Purac Food ingredients Ingredient solutions Refrigerated food Taste experience Acidification
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Natural solutions for safe, healthy and delicious food

 

Many refrigerated foods such as deli salads, dips and pasta sauces are acidified. Although the customer expects these products to have certain sourness, some acidifiers such as acetic acid (vinegar) are too often overpowering in their sour flavor. If that's the case, our lactic acid will be the perfect acidifier for you.
 
- Lactic acid has strong acidifying properties compared to acetic acid (vinegar), lowering the amount that is needed to reach a certain pH.

- Lactic acid has a mild impact on sourness compared to other organic acids.

- Unlike most anorganic acids (hydrogen chloride, phosphoric acid), Lactic acid has a strong buffering capacity in the pH range that is used for most acidified refrigerated foods. This ensures a stable pH throughout production, which gives ease of use and comfort.

Lactic acid is an organic acid that is produced from renewable resources and is 100% natural. For the refrigerated food market, we provide a range products based on (buffered) lactic acid (PURAC® and PURASAL®) or in combinations with acetic acid/vinegar (PURAC® Fresh).
 

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PURAC FCC

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PURAC is the natural L-Lactic acid, which is produced by fermentation from carbohydrates. It offers the refrigerated and prepared food industry shelf life extension, pH regulation, taste improvement.

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About Purac

Purac was founded in 1931 and is a part of CSM, a global player in bakery supplies and food ingredients. We are active in a variety of markets, with a focus on natural food ingredients, biobased chemicals and biobased monomers for PLA.

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