1. It has a pleasent taste

2. Its flavour is also remarkable

3. It does not create any foreign element in food, which is a great merit from health point of view.

4. It can be used in calcium purpose products also. Being easily soluble, it is used in sports drink.

5. Lactic Acid, being liquid, its portability and handling is quite convenient.

6. It is benefiting to human body and its health.

7. It also has the quality of pH Regulation.

8. Its use can preserve the eatables/food products for a pretty long period.

9. With its distinct preservative action, it also regulates the microflora.

Several uses of LACTIC ACID:

1. In Sugar Confectionery it is used in continous production lines for high boiled sweets (like bonbons) to make perfectly clear sweets, with minimum sugar inversion and with no air trapped.

2. In Bakery products it is used for direct acidification of rye or rye-wheat breads. It increases butter stability and volume. Part of the egg albumen can be replaced by less expensive calcium lactate.

3. To produce a mild and pleasant taste to acid pickles, relishes and salad dressings. Lactic Acid suppresses Colform and Mesentericur group of bacteria. Also used in jams, jellies, gelatins, marmalades, frozen fruit desserts.

4. In dairy products such as cottage cheese, addition of Lactic Acid is preferred to fermentation. Also used in imitation dairy products such as cheese, margarine and yoghurt powder.

5. Lactic Acid is widely used in preserving fruits like the firmness of apple slices during processing and it also inhabitates discoloration of fruits and some vegetables.

6. Use of buffered Lactic Acid improves the taste and flavour of many beverage, such as soft drinks, mineral water, carbonated fruit juices etc.

7. In breweries Lactic Acid is used for pre-adjustments during the mashing process and during wort cooking. Acidification of lager beer with it improves the microbe stability as well as the flavour.

8. It is also used in processing of meal in sauces for canned fish, to improve the taste and flavours and to relive the unpleasant amine flavour from fish meal for incorporation into bread.