Jungbunzlauer 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 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 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.
Jungbunzlauer 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 lactic acid buffered is available as an 80 % food grade solution consisting of 60 % L(+)-lactic acid and 20 % sodium 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.
- Colourless to yellowish
- Nearly odourless
- Mild lingering acid taste
- Chemically, physically and microbiologically stable
- Irritating to eyes and skin in concentrated form
- Readily biodegradable
- Alcoholic Beverages
- Carbonated Soft Drinks
- Instant Drinks, Syrups
- Juice Drinks
- RTD Tea and Coffee
- Sports and Energy Drinks
- Fire protection
- Baby Food, Infant Formula
- Cereals, Snacks
- Fruit Preparations, Sweet Spreads
- Fruits, Vegetables
- Meat, Seafood
- Ready Meals, Instant Food
- Sauces, Dressings, Seasonings
- Soy Products
- Fire protection
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 and sodium lactate as GRAS (generally recognised as safe) substances and permitted their use in food with no limitation other than current good manufacturing practice (CFR § 184.1061; CFR § 184.1768).