Lactic acid is used in food preparation to produce specific types of beer and other alcoholic beverages. When used in the colon it prevents gastrointestinal fermentation, and in an 8% cream has been used on photodamaged skin. Polylactic acid can be formed when two molecules of lactic acid are dehydrated and then catalyzed into a plastic that is both biodegradable and not derived from petrochemicals. It is also used by detergent manufacturers due to its anti-bacterial properties, and can be used to produce water-soluble lactates from otherwise insoluble active ingredients.

Lactic Acid  can be used as acidulent, flavoring agent and pH regulator in beverages, meat, sourdough, salads and dressings, confectionery and pickled vegetables.

Typical applications :

• Acidification agent for beverages;
• Preservative and flavoring in dressings and salads.
• Fermentation and pH regulator in beer, wine and spirits.
• Antimicrobial agent and shelf life extender in bakery, meat products.