1.Acidification agent for cool beverage, soft drink, fruit juice; dairy products, sourdough.
2.Preservatives & Flavoring agent in dressings such as soy sauce, vinegar, salads.
3.Fermentation and pH regulator in beer, wine, cooking wine, spirits.
4.PH regulator, antimicrobial agent, extend shelf-life, flavoring and improve quality in
flour products like cakes, bread; meat-processed products like sausage; other products like jelly, cheese, jam, ice cream pickled goods etc. 5.Control pH value and improve purity in fermentation industry, like beer processing.

Lactic acid can regulate pH levels, control the ferment and suppress the growth of etiology microorganism. So it is effective in preventing the spoilage of turnip, Chinese cabbage, cucumber, onion and other vegetables preserved in brine. The stability of the brine is ensured and the taste is improved.

The flavor of lactic acid is temperate and moderate, so it can be used as acidulant of soft drink and fruit juice. The lactic acid can also regulate pH value of grape wine and apple juice, so that the product quality remains stable. It still exists naturally in beer, and can be used as pH regulator of beer

Lactic acid is the inherent composition in the dairy products. It is acidulant and pH regulator for many dairy products because of its natural taste and good anti microbial action.

Lactic acid is a natural organic acid, which gives the bread its characteristic flavor. It can also be used to synthesize SSL and CSL, which is used as the emulsifier in the bread. As the flour modifier, buffered lactic acid can work with protein in the flour, make gluten form abundant mesh construct, increase the volume, and can especially make the taste better, prevent wearing out, otherwise it still increase the noodles elasticity, have smooth appearance, transparent sense, and can improve the mouthful and flavor. The buffered lactic acid can be used as acidulant in hard candy, fruit candy, and other candy products, the flavor is moderate and the candy conversion ratio is low.

Lactic acid and buffered lactic acid are used as acidulant and pH regulator in confectionary industry, sum up it as follows:
Acidulants are essential for an optimum balance between sweet and sour in confectionry. But it is also the main reason that causes sugar inversion. Only can choice the right ingredients and process conditions to avoid this problem.
The sourness and duration of the acidulant are different. When pH levels below 4,the flavor of lactic acid is significantly sourer than citric acid. This means that confectionery products, which generally have low pH levels, are sourer with lactic acid. When citric acid is used as acidulant,, too much of the sourness is lost.
In addition, the gel strength of gelatin decreases at lower pH levels but the effect on pH isdifferent for each acid. Compared with citric acid, lactic acid can make gels firmer at the same concentration. And when the amount of lactic acid is suitable, it can still make the flavor of the products pure and gentle.
The use of acid powder on the surface of soft candy will degrade the effect of gelatin, make the surface becoming wet during storage, and is deleterious to the shelf life of products. Add one suitable acid powder will solve these problems. The lactic acid powder can prevent the release of water from the gelatin, has the least influence on products’ appearance, and can keep the candy surface dry effectively.

Buffering systems maintain the pH of a beverage at a predetermined pH level. JINDAN Buffered Lactic Acid is a mixture of lactic acid and sodium lactate, makes it possible to develop a well-flavored and sour beverage with desired pH value. In confectionery, it can be used for reducing negative influence of acidulant and restrain sugar conversion.

JINDAN Sodium Lactate is produced from high quality bio-fermented natural lactic acid as main raw material. The product is a nearly colorless viscous liquid and has a mild saline taste. It has a good ant microbial property and can catch a large amount of free water in the food, so it has the effect of reducing the activity of the moisture, thus can suppress the growth of microorganism, so it is widely used in the processing and storage of meat and poultry products to control food-borne pathogenic bacteria, extend shelf life, keep and enhance flavor, sometimes together with potassium lactates or sodium diacetate. This non-meat ingredient is also absorbed into meat formulations for specific flavour, shelf-life and safety aspects.
JINDAN sodium lactate is can also be used in cosmetic industry for moisture preservation and increasing skin elasticity. Lactates can suppress the formation of tyrosinase, so that it can inhibit and prevent pigmentation in the skin, and is a kind of safe and effective whitening ingredients. In addition, it can be used to treat age spots and freckles. Sodium lactate has bacteriostatic properties; therefore, incorporating sodium lactate in cosmetic formulations can lead to more stability in bacterial growth.
JINDAN sodium lactate can be used as pH regulator for toiletry products like bath foam and soap. Its humectants action can reduce the moisture loss during the storage of the products and prevent the occurrence of cracked surface.
JINDAN Potassium Lactate is produced from high quality bio-fermented natural lactic acid as main raw material. It is a nearly colorless, slightly viscous liquid. It can adjust pH value of food, increase the security of the food and lengthen the guarantee period.
JINDAN sodium and potassium lactates, sometimes sodium lactate itself, as humectants, are added to breads and cakes to keep them soft and moist over an extended shelf life. They have the ability to bind water and maintain the texture of the system.

Ethyl lactate/Butyl lactate is produced from high quality bio-fermented natural lactic acid as main raw material. The product is a transparent liquid with moderate fragrance as ether. It can be used as a solvent for dyes, lacquers, paints, inks, enamels, nitrocellulose, cellulose ethers, and resins, in the manufacture of safety glass and stencil paper; ethyl lactate and as an additive for food (as essence or flavoring) and cosmetics; it is also used to clean precision instruments.

JINDAN Calcium Lactate is produced from high quality bio-fermented natural lactic acid as main raw material. The calcium lactate is a white and high-flowing granule or powder and can be clearly dissolved by water, with a solubility of around 9g/100g. The main characteristics of the calcium lactate are its high solubility and bio-availability. It is an ideal calcium source and is extensively used in beverage, food and medicine. Because of its high dissolution rate, calcium lactate is very suitable for instant products made with cold water. Furthermore, it can be used in jelly, chewing gum to stablize and fortify the gal, in ham and sausage to increase the stickness…
JINDAN Ferrous lactate is a kind of high-quality iron strengthens, it can treat the anemia, improve the resistance to the disease of the human body .The magnesium mainly exists in the skeleton and tooth in the organism, it still is the activator of a lot of enzyme. JINDAN Magnesium lactate is a kind of high-quality magnesium strengthens. The zinc is the essential elements of normal development of the skin and skeleton, and also is very important to the growth of the fetus. JINDAN Zinc lactate can be used for preventing such symptoms as child's development from being slow and intelligence fails.
JINDAN Zinc lactate has the anti-microbial action, so that it is very effective in the treatment of gingivitis and tartar. JINDAN Aluminum lactate with its astringent properties has a positive effect on gums and mucous membrane in the mouth.
JINDAN Calcium lactate, ferrous lactate, magnesium lactate and zinc lactate have good solubility and high bioavailability, so they often be used as mineral strengthens of fruit juice, healthy beverage and soft drink, and also be used in candies, bread, biscuit, chocolate and soy sauce. This will not influence the flavor and taste of the products, and will not precipitate the protein either.
JINDAN calcium, magnesium, ferrous and zinc lactate are all commonly used lactates. Their physiology exists, good taste, high solubility and bioavailability, can be used in preparations for mineral deficiency therapies and prevention.