Lactic acid is a new product that uses starchy grains (such as corn, rice, and potato chips) as raw materials and produces organic acids through biological fermentation, thereby increasing the added value of grains.
The process for producing and purifying lactic acid begins with the cultivation of microorganisms that generate lactate on a cost-effective substrate composed of carbohydrates, corn steep liquor, and corn oil, until the carbohydrates are predominantly converted to lactic acid. Subsequently, the fermentation broth undergoes electrodialysis to recover and concentrate the lactate present in the aqueous solution, which is derived from the hydrolysis of the electrodialysis process that yields alkali and lactic acid products. The lactic acid product is then refined by first passing it through a strong acid cation exchanger in its acid form to eliminate all sodium ions and other cations. This is followed by treatment with a weak base anion exchanger in its free base form to remove sulfate ions or sulfate, culminating in the achievement of a highly purified lactic acid product.
Latic acid application:
In the food industry, lactic acid is used for preservation and freshness, pH adjustment, antibacterial effects, and flavor enhancement. It is an important ingredient in the production of candies, beverages, bread, and other foods.
In the pharmaceutical industry, lactic acid is used for disinfection, making pharmaceutical preparations and health products.
Additionally, lactic acid is applied in various industries such as agriculture, textiles, coatings, and plastics.