L(+)-Lactic Acid Buffered

CAS Registry Number:

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Chemical Formula:

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E-Number:

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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

  • Functions:
    • Acidifies mildly
  • Functions:
    • Acidifies mildly
  • Functions:
    • Acidifies mildly
    • Supports flavours
  • Functions:
    • Supports flavours
    • Reduces sugar inversion in candy
    • Reduces gelatine degradation in candy
  • Functions:
    • Acidifies mildly
    • Supports flavours
  • Dairy Alternatives
  • Functions:
    • Supports flavours
  • Functions:
    • Acidifies mildly
    • Supports flavours
  • Functions:
    • Acidifies mildly
    • Preserves
    • Supports flavours
  • Functions:
    • Preserves
  • Functions:
    • Acidifies mildly
  • Functions:
    • Acidifies mildly
    • Preserves
    • Supports flavours
  • Functions:
    • Acidifies mildly
    • Preserves
    • Supports flavours
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly and persistently
    • Adjusts acid / sweetness balance
  • Functions:
    • Acidifies mildly
    • Preserves
    • Supports flavours
  • Functions:
    • Acidifies mildly
    • Preserves
    • Supports flavours
    • Adjusts acid / sweetness balance
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH
  • Functions:
    • Buffers pH

Documents

Folder
Product Range
Bio-based ingredients
Folder
Lactics
Safe and functional by nature

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