Lactic Acid

     Lactic acid is a carboxylic compound (carboxylic acid) containing a hydroxyl group, the chemical formula is C3H6O3, which plays a role in a variety of physiological processes. Its industrial products are colorless to light yellow liquid, pure products are colorless and odorless liquid, with hygroscopicity. It can be miscible with water, ethanol and glycerin. Lactic acid is an alpha hydroxyl acid (AHA). In aqueous solution, its carboxyl group releases a proton to produce the lactate ion CH3CH(OH)COO−, and the aqueous solution is acidic, with pKa = 3.85. Lactic acid In the absence of oxygen, pyruvate produced by the glycolysis process is converted to lactic acid in the presence of lactate dehydrogenase. Under normal physiological conditions, the concentration of lactic acid remains stable, but under intense exercise and a variety of pathological conditions, lactic acid will accumulate in the blood circulation, causing lactic acidosis, resulting in muscle pain, breathing difficulties and other symptoms. Lactic acid can also be used in the fermentation industry to produce cheese, yogurt and other foods through anaerobic fermentation

Food industry

(1) Lactic acid has a strong preservative and fresh-keeping effect, which can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning processing, grain processing, fruit storage, with the function of adjusting pH value, antibacterial, extending shelf life, seasoning, maintaining food color, improving product quality, etc.;

(2) In terms of seasonings, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salads, soy sauce, vinegar and other condiments can maintain the stability and safety of microorganisms in the product, and make the taste more mild;

(3) Because of the mild and moderate sour taste of lactic acid, it can also be used as the first choice of soft drinks and juices.

(4) When brewing beer, adding an appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, conducive to yeast fermentation, improve the quality of beer, but also increase the flavor of beer and extend the shelf life. It is used in white wine, sake and fruit wine to adjust pH, prevent the growth of miscellaneous bacteria, enhance the sour taste and refreshing taste; Buffered lactic acid can be used in hard candy, fruit drop and other confectionery products, with moderate sour taste and low sugar conversion. Lactic acid powder can be used to powder all kinds of candy, as a powdery acid agent;

(5) Natural lactic acid is a natural and inherent component of dairy products, which has the taste of dairy products and good anti-microbial effect. It has been widely used in blended yogurt, cheese, ice cream and other foods, and has become a popular sour flavor agent for dairy products;

(6) Lactic acid powder is a direct acid regulator for the production of buckwheat. Lactic acid is a naturally fermented acid that gives bread its distinctive taste; As a natural acid regulator, lactic acid is used in bread, cake, biscuits and other baked foods for flavoring and antibacterial action, and can improve the quality of food, maintain color, extend shelf life.