Preparation of a heat-stable lactic acid

Details Preparation of a heat-stable lactic acid Preparation of a heat-stable lactic acid

1994-12-23

1996-01-30

Dees, Jose G.

Organic compounds -- part of the class 532-570 series

Organic compounds

Carboxylic acids and salts thereof

562589, C07C 5142

Patent

active

054881560

ABSTRACT:
Lactic acid formed via fermentation generally is susceptible to the development of color bodies when heated to temperatures of approximately 180.degree. C. and above. Color development appears to result from carbonization of small amounts of carbohydrates. Consequently a heat-stable lactic acid may be produced by subjecting an aqueous solution of lactic acid to temperatures between about 180 and 230.degree. C. for a time sufficient to carbonize the carbohydrates, with subsequent removal of the color bodies using standard decolorants such as activated charcoal. Heat treatment may be applied either directly to the broth or to an aqueous solution resulting from one or more processing steps applied to the fermentation broth.

REFERENCES:
patent: 2885436 (1959-05-01), Wangel
patent: 3202705 (1965-08-01), Powell et al.
patent: 4334095 (1982-06-01), Baniel
CA 119:269073 (1991).
CA 95:203332 (1981).

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