Lactic acid neutralization

Sodium Stearoyl Lactylate occurs as a cream-colored powder or brittle solid. It is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids, manufactured by the reaction of stearic acid and lactic acid, neutralized to the sodium salts. It is slightly hygroscopic. It is soluble in ethanol and in hot oil or fat, and is dispersible in warm water. 

Lactic acid Neutralization Anion-exchange membrane LNET Narebska and Staniszewski (1998)... 

The cream is a formulation of 12% lactic acid neutralized with ammonium hydroxide, as ammonium lactate, with a pH of 4.4-5.4. The cream also contains cetyl alcohol, glycerin, glyceryl stearate, laureth-4, light mineral oil,... 

The fermentation-derived food-grade product is sold in 50, 80, and 88% concentrations the other grades are available in 50 and 88% concentrations. The food-grade product meets the Vood Chemicals Codex III and the pharmaceutical grade meets the FCC and the United States Pharmacopoeia XK specifications (7). Other lactic acid derivatives such as salts and esters are also available in weU-estabhshed product specifications. Standard analytical methods such as titration and Hquid chromatography can be used to determine lactic acid, and other gravimetric and specific tests are used to detect impurities for the product specifications. A standard titration method neutralizes the acid with sodium hydroxide and then back-titrates the acid. An older standard quantitative method for determination of lactic acid was based on oxidation by potassium permanganate to acetaldehyde, which is absorbed in sodium bisulfite and titrated iodometricaHy. 

Yogurt is manufactured by procedures similar to buttermilk. Milk with a fat content of 1—5% and soHds-not-fat (SNF) content of 11—14% is heated to ca 82°C and held for 30 minutes. After homogenization the milk is cooled to 43—46°C and inoculated with 2% culture. The product is incubated at 43°C for three hours in a vat or in the final container. The yogurt is cooled and held at <4.4° C. The cooled product should have a titratable acidity of not less than 0.9% and a pH of 4.3—4.4. The titratable acidity is expressed in terms of percentage of lactic acid [598-82-3] which is deterrnined by the amount of 0.1 AiNaOH/100 mL required to neutralize the substance. Thus 10 mL of 0.1 AiNaOH represents 0.10% acidity. Yogurts with less than 2% fat are popular. Fmit-flavored yogurts are also common in which 30—50 g of fmit are placed in the carton before or with the yogurt. 

TYZOR LA [65104-06-5] (5), an aqueous solution of the ammonium salt of the titanium bis-lactate complex, is prepared from two equivalents of lactic acid to one of TYZOR TPT. The by-product isopropyl alcohol is removed by distillation and the resultant solution is neutralized with ammonium hydroxide. 

A mixture of 100 g of 5,5-dimethylacridan, 20 g of pulyerized sodium amide and 6.5 g of 1 -chloro-3-dimethylaminopropane in 50 ml of xylene is heated at reflux with stirring for one hour. To the cooled reaction mixture is added one yolume of water. The organic layer is separated and extracted several times with diluted lactic acid. The acidic extracts are combined, washed with ether and neutralized by alkali. The crude 10-(3 -dimethylaminopropvl)-5,5-dimethylacridan is isolated by ether extraction and purified by distillation in a high vacuum. The yield is 6,4 g BP 170°-1 B0°C/0.005 mm. n = 1.5990. 

Lactic acid, QH, is the acid present in sour milk. A 0.100-g sample of pure lactic acid requires 12.95 mL of 0.0857 M sodium hydroxide for complete reaction. How many moles of hydroxide ion are required to neutralize one mole of lactic acid ... 

Teeth decay after eating sugar, and one of the first metabolites from sugar is lactic acid Rubbing a dock leaf (which contains an organic base) on the site of a nettle sting (which contains acid) will neutralize the acid and relieve the pain... 

These new fermentation processes often require high costs for recovering the product from the fermentation broth. For instance, the production of lactic acid requires the neutralization of the product during the fermentation, to avoid acidification of the medium, and the subsequent re-acidification of the lactate [65]. Similarly, the recovery of 1-butanol implies the distillation of large amounts of water. Alternative recovery processes are therefore the subject of intensive research. 

Comment has already been made upon the potentialities of lactic acid, which is obtainable from sucrose either by chemical or fermentation processes. The latter is carried out with Lactobacillus delbrueckii at 50° for six days using molasses as the source of sugar. The acid is neutralized as it is formed by the addition of lime. The yields of lactic acid obtained by this method are usually about 70 to 90% of the theoretical, though recently a yield of 96% has been recorded. 

The excessive amount of bicarbonate in the blood means that blood has a much greater capacity to neutralize acids. Many acids accumulate in the blood during strenuous activity, for example lactic acid. Excretion of bicarbonate through the kidneys and the removal of carbon dioxide through respiration also regulate the carbonic acid/ bicarbonate blood buffer. 

Whey permeate may also be fermented anaerobically to fuel gas. Studies have also been reported on the production of ammonium lactate by continuous fermentation of deproteinized whey to lactic acid followed by neutralization with ammonia. Conversion of whey and whey permeate to oil and single-cell protein with strains of Candida curvata and Trichosporon cutaneum have been examined. Production of the solvents n-butanol and acetone by Clostridium acetobutylicum or C. butyricum is under investigation in New Zealand. Whey permeate also has potential for citric acid and acrylic acid manufacture. Extracellular microbial polysaccharide production from whey permeate has... 

Reiter et al. (1964) showed that growth of S. aureus in raw, steamed, and pasteurized milk was inhibited by a lactic starter culture. When they neutralized the lactic acid as it was produced, inhibition of the staphylococcus was still evident. Jezeski et al. (1967) also observed that growth of S. aureus in steamed or sterile reconstituted nonfat dry milk was inhibited by an actively growing S. lactis culture. Enter-otoxin was detected in S. aureus-S. lactis mixed cultures when S. lactis was inactivated by bacteriophage but not when the lactic streptococcus grew normally. Further information on S. aureus has been summarized by Minor and Marth (1976). 

Casein and caseinates are generally made from skim milk by adding hydrochloric or sulfuric acid or by lactic acid fermentation. The isoelec-trically precipitated casein is washed and dried or neutralized with sodium hydroxide, potassium hydroxide, or calcium hydroxide to produce the corresponding caseinate and spray dried. Rennet casein is... 

Thang, V.H. and S. Novalin, Green Biorefinery Separation of Lactic Acid from Grass Silage Juice by Chromatography using Neutral Polymeric Resin, Bioresource Technol., Corrected Proof (2007). 

The shermat should be a clean, neutral white wine. The ethanol content of the shermat can be 12-16.5 percent. However, 14.5 percent is a good level. Lower ethanol wines are susceptible to acetification. At the upper limits, the flor yeasts do not grow or grow very slowly. The pH can be from 2.9 to 3.6. We have found 3.2 is a good average. At a lower pH, yeast develops very slowly. At over 3.4 pH, there is a risk of the growth of lactic acid bacteria. 

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