Fermented Sucrose (Natural Lactic Acid and their salts)

Manufactured by fermentation of Glucose using Lactic Acid Bacteria where the Lactates are synthesized.

  • Meat and Poultry Industry

    • Other salts like Calcium, Sodium, Potassium (Natural Sources) are combined with Lactic Acid to form Natural Calcium Lactate and so on..,

      Enhances the shelf Life and maintains the pH of the food.

      • Antimicrobial Agent - Inhibits pathogenic bacteria like Listeria, Salmonella, and E. coli.
      • Flavor Stabilizer – Maintains fresh taste in vacuum-packed meats.
      • Sodium and Potassium Lactate – Added to processed meat to extend shelf life.
  • Dairy Products
      • Cheese Production: Enhances texture and acidification.
      • Yogurt & Fermented Dairy – Helps regulates pH and promote Probiotic growth.
      • Milk Preservation – Prevents spoilage in extended shelf life dairy products.
      • Calcium Lactate used in cheese to improve texture.
      • Lactic Acid – Balances acidity in yogurt and sour cream.
  • Bakery and Confectionery
      • Dough Conditioning – Improves fermentation and gluten structure.
      • pH Control – Prevents microbial growth in bread and pastries.
      • Candy and Chocolate – Enhances tartness and controls crystallization.
  • Beverages and Fermented Drinks
      • pH Stabilization: Controls acidity in fruit juices, soft drinks and sports drinks.
      • Fermentation Aid: Supports probiotic growth in kombucha.
  • Processed & Convenience Foods
      • Pickles & Fermented Vegetables – Enhances preservation and fermentation.
      • Sauces & Dressings – Provides tangy flavor and stabilizes emulsions.
      • Plant-Based & Vegan Products – Used for acidity control and texture enhancement.