{"id":8288,"date":"2024-06-20T09:49:07","date_gmt":"2024-06-20T01:49:07","guid":{"rendered":"https:\/\/theo.niranbio.com\/acido-l-lactico\/"},"modified":"2024-08-15T13:08:10","modified_gmt":"2024-08-15T05:08:10","slug":"acido-l-lactico","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/acido-l-lactico.html","title":{"rendered":"\u00c1cido L-L\u00e1ctico"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el \u00e1cido L-L\u00e1ctico?<\/span><\/h2>\n

El \u00e1cido L-L\u00e1ctico es un is\u00f3mero \u00f3pticamente activo del \u00e1cido l\u00e1ctico. Es un \u00e1cido org\u00e1nico refinado mediante fermentaci\u00f3n biol\u00f3gica utilizando almid\u00f3n de ma\u00edz como materia prima. Su aspecto es de l\u00edquido incoloro, transparente y viscoso.<\/p>\n

Con excelente biocompatibilidad debido a su quiralidad, es compatible con los mam\u00edferos, participando directamente en el metabolismo humano sin efectos secundarios. Ampliamente aplicado en alimentaci\u00f3n, medicina y otros campos, el \u00e1cido L-l\u00e1ctico puede producirse mediante s\u00edntesis qu\u00edmica o fermentaci\u00f3n.<\/p>\n

El m\u00e9todo de s\u00edntesis qu\u00edmica utiliza generalmente el etileno como materia prima y realiza reacciones de esterificaci\u00f3n e hidr\u00f3lisis en presencia de un catalizador; el m\u00e9todo de fermentaci\u00f3n utiliza determinadas bacterias u hongos, como las bacterias del \u00e1cido L-l\u00e1ctico o las giberelinas, para convertir el almid\u00f3n o el az\u00facar en \u00e1cido L-l\u00e1ctico.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ESPECIFICACIONES SENSORIALESE<\/td>\nST\u00c1NDARES<\/td>\n<\/tr>\n
Color<\/td>\nL\u00edquido incoloro o amarillo claro<\/td>\n<\/tr>\n
Aspecto<\/td>\nL\u00edquido transparente<\/td>\n<\/tr>\n
Olor<\/td>\nNo tiene un olor excepcional o tiene un olor especial a \u00c1cido L-L\u00e1ctico<\/td>\n<\/tr>\n
Croma (fresco) Hazen<\/td>\nM\u00e1x.
\n50<\/td>\n<\/tr>\n
Croma (tras calentar 200\u2103, 2h) Hazen<\/td>\nM\u00e1x.
\n80<\/td>\n<\/tr>\n
ESPECIFICACIONES FISICOQU\u00cdMICAS<\/td>\n<\/tr>\n
Prueba de identificaci\u00f3n<\/td>\nPrueba superada<\/td>\n<\/tr>\n
Contenido en \u00e1cido l\u00e1ctico % p\/p<\/td>\n\u226590<\/td>\n<\/tr>\n
Contenido de \u00e1cido L-l\u00e1ctico (en el \u00e1cido l\u00e1ctico total) % L (+)<\/td>\nM\u00edn. 97.5<\/td>\n<\/tr>\n
Residuo de ignici\u00f3n % p\/p<\/td>\nM\u00e1x.
\n0.1<\/td>\n<\/tr>\n
Cloruro ppm<\/td>\nM\u00e1x.
\n20<\/td>\n<\/tr>\n
Sulfato ppm<\/td>\nM\u00e1x.
\n50<\/td>\n<\/tr>\n
Ppm de hierro<\/td>\nM\u00e1x.10<\/td>\n<\/tr>\n
Reducir el az\u00facar<\/td>\nPrueba superada<\/td>\n<\/tr>\n
\u00c1cido c\u00edtrico, \u00c1cido ox\u00e1lico, \u00c1cido tart\u00e1rico, \u00c1cido fosf\u00f3rico<\/td>\nPassTest<\/td>\n<\/tr>\n
Compuesto carb\u00f3nico<\/td>\nPrueba superada<\/td>\n<\/tr>\n
Cianuro mg\/kg<\/td>\nM\u00e1x. 1<\/td>\n<\/tr>\n
Pb mg\/kg<\/td>\nM\u00e1x.
\n2.0<\/td>\n<\/tr>\n
Como mg\/kg<\/td>\nM\u00e1x.
\n1.0<\/td>\n<\/tr>\n
CONCLUSI\u00d3N:<\/td>\nEL PRODUCTO CUMPLE LAS NORMAS DE ESPECIFICACI\u00d3N<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosis recomendada<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nombre del alimento<\/td>\nUso m\u00e1ximo(g\/kg)<\/td>\n<\/tr>\n
Zumos de fruta<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Refrescos<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Pasteles y boller\u00eda<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Galletas y bizcochos<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Yogur<\/td>\n0,2 – 0,4 g\/kg<\/td>\n<\/tr>\n
Queso<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Embutidos<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Ali\u00f1os para ensaladas<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Verduras<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Frutas<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El \u00e1cido L-l\u00e1ctico tiene una amplia gama de usos<\/span><\/h2>\n
    \n
  1. El \u00e1cido L-l\u00e1ctico se utiliza principalmente como potenciador de la acidez en los alimentos, proporcionando acidez y ajustando el equilibrio \u00e1cido-base de los alimentos.
    \nSe utiliza a menudo en bebidas, caramelos, condimentos y productos horneados para potenciar la estratificaci\u00f3n del sabor.<\/li>\n
  2. El \u00e1cido L-l\u00e1ctico tiene propiedades antibacterianas naturales, que pueden inhibir el crecimiento de ciertas bacterias, prolongando as\u00ed la vida \u00fatil de los alimentos.
    \nSe utiliza mucho en alimentos enlatados, encurtidos y cocinados para evitar el deterioro de los alimentos.<\/li>\n
  3. Como regulador del pH, el \u00e1cido L-l\u00e1ctico puede controlar el pH de los alimentos para cumplir los requisitos de procesamiento y almacenamiento.
    \nSe utiliza en yogures, productos l\u00e1cteos, condimentos, etc. para ayudar a mantener la estabilidad y calidad del producto.<\/li>\n
  4. El \u00e1cido L-l\u00e1ctico puede afectar a la textura y el sabor de los alimentos, proporcionar la acidez adecuada, hacer que el sabor de los alimentos sea m\u00e1s delicado, y se utiliza en productos horneados, productos l\u00e1cteos y gelatinas para mejorar el sabor y la estructura de los alimentos.<\/li>\n
  5. El \u00e1cido L-l\u00e1ctico se utiliza como ingrediente hidratante y exfoliante en productos para el cuidado de la piel para ayudar a mejorar la textura y el brillo de la piel, y en productos para el cuidado de la piel y cosm\u00e9ticos como cremas exfoliantes, m\u00e1scaras faciales y lociones hidratantes para mejorar la salud y el aspecto de la piel.<\/li>\n<\/ol>\n

