Increased lactic unique sour taste of the food

Seasoning, the increased acidity of lactic unique delicious food, in salads, soy sauce, vinegar, seasoning adding a certain amount of Calcium lactate,  can maintain the stability of the microbial products, security, while making the milder taste ; As a mild lactic acidity is moderate, but also as a careful deployment of soft drinks and juices preferred acidifying agent;In brewing beer, add the amount of lactic acid to adjust the pH to promote both magnessium lactate,  is conducive to yeast fermentation, improve the quality of beer, but also increase the beer flavor, extend shelf life. In the liquor, sake and wine used to adjust the pH, to prevent bacteria growth, enhance sour and refreshing taste; 5. Buffered lactic acid can be used in hard candy, fruit candy and other confectionery products, moderate acidity and sugar conversion rate. Lactic acid powder can be used on all kinds of candy powder, sour agent as a powder.