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LacticAcid:ASafe,labelfriendlywaytoreducepHinBakedGoods

KathySargent,GlobalStrategicInnovationDirector,Corbion

KeyAreasforReview

WhatisLacticAcid–historyandfunctionality

WhyuseLacticAcidsolutionsinbaking

Versatilityanduseacrossfoodapplications

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WhatisLacticAcid

HistoryandFunctionality

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LacticAcidinBreadLacticacidbacteriaandyeastareabundantlypresentinflour.Whenprovidedwaterandfavorableenvironmentalconditions,fermentationwillbeginandlacticacidbacteriawillform,pHwilldropandflavorbecomesmoresour

19311780 1881

HistoryofLacticAcid

DiscoveredinsourmilkbySwedishScientistScheele,namedafteritsorigin

FirstproductionoflacticacidbasedonfermentationbyFrenchchemistFremy

LacticacidfermentationstartedintheNetherlands

1969

JointventureHVA/CSM

1986

PurchaseofAyuso(Spanishfactory)

1999

ProductionbeginsinUSA

2007

ProductionbeginsinThailand

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LacticAcidisnaturallypresentinthehumanbodyandinmultiplefoods

People have consumed lactic acid for centuries, as it is an inherent part of fermented foods. It is naturally produced in the human body’s and is an important part of gut health.

Fermentation DownstreamProcessSubstrate Lacticacid

Pre-treatment Fermentationbroth

Microorganism

Nutrients

Typeofsubstrate-Sugarbeet/Tapioca/CanesugarTypeofcarbohydrate(enzymes)-Mono/poly-saccharides-C5-C6sugars

Typeofmicroorganism:-Yeast/Fungi/Bacteria-Parameters(T,pH,nutrients,substrateconcentration,yield…)

-Water-Lacticacidsalt:Calactate-Biomass(celldebris)-Residualsugars-Residualnutrients-Otherfermentationproducts…

Lacticacidproduction

WhyLacticAcid

•  Naturallypresentandnaturallyfermented

•  Safe,non-toxic,easy-to-use

•  Effectiveforpathogenreduction

•  EffectivepHreduction

•  Biobasedandsustainable

•  Easilybiodegradableinwastewatertreatmentplant

A natural antimicrobial, lactic acid has been extensively studied for its effects against pathogenic and spoilage bacteria under both lab and commercial-use conditions. Not only that but lactic acid is also:

Antimicrobialeffectoforganicacids

•  Weakacidslikelacticcanpassthroughthecellwallintheirwholeor“un-dissociatedform”

•  Oncethere,theacidmolecule(H-R)dissociates(H++R-)andultimatelycausescelldeathbyacidifyingthecytoplasm

•  pHisthekey

•  WhilestrongacidscanlowerpH,theyreadilydissociateandlesseasilypassintothecytoplasm

H++lactate-↔lacticacid

Lacticacidatlowaciditycankillbacteria

DNAdamage Celldeath

CellDeath

Cl-

H+

HLactateH+

PO42-

H+H+H+H+

H+H+H+H+ Lactate-

OUT

Undissociatedacidscancrossthemembrane

Ionscanlesseasilycross

themembrane

Cytoplasmcompletelyacidifies

IN

HLactate

Lacticacidreducespathogens

Food Control 47 (2015) 231-236Healthy Leakcells

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Acidification-pHhurdle

Acidificationcanbeaneffectivepreservationcontrolforsomepathogens,butyeastandmoldsarehighlytolerantandabletocontinuegrowthamongthewidestrangesofpH

AcidificationpHhurdle

Micro organisms in foods vol 5 (2003) ICMSF

pH 4 3 2 1 5 6 7

8 9 10

Molds Yeasts

LAB Campylobacter Listeria

Escherichia

Salmonella

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ValueofUsingLacticAcid

InBakedGoods

CalciumPropionate(propionicacid)isnotcompletelyeffectiveagainstallcommonbreadmolds

MoldInhibitionpredictivemodeling

Forpreservationsystemstobeeffective,thesystemmuchbeinapHrangethatallowsforactivity

Aw=0.93

Weareexpertsinunderstandingtheeffectsofhurdletechnologyasitrelatestobakedgoods

Seriesofsteps,processes&ingredientsthathelpmaintainthestability,quality,andsafetyoffood.

