Lactic acid

Component of spermatocidal jellies. For removing Clostridium butyricum in manufacturing of yeast, dehairing, plumping, and decalcifying hides. Solvent for cellulose formate. Flux for soft solder. Manufacturing lactates which are used in food products, in medicine, and as solvents. Plasticizer, catalyst in the casting of phenolaldehyde resins.

Plant growth regulator.

Industrial uses: Plating agent, Chemical reaction regulator, pH regulating agent, Processing aids not otherwise specified, Tanning agents not otherwise specified, Chelating agent, Etching agent.

Consumer uses: Intermediate, Processing aids not otherwise specified, Tanning agents not otherwise specified, Flavoring and nutrient.

Use classes: Safer Chemical Classes, Food additives, Cosmetics.

In many cases, the peptides and amino acids are a complex nitrogen source such as yeast extract paste, corn steep liquor, corn gluten meal, malt sprouts, soy peptone, and meat peptone. Only a minimal amount of these complex nitrogen sources are used in order to simplify purification of the lactic acid. During fermentation, the pH of the broth must be controlled between 5.0 and 6.5. Lime (calcium hydroxide), calcium carbonate, ammonium hydroxide, and sodium hydroxide are typically used to neutralize the lactic acid made in the broth to maintain constant pH. Thus, calcium lactate, ammonium lactate, or sodium lactate salts are formed in the fermentation broth. ... Lactic acid yields are between 85 and 95% based on fermentable sugars. Typical fermentation byproducts, such as formic acid and acetic acid, are found in concentrations of less than 0.5 wt%.