LACTIC ACID
LACTIC ACID ; CAS No. : 50-21-5; EC No. : 200-018-0. Synonyms: lactic acid; 2-hydroxypropanoic acid; DL-Lactic acid; 50-21-5; 2-hydroxypropionic acid; Polylactic acid; Milk acid; lactate; Ethylidenelactic acid; Lactovagan; Tonsillosan; Racemic lactic acid; Propanoic acid, 2-hydroxy-; Ordinary lactic acid; Milchsaeure; Acidum lacticum; Kyselina mlecna; DL-Milchsaeure; Lactic acid USP; 1-Hydroxyethanecarboxylic acid; Aethylidenmilchsaeure; alpha-Hydroxypropionic acid; Lactic acid (natural); 26100-51-6; FEMA No. 2611; Kyselina 2-hydroxypropanova; Milchsaure [German]; Propionic acid, 2-hydroxy-; (RS)-2-Hydroxypropionsaeure; CCRIS 2951; HSDB 800; (+-)-2-Hydroxypropanoic acid; 598-82-3; FEMA Number 2611; Kyselina mlecna [Czech]; Propanoic acid, hydroxy-; SY-83; DL- lactic acid; Propel; NSC 367919; AI3-03130; Purac FCC 80; Purac FCC 88; Kyselina 2-hydroxypropanova [Czech]; EINECS 200-018-0; EINECS 209-954-4; MFCD00004520; EPA Pesticide Chemical Code 128929; BRN 5238667; (R)-2-Hydroxy-propionic acid;H-D-Lac-OH; CHEBI:78320; Poly(lactic acid); C3H6O3; NSC-367919; NCGC00090972-01; 2-hydroxy-propionic acid; DL-Lactic acid, 90%; E 270; DSSTox_CID_3192; (+/-)-Lactic acid; alpha-Hydroxypropanoic acid; C01432; DSSTox_RID_76915; DSSTox_GSID_23192; Lacticacid; Milchsaure; Polactide; Lacticum acidum; D(-)-lactic acid; Cheongin samrakhan; UNII-3B8D35Y7S4; CAS-50-21-5; Cheongin Haewoohwan; Cheongin Haejanghwan; Lactic acid [JAN]; Lactic acid [USP:JAN]; lactasol; Propanoic acid, 2-hydroxy-, homopolymer; 1-Hydroxyethane 1-carboxylic acid; Biolac; Whey; 2-Hydroxy-2-methylacetic acid; Cheese whey; Lactide Polymer; Milk serum; MFCD00064266; Chem-Cast; Whey, cheese; L- Lactic acid; DL-Polylactic acid; Lactate (TN); 3B8D35Y7S4; 2-Hydroxypropionicacid; 4b5w; Lactic acid, tech grade; Propanoic acid, (+-); DL-Lactic Acid, Racemic; HIPURE 88; (.+/-.)-Lactic acid; EC 200-018-0; Lactic acid (7CI,8CI); ACMC-1B0N9; Lactic acid (JP17/USP); Lactic acid, 85%, FCC; Lactic Acid, Racemic, USP; NCIOpen2_000884; L-( pound<<)-Lactic acid; .alpha.-Hydroxypropanoic acid; .alpha.-Hydroxypropionic acid; KSC269O0T; (RS)-2-hydroxypropanoic acid; Lactic Acid (Fragrance Grade); INS NO.270; L-(+)-Lactic acid, 98%; CC(O)C([O])=O; CHEMBL1200559; DTXSID7023192; Lactic acid, natural, >=85%; (+/-)-2-hydroxypropanoic acid; BDBM23233; CTK1G9709; HSDB 8244; Lactic Acid, 85 Percent, FCC; DL-Lactic acid, ~90% (T); INS-270; DL-Lactic acid, AR, >=88%; DL-Lactic acid, LR, >=88%; L-(+)-Lactic Acid, High Purity; Lactic Acid, 10 Percent Solution; KS-00000WI6; EINECS 295-890-2; Propanoic acid, 2-hydroxy- (9CI); Tox21_111049; Tox21_202455; Tox21_303616; ANW-43668; BBL027466; NSC367919; SBB065762; STL282744; AKOS000118855; AKOS017278364; Tox21_111049_1; AM87208; DB04398; LS-2145; MCULE-5387110670; VC30148; DL-Lactic acid, 85 % (w/w), syrup; Propanoic acid,2-hydroxy-,(.