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Chemistry of Lactic Acid

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Lactic Acid in the Food Industry

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

The importance of lactic acid in the food industry is certainly correlated with its peculiar chemical and physical properties. According to the Joint FAO/WHO Food Standards Programme, lactic acid isomers and the racemic mixture can be used as acidity regulator in certain foods with the aim of contrasting certain acid-sensitive microorganisms. As a result, the description of food-related uses of lactic acid should involve also peculiar chemical and physical features. This chapter would give a brief and accurate overview of chemical and physical features of this additive. In addition, the chemical synthetic processes for the production of the so-called milk acid are described. Finally, fermentative pathways and related industrial strategies are discussed.

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Abbreviations

IUPAC:

International Union of Pure and Applied Chemistry

LAB:

Lactic acid bacteria

H2SO4 :

Sulphuric acid

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Authors and Affiliations

  1. Medical Research Laboratories, Faculty of Science, Helwan University, Cairo, Egypt

    Sara M. Ameen

  2. Industrial Consultant, Istituto Zooprofilattico Sperimentale, Palermo, Italy

    Giorgia Caruso

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  1. Sara M. Ameen
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  2. Giorgia Caruso
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Correspondence to Sara M. Ameen .

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Ameen, S.M., Caruso, G. (2017). Chemistry of Lactic Acid. In: Lactic Acid in the Food Industry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-58146-0_2

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