Lactic acid has a long-lasting taste and a unique, mild character that helps offset the intense flavor of stronger acids. What’s more, it’s proven to complement other flavor notes including tomato, herbs, and cheese.
While maintaining a low pH in sauces, dressings, and condiments helps prevent the growth of common spoilage microorganisms and pathogens, it does not protect against them all – for example, Lactobacillus spp, and yeast and molds like Mucor spp and Saccharomyces spp.
In fact, some bacteria thrives under low pH conditions and without oxygen, causing havoc with food products. Which is another area where PURAC® natural L-lactic acid and PURASAL® (our sodium or potassium lactates) can help, with a proven high efficacy against bacteria that are more resistant to many other acids.