Reaction condition required for oligomer of lactic acid
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Sodium and Potassium Lactates
Lactic acid is present in many foods both naturally and as a product of in situ fermentation, as in sauerkraut, yogurt, and many other fermented foods. Lactic acid is also a principal metabolic intermediate in most living organisms. Sodium and potassium lactates are produced commercially by neutralization of natural or synthetic lactic acid (FDA 184.1768, 1639). Lactic acid to be used as a food additive can be obtained either by fermentation of carbohydrates or by a chemical procedure involving formation of lactonitrile from acetaldehyde and hydrogen cyanide and subsequent hydrolysis (FDA 184.1061).
The microbiological and chemical procedures to obtain lactic acid are very competitive, with similar production costs. One method of biosynthesis in common use starts with glucose and produces pyruvate, which can be converted to both the l(+) and d(−) isomers using a stereospecific lactate dehydrogenase; however, only the l(+) form is produced commercially. The racemic mixture is always obtained by chemical synthesis. Synthetic lactic acid is free of the contaminants normally found in the product obtained by fermentation, and so it is completely colorless and probably more stable. Lactic acid and its salts are highly hygroscopic, and therefore are usually handled in concentrated solutions (60–80% by weight) rather than in solid form. These solutions are colorless and odorless, and have a mild saline taste.
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