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Lactic Acid (Milk Acid) is used to impart a sour taste in cocktails and beverages
Lactic Acid (Milk Acid) is used in beer brewing to increase body and lower pH
Lactic Acid (Milk Acid) is used in sourdough bread making to give the sour flavour
CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3
SYNONYMS:
α-hydroxypropionic acid, 2-hydroxypropanoic acid, Milk acid, 2-Hydroxypropanoic acid, α-Hydroxypropionic acid, DL-Lactic acid, L-(+)-Lactic acid, (S)-2-Hydroxypropanoic acid, Sarcolactic acid, (2S)-2-Hydroxypropanoic acid,
Lactic Acid (Milk Acid) is an organic acid.
Lactic Acid (Milk Acid) has the molecular formula C3H6O3.
Lactic Acid (Milk Acid) is white in the solid state and it is miscible with water.
When in the dissolved state, Lactic Acid (Milk Acid) forms a colorless solution.
Production includes both artificial synthesis as well as natural sources.
Lactic Acid (Milk Acid) is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
Lactic Acid (Milk Acid) is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
The conjugate base of Lactic Acid (Milk Acid) is called lactate (or the lactate anion).
The name of the derived acyl group is lactoyl.
In solution, Lactic Acid (Milk Acid) can ionize by a loss of a proton to produce the lactate ion CH3CH(OH)CO−2.
Compared to acetic acid, its pKa is 1 unit less, meaning Lactic Acid (Milk 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 (Milk Acid) is chiral, consisting of two enantiomers.
One is known as L-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is D-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid.
Lactic Acid (Milk Acid) is hygroscopic.
DL-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F).
D-Lactic acid and L-lactic acid have a higher melting point.
Lactic Acid (Milk Acid) produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid.
On the other hand, Lactic Acid (Milk Acid) produced by fermentation in animal muscles has the (L) enantiomer and is sometimes called "sarcolactic" acid, from the Greek sarx, meaning "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 mMTooltip millimolar 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 (Milk 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 cavities.
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.
Lactic Acid (Milk Acid) is produced in human tissues when the demand for oxygen is limited by the supply.
This occurs during tissue ischemia when the flow of blood is limited as in sepsis or hemorrhagic shock.
Lactic Acid (Milk Acid) may also occur when demand for oxygen is high such as with intense exercise.
The process of lactic acidosis produces Lactic Acid (Milk Acid) which results in an oxygen debt which can be resolved or repaid when tissue oxygenation improves.
In food and drinks, Lactic Acid (Milk Acid) is formed when a food or bacteria is fermented.
While its name suggests that it is related to milk and dairy (like lactose), Lactic Acid (Milk Acid) is an acid and not actually itself a dairy product; though it is often found in very obviously non-vegan sour dairy products such as yoghurt, kefir, and cottage cheese.
This is because they are fermented products, and Lactic Acid (Milk Acid) is what gives them their sour tanginess.
Lactic Acid (Milk Acid) is also what makes sourdough sour as well.
In cosmetics, Lactic Acid (Milk Acid) can act as an exfoliator making it a popular addition to skincare products.
Lactic Acid (Milk Acid) is an organic acid that is naturally occurring in the human body and fermented foods.
Fermentation occurs when natural bacteria feed on the sugar and starch of a food, producing Lactic Acid (Milk Acid).
The process creates B-vitamins, beneficial enzymes, and more. L(+) form is preferred for better metabolism and natural carbohydrates.
As an ingredient in personal care products, Lactic Acid (Milk Acid) has the ability to boost skin’s moisture levels—even as it exfoliates.
At higher concentrations, Lactic Acid (Milk Acid) acts as an exfoliator helping to dissolve connections between skin cells, while at lower levels it is used as a humectant, meaning it can actually help hydrate skin by pulling in water to the outer skin layer.
Lactic Acid (Milk Acid) (IUPAC systematic name 2-hydroxypropanoic acid), also known as milk acid, is a colorless, water-soluble, liquid organic acid that plays a role in several biochemical processes.
Lactic Acid (Milk Acid) is an organic acid that forms when certain foods go through the process of fermentation.
Lactic Acid (Milk Acid)’s often found in pickled foods, fermented soy products, salami, yogurt, and more.
Food manufacturers add Lactic Acid (Milk Acid) to packaged food products such as bread, desserts, olives, and jams to give them longer shelf lives.
Lactic Acid (Milk Acid) is a good preservative because it can kill and suppress bacteria in food.
Lactic Acid (Milk Acid) also helps prevent discoloration and works as a gelling agent and a curing agent.
Lactic Acid (Milk Acid) is the bitter-tasting fermentation product of bacteria interacting with lactose (milk sugar) and it is the most common acid constituent of fermented milk products, occurring naturally in sour milk, yogurt, cheese, cream, and buttermilk.
Lactic Acid (Milk Acid) is also present in various fruits and wines and earth soil.
Lactic Acid (Milk Acid) occurs in the form of its salts (lactates) in muscles and blood during exercise, as a result of the metabolism of glycogen for energy.
