A Safe, Label Friendly Way to Reduce pH in Baked Goods

Lactic acid, which is naturally present in the human body and a product of natural fermentation, has been extensively studied and used to inhibit the growth of pathogenic and spoilage bacteria. Researchers continue to further explore the benefits of using lactic acid in food applications, which go beyond promoting food safety and preservation. 

Learning Objectives

  1. Learn about the effectiveness of Lactic Acid as a pH reducer in baked goods versus traditional solutions
  2. Compare the effects on flavor and smell traditional pH regulators have versus lactic
  3. Explore the deep versatility and history of lactic acid and its use in food applications and beyond

Presenter
Kathy Sargent, Corbion