+/-.)-; NCGC00090972-02; NCGC00090972-03; NCGC00257515-01; NCGC00260004-01; 163894-00-6; AK164446; I487; Lactic Acid, 85 Percent, Reagent, ACS; SC-18578; SC-86055; DB-071134; LS-180647; FT-0627927; FT-0696525; FT-0774042; L0226; Lactic acid solution, ACS reagent, >=85%; Lactic acid solution, USP, 88.0-92.0%; Lactic acid solution, p.a., 84.5-85.5%; Lactic acid, meets USP testing specifications; D00111; DL-Lactic acid, SAJ first grade, 85.0-92.0%; Propanoic acid, 2-hydroxy-, (+-)-, homopolymer; Q161249; DL-Lactic acid, JIS special grade, 85.0-92.0%; Lactic acid solution, Vetec(TM) reagent grade, 85%; F2191-0200; BC10F553-5D5D-4388-BB74-378ED4E24908; Lactic acid, United States Pharmacopeia (USP) Reference Standard; ALPHA/BETA HYDROXY ACIDS (LACTIC ACID) (ALPHA/BETA HYDROXY ACIDS); Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
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Lactic Acid (Laktik Asit) IUPAC Name 2-hydroxypropanoic acid
Lactic Acid (Laktik Asit) InChI 1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
Lactic Acid (Laktik Asit) InChI Key JVTAAEKCZFNVCJ-UHFFFAOYSA-N
Lactic Acid (Laktik Asit) Canonical SMILES CC(C(=O)O)O
Lactic Acid (Laktik Asit) Molecular Formula C3H6O3
Lactic Acid (Laktik Asit) CAS 50-21-5,598-82-3,26100-51-6,92129-90-3,31587-11-8
Lactic Acid (Laktik Asit) Deprecated CAS 152-36-3, 598-82-3, 1334714-39-4
Lactic Acid (Laktik Asit) European Community (EC) Number 200-018-0
Lactic Acid (Laktik Asit) ICSC Number 0501
Lactic Acid (Laktik Asit) NSC Number 367919
Lactic Acid (Laktik Asit) RTECS Number OD2800000
Lactic Acid (Laktik Asit) UN Number 3265
Lactic Acid (Laktik Asit) JECFA Number 930
Lactic Acid (Laktik Asit) FEMA Number 2611
Lactic Acid (Laktik Asit) DSSTox Substance ID DTXSID7023192
Lactic Acid (Laktik Asit) Physical Description Colourless or yellowish, nearly odourless, syrupy liquid to solid
Lactic Acid (Laktik Asit) Color/Form Crystals (melt at 16.8 °C)
Lactic Acid (Laktik Asit) Odor Odorless
Lactic Acid (Laktik Asit) Taste Mild acid taste and does not overpower weaker aromatic flavors
Lactic Acid (Laktik Asit) Boiling Point 122 °C at 1.50E+01 mm Hg
Lactic Acid (Laktik Asit) Melting Point 16.8 °C
Lactic Acid (Laktik Asit) Flash Point 113 °C (235 °F) – closed cup
Lactic Acid (Laktik Asit) Solubility 1000000 mg/L
Lactic Acid (Laktik Asit) Density 1.2 at 68 °F
Lactic Acid (Laktik Asit) Vapor Pressure 0.08 mmHg
Lactic Acid (Laktik Asit) LogP -0.72
Lactic Acid (Laktik Asit) Stability/Shelf Life Stable under recommended storage conditions.
Lactic Acid (Laktik Asit) Decomposition When heated to decompositionit emits acrid smoke and irritating fumes.
