Musashino Lactic Acid
Lactic Acid is an organic acid that exists in many of food.
Lactic Acid is high purity.
Lactic Acid shows mild sourness.
Lactic Acid promotes food preservation.
Food and Lactic acid
Human being has taken lactic acid from dairy products and fermentation food, fruits and others. Now it is said that about 1g of lactic acid is taken from food on 1 day in Japan.
Lactic acid as food additive
Lactic acid has D- and L- optical isomer. Both exist abundantly in the nature, and FAO/WHO don't set upper limit of intake. Lactic acid quality as food additive depends on the amount of impurities, and high pure Musashino Lactic acid can be used with relief.
Lactic acid sourness
Lactic acid sourness is very mild. It can be used for the variety of food well. And because it is hardly volatilized, handling is very easy without stimulative smell.
| Substance | Type of Acid Taste | Degree of Acid taste(Citric Acid=1) |
|---|---|---|
| Lactic Acid | Gentle and mild sourness | 120 |
| Acetic Acid | Sourness with stimulative smell | 100 |
| Citric Acid | Gentle and refreshing sourness | 100 |
| Malic Acid | Refreshing sourness with faint bitterness | 100〜120 |
| Tartaric Acid | Sourness with a little bitterness | 120〜130 |
Inhibition effect of Lactic acid
It is well known that lactic acid fermented food can be preserved for a long time. High inhibition effect of lactic acid contributes that reason. Musashino Lactic acid is widely used for the purpose of the preservative improvement (pH adjustment).
| Bacteria | Lactic Acid |
Acetic Acid |
Succinic Acid |
Malic Acid |
Citric Acid |
Tartaric Acid |
Hydrochloric Acid |
|---|---|---|---|---|---|---|---|
| Ps.Fluorescens | 0.30 | 0.04 | 0.30 | 0.50 | >0.50 | >0.50 | >0.50 |
| E.Coil | 0.30 | 0.04 | 0.30 | >0.50 | >0.50 | >0.50 | >0.50 |
| Sal.Typhimurium | 0.20 | 0.04 | 0.20 | 0.50 | >0.50 | >0.50 | >0.50 |
| B.megaterium | 0.30 | 0.04 | 0.20 | 0.50 | >0.50 | >0.50 | >0.50 |
| B.cereus | 0.20 | 0.08 | 0.40 | 0.50 | >0.50 | >0.50 | >0.50 |
| Micrococcus flavus | 0.20 | 0.02 | 0.10 | 0.50 | >0.50 | >0.50 | >0.50 |
| M.freudenreichii | 0.50 | 0.10 | 0.50 | >0.50 | >0.50 | >0.50 | >0.50 |
| M.roseus | >0.50 | 0.50 | >0.50 | >0.50 | >0.50 | >0.50 | >0.50 |
| Staphylococcus | >0.50 | 0.40 | >0.50 | >0.50 | >0.50 | >0.50 | >0.50 |
