Ana amfani da foda na lactic acid a matsayin mai sarrafa acidity. Ana ƙara foda na lactic acid a cikin abinci don daidaita acidity da rage lokacin fermentation, don haka, haɓaka rabon samarwa. Masu kera abinci za su zaɓi yisti don cimma manufar. Wasu additives kamar yisti, da za a shafa, dole ne a yi amfani da su a cikin kewayon da ya dace. Sakamakon ba zai yi kyau ba idan lokacin fermentation ya takaice tare da ƙananan sashi; kuma gurasar burodi za ta zama m idan adadin ya fi yawa, wanda ke rinjayar dandano gurasa. Bugu da ƙari, farashi yana da yawa tare da yin amfani da yisti. Lactic acid foda shine cakuda lactic acid da lactate calcium. Don haka, zaku iya samun ɗanɗanon lactic acid da ƙari na calcium. Lactic acid foda, wanda shine ɗayan samfuran da aka nuna na Honghui Biotechnology, ana amfani dashi a cikin burodi don daidaita pH da rage lokacin fermentation azaman mai sarrafa acidity. Samfurin ba shi da wani lahani yayin da yake kula da ƙarar fermentation na burodi.

Lactic acid foda zai hana mold kuma don haka tsawaita rayuwar biredi. Lokacin ajiya na gurasa yana da ɗan gajeren lokaci kuma gurasa yana da sauƙi don zama mara kyau, musamman a lokacin zafi. Dole ne a zubar da gurasar da aka lalata. Sabili da haka, masana'antun burodi suna tunanin yin amfani da foda na lactic acid don adana farashi da kuma hana ƙwayar cuta a cikin gurasa. Idan aka magance mold, za a tsawaita rayuwar burodi.


Mutane da yawa suna ba da shawarar low sodium. Lactic acid foda zai gane bukatun da gishiri dandana a gurasa har yanzu. A dandano, rubutu, girma, tsari da kuma kai-rai na breads za a trended gaba mai kyau hanya.