Lactic Acid (Laktik Asit) Viscosity Viscosities of aqueous lactic acid at 25 °C: 1.042 mPa s (6.29 wt%), 1.752 mPa s (25.02 wt%), 4.68 mPa s (54.94 wt%), 36.9 mPa s (88.60 wt%)
Lactic Acid (Laktik Asit) Corrosivity Caustic in concentrated solutions
Lactic Acid (Laktik Asit) Heat of Combustion 3615 cal/kg
Lactic Acid (Laktik Asit) pH The pH of a 10 wt% aqueous solution of lactic acid is 1.75
Lactic Acid (Laktik Asit) Refractive Index Index of refraction = 1.4392 at 20 °C
Lactic Acid (Laktik Asit) pKa 3.86 (at 20 °C)
Lactic Acid (Laktik Asit) Dissociation Constants pKa = 3.86 at 20 °C
Lactic Acid (Laktik Asit) Collision Cross Section 151.9 Ų [M-H]-
Lactic Acid (Laktik Asit) Molecular Weight 90.08 g/mol
Lactic Acid (Laktik Asit) XLogP3 -0.7
Lactic Acid (Laktik Asit) Hydrogen Bond Donor Count 2
Lactic Acid (Laktik Asit) Hydrogen Bond Acceptor Count 3
Lactic Acid (Laktik Asit) Rotatable Bond Count 1
Lactic Acid (Laktik Asit) Exact Mass 90.031694 g/mol C
Lactic Acid (Laktik Asit) Monoisotopic Mass 90.031694 g/mol
Lactic Acid (Laktik Asit) Topological Polar Surface Area 57.5 Ų
Lactic Acid (Laktik Asit) Heavy Atom Count 6
Lactic Acid (Laktik Asit) Formal Charge 0
Lactic Acid (Laktik Asit) Complexity 59.1
Lactic Acid (Laktik Asit) Isotope Atom Count 0
Lactic Acid (Laktik Asit) Defined Atom Stereocenter Count 0
Lactic Acid (Laktik Asit) Undefined Atom Stereocenter Count 1
Lactic Acid (Laktik Asit) Defined Bond Stereocenter Count 0
Lactic Acid (Laktik Asit) Undefined Bond Stereocenter Count 0
Lactic Acid (Laktik Asit) Covalently-Bonded Unit Count 1
Lactic Acid (Laktik Asit) Compound Is Canonicalized Yes
Lactic Acid (Laktik Asit), DL- is the racemic isomer of Lactic Acid (Laktik Asit), the biologically active isoform in humans. Lactic Acid (Laktik Asit) or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid (Laktik Asit), also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acid (Laktik Asit) appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed) Sodium lactate is the sodium salt of Lactic Acid (Laktik Asit), and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting Lactic Acid (Laktik Asit) to create a compound having the formula NaC3H5O3. Lactic Acid (Laktik Asit) was one of active ingredients in Phexxi, a non-hormonal contraceptive agent that was approved by the FDA on May 2020.Lactic Acid (Laktik Asit) appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.Consists of a mixture of Lactic Acid (Laktik Asit) (C3H6O3) and Lactic Acid (Laktik Asit) lactate (C6H10O5). It is obtained by the lactic fermentation of sugars or is prepared synthetically.; Lactic Acid (Laktik Asit) is hygroscopic and when concentrated by boiling, it condenses to form Lactic Acid (Laktik Asit) lactate, which on dilution and heating hydrolyses to Lactic Acid (Laktik Asit).Lactic Acid (Laktik Asit) produces a metabolic alkalinizing effect.Lactic Acid (Laktik Asit), DL- is the racemic isomer of Lactic Acid (Laktik Asit), the biologically active isoform in humans. Lactic Acid (Laktik Asit) or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid (Laktik Asit), also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acid (Laktik Asit)osis is associated with both inherited and acquired metabolic diseases. Lactic Acid (Laktik Asit) metabolism in the presence of altered gluconeogenesis, anaerobic glycolysis, and acid-base balance is a major factor in many disorders. Lactic Acid (Laktik Asit) can be formed only from pyruvic acid; therefore, disorders that increase pyruvate concentration, enhance Lactic Acid (Laktik Asit) formation, or reduce Lactic Acid (Laktik Asit) degradation cause Lactic Acid (Laktik Asit)osis. Inborn metabolic errors that are accompanied by derangement of metabolic pathways of glucose, pyruvate, amino acids, and organic acids as well as toxic and systemic conditions that promote tissue hypoxia or mitochondrial injury result in Lactic Acid (Laktik Asit)osis. In the presence of acquired disorders, treatment is directed initially toward modification or cure of the primary condition and then toward eliminating acidosis and other metabolic complications. Specific therapy is available for some inborn errors of metabolism.Lactic Acid (Laktik Asit) diffuses through muscle tissue and is transported to the liver in the bloodstream. In the liver, it is converted to glucose by gluconeogenesis. Lactic Acid (Laktik Asit) can also be further catabolized in the Lactic Acid (Laktik Asit) cycle (also known as the Cori cycle).A group of five male Fischer 344 rats was given Lactic Acid (Laktik Asit) at 390 mg/200 mg body wt (30 times greater than that normally found in the rat stomach … with 10 uCi of L-[U-14C]Lactic Acid (Laktik Asit) and 10 uCi of D-[U-14C]Lactic Acid (Laktik Asit) by stomach tube during a 1-hr period. A control group was given the same volume of water, in place of the unlabeled Lactic Acid (Laktik Asit), and radioactive Lactic Acid (Laktik Asit) in the same manner. The animals were killed after 6 hr, blood samples were taken, and the liver, kidneys, brain, and