Lactic acid and its lactate salts are chemical additives commonly used in the food industry for the control of microorganisms. Although its widespread use implies good efficacy, it is also true that it is not more than bacteriostatic.

Moreover, like most acids added for the control of contaminants in food, they have disadvantages: it is a product that produces organoleptic changes in the final food at normal doses. This can move it away from its original taste and smell towards unnatural metallic flavours.

Do you want to avoid using one more acid and clean up your label? Below you can see an example of how Amerex biotechnology helps you to achieve natural preservation for a less processed food.

Lactic acid case study