Lactic Acid Powder

The dry powder form of Lactic Acid, produced by spray-drying calcium-buffered lactic acid onto an inert silicon dioxide carrier. Allows dry-blend acidulant function where liquid Lactic Acid would be impractical.

White powder. The buffered formulation reduces the acid bite of pure liquid Lactic Acid while preserving fermentation-style flavor notes.

We supply food-grade Lactic Acid Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Food Grade (58 to 62 percent lactic acid, 35 to 39 percent calcium lactate, balance silicon dioxide), High-Lactic Variant (75 percent lactic acid for stronger acidulant function), and Custom Blends produced to customer specification.

Bulk and reduced-MOQ shipments. Batch-level COA covering lactic acid assay, calcium lactate content, silicon dioxide carrier, heavy metals, and microbiology.

Lactic Acid Powder is produced by neutralizing liquid Lactic Acid with calcium hydroxide to form a calcium-buffered solution, then spray-drying onto a silicon dioxide carrier to yield a free-flowing powder.

The carrier system addresses the principal limitation of pure Lactic Acid: as an 80 to 88 percent liquid it cannot be incorporated into dry blends without compromising shelf stability and flow properties of the finished formulation.

The buffered chemistry preserves Lactic Acid's flavor contribution while reducing the harsh acid bite that pure liquid Lactic Acid would produce in dry blends. The calcium lactate fraction also contributes a creamy mouthfeel that complements the sour notes.

Regulated as E270 in the EU (Lactic Acid) and E327 (Calcium Lactate), with both components classified as Generally Recognized as Safe by the U.S. FDA. The silicon dioxide carrier is regulated as E551, also GRAS.

Strategic value lies in enabling dry-blend formulation for products that require fermentation-style sourness: dry seasoning blends, instant gravy mixes, sourdough bread mixes, and dry sausage rubs cannot use liquid Lactic Acid practically. The powder format is the only economical option for these applications.

• Dry seasoning blends and snack-coating systems; provides fermentation-style sour notes in a dry-handling format
• Cured meat dry rubs and fermented sausage acidulant pre-mixes
• Powdered sauce and gravy mixes
• Bakery dry blends including sourdough mixes and bread improvers
• Confectionery dry coatings and powdered sour-candy systems
• Pharmaceutical dry effervescent and chewable formulations
• Pet food and feed dry-blend acidifier
• Cheese seasoning blends and direct-acidification dry mixes
• Vegetable seasoning blends including pickle-flavored snack seasonings