hat
Li se lajman itilize kòm ajan gou nan bwat, tounen ajan nan bwason ki gen solid ak bwason frèt, ranplasan nan asid ak asid pòm, nan asid laktik ajiste valè a PH, se yon klarifikasyon nan endistri sikwoz, manje, manje ledven nan diven-ap fè sa ki ka anpeche kwasans lan nan bakteri divès, pandan pwosesis enplikasyonJwi saccharification.
eng
It is widely used as flavor agent in tins, sour agent in solid beverage and cold drinks, substitute of citric and apple acid, of lactic acid to adjust the PH value, a clarification in sucrose industry, yeast food in wine-making which can prevent the growth of miscellaneous bacteria, during brewing saccharification process.