(Glycogen is the principal storage form of glucose in animal cells).
Human creativity has also been applied to Lactic Acid (Milk Acid), commercially producing lactic acid for flavoring (imparting a tart flavor), preserving foods, and in textile dyeing, leather tanning, producing plastics, and pharmaceuticals.
While some of these purposes appeal to human external needs (supporting physical life), some, such as enhancing taste, appeal to the internal desire of humans to experience beauty and pleasure.
Lactic Acid (Milk Acid) is a carboxylic acid—an organic (carbon-containing) acid characterized by the presence of a carboxyl group, which has the formula -C(=O)OH, usually written -COOH or -CO2H.
Lactic Acid (Milk Acid) has the chemical formula of C3H6O3.
Lactic Acid (Milk Acid) (aka lactate) is a naturally occurring substance.
Lactic Acid (Milk Acid)’s created when bacteria breaks down carbs for energy during the fermentation process.
Some great sources of Lactic Acid (Milk Acid) are beer, wine, bread, cheese, dairy, and pickled foods.
Lactic Acid (Milk Acid) can also be produced artificially.
Lactic Acid (Milk Acid)’s a popular preservative and flavoring agent in packaged foods.
Common bacteria used to create Lactic Acid (Milk Acid) include:
*Lactococcus
*Lactobacillus
*Enterococcus
*Streptococcus
*Bifidobacterium
Lactic Acid (Milk Acid) is a colorless water-soluble liquid that freezes (or solidifies) at 64.4°F(18°C)—just slightly below normal room temperature.
Lactic Acid (Milk Acid) is scientifically known as alpha-hydroxypropanoic acid and has the chemical formula C3H6O3; the structural formula is shown below:
The “hydroxy” portion of the name tells chemists that there is an alcohol (OH) group in the molecule, and the “alpha” part of the name means that the alcohol is attached to the carbon atom adjacent to the acid (COOH) group.
The “prop” portion of the name indicates that there are three carbon atoms.
Lactic Acid (Milk Acid) can also be called 2-hydroxypropanoic acid.
Each of the two isomers rotates polarized light in a different direction: the L-isomer rotates light to the left, and the D-isomer rotates light to the right.
Like most acids, Lactic Acid (Milk Acid) has a sour taste.
It is found in sour milk, molasses, and many fruits.
Lactic Acid (Milk Acid) found in milk is usually a mixture of both isomers.
Lactic Acid (Milk Acid) is used commercially in the textile and dairy industries.
Lactic Acid (Milk Acid) is the byproduct of anaerobicrespiration, and is largely responsible for the aches in sore muscles after a vigorous workout.
The body’s ability to metabolize, or break down, Lactic Acid (Milk Acid) is decreased significantly by alcohol, which impairs the liver’s ability to carry out normal metabolic reactions.
Thus, alcoholics often have sore muscles from Lactic Acid (Milk Acid) buildup that was not caused by exercise.
Lactic Acid (Milk Acid) can also lead to a buildup of uric acid crystals in the joints, since lactic acid reduces the elimination of uric acid and related compounds.
This buildup can lead to gout, a very painful disease.
Lactic Acid (Milk Acid) is a premium quality Vegan-friendly powder made from cane or beet sugar.
Lactic Acid (Milk Acid), also known as Milk Acid, is found primarily in sour milk products, such as yoghurt, kefir, koumiss, lassi and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid (Milk Acid).
Lactic Acid (Milk Acid) is also responsible for the sour flavour of sourdough breads.
Lactic Acid (Milk Acid) is great for making Vegan-friendly cheese or butter.
Lactic Acid (Milk Acid) is suitable for Vegans & Vegetarians, Non-GMO.
USES and APPLICATIONS of LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) is used to impart a sour taste in cocktails and beverages
Lactic Acid (Milk Acid) is to make Vegan-friendly cheese and butter
Lactic Acid (Milk Acid) is used in beer brewing to increase body and lower pH
Lactic Acid (Milk Acid) is used in sourdough bread making to give the sour flavour
Lactic Acid (Milk Acid) is suitable for Vegans, Non-GMO.
Lactic Acid (Milk Acid) is used in beer brewing, to lower the pH and increase the body of the beer.
Lactic Acid (Milk Acid) is also used in various beverages and cocktails to impart a sour taste.
Lactic Acid (Milk Acid) is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables.
Along with making your food last longer, Lactic Acid (Milk Acid) can boost your health by strengthening your immune system.
Here’s what you need to know about the health benefits of Lactic Acid (Milk Acid) and what foods have high amounts of it.
Lactic Acid (Milk Acid) is used as a humectant, or moisturizer, in some cosmetics and as a mordant (a chemical that helps fabrics accept dyes) in textiles.
Lactic Acid (Milk Acid) is used in the dairy industry to make yogurt and cheese, and is also used in tanning leather.
Lactic Acid (Milk Acid) is important in the pharmaceutical industry as a starting material for other substances and is involved in the manufacturing of lacquers and inks.
In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution.
This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood.
Lactic Acid (Milk Acid) is most commonly used for fluid resuscitation after blood loss due to trauma, surgery or a burn injury.
