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Lactic acid, its salts, and alanine are substances present in almost all foods and have always been consumed by people.
Producing lactic acid using microorganism activity to make foods such as pickles, miso, soy sauce, cheese, yogurt, and liquor as well as to flavor and preserve foods is an old technology developed long ago.
As the production of lactic acid is now an industrial process, it and its derivatives are no longer limited to fermented foods and so now used in many foods.

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Musashino Chemical Laboratory,Ltd.
1-1-1,Yaesudai Bld.7F, Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan
Telephone +81-3-3274-5502
Facsimile +81-3-3278-9249