    <\/span>Pregunta formulada por un usuario:<\/span><\/h2>\n

    Pregunta: \u00bfA qu\u00e9 se debe prestar atenci\u00f3n al transportar o envasar el \u00e1cido L-l\u00e1ctico?<\/strong><\/p>\n

    Respuesta: El \u00e1cido L-l\u00e1ctico para uso comestible se envasa en barriles de pl\u00e1stico destinados a reactivos farmac\u00e9uticos, se sella y se almacena de acuerdo con las regulaciones qu\u00edmicas est\u00e1ndar.<\/p>\n

    Pregunta: \u00bfEl \u00e1cido L-l\u00e1ctico realmente puede aclarar las manchas oscuras?<\/strong><\/p>\n

    Respuesta: El \u00e1cido L-l\u00e1ctico es un \u00e1cido org\u00e1nico soluble en agua que tiene m\u00faltiples funciones, como humectaci\u00f3n, antioxidaci\u00f3n y exfoliaci\u00f3n. Tambi\u00e9n inhibe la formaci\u00f3n de melanina, reduce las manchas y el cloasma y exhibe un efecto blanqueador.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 79-33-4<\/li>\n
    • F\u00f3rmula qu\u00edmica: C3<\/sub>H6<\/sub>O3<\/sub><\/li>\n
    • Certificaciones: KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Cantidad m\u00ednima de pedido: 5 MT<\/li>\n
    • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5852,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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