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An acidulant that is a natural organic acid present in milk, meat , and beer, but is normally associated with milk. It is a syrupy liquid available as 50 and 88 percent aqueous solutions, and is miscible in water and alcohol. It is heat stable, nonvolatile, and has a smooth, milk acid taste. It functions as a flavor agent , preservative, and acidity adjuster in foods. It is used in Spanish olives to prevent spoilage and provide flavor, in dry egg powder to improve dispersion and whipping properties, in cheese spreads, and in salad dressing mixes.
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