Feasibility Of Manufacturing L-lactic Acid Project From Corn Stover
Jul 19, 2019
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L-lactic acid introduction
Lactic acid, English name: Lactic acid, molecular formula: C3H6O3, relative molecular weight is 90.08, is an important organic acid, widely found in human body, animals and plants and microorganisms. The lactic acid molecule contains an asymmetric carbon atom and is therefore optically active, wherein the organism is L-lactic acid, and the chemical synthesis and conventional fermentation process products are DL-lactic acid racemates. The human body only contains enzymes that metabolize L-lactic acid. D-lactic acid cannot be used for assimilation. Excessive use of D-lactic acid can cause fatigue, metabolic disorders and even acidosis. Currently, D, L-lactic acid has been restricted by the World Health Organization as a food additive.
The high-purity lactic acid has a white crystal appearance, and the micro-band lactic acid is usually a pale yellow or colorless transparent liquid with a slight fatty acid odor. The density of lactic acid is about 1.206 (25 ° C), and the boiling point at normal pressure is 190 ° C. Lactic acid and water can be mutually soluble, easily soluble in organic solvents such as ethanol, glycerin, acetone, etc., but insoluble in chloroform, carbon disulfide, etc. [.
L-lactic acid usually has three grades, namely industrial grade (content 50-90%), food grade (content ≥ 80%), pharmacopoeia grade (content 85-90%).
Lactic acid is an organic acid that has important uses. Lactic acid, lactate and its derivatives are widely used in food, light industry, chemical industry, medicine and other fields.
At present, the consumption of L-lactic acid in the food industry accounts for about 60% of the total consumption of L-lactic acid in the world. The acidity of lactic acid is soft and stable, which is conducive to maintaining the taste and flavor of food, so it is widely used as food. Industry preservatives, sour agents and reducing agents. For example, in beer fermentation production, the United States and its European Union have banned the use of inorganic acids such as phosphoric acid to regulate the pH of products and all use L-lactic acid to adjust. Stearoyl lactyl lactate, such as calcium lactate stearate, is a better dough enhancer and is used in a large amount of bread processing to produce a soft, delicate bread with a long shelf life. Table 1.1 lists the main applications of L-lactic acid and derivatives in the food industry.