gastrointestinal tract were removed. Radioactivity was measured, and the remaining tissues were examined grossly and microscopically. … Six hours after dosing, the amount of the isotope that had been converted to carbon dioxide was 61.3 and 42.4% for the control and test animals, respectively. In the controls, Lactic Acid (Laktik Asit) was rapidly metabolized into carbon dioxide within 3 hr after administration. Lactic Acid (Laktik Asit) is a yellow to colorless crystal or liquid. The pure form is odorless. Other forms have a weak, unpleasant odor. Lactic Acid (Laktik Asit) has an acrid taste. It mixes easily with water. Lactic Acid (Laktik Asit) is produced in most living organisms and is a component in blood and transfers into the body, i.e. muscles. Lactic Acid (Laktik Asit) is produced naturally in the body with exercise. It is found in apples and other fruits, molasses, sour milk, wines, beer and plants. Lactic Acid (Laktik Asit) is a breakdown product of some chemicals present in the air reacting with light. USE: Lactic Acid (Laktik Asit) is an important commercial chemical used to make some plasticizers, adhesives, pharmaceuticals and salts. It is a food additive. Lactic Acid (Laktik Asit) is used in the leather tanning industry and as a solvent. It is an ingredient in many household cleaning products and personal care products. EXPOSURE: Workers who use Lactic Acid (Laktik Asit) may breathe in mists or have direct skin contact. The general population may be further exposed by consumption of food, especially fermented foods like buttermilk, sourdoughs, beer and wine. If Lactic Acid (Laktik Asit) is released to the environment, it will be broken down in air. It is not expected to be broken down by sunlight. It will not volatilize from moist soil and water surfaces. It is expected to move easily through soil. It will be broken down by microorganisms, and is not expected to build up in fish. RISK: Eye, skin, nose, throat, and lung irritation may occur following exposure to Lactic Acid (Laktik Asit). Stomach ulcers have been observed from ingestion of high amounts of Lactic Acid (Laktik Asit). Death was reported from ingestion of a very high dose of Lactic Acid (Laktik Asit).actic acid is produced on an industrial scale by fermentation or a synthetic method. … The fermentation process requires carbohydrates, nutrients, and a microorganism to produce Lactic Acid (Laktik Asit) via fermentation. The carbohydrates used in fermentation consist predominantly of hexoses or compounds which can be easily split into hexoses, e.g., glucose, corn syrups, molasses, sugar beet juice, whey, as well as rice, wheat, corn, and potato starches. … The nutrients required by the microorganisms include soluble peptides and amino acids, phosphates and ammonium salts, and vitamins. In many cases, the peptides and amino acids are a complex nitrogen source such as yeast extract paste, corn steep liquor, corn gluten meal, malt sprouts, soy peptone, and meat peptone. Only a minimal amount of these complex nitrogen sources are used in order to simplify purification of the Lactic Acid (Laktik Asit). During fermentation, the pH of the broth must be controlled between 5.0 and 6.5. Lime (calcium hydroxide), calcium carbonate, ammonium hydroxide, and sodium hydroxide are typically used to neutralize the Lactic Acid (Laktik Asit) made in the broth to maintain constant pH. Thus, calcium lactate, ammonium lactate, or sodium lactate salts are formed in the fermentation broth. … Lactic Acid (Laktik Asit) yields are between 85 and 95% based on fermentable sugars. Typical fermentation byproducts, such as formic acid and acetic acid, are found in concentrations of less than 0.5 wt%. “Homofermentive” bacterial strains are typically used as they produce the least amount of byproducts. … After fermentation, the Lactic Acid (Laktik Asit) broth needs to be purified for its intended use.Lactic Acid (Laktik Asit) can be made by fermentation of sugars obtained from renewable resources as such sugarcane. Therefore, PLA is an eco-friendly product with better features for use in the human body (nontoxicity). Lactic Acid (Laktik Asit) polymers can be synthesized by different processes so as to obtain products with an ample variety of chemical and mechanical properties.Lactic Acid (Laktik Asit) (2-hydroxypropanoic acid) is exempted from the requirement of a tolerance when used as a plant growth regulator in or on all raw agricultural commodities.Residues of Lactic Acid (Laktik Asit) are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to growing crops or to raw agricultural commodities after harvest. Use: solvent.Residues of Lactic Acid (Laktik Asit) are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to animals. Use: solvent.Lactic Acid (Laktik Asit) is an organic acid. It has a molecular formula CH3CH(OH)COOH. It is white in the solid state and it is miscible with water.