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Lactic Acid in the Food Industry

  • Sara M.  Ameen
  • Giorgia Caruso

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Sara M. Ameen, Giorgia Caruso
    Pages 7-17
  3. Sara M. Ameen, Giorgia Caruso
    Pages 27-32

About this book

Introduction

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

Keywords

Lactic Acid derivatives Lactic Acid bacteria Fermentation processes Food formulations Food preservation additives Food toxicology Lactobacillus and Streptococcus

Authors and affiliations

  • Sara M.  Ameen
    • 1
  • Giorgia Caruso
    • 2
  1. 1.CairoEgypt
  2. 2.Industrial ConsultantPalermoItaly

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods