Maitohappo

Maitohappo is the Finnish term for lactic acid, a carboxylic acid with the formula C3H6O3 and the systematic name 2-hydroxypropanoic acid. It exists in two enantiomeric forms, L-(S)-lactic acid and D-(R)-lactic acid, which can also be present as a racemic mixture in some preparations. In its pure form, lactic acid is a colorless, hygroscopic liquid that is miscible with water. It is produced commercially mainly by fermentation of carbohydrates using lactic acid bacteria, though it can also be obtained by chemical synthesis from other precursors. Biologically, lactate is produced from pyruvate during anaerobic glycolysis and accumulates in muscles during intense exercise; the liver can convert lactate back to glucose via gluconeogenesis (the Cori cycle).

Maitohappo has widespread uses. In the food industry it acts as a preservative and acidity regulator (E270) and is used to acidify and flavor fermented products such as yogurt, sauerkraut, pickles, and sourdough. It is also used in cosmetics and personal care products as an alpha-hydroxy acid for exfoliation and to adjust pH. In addition to foods and cosmetics, lactic acid is employed in cleaners and in pharmaceutical preparations.

Safety and regulation: Lactic acid is generally recognized as safe for use in foods. Concentrated solutions can be corrosive and may cause skin or eye irritation; appropriate handling and protective equipment are advised in industrial settings.