Forgery: Lactic Acid (Milk Acid) has historically been used to assist with the erasure of inks from official papers to be modified during forgery.
Cleaning products: Lactic Acid (Milk Acid) is used in some liquid cleaners as a descaling agent for removing hard water deposits such as calcium carbonate.
Lactic Acid (Milk Acid) is used for food and personal care products.
Lactic Acid (Milk Acid) is also used in making pickles and sauerkraut, foods in which a sour taste is desired.
-Lactic Acid (Milk Acid) in food:
Lactic Acid (Milk Acid) is primarily found in sour milk products, such as koumiss, leban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid (Milk Acid).
Although it can be fermented from lactose (milk sugar), most commercially used Lactic Acid (Milk Acid) is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses.
Thus, although it is commonly known as "milk acid," products claiming to be vegan (strict vegetarianism or pure vegetarianism) do sometimes feature Lactic Acid (Milk Acid) as an ingredient.
Lactic Acid (Milk Acid) may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms).
-Lactic Acid (Milk Acid) as a polymer precursor:
Two molecules of Lactic Acid (Milk Acid) can be dehydrated to lactide, a cyclic lactone.
A variety of catalysts can polymerise lactide to either heterotactic or syndiotactic polylactide, which as biodegradable polyesters with valuable (inter alia) medical properties are currently attracting much attention.
-Polymer precursor uses of Lactic Acid (Milk Acid)
Two molecules of Lactic Acid (Milk Acid) can be dehydrated to the lactone lactide. In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters.
PLA is an example of a plastic that is not derived from petrochemicals.
-Pharmaceutical and cosmetic applications of Lactic Acid (Milk Acid):
Lactic Acid (Milk Acid) is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
Lactic Acid (Milk Acid) finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
Lactic Acid (Milk Acid)containing bacteria have shown promise in reducing oxaluria with its descaling properties on calcium compounds.
-Foods uses of Lactic Acid (Milk Acid):
Fermented food
Lactic Acid (Milk Acid) is found primarily in sour milk products, such as kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid (Milk Acid).
Lactic Acid (Milk Acid) is also responsible for the sour flavor of sourdough bread.
In lists of nutritional information Lactic Acid (Milk 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 (Milk Acid) is ignored in the calculation.
The energy density of Lactic Acid (Milk Acid) is 362 kilocalories (1,510 kJ) per 100 g.
Some beers (sour beer) purposely contain Lactic Acid (Milk 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 (Milk Acid), to reduce the sharpness and for other flavor-related reasons.
This malolactic fermentation is undertaken by Lactic Acid (Milk Acid) bacteria.
While not normally found in significant quantities in fruit, Lactic Acid (Milk Acid) is the primary organic acid in akebia fruit, making up 2.12% of the juice.
-Separately added
As a food additive Lactic Acid (Milk Acid) is approved for use in the EU, United States and Australia and New Zealand; it is listed by its INS number 270 or as E number E270.
Lactic Acid (Milk Acid) is used as a food preservative, curing agent, and flavoring agent.
Lactic Acid (Milk Acid) is an ingredient in processed foods and is used as a decontaminant during meat processing.
Lactic Acid (Milk 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.
IS LACTIC ACID (MILK ACID) VEGAN?
The short answer: It depends.
Lactic Acid (Milk Acid) is a product of the fermentation process.
Whether it’s vegan or not will depend on what was fermented to create it.
Most Lactic Acid (Milk Acid) is plant-based, but that isn’t always the case.
If you want to be sure, you’ll have to contact the manufacturer directly to find out.
FYI: Lactic Acid (Milk Acid) can also be found in fermented meat and dairy products. (These products aren’t vegan.)
HISTORY OF LACTIC ACID (MILK ACID)
Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid (Milk Acid) in 1780 from sour milk.
The name reflects the lact- combining form derived from the Latin word lac, meaning "milk".
In 1808, Jöns Jacob Berzelius discovered that Lactic Acid (Milk Acid) (actually L-lactate) is also produced in muscles during exertion.
Lactic Acid (Milk Acid)'s structure was established by Johannes Wislicenus in 1873.
In 1856, the role of Lactobacillus in the synthesis of Lactic Acid (Milk Acid) was discovered by Louis Pasteur.
This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.[citation needed]
In 2006, global production of Lactic Acid (Milk Acid) reached 275,000 tonnes with an average annual growth of 10%.
PRODUCTION OF LACTIC ACID (MILK ACID)
Lactic Acid (Milk Acid) is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.
As of 2009, Lactic Acid (Milk Acid) was produced predominantly (70–90%) by fermentation.
Production of racemic Lactic Acid (Milk 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, Lacticaseibacillus casei (Lactobacillus casei), Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis , Bacillus amyloliquefaciens, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus).
As a starting material for industrial production of Lactic Acid (Milk Acid), almost any carbohydrate source containing C5 (Pentose sugar) and C 6 (Hexose sugar) can be used.
Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.
Lactic Acid (Milk 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 (Milk 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 (Milk Acid) by this route.
