Production and Application of Lactic Acid: A Review

Zike Zhou

2022

Abstract

In organic chemistry and food science, lactic acid is one of the most industrially widely used hydroxycarboxylic acids. This work focuses on the production method, fundamental properties, the reason for lactic functioning as a preservative, and various applications of lactic acid in different areas. The common pathways to produce lactic acid are microorganism fermentation and chemical synthesis. Furthermore, the acidity due to hydrogen bonding and the opposite effect of the hydroxyl group makes lactic acid a good preservative. In addition, Poly Lactic Acid (PLA) originates from lactic acid and is another promising application from industrial uses to household usage, such as food takeaway containers.

Paper Citation

in Harvard Style

Zhou Z. (2022). Production and Application of Lactic Acid: A Review. In Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB; ISBN 978-989-758-638-5, SciTePress, pages 143-148. DOI: 10.5220/0012003800003625

in Bibtex Style

@conference{fsb22,
author={Zike Zhou},
title={Production and Application of Lactic Acid: A Review},
booktitle={Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB},
year={2022},
pages={143-148},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0012003800003625},
isbn={978-989-758-638-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB
TI - Production and Application of Lactic Acid: A Review
SN - 978-989-758-638-5
AU - Zhou Z.
PY - 2022
SP - 143
EP - 148
DO - 10.5220/0012003800003625
PB - SciTePress