Ourlacticacid&fermentedsolutionsallowustoincreasethehurdlesformicroorganismstodevelop,makingitdifficultformoldtocultivate.

e t aw pH pres.(environment) (temperature) (wateractivity) (acidity) (preservation)

AcidUsageinBaking

•  Fumaric–breakssulfur-to-sulfurbondsinproteinnetwork,mostcommonintortillas.

•  Citric–verywatersolublewithasharpsourness.NotcommonlyusedintheUS.

•  Vinegar–commonforbakeryapplications•  Sorbic,malic,lactic,propionic,phosphoric…

Selectinganacidificationsystem–pHcontrol

Function

Flavor

FormulaInteractions

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UsingOrganicAcidstoManageBreadpH

4.5

4.8

5.0

5.3

5.5

0.0 0.2 0.4 0.6 0.8 1.0 1.2

pH

Usage(%onFlour)

BakedBreadpHAdjustmentswithCommonAcidification

Vinegar(200grain) LacticAcid(88%) CitricAcid(100%)

DoughDevelopmentandStability

5.30 5.26 5.20 5.40 5.20 4.95 5.35 5.20 5.05

6071

80

6173

87

6876

86

0

10

20

30

40

50

60

70

80

90

100

4.4

4.6

4.8

5.0

5.2

5.4

5.6

5.8

6.0

0.5% 0.8% 1.1% 0.1% 0.3% 0.5% 0.1% 0.2% 0.3%

Vinegar(200grain) LacticAcid(88%) CitricAcid(100%)

Proo

fTim

e(m

inutes)

pH

pHvsProofTime

pH ProofTime(minutes)

DoughDevelopmentandStability

5.20 5.20 5.20

8073 76

0

10

20

30

40

50

60

70

80

90

100

4.4

4.6

4.8

5.0

5.2

5.4

5.6

5.8

6.0

1.1% 0.3% 0.2%

Proo

fTim

e(m

inutes)

pH

pHvsProofTime

pH ProofTime(minutes)

StrengthandStabilityofDough

Alveograph:-  Measureflexibilityof

doughasitrelatestoflour

Resultingvaluesmeasure-  Strength-  Stability

72

41.547

63.5100.5

128143

105.5

0

20

40

60

80

100

120

140

160

01020304050607080

WheatFlour(NoAdd)

WheatFlour+Vinegar1.1%

WheatFlour+0.2%CitricAcid

Wheatflour+0.3%LacticAcid

MaxAmountofAirRetention ResistancetoDeformation

AlveographParametersforBreadDough(consistentpH~5.2forthetreatments)

YeastActivitywithVinegarRisographEvaluation

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

0:01

:00

0:06

:00

0:11

:00

0:16

:00

0:21

:00

0:26

:00

0:31

:00

0:36

:00

0:41

:00

0:46

:00

0:51

:00

0:56

:00

1:01

:00

1:06

:00

1:11

:00

1:16

:00

1:21

:00

1:26

:00

1:31

:00

1:36

:00

1:41

:00

1:46

:00

1:51

:00

1:56

:00

mlCO2/min

RateofCO2Production

NoAdd 0.5%Vin300gr 1%Vin300gr 1.5%Vin300gr

YeastActivitywithLacticAcidRisographEvaluation

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

0:01

:00

0:06

:00

0:11

:00

0:16

:00

0:21

:00

0:26

:00

0:31

:00

0:36

:00

0:41

:00

0:46

:00

0:51

:00

0:56

:00

1:01

:00

1:06

:00

1:11

:00

1:16

:00

1:21

:00

1:26

:00

1:31

:00

1:36

:00

1:41

:00

1:46

:00

1:51

:00

1:56

:00

mlCO2/min

RateofCO2Production

NoAdd 0.25%FCC88 0.5%FCC88 0.75%FCC88LacticAcid

LacticAcid

LacticAcid

5.76

5.12

4.73

4.31

5.15

4.794.59

3

3.5

4

4.5

5

5.5

6

NoAdd 0.25%FCC88

0.5%FCC88 0.75%FCC88

0.5%Vin300gr

1%Vin300gr

1.5%Vin300gr

pH(1

0%)

DoughpH(10%)

5

ImpactofAcidulantonProofTime

64

66

68

70

72

74

76

78

80

82

NoAdd NaProp NaProp+0.5%Vinegar(200gr)

NaProp+0.125%FCC88

NaProp+1%Vinegar(200gr)