[2] When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic Acid (Laktik Asit) is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of Lactic Acid (Laktik Asit) is called lactate.Lactic Acid (Laktik Asit) is chiral, consisting of two enantiomers. One is known as l-(+)-Lactic Acid (Laktik Asit) or (S)-Lactic Acid (Laktik Asit) and the other, its mirror image, is d-(−)-Lactic Acid (Laktik Asit) or (R)-Lactic Acid (Laktik Asit). A mixture of the two in equal amounts is called dl-Lactic Acid (Laktik Asit), or racemic Lactic Acid (Laktik Asit). Lactic Acid (Laktik Asit) is hygroscopic. dl-Lactic Acid (Laktik Asit) is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic Acid (Laktik Asit) and l-Lactic Acid (Laktik Asit) have a higher melting point. Lactic Acid (Laktik Asit) produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-Lactic Acid (Laktik Asit). On the other hand, Lactic Acid (Laktik Asit) produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called “sarcolactic” acid, from the Greek “sarx” for flesh.In industry, Lactic Acid (Laktik Asit) fermentation is performed by Lactic Acid (Laktik Asit) bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to Lactic Acid (Laktik Asit). These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.[12][13][14][15] In medicine, lactate is one of the main components of lactated Ringer’s solution and Hartmann’s solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid (Laktik Asit) in 1780 from sour milk.[16] The name reflects the lact- combining form derived from the Latin word lac, which means milk. In 1808, Jöns Jacob Berzelius discovered that Lactic Acid (Laktik Asit) (actually l-lactate) also is produced in muscles during exertion.[17] Its structure was established by Johannes Wislicenus in 1873.In 1856, the role of Lactobacillus in the synthesis of Lactic Acid (Laktik Asit) was discovered by Louis Pasteur. This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.In 2006, global production of Lactic Acid (Laktik Asit) reached 275,000 tonnes with an average annual growth of 10%.Lactic Acid (Laktik Asit) is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.[19] In 2009, Lactic Acid (Laktik Asit) was produced predominantly (70–90%)[20] by fermentation. Production of racemic Lactic Acid (Laktik Asit) consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-Lactic Acid (Laktik Asit), is possible by microbial fermentation. Industrial scale production of d-Lactic Acid (Laktik Asit) by fermentation is possible, but much more challenging.As a starting material for industrial production of Lactic Acid (Laktik Asit), almost any carbohydrate source containing C5 and C6 sugars can be used. Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.[21] Lactic Acid (Laktik Asit) producing bacteria can be divided in two classes: homofermentative bacteria like Lactobacillus casei and Lactococcus lactis, producing two moles of lactate from one mole of glucose, and heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid/ethanol.Lactic Acid (Laktik Asit) is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by Lactic Acid (Laktik Asit). Lactic Acid (Laktik Asit) is also responsible for the sour flavor of sourdough bread.In lists of nutritional information Lactic Acid (Laktik Asit) might be included under the term “carbohydrate” (or “carbohydrate by difference”) because this often includes everything other than water, protein, fat, ash, and ethanol.[40] If this is the case then the calculated food energy may use the standard 4 kilocalories (17 kJ) per gram that is often used for all carbohydrates. But in some cases Lactic Acid (Laktik Asit) is ignored in the calculation.[41] The energy density of Lactic Acid (Laktik Asit) is 362 kilocalories (1,510 kJ) per 100 g.[42]Some beers (sour beer) purposely contain Lactic Acid (Laktik Asit), one such type being Belgian lambics. Most commonly, this is produced naturally by various strains of bacteria. These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol. After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters. Brewers of more common beer styles would ensure that no such bacteria are allowed to enter the fermenter. Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.[43][44]In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to Lactic Acid (Laktik Asit), to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by Lactic Acid (Laktik Asit) bacteria.While not normally found in significant quantities in fruit, Lactic Acid (Laktik Asit) is the primary organic acid in akebia fruit, making up 2.12% of the juice.[45]As a food additive it is approved for use in the EU,[46] USA[47] and Australia and New Zealand;[48] it is listed by its INS number 270 or as E number E270. Lactic Acid (Laktik Asit) is used as a food preservative, curing agent, and flavoring agent.[49] It is an ingredient in processed foods and is used as a decontaminant during meat processing.[50] Lactic Acid (Laktik Asit) is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.[49] Carbohydrate sources include corn, beets, and cane sugar.
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