Acidulants lactic acid

Acidulants. The other component of any system of chemical leavening based on sodium hydrogen carbonate is an acid. The original acidulants were sour milk (lactic acid), vinegar (acetic acid), lemon juice (citric acid) and cream of tartar (potassium acid tartrate). All of these will react immediately on mixing so that the carbon dioxide is released straight away. The product had to be baked before the carbon dioxide escaped from the batter or product. The only delay possible was that allowed by the batter viscosity. 

Sugar fermentation Lactic acid Acidulant, electroplating additive, textile/leather auxiliary... 

Lactose is readily fermented by lactic acid bacteria, especially Lactococcus spp. and Lactobacillus spp., to lactic acid, and by some species of yeast, e.g. Kluyveromyces spp., to ethanol (Figure 2.27). Lactic acid may be used as a food acidulant, as a component in the manufacture of plastics, or converted to ammonium lactate as a source of nitrogen for animal nutrition. It can be converted to propionic acid, which has many food applications, by Propionibacterium spp. Potable ethanol is being produced commercially from lactose in whey or UF permeate. The ethanol may also be used for industrial purposes or as a fuel but is probably not cost-competitive with ethanol produced by fermentation of sucrose or chemically. The ethanol may also be oxidized to acetic acid. The mother liquor remaining from the production of lactic acid or ethanol may be subjected to anaerobic digestion with the production of methane (CH4) for use as a fuel several such plants are in commercial use. 

Food acidulants -buffer ranges [HYDROXY DICARBOXYLIC ACIDS] (Vol 13) -lactic acid as [HYDROXYCARBOXYLIC ACIDS] (Vol 13)... 

Lactic acid is one of the most widely distributed acids in nature and it is used to a great extent by the food industry. Its use in beverages, however, is limited. It has a mild taste relative to the other acids and is used in soft drinks as a flavour modifier or enhancer rather than as an acidulant. 

Acidulants. The preferred acidulant for dilutable (and other) soft drinks is citric acid, which is readily available both as a crystalline solid (citric acid anhydrous) and as a 50% w/w solution in bulk. Other acidulants that are used in specific products include malic acid, lactic acid and tartaric acid. Phosphoric acid, until recently permitted only in cola drinks, is now available for use in the United Kingdom but has so far found little, if any, use in dilutable products. Acids other than citric are usually employed only where a slightly different taste profile is needed. Ascorbic acid is usually employed as an antioxidant rather than as a direct acidulant. 

The production of substances that preserve the food from contamination or from oxidation is another important field of membrane bioreactor. For example, the production of high amounts of propionic acid, commonly used as antifungal substance, was carried out by a continuous stirred-tank reactor associated with ultrafiltration cell recycle and a nanofiltration membrane [51] or the production of gluconic acid by the use of glucose oxidase in a bioreactor using P E S membranes [52]. Lactic acid is widely used as an acidulant, flavor additive, and preservative in the food, pharmaceutical, leather, and textile industries. As an intermediate product in mammalian metabolism, L( +) lactic acid is more important in the food industry than the D(—) isomer. The performance of an improved fermentation system, that is, a membrane cell-recycle bioreactors MCRB was studied [53, 54], the maximum productivity of 31.5 g/Lh was recorded, 10 times greater than the counterpart of the batch-fed fermentation [54]. 

Lactic acid 1,2-Propanediol 2,3-Pentanedione, acrylic acid, acrylate polymers, cyclic lactide (dilactide), propylene glycol Acidulant biopolymers, flavourings, pH buffers, preservatives, resins, solvent Polymers Hofvendahl et al., 1999 Hofvendahl and Hahn-Hagerdal, 2000 Datta and Henry, 2006 Bennett and San, 2001... 

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

Rhizopus oryzae is an indispensable microorganism in industrial fermentation, as it is widely employed to produce L-lactic acid as well as other organic acids. This organism is able to produce only one stereospecific product (L-lactic acid), rather than a racemic mixture and can, therefore, fulfill the need for producing a food additive to be used as both acidulant and preservative. During L-lactic acid fermentation many other metabolites can be produced as by-products. These include fumaric acid, malic acid, ethanol, and the like. However, these metabolites can greatly influence the downstream process and the quality of the L(+)-lactic acid produced. Fumaric acid is the main by-product, as a result of a special metabolic pathway in L-lactic acid production by R. oryzae (Wang et al., 2005). 

Lactic acid (2-hydroxypropionic acid) is a naturally occurring multifunctional organic acid that is found in many food products, particularly in those which involve natural or processed fermented food preparations. Currently, more than 70% of lactic acid is used as acidulents, food preservatives, and feedstock for the manufacture of calcium stearoyl-2-lactylates in the baking industry. The consumption of lactic acid is estimated to be around 30 million lb in the US with an estimated increase of 6% per year. Therefore, lactic acid is an intermediate-volume specialty chemical used chiefly for food processing. 

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. 

The primary use for lactic acid in the United States is as a food additive, where it acts as an acidulant and a flavor additive. An acidulant is a compound that provides an acidic environment for foods, as is the case with yogurt, buttermilk, sauerkraut, green olives, pickles, and other acidic foods. As a flavor additive, it adds a tart or tangy flavor to foods and beverages, as well as acting as a preservative to keep them from spoiling. Lactic acid also has a number of important industrial uses, the most important of which is the... 

Heptafluorobutyric acid Lactic acid Levulinic acid Trideceth-7 carboxylic acid acidulant, baby food Gluconolactone acidulant, baked goods Gluconolactone acidulant, baking powder L-Tartaric acid acidulant, beverages Citric acid Citric acid monohydrate acidulant, candies Citric acid monohydrate acidulant, canned goods Gluconolactone acidulant, confectionery Citric acid... 

Formic acid exhibits its antimicrobial activity primarily in the undissociated state, i.e. at pH below 3-5 and therefore partly as an acidulant. The efficacy covers especially yeasts and some bacteria lactic acid bacteria and moulds are relatively resistant. 

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