NaProp+0.25%FCC88

Yeast:5% Yeast:7.5% Yeast:8.5%BreadpH:5.3-5.35

Yeast:9.5%BreadpH:5.2-5.25

Proo

fTim

e(m

in)

Flavoringwithorganicacids

Lacticacidboostingsweetfruityanddairyflavors:•  Redfruits(strawberry,cherry,forestfruits)•  Tropicalfruits(peach,mango,passionfruit)•  Dairy(yoghurt,milkyflavors)•  Hasgoodfitwithcola,vanilla,caramel,

coffee

Mild,delayedimpact&MaskinglingeringeffectsofHIS•  Reducebitternessinenergydrinks

Citricacid

Lastingtime

Sour&sw

eet

Intensivesweetener

Offflavor

PURAC

ConsumersfocusonFlavor“Thissolutionisfantastic!BreadsandtortillasproducedwithlacticacidhaveamuchcleaneraromaandflavorwhilemaintainingalowpH.Thisworksespeciallywellinproblemproductsthatrequirehighlevelsofpreservation.”

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2

3

4

5

6

7

8

9

0.8%Vinegar 0.25%LacticAcid

0.8%Vinegar 0.25%LacticAcid

0.8%Vinegar 0.25%LacticAcid

0.8%Vinegar 0.25%LacticAcid

Aroma Taste Sour Like

Score

ScoreAverage OptimalScore

OursensoryanalysisconcludedthattortillasmadewithLacticAcidarepreferredoverthecontrol

“IlovethenewTortillaswiththeLacticAcid–theytastebetterandsmellbetter”

FumaricAcid

[PERCENTAGE]

LacticAcid

[PERCENTAGE]

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00Aroma

Taste

SourLike

Preference

LacticAcidFumaricAcid,N=43

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VersatilityandUseAcross

FoodApplications

Microorganismsareeverywhere!

•  Soil•  Water•  Air•  Surfaces•  Manure•  Hide

InfographiccourtesyoftheCentersforDiseaseControlandPrevention

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Lacticacidsprayusedforcarcasssurfacetreatment§  Usedalreadyforalongtimeasanantimicrobialintervention

§  CFUreductionofE.coli,Salmonella,Enterobacteriaceaeandothers

§  Biobased,sustainableproduct

§  Safechemicalforhumans

§  Safechemicalfortheenvironment

§  Easilybiodegradableinwastewatertreatmentplant

PURACFCC88ImpactonAPCandE.coliovertime

•  Effectonaerobicplatecount(APC)andgeneralE.colicount

•  Watersprayresultsin1.5-2logreduction

Kang2001

•  Lacticacidtreatmentincreasedinitialreductionwithadditional+/-0.5logcfu

•  Residualeffectseenovertime>2logcfu

PathogenControlStudy(I)Resultsforwholecantaloupes(Alvarado-Casillasetal)

*Comparedtocontrol S.typhimuriumoncontrol=log4.4 E.coliO157:H7oncontrol=log4.7

Lacticacidintemperingwater

Sabillon, L, Stratton, J, Rose, DJ, Flores, RA & Bianchini, A 2016, 'Reduction in microbial load of wheat by tempering with organic acid and saline solutions' Cereal Chemistry, vol 93, no. 6, pp.

638-646. DOI: 10.1094/CCHEM-05-16-0153-R

AerobicBacteria Enterobacteriaceae

YeastsMolds

MicrobiologyScreening

Preservation

pHControl

ConsumerExperience

Preservationrequiresadeepunderstandingofmicrobiologyandtheuseofdifferenttechnologies

Useofcurrentknowledgeanddevelopmentofnewfermentedsolutionstofightmicroorganisms:-PropionateFerments-SpecialVinegars-Otherorganiccompounds

SelectionofmosteffectiveandcleanlabelpHcontrolsolutionsthatcanworkinsynergywithinhibitors:-Vinegar,LacticAcid,Etc.

Weoptimizeoursolutionsbyselectingthecombinationsthatmaximizefunctionwhilebalancingtasteandquality-NaturalFlavors

FullScreeningandinsulationofthemajormicroorganismsiffoodsystems

WhatisLacticAcid–stronghistoryandprovenperformance

WhyuseLacticAcidsolutionsinbaking–flavor,pHstability,compatibilitytodevelopment

Versatilityanduseacrossfoodapplications–industrygrowthwithmulti-functionalbenefits

FinalTakeaway