乳酸アンモニウム

Origin

Ammonium lactate is the ammonium salt of lactic acid. Lactic acid is a naturally occurring organic acid produced by bacterial fermentation of carbohydrates. While lactic acid itself can be produced synthetically, ammonium lactate is typically derived from the neutralization of lactic acid produced by fermentation with ammonium hydroxide.

Usage

In the food industry, ammonium lactate is used as an acidity regulator and preservative. It helps to control the pH of food products, preventing the growth of spoilage microorganisms and extending shelf life. It is also used as a flavoring agent. Ammonium lactate is found in a variety of food products, including processed fruits and vegetables, baked goods, and dairy products. It is also used in some cosmetic products as a humectant and pH adjuster.

Side Effects

Ammonium lactate is generally considered safe for consumption at levels typically found in food products. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for lactic acid and its salts, including ammonium lactate, indicating its low toxicity. However, individuals with sensitivity to lactic acid or ammonium compounds may experience mild gastrointestinal discomfort. There is no evidence to suggest that ammonium lactate is carcinogenic or teratogenic. High concentrations could potentially cause irritation. As with any food additive, excessive consumption should be avoided.