Many people become wary of additives, and it's not surprising considering the historical concerns around food safety. However, in the food industry, billions of people have enjoyed the freedom of diverse diets over the past few decades, largely due to the proper use of food additives. Many food-related issues arise from the improper use of ordinary additives, which should not be blamed on food additives themselves. Most food additives are harmless to the human body, but if natural alternatives are available, they are always preferable.
Role of Lactic Acid as a Food Additive
Lactic acid has powerful preservative and antibacterial properties. It is used in fruit wines, beverages, meats, food, pastries, vegetable pickling, canned goods processing, grain processing, and fruit storage. Lactic acid helps regulate pH levels, inhibits bacteria, extends shelf life, enhances flavor, maintains color, and improves product quality.
Application of Lactic Acid for Baking in Fermentation
Innovations in fermentation technology help bakers meet the challenge of finding low-cost, natural ingredients for clean-label bread. Fermentation is a natural process in baking that contributes to the development of flavor and texture through organic acids. One effective way for bakers to control the pH of bread products is by using lactic acid for baking solutions, which also serve as an effective antibacterial barrier. Using different forms of lactic acid for baking (such as LAB) as a fermenting agent can delay spoilage, protect the bread from deterioration, and help extend its shelf life.
Application of Lactic Acid for Baking in Cultured Butter
Regular butter is directly extracted from cream, while cultured butter, as the name suggests, requires fermentation of fresh cream (by adding fermenting bacteria) before separating the oil and water to make butter. In other words, cultured butter undergoes an additional fermentation process compared to regular butter. Since lactic acid for baking is typically used in the fermentation of cultured butter, it can also be referred to as "lactic acid butter" or "lactic acid-fermented butter".
The mixture of acids and aromas created with lactic acid for baking includes a compound called "diacetyl", which has a distinct buttery, tangy aroma similar to yogurt. This aromatic compound greatly enhances the basic flavor of butter, giving lactic acid butter a fresh, pleasant scent.
En 
