Lactic Acid Powder
Acidity Regulators
Preservatives
Flavoring Agents
50-21-5
E270
C₃H₆O₃
$3.13 ~ $4.70
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Lactic Acid Powder?
Lactic Acid Powder is the solid, crystallized form of the organic acid E270, widely used in food manufacturing as an acidity regulator, flavoring agent to impart sourness, and a microbial inhibitor.
How is Lactic Acid Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Carbohydrate Fermentation | A carbohydrate source (e.g., glucose from corn starch) is fermented in a bioreactor using specific bacterial strains, such as Lactobacillus, to convert sugar into lactic acid. | Control points include temperature (35-45°C), pH (5.0-6.5), and sterility. The pH is often controlled by adding a neutralizing agent like calcium carbonate, forming calcium lactate to prevent acid from inhibiting the bacteria. |
| 2 | Broth Filtration & Acidification | The fermentation broth, containing calcium lactate and bacterial biomass, is filtered to remove the cells. The clear calcium lactate solution is then acidified (typically with sulfuric acid) to convert it back into free lactic acid. | Efficient filtration is crucial to remove all biomass for purity. During acidification, the precise addition of acid is monitored to ensure complete conversion and precipitation of calcium as insoluble calcium sulfate (gypsum). |
| 3 | Purification & Concentration | The crude lactic acid solution is filtered again to remove the precipitated gypsum. It is then purified using activated carbon for decolorization and ion-exchange resins to remove residual minerals. Finally, water is removed via vacuum evaporation to create a highly concentrated liquid. | Purity is checked via analytical tests. The concentration step must be done under vacuum at low temperatures to prevent heat degradation and polymerization of the lactic acid, achieving a target concentration of 80-88%. |
| 4 | Spray Drying | The concentrated lactic acid liquid is mixed with a carrier agent (such as calcium lactate or silicon dioxide) and then atomized into a spray dryer. The fine droplets are instantly dried by hot air, solidifying into a powder. | The ratio of lactic acid to carrier is critical for powder flowability. Dryer inlet and outlet air temperatures are the primary control points, directly impacting the final moisture content, particle size, and bulk density of the powder. |
| 5 | Sieving & Blending | The powder is passed through sieves to achieve a uniform particle size distribution and remove any clumps or oversized particles. It may be blended to ensure lot homogeneity. | Sieve mesh size is selected based on product specifications. QC samples are taken to verify acidity, purity, and physical properties against the final specification. |
| 6 | Packaging | The final, sieved Lactic Acid Powder is immediately packaged into multi-layer, moisture-proof bags or containers in an environment with controlled, low humidity. | The packaging environment must have low relative humidity as the powder is hygroscopic and can easily absorb moisture, leading to caking. Package seal integrity is essential to maintain product quality and shelf life. |
Technical Specifications
| CAS Number | 50-21-5 |
| Chemical Formula | C₃H₆O₃ |
| Solubility | soluble in water and ethanol |
| Storage Conditions | cool, dry, avoid moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food
beverage
cosmetic
pharmaceutical
animal feed
biodegradable polymer production
Mechanism of action:
| Parameter | Lactic Acid Powder |
|---|---|
| Functional Category | Acidity Regulator; pH Control Agent; Flavor Enhancer; Curing Agent |
| Key Ingredients | Lactic Acid (E270); Calcium Lactate (E327) |
| Mechanism of Action | Lowers product pH below the optimal growth range for spoilage and pathogenic microorganisms, disrupting their metabolic functions and cell membrane integrity. Donates protons (H+) to the system, directly contributing to a tangy flavor profile. Accelerates the conversion of nitrite to nitric oxide in cured meats, aiding color fixation. |
| Application Effect in Product | Enhanced microbial stability and extended shelf life; provides characteristic sour/tangy flavor in fermented foods, dairy, and beverages; improves protein coagulation in cheese making; controls pH in confectionery to prevent sugar inversion; accelerates and stabilizes color in cured meat products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactic Acid Powder | Organic Acidulant | Mild, smooth, tangy flavor; produced by fermentation; hygroscopic. | Creates a creamy, smooth sourness typical of dairy products; less harsh than citric or tartaric acid. | Can clump easily due to moisture absorption; flavor profile is specific and not universally applicable. | Cheesemaking, sourdough bread, brewing (mash pH adjustment), fermented foods, yogurt. | For a smooth, dairy-like tang and its specific function in fermentation and brewing. |
| Citric Acid Powder | Organic Acidulant | Sharp, clean, citrusy sourness; highly soluble in water; derived from citrus. | Widely available and inexpensive; provides a familiar, bright tartness; effective preservative. | Flavor can be harsh or one-dimensional compared to lactic or malic acid. | Sour candies, soft drinks, canning and preserving, simple cheese making (ricotta). | For a general-purpose, cost-effective, and sharp citrus sourness. |
| Malic Acid Powder | Organic Acidulant | Persistent, smooth tartness reminiscent of green apples; blends well with other flavors. | Provides a longer-lasting sourness than citric acid; enhances fruit flavors effectively. | Less common and often more expensive than citric acid. | Fruit-flavored hard candies, low-calorie beverages, sour coatings on snacks. | To achieve a lingering, smooth tartness that complements fruit flavors. |
| Tartaric Acid Powder | Organic Acidulant | Strong, sharp, slightly astringent flavor; primary acid in grapes. | Very strong tartness from a small amount; key component of baking powder; antioxidant. | Flavor can be overpowering or metallic if not used carefully; more expensive. | Winemaking, grape-flavored products, leavening agent in baking (with baking soda). | For its specific role in winemaking and baking, or for a very intense, sharp flavor. |
| Ascorbic Acid Powder | Antioxidant / Vitamin | Pure Vitamin C; mildly tart flavor; primary function is preventing oxidation. | Excellent at preventing browning in fruits and vegetables; adds nutritional value. | Not a primary acidulant for flavor; its tartness is mild and a secondary characteristic. | Preserving cut fruits and juices, curing meats, fortifying foods. | Primarily for its antioxidant properties to prevent spoilage and browning, not for flavor. |
Technical Documents
Available Documentation
spec sheet, COA
Safety Data Sheet (SDS)
available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications