Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.
Thanks in advance,
Lactic acid is naturally produced in long fermentation processes such as sour doughs and has a pleasant "cheesy taste". So for this reason lactic acid solution is sometimes added to crackers as a flavour enhancer. It is more reactive than SAPP which is only used as an acidulant (not for flavour) so when using lactic acid the raising agent level may need to be rebalanced.
I hope this helps
Any possibilities that this acid could lead to a hydrolitic rancidity reaction in biscuits? I mean, more than commonm acid salts.
I don’t know if it would cause this problem maybe someone who has expertise in fats would know
It may depend on the phase of the process you are adding the lactic acid and the fat or milk powder...
Try to avoid contact between them, adding lactic acid in the dough phase, together with the flour?
No hydrolytic rancidity will take place if you add lactic acid. Lactic acid can be added in Creaming stage itself. Lactic acid mainly added to balance the pH of the dough and give some good kind of texture. As a ex Britannia person with my experience only I am telling. BIL 50-50 sweet and salt biscuit having this lactic acid. Till date they have not faced any problem due to this ingredient addition. MCP and SAPP also we can use to modify the pH and controlling release of ammonia and better texture development and size.