| PHARMACEUTICALS |
| FOOD |
| COSMETIC |
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Calcium , Sodium , Ferrous and other salts of lactic acid are used in the pharmaceutical industry in various formulation.
Lactate salts have better absorption, solubility and are easily metabolised resulting in administration of some very important drugs like ciporfloxacin as a lactate salt.
Lactic acid based formulations find use for their anti tumour activity.
The anti microbial action of lactic acid is taken advantage for use as sanitisers.
It is reported that lactic acid finds use in the treatment of dermatological
problems like warts.
Since L(+)-lactic acid is naturally present in the skin, Lactic acid and Sodium lactate are extensively used as moisturizing agents in many skin care products. Lactic acid is also used as a pH-regulator. It is one of the most effective AHAs and has the lowest irritation potential. Lactates are regarded as skin whitening agents that have been shown to produce a synergistic effect when combined with other skin whitening agents.
Sodium Lactate is used in anti perspirant preparations. L(+)-lactic
acid is used as a pH-regulator in many types of hair care formulations.
Confectionery
| Lactic acid finds use as an acidulant in the confectionery industry. It is a better acidulant than citric acid since the sugar inversion is less when used for hard boiled candies. It does not have the initial burst of flavour and tanginess of citric acid. Lactic acid imparts a more mellow and lasting souness. It enhances the flavour much more. The use of buffered lactic acid in continuous production lines for high boiled sweets is more recent application. Liquid buffered lactic acid can be easily measured into the molten syrups, even at the high temperatures used in depositing lines.Sugar inversion will be minimal. |
Beer and
wine
| Lactic acid is a natural beer acid, and hence it is used for pH adjustments during the mashing process and in wort cooking. Lactic acid improves the microbial stability and also enhances the flavour. Almost all the breweries in India use the L (+) Lactic acid manufactured by Lactochem Limited. |
| Lactic acid due to its mild nature is the acidulant of choice in delicately flavoured soft drinks and fruit juices. It does not mask or over power the natural flavour. Its flavour enhancing property makes the beverage more palatable and leaves a lingering taste. Lactic acid is preferred over citric acid for these reasons |
| Green olives, Gherkins and others are often packed in a solution of salt, lactic acid and water. The lactic acid acts as a preservative and improves the clarity of the brine and flavour. A mixture of acetic acid and lactic acid in pickled products such as gherkins, silver skin onion etc imparts a milder taste and flavour, and improves microbial stability. Large quantity of gherkins in brine with Lactochems’s L (+) Lactic acid is exported from India to many countries world wide. Calcium lactate is reported to be used as firming salt, which have been used for canned fruits and vegetables. |
| Direct acidification with lactic acid, in dairy products such as cottage cheese, is preferred to fermentation as the risks of failure and contamination can be avoided. The processing time also can be saved. Lactic acid and calcium lactate are used extensively in the production of Channa and Panneer by direct acidification. Lactic acid is also used as an acidulant in dairy products like cheese and yogurt powder. |
| For direct acidification of certain
breads, lactic acid is the natural sour dough acid. The general appearance
of a loaf of bread is greatly improved by the use of bacterial lactic acid,
a larger loaf results per weight of bread with improved bloom, and color
of crust. Lactic acid is directly added to certain types of fermented dough
crispy biscuits.
Lactic acid added to dough increases the shelf life due to its retarding action on molds and rope.The sodium and calcium stearoyl lactyllates find use as emulsifiers in the baking indistry as they provide substantial quality improvement of baked products besides reducing shortening levels. |
| Lactic acid is widely used in meat products as an anti microbial agent. Decontamination of beef, poultry and pork carcasses in slaughter house operations is practised to reduce Salmonella infection. In sausages, sodium lactate is used to reduce water activity and achieve higher shelf-life. Recent research publication, indicates the use of hot lactic acid spray on carcasses where reduction of over 99 % of E.Coli has been observed. |
Lactic acid has better descaling properties than conventional organic descalers due to which reason it is used in many decalcification applications such as cleaners for toilets, bathrooms etc. Lactates find use as neutralizers in the production of certain type of surfactants used in special detergents and personal care products.
Lactate esters like ethyl, methyl lactate etc are used for degreasing since they have excellent action for oils, oligomeric and polymeric stains. Lactic acid is used in Ni-plating processes because of its unique complexing constant for Ni. It acts as a pH buffer and stabilizer for the bath.
Lactic acid is used as a pH regulator and complexing agent in various
binder systems for water-based coatings such as electrodeposition coatings.