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Lactic Acid in the Food Matrix: Analytical Methods

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Lactic Acid in the Food Industry

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

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Abstract

The aim of this chapter is to give a quick and sufficiently comprehensible overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods. The importance of lactic acid in the world of food production is well known at present. At the same time, food technologists need accurate, fast, and reliable analytical methods for the determination of naturally present and/or added lactic acid (and related derivatives) in food products and in raw materials. The same thing can be affirmed when speaking of lactic acid as a normal food additive. Naturally, regulatory requirements represent an important demand for adequate and reliable analytical procedures. As a result, the ‘milk acid’ should be detected in foods in a reliable way, on condition that the food matrix and the desired function of lactic acid are well considered. For these reasons, this chapter discusses the practical advantages of several analytical procedures, including spectrophotometry, gas chromatography, capillary electrophoresis, and high-performance liquid chromatography, in relation to selected food categories.

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Abbreviations

GC:

Gas chromatography

GSFA:

General Standard for Food Additives

HPLC:

High-performance liquid chromatography

FAO:

Food and Agriculture Organization of the United Nations

WHO:

World Health Organization

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Authors and Affiliations

  1. Medical Research Laboratories, Faculty of Science, Helwan University, Cairo, Egypt

    Sara M. Ameen

  2. Industrial Consultant, Istituto Zooprofilattico Sperimentale, Palermo, Italy

    Giorgia Caruso

Authors
  1. Sara M. Ameen
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  2. Giorgia Caruso
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Correspondence to Sara M. Ameen .

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Ameen, S.M., Caruso, G. (2017). Lactic Acid in the Food Matrix: Analytical Methods. In: Lactic Acid in the Food Industry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-58146-0_4

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