Jindan produces lactic acid and lactates by natural fermentation from maize. The use of lactic acids and lactates is widespread in both food as non-food applications.
Lactic acid is widely used as acidifier in food products, but it has far more functionalities. Another well-known property of lactic acid is its preservative action, it prevents growth of pathogenic and spoilage bacteria. It also has excellent flavouring properties.
Lactic acid can be offered in different concentrations and qualities, tailored for different applications.
Besides its liquid form it can also be offered as a powder and as a buffered quality. For some applications it is preferable to use a specific blend of different acids, we are able to offer such bespoke blends.
The salts of lactic acid are available in different grades. Salts of sodium and potassium have anti-microbial properties.
They are used for shelf life extension and increase food safety in a wide range of products such as meat and fish.
Calcium lactates and other mineral lactates are mainly used for fortification of products both in food as in animal feed applications. In order to achieve the best performance in your final application, our lactates are available in both liquid and powder form.