Food additives lactic acid

APA from penicillin G, 7-ACA from cephalosporin C, 7-ADCA from desaacetoxy cephalosporin G Biotransformation in steroids, e.g. cortexolone to hydrocortisone and prednisolone Food additives Lactic Acid (now a bulk chemical for making polylactate). Citric acid, L-Glutamate, L-Lysine, etc. Vitamines C, B2, B12 Acarbose (antidiabetic drug)... 

The flavor of the cream may be enhanced by culturing, adding food-grade lactic acid bacteria, or adding natural flavors obtained by distilling a fermented milk cream may also be added to the finished butter. In addition, color, derived from an FDA-approved source, may be used (61). 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

The same functions used in agriculture can be applied to processed foods. In baked goods, wheat gluten, various additives, starch damage, and water absorption are just some of the parameters measured [21-24]. Dairy products are also important and often analyzed by NIR. Moisture, fat, protein, lactose, lactic acid, and ash are common analytes in the dairy industry [25-28]. 

Even prior to Pasteur, alcohol content determination was important as a basis for local, import, and export taxes. Other important applications of accurate wine analysis have been to detect and to accurately determine food additives now there are legal reasons for analyzing wines for sulfur dioxide, organic chloride or bromide, sodium, cyanide, diglucoside pigments, various insecticides, fungicides, etc. Winery control calls for analytical determination of iron, copper, protein, total acidity, pH, tartaric, malic and lactic acids, etc. Finally, quality control... 

Lactic acid [598-82-3] - [ALUMDIUMCOMPOUNDS - ALUMINUMHALIDES AND ALUMINUM NITRATE] (Vol 2) - [DISINFECTANTS AND ANTISEPTICS] (Vol 8) -biodegradable polymers from [CONTROLLED RELEASE TECHNOLOGY - PHARMACEUTICAL] (Vol7) -as food additive [FOOD ADDITIVES] (Vol 11) -as food additive [FOOD ADDITIVES] (Vol 11) -from hydrogen cyanide [CYANIDES] (Vol 7) -from lactorutnle [CYANOHYDRINS] (Vol 7)... 

Lactic acid (CH3-CHOH-COOH) is commonly used as a food additive for flavor and preservation. It is also converted into a polylactide polymer, which represents one of the first commercial applications of... 

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 is a sour principle of yogurt and lactobacillus beverages. It exhibits a soft and thick sour taste quality with slight astringency. It is a syrupy liquid produced by fermentation with a lactobacillus and is formed in the body by the metabolism of sugars. Due to its pH-controlling effect, it is used in soft drinks, pickles, Japanese sakes, sherbets, and so on. It is industrially produced by the fermentation of glucose and chemical synthesis. Approximately 12 000 tons are consumed annually as a food additive in Japan. 

The formation of lactic acid and its role as a food preservative were already discussed in connection with food fermentations, where it is produced in small concentrations. It is also possible to isolate it as a neat acid to convert the acid to the corresponding esters. Ethyl and butyl esters are good solvents for polymers and resins. Ethyl lactate, for instance, is used in the electronics industry to remove salts and fat from circuit boards it is also a component in paint strippers. Ethyl and butyl esters are approved food additives. This illustrates their low toxicity. 

Many pharmaceutical emulsifiers are GRAS in food applications. For example, a combination of lactic acid and propylene glycol used on broiler carcasses has been found highly effective in eliminating any salmonel-lae present. The surfactant 12-butyryloxy-9-octadecenoic acid (BOA) is composed of citric acid, EDTA, and sodium lauryl sulfate, and 0.6% of this medium has been found to reduce levels of S. typhimurium cells by >5 log10. Sodium lauryl sulfate resulted in the greatest increase in activity. The addition of ethanol, DMSO, or Span 20 to acids had little or no effect on their antimicrobial activity. In some cases it actually resulted in decreased activity of the acid (Tamblyn and Conner, 1997). 

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