Synthesis of both racemic and enantiopure Lactic Acid (Milk Acid) is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures
BIOLOGY OF LACTIC ACID (MILK ACID):
Molecular biology
Lactic Acid (Milk Acid) is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).
Metabolism and exercise
During power exercises such as sprinting, when the rate of demand for energy is high, glucose is broken down and oxidized to pyruvate, and lactate is then produced from the pyruvate faster than the body can process it, causing lactate concentrations to rise.
The production of lactate is beneficial for NAD+ regeneration (pyruvate is reduced to lactate while NADH is oxidized to NAD+), which is used up in oxidation of glyceraldehyde 3-phosphate during production of pyruvate from glucose, and this ensures that energy production is maintained and exercise can continue.
During intense exercise, the respiratory chain cannot keep up with the amount of hydrogen ions that join to form NADH, and cannot regenerate NAD+ quickly enough, so pyruvate is converted to lactate to allow energy production by glycolysis to continue.
The resulting lactate can be used in two ways:
Oxidation back to pyruvate by well-oxygenated muscle cells, heart cells, and brain cells
Pyruvate is then directly used to fuel the Krebs cycle
Conversion to glucose via gluconeogenesis in the liver and release back into circulation by means of the Cori cycle
If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores.
Lactate is continually formed at rest and during all exercise intensities. Lactate serves as a metabolic fuel being produced and oxidatively disposed in resting and exercising muscle and other tissues.
Some sources of excess lactate production are metabolism in red blood cells, which lack mitochondria that perform aerobic respiration, and limitations in the rates of enzyme activity in muscle fibers during intense exertion.
Lactic acidosis is a physiological condition characterized by accumulation of lactate (especially L-lactate), with formation of an excessively high proton concentration [H+] and correspondingly low pH in the tissues, a form of metabolic acidosis.
The first stage in metabolizing glucose is glycolysis, the conversion of glucose to pyruvate− and H+:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4 → 2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O
When sufficient oxygen is present for aerobic respiration, the pyruvate is oxidized to CO2 and water by the Krebs cycle, in which oxidative phosphorylation generates ATP for use in powering the cell.
When insufficient oxygen is present, or when there is insufficient capacity for pyruvate oxidation to keep up with rapid pyruvate production during intense exertion, the pyruvate is converted to lactate− by lactate dehydrogenase), a process that absorbs these protons:
2 CH3COCO−2 + 2 H+ + 2 NADH → 2 CH3CH(OH)CO−2 + 2 NAD+
The combined effect is:
C6H12O6 + 2 ADP3− + 2HPO2−4 → 2 CH3CH(OH)CO−2 + 2 ATP4− + 2 H2O
The production of lactate from glucose (glucose → 2 lactate− + 2 H+), when viewed in isolation, releases two H+.
The H+ are absorbed in the production of ATP, but H+ is subsequently released during hydrolysis of ATP:
ATP4− + H2O → ADP3− + HPO2−4 + H+
Once the production and use of ATP is included, the overall reaction is
C6H12O6 → 2 CH3CH(OH)CO−2 + 2 H+
The resulting increase in acidity persists until the excess lactate and protons are converted back to pyruvate, and then to glucose for later use, or to CO2 and water for the production of ATP
*Neural tissue energy source
According to the lactate-shuttle hypothesis, glial cells are responsible for transforming glucose into lactate, and for providing lactate to the neurons.
Because of this local metabolic activity of glial cells, the extracellular fluid immediately surrounding neurons strongly differs in composition from the blood or cerebrospinal fluid, being much richer with lactate, as was found in microdialysis studies.
*Brain development metabolism
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.
It was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than it was previously assumed, acting either through better support of metabolites, or alterations in base intracellular pH levels, or both.
Studies of brain slices of mice show that β-hydroxybutyrate, lactate, and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.
The study "provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominantly from activity-induced concentration changes to the cellular NADH pools."
Lactate can also serve as an important source of energy for other organs, including the heart and liver.
During physical activity, up to 60% of the heart muscle's energy turnover rate derives from lactate oxidation.
*Blood testing
Blood tests for lactate are performed to determine the status of the acid base homeostasis in the body.
Blood sampling for this purpose is often arterial (even if it is more difficult than venipuncture), because lactate levels differ substantially between arterial and venous, and the arterial level is more representative for this purpose.
IS LACTIC ACID (MILK ACID) VEGAN?
Lactic Acid (Milk Acid) can be vegan, but that’s not always the case. Some types of Lactic Acid (Milk Acid) have animal origins.
For example, Lactic Acid (Milk Acid) is commonly made with lactose (a sugar that’s found in dairy).
But here’s where Lactic Acid (Milk Acid) gets a bit complicated:
By the time the Lactic Acid (Milk Acid) is fully formed, it will have no chemical remnants of the original lactose used to create it.
So, technically, Lactic Acid (Milk Acid) won’t have any animal compounds in it.
But Lactic Acid (Milk Acid) would still count as a food that was made from animals.
That makes Lactic Acid (Milk Acid) a no-go if you’re following a strict vegan diet.
