LACTIC ACID %80

LACTIC ACID %80

CAS NUMBER: 79-33-4

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LACTIC ACID %80

Lactic acid 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. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid 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 is called lactate.

In solution, it can ionize, producing the lactate ion CH3CH(OH)CO−

2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group.

Lactic acid is chiral, consisting of two enantiomers. One is known as l-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is d-(−)-lactic acid or (R)-lactic acid. A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. dl-Lactic acid is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic acid and l-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-lactic acid. On the other hand, lactic acid produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called "sarcolactic" acid, from the Greek "sarx" for flesh.

In animals, l-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, l-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).

In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. 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.

History

Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic acid in 1780 from sour milk. 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 (actually l-lactate) also is produced in muscles during exertion. Its structure was established by Johannes Wislicenus in 1873.

In 1856, the role of Lactobacillus in the synthesis of lactic acid 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 reached 275,000 tonnes with an average annual growth of 10%.

Production

Lactic acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde. In 2009, lactic acid was produced predominantly (70–90%)[20] by fermentation. Production of racemic lactic acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-lactic acid, is possible by microbial fermentation. Industrial scale production of d-lactic acid by fermentation is possible, but much more challenging.

Fermentative production

Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus).

As a starting material for industrial production of lactic acid, 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. Lactic acid 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.

Chemical production

Racemic lactic acid is synthesized industrially by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile. When hydrolysis is performed by hydrochloric acid, ammonium chloride forms as a by-product; the Japanese company Musashino is one of the last big manufacturers of lactic acid by this route.[23] Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.

Foods

Lactic acid 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. Lactic acid is also responsible for the sour flavor of sourdough bread.

In lists of nutritional information lactic acid might be included under the term "carbohydrate" (or "carbohydrate by difference") because this often includes everything other than water, protein, fat, ash, and ethanol. 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 is ignored in the calculation. The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.

Some beers (sour beer) purposely contain lactic acid, 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.

In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by lactic acid bacteria.

While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.

As a food additive it is approved for use in the EU, USA and Australia and New Zealand; it is listed by its INS number 270 or as E number E270. Lactic acid is used as a food preservative, curing agent, and flavoring agent. It is an ingredient in processed foods and is used as a decontaminant during meat processing. Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. Carbohydrate sources include corn, beets, and cane sugar.

Lactic acid, or lactate, is a chemical byproduct of anaerobic respiration — the process by which cells produce energy without oxygen around. Bacteria produce it in yogurt and our guts.  Lactic acid is also in our blood, where it's deposited by muscle and red blood cells.

It was long thought that lactic acid was the cause of muscle soreness during and after an intense period of exercise, but recent research suggests that's not true, said Michael Gleeson, an exercise biochemist at Loughborough University in the U.K., and author of "Eat, Move, Sleep, Repeat" (Meyer & Meyer Sport, 2020).

"Lactate has always been thought of as the bad boy of exercise," Gleeson told Live Science.

Contrary to that reputation, lactic acid is a constant, harmless presence in our bodies. While it does increase in concentration when we exercise hard, it returns to normal levels as soon as we're able to rest — and even gets recycled back into energy our body can use later on, Gleeson said.

Lactic acid

Lactic acid (2-hydroxypropionic acid) is one of the large-scale chemical that is produced via fermentation. The commonly used feedstocks are carbohydrates obtained from different sources like corn starch, sugarcane, or tapioca starch – depending on local availability. The carbohydrates are hydrolyzed into monosaccharides and then fermented under the absence of oxygen by microorganisms into lactic acid. Lactic acid is the building block for polylactic acid, but it is also used in a broad variety of food and cosmetic applications. Bio-based lactic acid is optically active, and the production of either l-(+)- or d-(–)-lactic acid can be directed with bioengineered microorganisms.

Description: Lactic acid is a naturally occurring alpha hydroxy acids (or AHAs) produced by fermentation of sugars. It is the alpha hydroxy acid most frequently used for peel products. Synonym: 2-Hydroxypropanoic acid. Clear, water-white viscous liquid. Characteristic odor. Concentration: 88% (12% water). Grade: CG. pH Value 0.5. Easily soluble in water.

