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Description:
Our lactic acid is vegan - it is made from cane sugar or beet sugar so it is great for making vegan cheese or butter. Small 100g tamper evident pot.
Lactic Acid, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavour of sourdough breads. This acid is used in beer brewing to lower the pH and increase the body of the beer. It is also used in various beverages and cocktails to impart a sour taste.
Details:
Use to impart a sour taste in cocktails and beverages.
Great for making Vegan friendly cheese and butter.
Use in beer brewing to increase body and lower pH.
How to Use:
Dissolves easily in hot or cold solutions. To taste as required.
Packaged in the United Kingdom
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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