Axit Lactic Đệm combines the antimicrobial and acidulant properties of lactic acid with the pH-buffering capacity of sodium lactate. This produces a more stable, easier-to-handle ingredient suitable for direct addition to sensitive food matrices. Typical commercial products contain 50–80% lactic acid partially neutralized with sodium hydroxide or sodium lactate.
The buffered form minimizes protein denaturation in dairy and meat systems, reduces sour off-notes, and extends shelf life through inhibition of Listeria, Clostridium, and spoilage organisms. It is GRAS under FDA 21 CFR 184.1061 (lactic acid) and 184.1768 (sodium lactate), and approved as E270 in the EU. Common use levels range from 0.5% to 3.0% of finished product weight.