If you want to play it safe, stick to plant-based sources of Lactic Acid (Milk Acid).
Lots of food companies use beet sugar or cornstarch in lieu of lactose.
Vegan-friendly Lactic Acid (Milk Acid) products
Vegans, rejoice! You can find lots of plant-based Lactic Acid (Milk Acid) foods in your local grocery store.
Some top choices include:
*beer
*miso
*wine
*kimchi
*sauerkraut
*pickled veggies
*sourdough bread
How to know *for sure* if Lactic Acid (Milk Acid) is vegan
If a product contains Lactic Acid (Milk Acid) and it seems otherwise vegan-friendly, it probably is.
That Lactic Acid (Milk Acid) is most likely only coming from the vegetables and the bacteria used to ferment them.
Even added Lactic Acid (Milk Acid) tends to be made from vegan sources, like beets or cornstarch.
But the Food and Drug Administration (FDA) doesn’t require companies to disclose the source of their Lactic Acid (Milk Acid).
So technically there’s a tiny possibility that nonvegan Lactic Acid (Milk Acid) was added.
You can always contact the manufacturer directly to make sure your food is vegan from start to finish.
DIY vegan-friendly Lactic Acid (Milk Acid) products
If you don’t want to chase down an answer on where your food’s Lactic Acid (Milk Acid) came from, you’re still in luck.
You can ferment your own foods at home!
Start with a veggie of your choice.
Some fab choices include:
*beets
*carrots
*broccoli
*radishes
*cabbage
*cauliflower
*cucumbers
*green beans
HOW TO USE LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) dissolves easily in hot or cold solutions.
To taste / as required.
STORAGE CONDITIONS OF LACTIC ACID (MILK ACID):
Store Lactic Acid (Milk Acid) in dry, cool conditions and not in direct sunlight.
Use Lactic Acid (Milk Acid) within 6 months of opening
RELATED COMPOUNDS OF LACTIC ACID (MILK ACID):
-Other anions
*Lactate
-Related carboxylic acids
*Acetic acid
*Glycolic acid
*Propionic acid
*3-Hydroxypropanoic acid
*Malonic acid
*Butyric acid
*Hydroxybutyric acid
-Related compounds
*1-Propanol
*2-Propanol
*Propionaldehyde
*Acrolein
*Sodium lactate
*Ethyl lactate
OVERVIEW AND CHEMISTRY OF LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele.
Lactic Acid (Milk Acid) has an hydroxyl (OH) group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA).
In solution, Lactic Acid (Milk Acid) can lose a proton from the acidic group, producing the lactate ion CH3CH(OH)COO−.
Lactic Acid (Milk Acid) is miscible with water or ethanol, and is hygroscopic (ability of a substance to attract water molecules).
Lactic Acid (Milk Acid) is chiral (cannot be superimposed on its mirror image, like the right and left hand of a person) and has two optical isomers.
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.
L-(+)-Lactic acid is the biologically important isomer.
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 one to two mmol/L at rest, but can rise to over 20 mmol/L during intense exertion.
Lactic Acid (Milk Acid) fermentation is also performed by Lactobacillus bacteria.
These convert lactose and other sugars to Lactic Acid (Milk Acid).
They are common and usually benign.
In humans, they are present in the vagina and the gastrointestinal tract, where they are symbiotic and make up a small portion of the gut flora.
Many species are prominent in decaying plant material.
The production of Lactic Acid (Milk Acid) makes its environment acidic, which inhibits the growth of some harmful bacteria.
Some Lactobacillus species are used industrially for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, and other fermented foods, as well as animal feeds, Although considered beneficial, these bacteria also can operate in the mouth; the acid they produce is responsible for the tooth decay known as caries.
LACTIC ACID (MILK ACID) IN FOODS:
Lactic Acid (Milk Acid) is found throughout nature—from fruits to molasses, although most people’s experience with lactic acid is in sour milk.
Lactic Acid (Milk Acid) in milk is the product of the fermentation of lactose (milk sugar) by the bacteria Lactobacillus bulgaris and Lactobacillus acidi lacti.
In the manufacture of yogurt, this reaction is carefully controlled to ensure the production of yogurt and not spoiled milk.
Lactic Acid (Milk Acid) in molasses is the product of the digestion of sugars by other species of bacteria.
LACTIC ACID (MILK ACID) IN HUMAN METABOLISM:
Lactic Acid (Milk Acid) is the product of anaerobic respiration, the burning of stored sugars without sufficient oxygen by cells.
Anaerobic respiration is much less efficient than aerobic respiration, for which there is enough oxygen to fully utilize the stored sugar energy.
Essentially, anaerobic respiration causes the halving of glucose molecules (C6H12O6) into Lactic Acid (Milk Acid) molecules (C3H6O3).
Lactic Acid (Milk Acid) builds up in muscles, accounting for the soreness in overworked muscles.
This buildup of Lactic Acid (Milk Acid) may also lead to cramps.
