acidifies mildly
- Supports flavours
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Fruits, Vegetables
Functions:
- Acidifies mildly
- Preserves
- Supports flavours
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Meat, Seafood
Functions:
- Preserves
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Plant-based Products
Functions:
- Acidifies mildly
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Ready Meals, Instant Food
Functions:
- Acidifies mildly
- Preserves
- Supports flavours
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Sauces, Dressings, Seasonings
Functions:
- Acidifies mildly
- Preserves
- Supports flavours
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Alcoholic Beverages
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Carbonated Soft Drinks
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Instant Drinks, Syrups
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Juice Drinks
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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RTD Tea and Coffee
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Sports and Energy Drinks
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Waters
Functions:
- Acidifies mildly and persistently
- Adjusts acid / sweetness balance
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Clinical Nutrition
Functions:
- Acidifies mildly
- Preserves
- Supports flavours
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OTC, Food Supplements
Functions:
- Acidifies mildly
- Preserves
- Supports flavours
- Adjusts acid / sweetness balance
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Colour Cosmetics
Functions:
- Buffers pH
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Deodorants
Functions:
- Buffers pH
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Fragrances
Functions:
- Buffers pH
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Hair Care
Functions:
- Buffers pH
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Oral Care
Functions:
- Buffers pH
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Skin Care
Functions:
- Buffers pH
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Soap and Bath Products
Functions:
- Buffers pH
Legal Aspects
In Europe, lactic acid (E270) and sodium lactate (E325) are listed as generally permitted food additives and may be added to all foodstuffs, following the “quantum satis“ principle, as long as no special regulation restricts the use.
The US Food and Drug Administration (FDA) affirmed lactic acid as GRAS (generally recognised as safe) substance and permitted the use in food with no limitation other than current good manufacturing practice (GMP) for use as antimicrobial agent, curing or pickling agent, flavour enhancer, flavouring agent or adjuvant, pH control agent, solvent or vehicle (CFR § 184.1061). The FDA further affirmed sodium lactate as GRAS substance and permitted the use in food with no limitation other than current GMP for use as emulsifier, flavour enhancer, flavouring agent or adjuvant, humectant, and pH control agent (CFR § 184.1768).
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