LLactics. Lactic Acid Lactic Acid Buffered. Sodium Lactate Sodium Lactate / Sodium Diacetate. Potassium Lactate Potassium Lactate / Sodium Diacetate

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1 LLactics Lactic Acid Lactic Acid Buffered Sodium Lactate Sodium Lactate / Sodium Diacetate Potassium Lactate Potassium Lactate / Sodium Diacetate

2 Lactics Safety by nature Lactic acid is an organic acid produced naturally by living organisms, from the simplest, unicellular bacteria like Lactobacillus and Bifidobacterium, to the most complex, the human being. The metabolic rate of lactic acid in man has been estimated to be around 140g per day. As such lactic acid is the natural acid ingredient of fermented foods and has been used by mankind for thousands of years. But it is only in 1780 that it was isolated for the first time from sour milk by the Swedish chemist C.W. Scheele, the same who isolated citric acid from lemons. The discovery of Lactobacillus by Louis Pasteur in 1856 then opened the way to industrial fermentation of lactic acid. In line with Jungbunzlauer s mission From nature to ingredients, we now offer high quality lactic acid and salts thereof out of a brand new plant built at the heart of Europe. Jungbunzlauer is the sole company in the world producing all three largest organic acids obtained by fermentation: citric acid, lactic acid and gluconic acid. Product Characteristics O C OH Lactic acid exists in two optical forms, L(+) and D(-). Because the L(+)-form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-lactic acid by traditional fermentation of natural, non-gm carbohydrates. HO C H Lactic acid, its sodium and potassium salts, as well as blends based on them are typically available as aqueous, colourless to yellowish solutions with a slight CH 3 characteristic odour. Lactic acid tastes mildly sour, its salts mildly salty. L-(+)-lactic acid Our current Lactics portfolio contains several grades and types of L(+)-lactic acid (LA), as well as lactic acid buffered (LABF), sodium lactate (SL) and potassium lactate (PL) obtained by neutralisation of the acid of natural origin. It has been recently extended by first blends of sodium lactate and potassium lactate with sodium diacetate (SD). Product Grade Type 50% and 50% heat stable 80% and 80% heat stable Food L(+)-Lactic Acid 88% and 88% heat stable 90% heat stable Technical 80% 88% Lactic Acid Buffered Food 80% (60% LA / 20% SL) Sodium Lactate Food 60% Sodium Lactate / Sodium Diacetate Food 60% (56% SL / 4% SD) Potassium Lactate Food 60% Potassium Lactate / Sodium Diacetate Food 60% (56% PL / 4% SD)

3 Packaging Jungbunzlauer Lactics are standardly supplied in bulk and in intermediate bulk containers (IBCs) on plastic pallets with a net content of 1200kg for lactic acid and its blends and 1300kg for lactates and their blends. Also available are drums with a standard net weight of kg depending on the products, as well as jerrycans with 25kg net content. Drums and jerrycans are supplied on wood pallets. Main Properties C 3 H 6 O 3 Lactic acid is an acidity regulator with a mild lingering sour taste and flavour enhancing properties. Compared to citric acid for example, lactic acid shows a less intense, but longer persistent sourness. But the main property differentiating Lactics from other common food acids and their salts is their antibacterial activity. Different mechanisms are responsible for this activity. In the case of lactic acid, the main one is based on its capacity to decrease the medium s ph and to move easily into the bacterial cell thanks to its small molecule size. As lactic acid can significantly reduce the bacterial count of a medium, it has a bactericidal action. Sodium lactate and potassium lactate work differently. When present in high concentrations in a medium, they block the elimination of the lactate that a bacterium generates as a by-product of the glycolysis. They also lower the water activity of the medium due to their high water holding capacity. This way they inhibit the development of bacteria and have a bacteriostatic action. Acetic acid Tartaric acid Citric acid Malic acid Lactic acid Gluconic acid sourness lasting time

