Food-grade lactic acid powder (E270, 2-hydroxypropanoic acid) is a natural spray-dried acidulant made by fermenting corn or beet carbohydrates. It appears as free-flowing white powder with mild, creamy sour taste, fully soluble in water. Compared with liquid lactic acid, it is easier to weigh, transport and store. It works as pH regulator, flavor booster and mild preservative, widely added to bakery, candy, powdered drinks, plant dairy, seasonings and meat products. It meets FCC, ISO22000 and Halal food safety standards.
Solution: Main Food Applications & Recommended Dosage
Food-grade lactic acid powder is a food-safe organic acid additive labeled E270, produced via microbial fermentation of plant-based carbohydrates then spray-dried into dry powder form.
Basic properties: White loose powder, soft dairy-like tartness, good water solubility, stable under normal storage. Common lactic acid content ranges from 58% to 88% with food-grade carriers.
Core functions: Adjust food pH value, enhance sour flavor, inhibit harmful bacteria to extend shelf life, improve dough texture and stabilize plant-based dairy products.
Advantages over liquid lactic acid: No liquid leakage, accurate small-dose addition, longer shelf life, perfect for all dry-mix food formulas.
Main Feed Applications
Adjust food pH value, enhance sour flavor, inhibit harmful bacteria to extend shelf life, improve dough texture and stabilize plant-based dairy products.
Advantages over liquid lactic acid: No liquid leakage, accurate small-dose addition, longer shelf life, perfect for all dry-mix food formulas.
Main applications: Breads & pastries, gummy candies, instant beverage powder, yogurt alternatives, savory snacks, pickled food and meat processing.
Typical Dosage
1. Bakery Products (Bread, Cake, Pastry)
• Function: Adjust dough pH, delay aging, soften texture, improve flavor balance
• Dosage: 0.1%–0.5% based on flour weight
2. Confectionery & Gummy Candy
• Function: Provide mild creamy sour taste, stabilize sugar system, prevent crystallization
• Dosage: 0.3%–1.0% of total raw materials
3. Powdered Beverages & Instant Drinks
• Function: Modulate sourness, match fruit flavors, dissolve quickly without precipitation
• Dosage: 0.2%–0.8% of powder mixture
4. Plant-Based Yogurt & Dairy Alternatives
• Function: Simulate fermented milk sour taste, solidify protein, extend shelf life
• Dosage: 0.4%–1.2% of base liquid weight
5. Meat & Sausage Products
• Function: Lower pH to inhibit spoilage bacteria, retain meat moisture, boost fresh flavor
• Dosage: 0.2%–0.6% of meat weight
6. Seasonings, Pickles & Sauces
• Function: Gentle acidification, replace part of vinegar, reduce harsh sharp sourness
• Dosage: 0.5%–1.5% of total sauce mass
7. Snacks & Extruded Foods
• Function: Enhance fruit/tangy seasoning taste, stabilize seasoning powder
• Dosage: 0.15%–0.4% of finished snacks
