Sourdough bread, sauerkraut and yogurt are just a few of the many that owe much of their flavor to lactic acid.
This fine white powder dissolves easily in cold or hot solutions, is used in the manufacture of beer and added to fruit juices to increase its acidity.
It gives a sweet flavor to canned tomatoes by neutralizing the acidity.
In the food industry, lactic acid is added to spice blends that coat crisps, popcorns and snacks.
Ingredients : lacid acid, calcium lactate, silicon dioxide.