Mjólkursýra

Mjólkursýra, also known as lactic acid, is an organic acid with the chemical formula C3H6O3. It is a white crystalline solid in pure form but is commonly found as a solution in water. Mjólkursýra plays a significant role in both biological and industrial processes.

In the human body, mjólkursýra is produced during muscle activity when oxygen supply is limited, a process called anaerobic glycolysis. It is also a byproduct of the fermentation of carbohydrates by certain bacteria, most notably in the dairy industry. This fermentation is responsible for the characteristic sour taste in products like yogurt and kefir.

Industrially, mjólkursýra is produced through fermentation of sugars by lactic acid bacteria or through chemical synthesis. It has a wide range of applications. In the food industry, it is used as a preservative, flavor enhancer, and acidulant. It can be found in various food products, including pickles, sauerkraut, and baked goods.

Mjólkursýra also finds use in the pharmaceutical and cosmetic industries. In cosmetics, it acts as an exfoliant and moisturizer. In medicine, it is used in intravenous solutions and as a component in some drug formulations. Its biodegradable nature makes it an environmentally friendly alternative in certain applications. The salts and esters of mjólkursýra are known as lactates.