CAS: 50-21-5, 79-33-4, 7732-18-5

Name: Lactic acid, water

Benefits of Lactic Acid:

- Lactic Acid is very useful to rejuvenate the skin by encouraging the shedding of old surface skin cells

- Lactic Acid can reduce the appearance of fine lines, irregular pigmentation, age spots & decreases enlarged pores

- Lactic Acid is good choice for first-time peel users or for those with sensitive skin

- Lactic Acid often used in creams & lotions at a lower concentration for a more gentle acid-based peel.

Use of Lactic Acid: Typical use level is between 1-20%. Important: Do not use lactic acid pure and undiluted; the solution is highly acidic and can lead to skin irritation and skin burns. Storage: stable ~1 year, store cool & light protected. External use only. Please note that when using this ingredient regularly in skin care products, the skin will be very sensitive and needs to be protected from the sun, wearing sunscreen or any other protection.

Applications of Lactic Acid: Peels, creams, lotions, masks, cleansers. Due to it's acidity the final product needs to be tested for safe pH. Optimal pH range from 3.5-5.0. Some over the counter products, after adding lactic acid, will separate as a result of the low pH, and need to be stabilized.

Raw material source: Corn starch and various sugars

Manufacture of Lactic Acid: Lactic acid is produced by bacterial fermentation (various Lactobacilli) of carbohydrates (sugar, starch). Pure sucrose, glucose from starch, raw sugar beet juice are frequently applied.

Alpha hydroxy acid (AHA) extracted from milk, although most forms used in cosmetics are synthetic because that form is easier to formulate with and stabilize.

In a pH-correct formula (generally a product would have a pH between 3 and 4) and in concentrations between 5 and 12%, lactic acid exfoliates on the surface of skin by breaking down the material that holds dead skin together, allowing it to shed naturally as it once did. Lactic acid may cause sensitivity, although this isn’t common and can be minimized, if not eliminated, if the formulation contains soothing ingredients.

Lactic acid also has hydrating properties and, like glycolic acid (another AHA), helps brighten an uneven skin tone.

Lactic Acid and Skin Texture

Products such as cleansers, lotions and peels that contain lactic acid are applied topically to the skin, and they get right to work. These products improve skin's texture through exfoliation -- AHAs encourage the skin to slough off its old, dead skin cells revealing the glow of healthy skin cells hidden underneath. They help reduce the appearance of acne scars, age-related spots and pigmentation. They also help firm up sagging skin, fine lines and wrinkles by promoting collagen growth in the deeper layers of your skin.

Not all skin texture problems can be solved with an AHA product. If your skin develops thick patches or there are areas of swelling and lactic acid doesn't seem to be working, it's time to see a doctor. Some skin conditions are caused by rosacea, skin cancer and other underlying illnesses such as diabetes, a vitamin deficiency or a thyroid problem.

Lactic Acid Creams and Lotions

If you looking for a product that will treat the damage done to your skin through years of sun exposure try creams and lotions (creams are usually thicker than lotions) containing lactic acid. Regular use of AHA topical creams or lotions is known to reduce the appearance of fine lines and wrinkles because it stimulates collagen production in your skin.

They're also known to improve hyperpigmentation, dark patches or spots that develop on the skin. When you use products that contain concentrations of more than 5 percent lactic acid in their ingredient list, you may find it lightens your skin, which is exactly what you want if you have age spots or other discoloration.

Applying AHAs in cream or lotion form is also helpful in treating dry skin. A cream that contains, for instance, lactic acid and an emollient or humectant is a two-step knockout: the lactic acid first thoroughly exfoliates the skin, allowing more moisture through to the new skin below.

Lactic Acid Peels

Depending on your skin care goals, you might want to up the ante from lactic acid lotions to a lactic acid peel, also known as a chemical peel or a facial peel. Peels allow for the greatest concentration of lactic acid -- consider this bringing out the big guns against premature aging and sun damage.

Concentrations of acids vary depending on the level of damage being treated, allowing for superficial to deep peel options. Alpha hydroxy acid peels, including lactic acid, are offered in concentrations ranging from 10-70 percent, with 50-70 percent being the most common concentrations used in facial peels. At concentrations greater than 30 percent, a lactic acid peel is a chemical exfoliant, dissolving dead skin cells from the top layers of skin.

AHA peels are used with good outcomes for people with pigmentation conditions such as melasma, lentigo or freckles, and may help reduce or improve the appearance of acne scars.

Peels are usually considered part of a skin care routine, not just a one-time thing. While they may help you recapture your youthful glow, take note your face may be noticeably red for several weeks post-peel.