One advantage of anaerobic respiration is that Lactic Acid (Milk Acid) can take place very quickly and in short bursts, as opposed to aerobic respiration, which is designed for slower and steadier use of muscles.
Eventually the buildup of Lactic Acid (Milk Acid) is carried away in the bloodstream and the lactic acid is converted to carbon dioxide (CO2) gas and water vapor, both of which are exhaled.
If Lactic Acid (Milk Acid) levels in the bloodstream rise faster than the body’s natural pH buffers—combinations of acids, salts, and bases that maintain a constant pH level—can neutralize them, a state known as lactic acidosis may exist.
Lactic acidosis rarely happens in healthy people.
It is more likely the result of the body’s inability to obtain sufficient oxygen (as in heart attacks or carbon monoxide or cyanide poisoning) or from other diseases such as diabetes.
WHAT FOODS ARE HIGH IN LACTIC ACID (MILK ACID)?
A few types of foods are high in Lactic Acid (Milk Acid).
Generally, any food produced through a fermentation process is full of Lactic Acid (Milk Acid) bacteria and other beneficial bacteria.
These include but are not limited to:
*Bread and beer
*Soy products such as tofu and soy milk
*Cheese
*Pickled vegetables such as kimchi and sauerkraut
*Pickled meats such as salami
*Legumes such as beans and peas.
To get the most out of these foods, avoid cooking them over high heat. This may kill the beneficial bacteria.
Instead, try adding them as toppings or condiments for cooked food. Fermented foods are delicious and highly varied in texture and flavor. They make an excellent addition to any meal.
Is Lactic Acid Vegan?
Generally, Lactic Acid (Milk Acid) is vegan because it’s made from or originates from cereals, legumes, or fermented vegetables.
The main exceptions are Lactic Acid (Milk Acid) found in fermented meat and dairy products, which are non-vegan.
But some food manufacturers may have used animal sources to produce human-made Lactic Acid (Milk Acid).
The only way to find out for certain is to ask the manufacturer directly.
Is Lactic Acid Good for You?
Yes, Lactic Acid (Milk Acid) is good for you, even when it’s in the form of a food preservative.
EXERCISE AND LACTATE, LACTIC ACID (MILK ACID):
During intense exercise, such as sprinting, when the rate of demand for energy is high, lactate is produced faster than the ability of the tissues to remove it and lactate concentration begins to rise.
This is a beneficial process since the regeneration of NAD+ ensures that energy production is maintained and exercise can continue.
The increased lactate produced can be removed in a number of ways, including oxidation to pyruvate by well-oxygenated muscle cells, which is then directly used to fuel the citric acid cycle; and by conversion to glucose via the Cori cycle in the liver through the process of gluconeogenesis.
Contrary to popular belief, the increased concentration of lactate due to intense exercise does not directly cause acidosis (increased acidity of blood plasma), nor is it responsible for delayed onset muscle soreness.
This is because lactate itself is not capable of releasing a proton, and secondly, the acidic form of lactate, Lactic Acid (Milk Acid), cannot be formed under normal circumstances in human tissues.
Analysis of the glycolytic pathway in humans indicates that there are not enough hydrogen ions present in the glycolytic intermediates to produce lactic or any other acid.
The acidosis that is associated with increases in lactate concentration during heavy exercise arises from a separate reaction.
When ATP is hydrolysed, a hydrogen ion is released.
ATP-derived hydrogen ions are primarily responsible for the decrease in pH.
During intense exercise, aerobic metabolism cannot produce ATP quickly enough to supply the demands of the muscle.
As a result, anaerobic metabolism becomes the dominant energy producing pathway as it can form ATP at high rates.
Due to the large amounts of ATP being produced and hydrolysed in a short period of time, the buffering systems of the tissues are overcome, causing pH to fall and creating a state of acidosis.
This may be one factor, among many, that contributes to the acute muscular discomfort experienced shortly after intense exercise.
SOURCES OF LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) is found in a variety of foods.
Lactic Acid (Milk Acid)’s produced naturally as a result of fermentation or added to certain ingredients as a preservative.
Here are some common foods that naturally contain Lactic Acid (Milk Acid):
*pickled vegetables
*kefir
*yogurt
*cheese
*miso
*kimchi
*cheese
*sauerkraut
*sourdough bread
*beer
Here are a few foods that may contain Lactic Acid (Milk Acid) as a preservative:
*salad dressing
*olives
*cheese
*frozen desserts
*carbonated drinks, such as soda
Note that cheese is listed twice, as Lactic Acid (Milk Acid) can be both a byproduct of the cheesemaking process and included as a preservative in some cheeses.
summary
Lactic Acid (Milk Acid) is found naturally in many fermented foods.
Lactic Acid (Milk Acid)’s also used as a preservative in several processed foods.
*Lactic Acid (Milk Acid) may promote gut health
Many types of bacteria that produce Lactic Acid (Milk Acid), including Lactobacillus, are considered probiotics.
These beneficial bacteria support a healthy gut microbiome and are associated with a wide range of other health benefits.
By eating more foods rich in Lactic Acid (Milk Acid), you can increase your intake of probiotics. In turn, this may support digestive health, promote bowel regularity, and strengthen your gut barrier.
