L-LACTI ACID is the natural L (+) lactic acid, which is produced by biofermentation from grain starch. It is colorless, nearly odorless, syrupy liquid, having a mild acid character and can be used as acidulant and pH regulator in fruit wine , beverage , meat ,cake making ,vegetables pickling, grain processing and preservation of the fruit.The main functions are to preserve and flavour.

L-MAGNESIUM LACTATE is the magnesium salt of natural L (+) lacticacid, produced by biofermentation from grain starch. It is white crystalline powder having a slight bitter taste.It is easily soluble in hot water，is a kind of high solubility and bioavailability magnesium fortifier

L-BUFFERED LACTIC ACID is the natural L (+) lactic acid solution buffered with L-sodium lactate. Both are produced by biofermentation from grain starch. It is colorless or yellowish, slightly viscous clear iquid; It is odorless, or with a slight characteristic odor, acid taste. It can offer steady pH regulating action , can be used for reducing negative influence of acidulant, making the degradation and transforming of the candy lowest.