4 Functions and Uses Food As lactic acid is naturally present in fermented foods like cheese, yogurt, sour dough or pickled vegetables, it is used in a wide range of food products where it serves mainly as a mild tasting acidity regulator, as a preservative and as a flavouring agent. Lactic acid buffered is beneficial where an even milder acidification is needed. Sodium lactate is mainly used for preservation and water holding purposes. Potassium lactate has similar properties and uses as sodium lactate, but addresses the concerns of health organisations and consumers about reducing sodium intake. Blends of lactates with sodium diacetate show a synergistic effect for pathogen control, thus increasing food safety. Use Product Function Use level (%) LA Decontamination of casings and of carcasses Meat products SL, PL, SL/SD, PL/SD Pathogen control and shelf life extension of meat and poultry products Dairy products Baked goods Confectionery LA Coagulation of Ricotta cheese, mild tasting ph regulation in fresh cheese, yogurt, butter and margarine LA Acidification and flavour enhancement of sour dough SL, PL Water binding in bread and cakes LA, LABF Mild lingering acid flavour and reduction of gelatine degradation in soft candies SL, LABF Buffering and reduction of sugar inversion in hard candies Snacks LA, SL Enhancement of cheese, tomato, onion, spice and meat flavours Sauces, dressings Mild tasting ph regulation and shelf life extension of mayonnaise, salad dressings, LA, LABF, SL and condiments cooking sauces, table sauces, dips and marinades Ready meals Vegetables LA, LABF Mild tasting ph regulation and shelf life extension of ready-to-eat salads and meals SL Water binding and shelf life extension in cooked pasta and rice LA Improvement of olive fermentation, mild tasting ph regulation and shelf life extension of pickles, decontamination of fresh cut vegetables Fruits LA Acidification and flavour enhancement of jams, decontamination of fresh cut fruits Non alcoholic beverages LA Mild lingering acid flavour, taste improvement and shelf life extension in juice drinks and light beverages SL, PL Electrolytes in health and sport drinks Alcoholic beverages LA ph regulation, shelf life extension and taste improvement in beer and wine Feed Since the European Union banned the use of antibiotics to promote livestock growth in 2006, lactic acid has significantly grown in animal nutrition. Its antibacterial activity prevents the development of pathogens in the gastrointestinal tract of pigs, poultry, fish, etc. Nutrients digestibility and thus animal performance are improved. Pharmaceuticals Lactics products have a long history of use in pharmaceuticals. Hartmann s solution and lactated Ringer s solution are used in intravenous therapies since the 1930 s. In those parenteral solutions, but also in numerous other infusion and kidney dialysis solutions, sodium lactate serves as an electrolyte source and as an alkaliser to counteract acidosis. Lactic acid is used as a mild tasting acidity regulator in oral medications.

5 Personal Care As lactate, potassium and sodium ions are components of the natural moisturising factor (NMF) of the skin, Lactics are appreciated ingredients of natural origin for personal care products. Lactic acid in low concentrations works as a ph adjuster and as a preservative in hair care, skin care and soap and bath products. At higher dosages in skin care products, lactic acid, which belongs to the family of alphahydroxy acids (AHA), is an effective exfoliant. Thanks to their high water holding capacity, sodium lactate and potassium lactate serve as moisturisers in leave-on and rinse-off products and as humectants in soaps and wipes. Derivatives L(+)-lactic acid is a raw material for making a number of other substances: n mineral lactates n lactate esters n stearoyl lactylates n polylactic acid n bioresorbable polymers n chiral agrochemicals and pharmaceuticals Cleaners As a safe, naturally produced and biodegradable descaler and as an outstanding soap scum removal agent, lactic acid is a perfect ingredient for environmentally friendly hard surface cleaners. Since authorities plan to ban dangerous biocides, lactic acid is also more and more used in detergents for its antibacterial activity. It works both as a preservative in the cleaner and as a disinfectant for the surfaces on which the product is applied. Other industrial uses Lactic acid is further used as a sequestrant in metal plating, delimer in leather tanning, scale dissolver in oil well acidising, acidifier and taste enhancer in tobacco processing, and neutralising agent in the ethoxylation process of surfactants. Sodium lactate serves as a hydrogen donor in bioremediation of pollutants like trichloroethylene, PCBs and DTT. Legal Aspects and Certifications Lactic acid, sodium lactate and potassium lactate are generally permitted quantum satis food additives in Europe and have been affirmed as GRAS (generally recognised as safe) substances in the USA. Jungbunzlauer food grade Lactics meet the purity requirements of the European Community and of the Food Chemicals Codex (FCC) and are Kosher and Halal certified. Jungbunzlauer has registered lactic acid under REACH, the European chemicals legislation. Furthermore, our lactic acid, sodium lactate and potassium lactate have been granted Ecocert approval for use in natural and organic cosmetics. Jungbunzlauer Lactics are produced in a state of the art, ISO 9001 and FSSC certified factory in Marckolsheim, France. The information contained herein has been compiled carefully to the best of our knowledge. We do not accept any responsibility or liability for the information given in respect to described product. Our product has to be applied under full and own responsibility of the user, especially in respect to any patent rights of other and any law or government regulation.

6 Jungbunzlauer Companies Jungbunzlauer is represented in all major markets. Our global network of sales companies and distributors covers more than 130 countries. GERMANY Ladenburg NETHERLANDS Papendrecht CANADA Port Colborne FRANCE Marckolsheim SWITZERLAND Basel HUNGARY Budapest ROMANIA Oradea USA Boston AUSTRIA Vienna/ Pernhofen SERBIA Subotica JAPAN Tokyo MEXICO Mexico City INDIA Mumbai SINGAPORE Singapore Better, Faster, Closer. We are more than just the sum of our products Better Quality, Reliability The key to retaining existing customers and to gaining new customers is the quality of our products and services. For us, this means offering the best products, the best services and the most professional support to our customers, always and everywhere. Faster Responsiveness, Quick Decisions Time is a critical factor for all compa nies competing in a global market. This means we have to provide our products and services on time and respond to customer needs swiftly and flexibly. Closer Flexibility, Personal Contact Customers prefer to do business with suppliers who understand them and who have the ability to think the same lines. For us, this means genuine cus tomer proximity by way of a global sales and distribution network. It also means being in constant contact with the customers, in order to learn, to understand and thus to respond to specific needs Jungbunzlauer Suisse AG Headquarters JUNGBUNZLAUER SUISSE AG St. Alban-Vorstadt 90 CH-4002 Basel Switzerland Phone Fax headquarters@jungbunzlauer.com