Furthermore, because the gut microbiome plays a key role in immunity, some research suggests that probiotics can help reduce inflammation and support immune function.
summary
Many types of bacteria that produce Lactic Acid (Milk Acid) are considered probiotics, which are beneficial bacteria that support gut health and immunity.
*Lactic Acid (Milk Acid) may boost nutrient absorption
Some research indicates that Lactic Acid (Milk Acid) may increase your body’s absorption of certain nutrients.
For instance, one human and test-tube study found that eating Lactic Acid (Milk Acid)-fermented vegetables increased the body’s ability to absorb iron.
Iron is an important micronutrient that’s involved in oxygen transport and healthy red blood cell production.
Therefore, eating foods that contain Lactic Acid (Milk Acid) along with ample iron-rich foods may help prevent iron deficiency anemia, a fairly common condition that causes symptoms like fatigue, hair loss, and dizziness.
What’s more, another animal study found that consuming Lactic Acid (Milk Acid) with black tea increased the absorption of flavonoids, which are natural compounds that act as antioxidants to protect against inflammation and cell damage.
summary
Some studies suggest that Lactic Acid (Milk Acid) may increase your body’s absorption of iron and flavonoids.
*Lactic Acid (Milk Acid) may act as an antioxidant
Studies demonstrate that Lactic Acid (Milk Acid)-producing bacteria may have antioxidant activity.
Antioxidants are compounds that help neutralize harmful molecules called free radicals and reduce inflammation.
They may also protect against a host of chronic conditions, including cancer, diabetes, and neurodegenerative disorders like Alzheimer’s disease.
Interestingly, one test-tube study found that adding Lactic Acid (Milk Acid)-producing bacteria to fermented sausage significantly increased the antioxidant content.
Another test-tube study observed similar findings, reporting that Lactic Acid (Milk Acid) fermentation increased the amount of antioxidants in myrtle berries 5–10-fold.
summary
Lactic Acid (Milk Acid)-producing bacteria may act as antioxidants and increase the amount of antioxidants in other foods, which may help safeguard against inflammation and chronic disease.
IS LACTIC ACID (MILK ACID) VEGAN?
Lactic Acid (Milk Acid) is both raved about from beauty experts near and far as well as being a key ingredient in food, but what exactly is it, and is it vegan?
We’ve broken down what you need to know about the stuff here.
SPECIFICATIONS OF LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) is affirmed GRAS by the FDA.
Lactic Acid (Milk Acid) is also certified 21 CFR 184.1061.
Lactic Acid (Milk Acid) does not use genetically modified microorganism for fermentation.
Lactic Acid (Milk Acid) is Kosher under the Orthodox Union and Halal certified.
CHARACTERISTICS OF LACTIC ACID (MILK ACID):
Lactic Acid (Milk Acid) is a mild-tasting acidity regulator, flavor enhancer, and shows antibacterial properties.
Lactic Acid (Milk Acid) is colorless to yellowish, nearly odorless, and has a syrupy texture.
Lactic Acid (Milk Acid) is an aqueous solution stable under normal conditions and has a pH (50%) value of less than 2 at 25°C.
Lactic Acid (Milk Acid) is easily biodegradable and should not be in environments warmer than 200°C.
HOW IS LACTIC ACID (MILK ACID) MADE?
Lactic Acid (Milk Acid) is produced through fermentation, a process where yeasts, mold, fungi, or bacteria break down carbohydrates -- like sugar and starch -- into alcohol, gas, and acids.
Fermentation results in food products high in Lactic Acid (Milk Acid).
Fermentation can happen naturally.
Yogurt and sourdough, for instance, ferment on their own.
But in most cases, food manufacturers use a starter culture to begin the fermentation process.
A manufacturer takes these steps to create fermented foods:
*Selects a container to limit oxygen exposure
*Adds a brine of water and salt to the container before sealing it
*Puts in the food that needs to be fermented, such as cabbage or cucumber
*As bacteria break down the sugar in the food, carbon dioxide and Lactic Acid (Milk Acid) will form.
Meanwhile, the process removes oxygen, and the food becomes more acidic.
This promotes the growth of more Lactic Acid (Milk Acid) bacteria and suppresses the growth of other microorganisms.
The fermentation process can take anywhere from days to months.
The food manufacturer will then take the fermented food out and store it in a cool place to keep it from spoiling.
Although many food preservatives are unhealthy, Lactic Acid (Milk Acid) preservatives will help protect you from getting sick. It controls the pH, or acidity and alkalinity, to prevent food from spoiling.
Lactic Acid (Milk Acid) also improves your food’s taste.
By controlling the acidity, it balances flavors in foods such as olives, cheese, canned fish, desserts, and carbonated drinks.
More importantly, Lactic Acid (Milk Acid) can boost the quality of your food’s nutrition.
