Lactic Acid
Product Analysis
Lactic acid is an organic acid with the molecular formula C3H6O3 or CH3CH (OH) COOH. This substance is white in solid form and can be mixed with water. When in solution, it forms a colorless solution.
Lactic acid is an organic acid with the molecular formula C3H6O3 or CH3CH (OH) COOH. This substance is white in solid form and can be mixed with water. When in solution, it forms a colorless solution.
Lactic acid, also called α-hydroxypropionic acid, or 2-hydroxypropanoic acid, belongs to the family of carboxylic acids found in the water of certain plants, in the blood and muscles of humans and animals, and in soil.
Lactic acid was first isolated in 1780 by a Swedish chemist named Karl Wilhelm Schiele and produced from the fermentation of molasses, starch or whey in the presence of alkalis such as lime or calcium carbonate. Available in aqueous solutions of various concentrations, usually 22 to 85% purity.
Lactic acid is used in food as a flavoring and preservative in processed cheese, salad dressings, pickles and carbonated beverages, and as a raw material or catalyst in many chemical processes. It is also widely used in leather tanning and wool dyeing.
Rarely produced pure lactic acid is a colorless, crystalline substance that melts at 18 ° C (64 ° F). Quickly absorbs moisture from the atmosphere.
Lactic acid in the blood (in the form of its salts called lactates) is formed when glycogen is broken down in muscle and can be converted back to glycogen in the liver. Lactates are also fermentation products of certain bacteria.
It is produced both in the form of artificial synthesis and in the form of natural resources. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate.
In industry, fermentation is done by lactic acid bacteria that convert simple carbohydrates such as glucose, sucrose or galactose into lactic acid. These bacteria can also grow in the mouth. The acid they produce is responsible for tooth decay, which is known to cause caries.
In medicine, lactate is one of the main components of lactate ringer solution and Hartmann solution. These intravenous fluids are generally in isotonic concentrations with human blood and are therefore commonly used to regenerate fluids when blood is lost due to trauma, surgery, or burns.
History
Swedish chemist Carl Wilhelm Schiele was the first to separate lactic acid from sour milk in 1780. This name indicates the compound form of lact, which is derived from the Latin word lac meaning milk. In 1808, Jöns Jacob Berzelius discovered that lactic acid (actually L-lactate) was also produced in muscles during human activity. Its structure was determined by Johannes Wislicenus in 1873
In 1856, the role of Lactobacillus in the synthesis of lactic acid was discovered by Louis Pasteur. It was commercially used by the German pharmacy Boehringer Ingelheim in 1895.
In 2006, global lactic acid production reached 275,000 tonnes with an average annual growth of 10%.
Uses
Medicinal and cosmetic applications
Lactic acid is used in pharmaceutical technology to produce water-soluble lactates from active and insoluble substances. It is mostly used in topical preparations and cosmetics to regulate its acidity and antiseptic and keratolytic properties.
Foods
Lactic acid is mainly found in sour milk products such as komis, yogurt, kefir and some cheeses. Casein in fermented milk is coagulated by lactic acid. Lactic acid is also responsible for the sour taste of sourdough bread.
Lactic acid may be included in the list of nutritional information as “carbohydrates” because it often contains anything but water, protein, fat, ash and ethanol. If so, the calculated dietary energy may be from the standard 4 kcal (17 kJ) per gram, which is similar to other carbohydrates. The energy density of lactic acid is 362 kcal (1510 kJ) per 100 g.
Some beers (sour beers) mainly contain lactic acid, one of which is Belgian lambic, which is naturally produced by different species of bacteria. These bacteria convert sugars into acids, unlike yeast, which ferments sugar into ethanol. After the yeast has cooled, the bacteria are allowed to “shed” in open fermentation. Brewers then use common styles to ensure that no bacteria are allowed to enter the fermentation.
While lactic acid is not normally found in significant amounts in fruits, lactic acid is the primary organic acid in acacia fruit, which makes up 2.12% of fruit juice.
As a food additive, lactic acid is approved for use in the European Union, the United States, Australia and New Zealand and is listed under the relevant INS number 270 or E270. Lactic acid is used as a food preservative, cooking agent and flavoring agent. It is a substance found in processed foods and is used as a disinfectant in meat processing. Lactic acid is produced commercially through the fermentation of carbohydrates such as glucose, sucrose or lactose or by chemical synthesis.
Remove paper ink
It is interesting to know that in the past, lactic acid was used to help clean the ink of official papers and sometimes forged documents, which was definitely a criminal offense.
Cleaning products
Lactic acid is used in some liquid cleaners as a descaling agent to remove hard water deposits, such as calcium carbonate and calcium lactate, as well as to prevent lactate formation. Due to their high acidity, these deposits quickly disappear, especially in places where boiling water is used, such as kettles.
Lactic acid is also used in detergents for antibacterial dishes as well as hand soaps. Today, the use of lactic acid is very popular among various industries.
Gostaresh Tejarat Sadr Pazh Company, with more than ten years of experience in supplying raw materials for the food industry, has taken steps to sell lactic acid with excellent quality and very reasonable prices.
To buy lactic acid or know the price of lactic acid, contact the experts of the collection through our contact us page.
