Do your beverages pass the acid test?
Have you considered using lactic acid for total or partial citric acid replacement in beverages? Our biobased solutions are natural, and proven to perform by boosting taste and shelf life – while reducing scaling levels during processing.
Our natural PURAC® FIT Plus lactic acid enables you to replace (or partially replace) citric acid in beverages by delivering a milder, sour taste profile that lasts for longer. Furthermore it’s proven to mask the lingering effects of high-intensity sweeteners.
Reduce precipitation scaling in beverages
Using lactic acid in your beverage applications gives you better control of your processing environment – in particular by reducing precipitation scaling. The extremely high solubility of our PURAC® FIT Plus and its lactate salts, for example, decreases the crystalization of solid salts during processing, combating the resultant quality and maintenance issues.
Extend shelf life in beverages
Thanks to their natural microbial properties, our lactic acids combat spoilage from Alicyclobacillus in juices, while also providing an extra barrier to yeast and mold.
We can help you further extend shelf life in beverages by boosting anthocyanin stability by up to 50%. This natural red-purple pigment found in fruit can fade and discolor - but responds very well to our lactic acid, and lasts longer.
It’s why the industry is increasingly considering using lactic acid as a multi-purpose acidulant.
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