While the Lactic Acid (Milk Acid) added to desserts, canned fish, and carbonated drinks is not very healthy, the naturally produced Lactic Acid (Milk Acid) in fermented foods such as kimchi and yogurt offers a variety of health benefits by:
*Strengthening your immune system
*Helping your body absorb minerals and vitamins
*Giving your food antioxidant effects
*Protecting you from vaginal and urinary infections
*Some strains of Lactic Acid (Milk Acid) bacteria found in food are probiotics, such as those belonging to the genus Lactobacillus.
This means many foods high in Lactic Acid (Milk Acid) have probiotic qualities and can boost your gut health.
Lactic Acid (Milk Acid) can also protect you from constipation and other gastrointestinal issues.
Not vegan-friendly Lactic Acid (Milk Acid) products
Fermented meats contain natural levels of Lactic Acid (Milk Acid).
These aren’t vegan (obvi).
These include products like:
*cured ham
*salami
*sausages
There are also lots of Lactic Acid (Milk Acid) sources that are vegetarian but not vegan.
This means the Lactic Acid (Milk Acid) is derived from an animal byproduct (like milk) but not the actual animal.
Some examples include:
*kefir
*yogurt
*cheese
Bottom line
Lactic Acid (Milk Acid) is a substance that’s naturally found in fermented foods.
Lactic Acid (Milk Acid) can also be manufactured using different types of bacteria cultures.
While the Lactic Acid (Milk Acid) used in most commercial products is plant-based, there’s a chance it has animal origins.
The FDA doesn’t require companies to give you the derivative deets.
So you may need to contact the manufacturer directly to make sure your food is 100 percent vegan.
You can also create your own Lactic Acid (Milk Acid)-rich foods at home by pickling you own veggies.
That way you know for sure that you’re in the vegan safe zone.
PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID (MILK ACID):
Odor: odorless
Melting point/freezing point:
Melting point: 18 °C at 1.013 hPa
Initial boiling point and boiling range: 122 °C at 18,66 - 19,99 hPa
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 113 °C - closed cup
Autoignition temperature: 400 °C at 1.011,4 - 1.018,9 hPa
Decomposition temperature: No data available
pH: No data available
Molecular Formula: CH3CHOHCOOH.
Molecular Weight: 90.08 g/mol.
Boiling point: 122 °C.
Melting point: 16.8 °C.
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: 100 g/l at 20 °C - soluble
Partition coefficient: n-octanol/water:
log Pow: ca.-0,54 at 25 °C - Bioaccumulation is not expected.
Vapor pressure: No data available
Density: 1,25 g/cm3 at 15 °C
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information:
Surface tension 70,7 mN/m at 1g/l at 20 °C
Formula: H₃CCH(OH)COOH
MW: 90.08 g/mol
Boiling Pt: 122 °C (20 hPa)
Density: 1.11…1.21 g/cm³ (20 °C)
Storage Temperature: Ambient
MDL Number: MFCD00004520
CAS Number: 50-21-5
EINECS: 200-018-0
CAS: 50-21-5
MF: C3H6O3
MW: 90.08
EINECS: 200-018-0
Mol File: 50-21-5.mol
Lactic acid Chemical Properties
Melting point: 18°C
alpha: -0.05 º (c= neat 25 ºC)
Boiling point: 122 °C/15 mmHg (lit.)
density: 1.209 g/mL at 25 °C (lit.)
vapor density: 0.62 (vs air)
vapor pressure: 19 mm of Hg (@ 20°C)
FEMA: 2611 | LACTIC ACID
refractive index: n20/D 1.4262
Fp: >230 °F
storage temp.: 2-8°C
solubility: Miscible with water and with ethanol (96 per cent).
form: syrup
pka: 3.08(at 100℃)
Specific Gravity: 1.209
color: Colorless to yellow
Water Solubility: SOLUBLE
Merck: 145,336
JECFA Number: 930
BRN: 1209341
Stability: Stable.
Physical state: viscous
Color: colorless
Chemical Name : 2-hydroxy – propanoic acid
Molecular Weight : 90.08
Stereochemical purity (L isomer) Min 97.0 %
Content Min 80.0 %
Colour Fresh : Max 100 Apha
Appearance: Colorless to yellow.
Assay: 80 to 88%.
Also known as: Milk acid.
CAS No: 50-21-5.
Density: 1.206 g/ml.
Grade Standard: Commercial, Food Grade.
Molecular Formula: C3H6O3.
Molecular Weight: 90.078 g•mol−1.
Physical State: Liquid.
Usage: Food, Pharma Synthesis.
Chemical Name: L(S)-2-hydroxypropionic acid.
FIRST AID MEASURES of LACTIC ACID (MILK ACID):
-Description of first-aid measures:
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed:
No data available
ACCIDENTAL RELEASE MEASURES of LACTIC ACID (MILK ACID):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up with liquid-absorbent material.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of LACTIC ACID (MILK ACID):
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of LACTIC ACID (MILK ACID):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles
*Body Protection:
protective clothing
*Respiratory protection
Recommended Filter type: Filter type ABEK
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of LACTIC ACID (MILK ACID):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
STABILITY and REACTIVITY of LACTIC ACID (MILK ACID):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available.
-Incompatible materials:
No data available
