Lactic Acid

• Sourced from fermentation of plant sugars
• Perfect for use in vegan cheese recipes 
• Adds a natural sour flavor to sourdough breads
• Commonly used as a pH modifier in beer brewing
• weight: 2oz(50g)  
• ingredients: Lactic acid, calcium lactate

Usage: Lactic acid is a pH buffer, preservative and flavoring agent. It is commonly used to add flavor and acidity to vegan cheese. Use varies by application or to taste.

0.5 - 3% by weight , pH:2.4

What is Lactic Acid?

Most people are familiar with lactic acid in the context of exercise and sore muscles. Pyruvate, a direct product of glycolysis, is used by our bodies to ultimately product lactic acid. This normal process of fermentation within our body produces compounds referred to as lactate. When our body produces more lactate than it is capable of removing, we begin to accumulate a surplus. To get some context; during exercise, our levels of lactic acid can increase by as much as 2500% [1]. Sports research labs often use this type of marker as a standard approach in measuring athletic performance.