{"id":9327,"date":"2024-06-20T09:49:07","date_gmt":"2024-06-20T01:49:07","guid":{"rendered":"https:\/\/theo.niranbio.com\/acide-l-lactique\/"},"modified":"2024-08-19T09:42:51","modified_gmt":"2024-08-19T01:42:51","slug":"acide-l-lactique","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/acide-l-lactique.html","title":{"rendered":"Acide L-Lactique"},"content":{"rendered":"

<\/span>Qu’est-ce que l’acide L-lactique ?<\/span><\/h2>\n

L’acide L-lactique est un isom\u00e8re optiquement actif de l’acide lactique. C’est un acide organique raffin\u00e9 par fermentation biologique en utilisant l’amidon de ma\u00efs comme mati\u00e8re premi\u00e8re. L’apparence est un liquide incolore, transparent et visqueux. Avec une excellente biocompatibilit\u00e9 en raison de sa chiralit\u00e9, il est compatible avec les mammif\u00e8res, participant directement au m\u00e9tabolisme humain sans effets secondaires.<\/p>\n

Largement appliqu\u00e9 dans l’alimentation, la m\u00e9decine et d’autres domaines, l’acide L-lactique peut \u00eatre produit par synth\u00e8se chimique ou fermentation. La m\u00e9thode de synth\u00e8se chimique utilise g\u00e9n\u00e9ralement l’\u00e9thyl\u00e8ne comme mati\u00e8re premi\u00e8re et effectue des r\u00e9actions d’est\u00e9rification et d’hydrolyse en pr\u00e9sence d’un catalyseur ; la m\u00e9thode de fermentation utilise certaines bact\u00e9ries ou champignons, tels que les bact\u00e9ries L-lactiques ou les gibb\u00e9rellines, pour convertir l’amidon ou le sucre en acide L-lactique.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/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
SP\u00c9CIFICATIONS SENSORIELLES<\/td>\nNORMES<\/td>\n<\/tr>\n
Couleur<\/td>\nLiquide incolore ou jaune clair<\/td>\n<\/tr>\n
Aspect<\/td>\nLiquide transparent<\/td>\n<\/tr>\n
Odeur<\/td>\nPas d’odeur exceptionnelle ou odeur particuli\u00e8re d’acide L-Lactique<\/td>\n<\/tr>\n
Chroma (frais) Hazen<\/td>\nMax.
\n50<\/td>\n<\/tr>\n
Chroma (apr\u00e8s chauffage 200\u2103, 2h) Hazen<\/td>\nMax.
\n80<\/td>\n<\/tr>\n
SP\u00c9CIFICATIONS PHYSICO-CHIMIQUES<\/td>\n<\/tr>\n
Test d’identification<\/td>\nTest de r\u00e9ussite<\/td>\n<\/tr>\n
Teneur en acide lactique % w\/w<\/td>\n\u226590<\/td>\n<\/tr>\n
Teneur en acide L-lactique (dans l’acide lactique total) % L (+)<\/td>\nMin. 97.5<\/td>\n<\/tr>\n
R\u00e9sidu d’allumage % w\/w<\/td>\nMax.
\n0.1<\/td>\n<\/tr>\n
Chlorure ppm<\/td>\nMax.
\n20<\/td>\n<\/tr>\n
Sulfate ppm<\/td>\nMax.
\n50<\/td>\n<\/tr>\n
Fer ppm<\/td>\nMax. 10<\/td>\n<\/tr>\n
R\u00e9duction du sucre<\/td>\nTest r\u00e9ussi<\/td>\n<\/tr>\n
Acide citrique, Acide oxalique, Acide tartrique, Acide phosphorique<\/td>\nPassTest<\/td>\n<\/tr>\n
Compos\u00e9 carbonique<\/td>\nTest r\u00e9ussi<\/td>\n<\/tr>\n
Cyanure mg\/kg<\/td>\nMax. 1<\/td>\n<\/tr>\n
Pb mg\/kg<\/td>\nMax.
\n2.0<\/td>\n<\/tr>\n
As mg\/kg<\/td>\nMax.
\n1.0<\/td>\n<\/tr>\n
CONCLUSION :<\/td>\nLE PRODUIT EST CONFORME AUX NORMES DU CAHIER DES CHARGES<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Jus de fruits<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Boissons non alcoolis\u00e9es<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux et p\u00e2tisseries<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Biscuits et biscottes<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,2 – 0,4 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Saucisses<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Sauces \u00e0 salade<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
