International name: Lactic Acid, 2-Hydroxypropanoic Acid

Synonyms: 2-hydroxypropionic, α-hydroxypropionic

Chemical formula: C3H6O3

Appearance: clear liquid without turbidity and sediment

Production: Belgium, China

Packing and storage: p / e cans of 25 kg, no more than 2 years

 

Description

Lactic acid (lactate) CH3-CH (OH) -COOH-α-hydroxypropionic acid (2-hydroxypropanoic acid). Salts of lactic acid are called lactates. Lactic acid is formed during lactic fermentation of sugars, in particular, in sour milk, during fermentation of wine and beer. Lactic acid CH3CHONCOOH is formed as a result of anaerobic transformation of carbohydrates by lactic acid bacteria. Lactic acid is an organic monobasic hydroxy acid. The hydroxyl group of this acid can be located in two (a and B) positions of the carbon chain. Therefore, two types of lactic acid are distinguished: a-hydroxypropionic CH3CHONCOOH and B-hydroxypropionic CH2OHCH2COOH. The industrial value is a-hydroxypropionic acid, produced during lactic fermentation.

 

Properties

Non-volatile viscous liquid. Weak acid dissolves in any ratio in water, in alcohol, in ether and glycerin. The density is 1.209 g / cm³. Melting point: 17 ° C. Flash point: 110 ° C c.c. Lactic acid is characterized by high diffusion properties, moderate acidifying ability, strong antimicrobial action, ability to regulate the pH and texture of the product, provides the lowest rate of sucrose inversion compared to other food acids.
Lactic acid is a natural product and can be considered as a biologically safe product, because it is a metabolite of the metabolism of the human and animal body. It is formed during lactic fermentation of sugars, in particular in sour milk, during fermentation of wine and beer, in a yeast test.

 

Receiving

Lactic fermentation is one of the first processes known to mankind and the production of lactic acid by a microbiological method has a long history.
Homofermentative lactic acid fermentation, in which exclusively lactic acid is synthesized, can be caused by microorganisms of different taxonomic groups, but mainly bacteria and microscopic fungi, in particular some species of the genera Rizopus and Mucor.
However, practically all modern technologies for the production of lactic acid are based on the cultivation of certain thermophilic strains of lactobacilli, predominantly Lactobacillus delbruckii at a temperature of 48-50oC, followed by isolation of biosynthesized lactic acid from the fermentation medium. Cultivation of the producer is carried out by a detachable-topping method, usually during 10-12 days, during which part of the culture liquid is taken out and sent for further processing, and the remainder is used as a seed into which a fresh portion of the nutrient medium is introduced and the culture cycle is repeated.
As a result, the accumulation of lactic acid in the culture liquid is usually 110-130 g / l, and the conversion of sugars reaches 90-98%. The specific yield of lactic acid lies in the range 0.2-0.4 g / l / h.

 

Receiving

Lactic fermentation is one of the first processes known to mankind and the production of lactic acid by a microbiological method has a long history.
Homofermentative lactic acid fermentation, in which exclusively lactic acid is synthesized, can be caused by microorganisms of different taxonomic groups, but mainly bacteria and microscopic fungi, in particular some species of the genera Rizopus and Mucor.
However, practically all modern technologies for the production of lactic acid are based on the cultivation of certain thermophilic strains of lactobacilli, predominantly Lactobacillus delbruckii at a temperature of 48-50oC, followed by isolation of biosynthesized lactic acid from the fermentation medium. Cultivation of the producer is carried out by a detachable-topping method, usually during 10-12 days, during which part of the culture liquid is taken out and sent for further processing, and the remainder is used as a seed into which a fresh portion of the nutrient medium is introduced and the culture cycle is repeated.
As a result, the accumulation of lactic acid in the culture liquid is usually 110-130 g / l, and the conversion of sugars reaches 90-98%. The specific yield of lactic acid lies in the range 0.2-0.4 g / l / h.

 

Application

Lactic acid is used in the food industry, in medicine and veterinary medicine and for a variety of technical purposes.
Lactic acid inhibits the development of putrefactive bacteria, but does not affect microscopic fungi and yeast. Lactic acid and its salts in the presence of water are strong plasticizers of almost all proteins. In bread baking, lactic acid and lactates increase the volume of the crumb and improve the crust of bread.
Lactic acid is added to the mash in brewing to reduce water hardness and to achieve a pH close to the optimum for the action of amylolytic and proteolytic enzymes. Lactic acid is used in the production of baker's yeast to cleanse seed yeast from extraneous microflora, including lactobacilli, as well as for cleaning molasses, stimulating the reproduction of yeast.
For use in foods, sodium lactates (E325), potassium (E326), calcium (E327), ammonium (E328) and magnesium (E329) are allowed. They are used in the production of soft drinks, caramel masses, fermented milk products.
Sodium lactate increases the volume and stability of the foam in the protein-confounded masses of confectionery, ice cream.

Safety requirements

Non-toxic, fire and explosion-proof. By the degree of influence on the human body, to treat substances of low danger - the fourth class of danger.
Has a natural origin and zero level of toxicity. It is advisable not to let this product enter the eyes, skin and clothing. Lactic acid in concentrated (pure) form can provoke the emergence of strong irritations, so you should carefully avoid its entry into the body.

 

 

 

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