Lactic acid

Lactic acid is a natural organic compound formed during lactic acid fermentation. It is a clear liquid with a mild sour taste and delicate aroma that does not overpower other ingredients but rather advantageously enhances them.

In mixology and culinary arts, lactic acid is valued for its ability to create soft, rounded acidity without the sharpness characteristic of citric acid. It adds depth, balance and sophistication to drinks and dishes, making the flavor more multifaceted.

Main advantages of lactic acid:

• creates soft, delicate acidity without off-flavors
• ideally combines with tequila, cachaça, pisco, whiskey and other spirits
• enhances the natural taste of ingredients without overpowering them
• used for preparing beverages, sauces, marinades and confectionery products
• acts as a natural preservative and acidity regulator
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