Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.1%
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 25°C Soluble @ 100°C Quickly soluble
in ethanol solution: 95% @ 25°C Almost insoluble
in propylene glycol: @ 25°C Soluble
FUNCTION IN FOODS: Lactic acid is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Lactic acid is used as an antimicrobial agent,
curing and pickling agent, flavouring agent and flavour enhancer, pH control agent, solvent and vehicle,
dough conditioner, thickener, and yeast food in bread. It has been used in the manufacture of angel
food cake, canned fruits, meat food sticks, meringues, dry milk powders, sausage, canned vegetables,
imitation sausages, jams, jellies, sherbets, confectionery products and whipped toppings. Lactic acid
can be used to alter the acidity of acidified milk, acidified low-fat milk, acidified skim milk, margarine,
oleomargarine, artificially sweetened fruit jelly, fruit preserves and jam, meat products and in brines for
pickles and olives at a level sufficient for use. It can also be used to alter the acidity of cold pack
cheese food such that the pH does not exceed 4.5, pasteurised process cheese (pH 5.3), cheese food
(pH 5.0), cheese spread (pH 4.0), and dry curd cottage cheese (pH 4.5–4.7). It can be used as a
sanitising agent on food processing equipment and as an antimicrobial spray on meat carcasses. A
mixture of sodium alginate, calcium carbonate, lactic acid, and calcium lactate can be used to bind
ground and formed raw or cooked poultry pieces at a level not to exceed 1.55% of the product with the
combination of lactic acid and calcium lactate at a level not to exceed 0.6% of product. Lactic acid and
calcium lactate can be used in a mixture as a binder for restructured meat food products not to exceed
a level of 0.3% of the product formulation. Lactic acid is used in the manufacture of hydroxylated
lecithin used as an emulsifier. Lactic acid can be added to grapes after fermentation or in combination
with other acids after fermentation to correct deficiencies at a level not to exceed 9 g/l in finished wine.
It can be added to correct natural acid deficiencies in juice grape wine.
Lactic acid 35