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(i)                 Citric Acid: It is prepared by the fermentation (partial oxidation) of molasses, corn
beets, etc., by the fungus Aspergillus niger. Ciric acid is used as a preservative, to enhance flavour and to prevent oxidation of various components in soft drinks, confectionary, jams, preserved fruits and in medicinal preparations.

(ii)               Lactic Acid: It is produced by the fermentation of whey, molasses, starch (corn and potato) by Lactobacillus bulgaricus. It is used as an acidulant in confectionary, fruit juices, canned meats and vegetables.