L\u00e9gumes<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Fruits<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’acide L-Lactique a un large \u00e9ventail d’utilisations<\/span><\/h2>\n
    \n
  1. L’acide L-lactique est principalement utilis\u00e9 comme exhausteur d’acidit\u00e9 dans les aliments, apportant de l’acidit\u00e9 et ajustant l’\u00e9quilibre acido-basique des aliments. Il est souvent utilis\u00e9 dans les boissons, les bonbons, les assaisonnements et les produits de boulangerie pour am\u00e9liorer la superposition des saveurs.<\/li>\n
  2. L’acide L-lactique a des propri\u00e9t\u00e9s antibact\u00e9riennes naturelles, qui peuvent inhiber la croissance de certaines bact\u00e9ries, prolongeant ainsi la dur\u00e9e de conservation des aliments. Il est largement utilis\u00e9 dans les aliments en conserve, les aliments marin\u00e9s et les aliments cuits pour \u00e9viter la d\u00e9t\u00e9rioration des aliments.<\/li>\n
  3. En tant que r\u00e9gulateur de pH, l’acide L-lactique peut contr\u00f4ler le pH des aliments pour r\u00e9pondre aux exigences de transformation et de stockage. Il est utilis\u00e9 dans les yaourts, les produits laitiers, les condiments, etc. pour aider \u00e0 maintenir la stabilit\u00e9 et la qualit\u00e9 du produit.<\/li>\n
  4. L’acide L-lactique peut affecter la texture et le go\u00fbt des aliments, fournir une acidit\u00e9 appropri\u00e9e, rendre le go\u00fbt des aliments plus d\u00e9licat et est utilis\u00e9 dans les produits de boulangerie, les produits laitiers et les gel\u00e9es pour am\u00e9liorer le go\u00fbt et la structure des aliments.<\/li>\n
  5. L’acide L-lactique est utilis\u00e9 comme ingr\u00e9dient hydratant et exfoliant dans les produits de soins de la peau pour aider \u00e0 am\u00e9liorer la texture et la luminosit\u00e9 de la peau, et dans les produits de soins de la peau et les cosm\u00e9tiques tels que les cr\u00e8mes exfoliantes, les masques pour le visage et les lotions hydratantes pour am\u00e9liorer la sant\u00e9 et l’apparence de la peau.<\/li>\n<\/ol>\n

    <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

    Question : \u00c0 quoi faut-il faire attention lors du transport ou de l’emballage de l’acide L-lactique ?<\/strong><\/p>\n

    R : L’acide L-lactique \u00e0 usage alimentaire est conditionn\u00e9 dans des f\u00fbts en plastique destin\u00e9s aux r\u00e9actifs pharmaceutiques, scell\u00e9s et stock\u00e9s conform\u00e9ment aux r\u00e9glementations chimiques standard.<\/p>\n

    Question : L’acide L-lactique peut-il vraiment \u00e9claircir les taches brunes ?<\/strong><\/p>\n

    A : L’acide L-lactique est un acide organique hydrosoluble qui a de multiples fonctions telles qu’hydratant, antioxydant et exfoliant. Il inhibe \u00e9galement la formation de m\u00e9lanine, r\u00e9duit les taches et le chloasma et pr\u00e9sente un effet blanchissant.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS : 79-33-4<\/li>\n
    • Formule chimique: C3<\/sub>H6<\/sub>O3<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Standard:<\/li>\n
    • MOQ : 5MT<\/li>\n
    • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9328,"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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