Acidifying agents lactic acid

Acidulant use. Acetic, citric and phosphoric acids are the most commonly used acidulants, although lactic, fumaric, adipic, succinic, malic, benzoic, tartaric, ferulic and gluconic acids are sometimes used. Lemon juice, 5% citric acid, and vinegar, 5% acetic acid, are the most commonly used natural acidulants. The acidity of fermented vinegars is often questionable, and should be determined prior to use as an acidifying agent. The acidity of juice from fresh lemons may vary from 4.0 to 8.0% expressed as citric acid, and should also be used carefully. 

Lactic acid is used in beverages, foods, cosmetics, and pharmaceuticals see Table I) as an acidifying agent and acidulant. 

Lactic acid used to be an important molecule for the chemical and food industries for centuries. It is produced through anaerobic fermentation by many bacteria. Traditionally its main applications are in the food industry where it is used as a natural acidifying agent. More recently, the scope of its applications was significantly enlarged by the synthesis of polylactic acid (PLA) as a new biodegradable and bio-based bioplastic. ... 

Rye bread doughs may be acidified by acids such as lactic acid, acetic acid, citric acids or even hydrochloric acid (HCl). Dried sour doughs, which are not microbiologically active, are also used as acidifying agents. 

Saline laxatives like MgS04, Mg(OH)2, Mg2 Citrate and Na+ Phosphates act via their osmotic pressure to retain water in the colon. Other osmotic laxatives are carbohydrates such as lactulose, glycerin, sorbitol, and mannitol. They are not absorbed and are resistant to digestion in the small intestine. Most agents are orally administered. It should be noted however that glycerin, sodium phosphates and sorbitol are formulated for rectal use. From lactulose lactic and acetic acids are formed by intestinal bacteria and apart from its osmotic effects it thus acidifies the content of the colon. The reduction of the pH stimulates motility and secretion. 

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