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Linear Formula CH3CH(OH)COOH
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Molecular Weight 90.08
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Beilstein Registry
Number 1209341
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Council of Europe no. 4
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FEMA Number 2611
Lactic acid is an organic
compound with the formula CH3CH(OH)CO2H.
In its solid state, it is white and water-soluble. In its liquid state, it is
clear. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid (AHA). In the form of its conjugate base called lactate, it plays a role in several biochemical processes.
Detailed description
Pharmaceutical and cosmetic applications
Lactic acid is also employed in pharmaceutical
technology to produce water-soluble lactates from otherwise-insoluble
active ingredients. It finds further use in topical preparations and cosmetics to adjust acidity
and for its disinfectant and keratolytic properties.
Foods
Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, some cottage cheeses, and kombucha. The casein in fermented milk is
coagulated (curdled) by lactic acid. Lactic acid is also responsible for the
sour flavor of sourdough breads.
Often in lists of nutritional information, such as the USDA National
Nutrient Database, lactic acid will be included under the term
"carbohydrate" (or "carbohydrate by difference") because
this includes everything other than water, protein, fat, ash, and ethanol.[32] This means a value
of 4 calories per gram will be used for any lactic acid in calculating the food energy.
In beer brewing some styles of beer (sour beer) purposely contain
lactic acid. Most commonly this is produced naturally by various strains of
bacteria. These bacteria ferment sugars into acids, unlike yeast, who ferment
sugar into ethanol. One such style are Belgian Lambics. After cooling the wort,
yeast and bacteria are allowed to “fall” into the open fermenters. Most brewers
of more common beer styles would ensure no such bacteria are allowed to enter
the fermenter. Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.[33][34]
In winemaking, a bacterial process, natural or
controlled, is often used to convert the naturally present malic acid to
lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic
fermentation is
undertaken by the family of lactic acid bacteria.
As a food additive it is approved for
use in the EU,[35] USA[36] and Australia and
New Zealand;[37] it is listed by its
INS number 270 or as E number E270. Lactic acid is
used as a food preservative, curing agent, and flavoring agent.[38] It is an ingredient
in processed foods and is used as a decontaminant during meat processing.[39] Lactic acid is
produced commercially by fermentation of carbohydrates such as glucose,
sucrose, or lactose, or by chemical synthesis.[38] Carbohydrate sources
include corn, beets, and cane sugar.[40]
Detergents
Lactic acid has gained importance in the detergent
industry the last decade. It is a good descaler, soap-scum remover, and a
registered anti-bacterial agent. It is also economically beneficial as well as
part of a trend toward environmentally safer and natural ingredients.
Mosquito lure
Forgery
Lactic acid has historically been used to assist
with the erasure of inks from official papers to be modified during forgery.
PRICE
$70.17/KG OR $31.89/IB
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