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.
Specification
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
Beverages
- Alcoholic Beverages
- Carbonated Soft Drinks
- Instant Drinks, Syrups
- Juice Drinks
- RTD Tea and Coffee
- Sports and Energy Drinks
- Waters
- Fire protection
Food
- Baby Food, Infant Formula
- Bakery
- Cereals, Snacks
- Confectionery
- Dairy
- Dairy Alternatives
- Flavours
- Fruit Preparations, Sweet Spreads
- Fruits, Vegetables
- Meat, Seafood
- Plant-based Products
- Ready Meals, Instant Food
- Sauces, Dressings, Seasonings
- Fire protection
Healthcare
- Clinical Nutrition
- OTC, Food Supplements
- Fire protection
Personal Care
- Colour Cosmetics
- Deodorants
- Fragrances
- Hair Care
- Oral Care
- Skin Care
- Soap and Bath Products
- Fire protection
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).
