Lactic Acid Sodium Lactate Potassium Lactate
Safety by nature
Lactic acid is an organic acid produced naturally by living organisms, from the simplest, unicellular bacteria like Lactobacillus and Bifidobacterium, to the most complex, the human being. The metabolic rate of lactic acid in man has been estimated to be around 140g per day. As such lactic acid is thenatural acid ingredient of fermented foods and has been used by mankind for thousands of years. But it is only in 1780 that it was isolated for the first time from sour milk by the Swedish chemist C.W. Scheele, the same who isolated citric acid from lemons. The discovery of Lactobacillus by Louis Pasteur in 1856 then opened the way to industrial fermentation of lactic acid. In line with Jungbunzlauer’smission “From nature to ingredients®”, we now offer high quality lactic acid and salts thereof out of a brand new plant built at the heart of Europe. Jungbunzlauer is the sole company in the world producing all three largest organic acids obtained by fermentation: citric acid, lactic acid and gluconic acid.
O C HO C CH3
L-(+)-lactic acid Our initial Lactics portfoliocontains several grades and types of L(+)-lactic acid, as well as sodium L(+)-lactate and potassium L(+)-lactate obtained by neutralisation of the acid of natural origin. This portfolio is planned to be continuously extended.
Lactic acid exists in two optical forms, L(+) and D(-). Because the L(+)-form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pureL(+)-lactic acid by traditional fermentation of natural, non-GM carbohydrates. Lactic acid, its sodium and potassium salts are typically available as aqueous solutions of various concentrations. Such solutions are colourless to yellowish and have a slight characteristic odour, if any. Lactic acid tastes mildly sour, its salts mildly salty.
Type 50% 80% 80% heat stable 88%88% heat stable 90% heat stable 80% 88% 60% 60%
Food L(+)-lactic acid
Technical Sodium L(+)-lactate Potassium L(+)-lactate Food Food
Jungbunzlauer Lactics are now supplied in bulk, in intermediate bulk containers (IBCs) and in drums. The standard net weight of the IBCs is 1200kg for lactic acid and 1300kg for the lactates. The drums have a standard net weight of 250kg for theacid and 270kg for the salts. Other filling sizes are possible on request. Small drums with 25kg net content are planned to be available in the course of 2012.
Lactic acid is an acidity regulator with a mild lingering sour taste and flavour enhancing properties. Compared to citric acid for example, lactic acid shows a less intense, but longer persistent sourness. Butthe main property differentiating Lactics from other common food acids and their salts is their antibacterial activity. Different mechanisms are responsible for this activity. In the case of lactic acid, the main one is based on its capacity to decrease the medium’s pH and to move easily into the bacterial cell thanks to its small molecule size. As lactic acid can significantly reduce the bacterialcount of a medium, it has a bactericidal action. Sodium lactate and potassium lactate work differently. When present in high concentrations in a medium, they block the elimination of the lactate that a bacterium generates as a by-product of the glycolysis. They also lower the water activity of the medium due to their high water holding capacity. This way they inhibit the development of bacteriaand have a bacteriostatic action.
■ Acetic acid ■ Tartaric acid ■ Citric acid ■ Malic acid ■ Lactic acid ■ Gluconic acid
Functions and Uses
As lactic acid (LA) is naturally present in fermented foods like cheese, yogurt, sour dough or pickled vegetables, it is used in a wide range of food products where it serves mainly as a mild tasting acidity regulator,...