Future Market Trends of Lactic Acid Market 2021

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Lactic Acid Market Forecast(2016-2021)
Published Date 22 February, 2016 No of
Pages 153 Single User Price 5250
Lactic Acid Market Future Forecast Trends
2021
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• Lactic Acid is the most commonly found
  hydroxycarboxylic acid it is an enigmatic
  chemical.
• It is widely used in food, chemical and
  pharmaceutical industries and has established
  increased attention for use as a monomer for the
  production of biodegradable compounds such as
  poly lactic acid.
• There are numerous investigations on the
  development of biotechnological methods for
  lactic acid production, with a decisive objective
  of enabling the process to be more efficient and
  economical.

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• Lactic Acid is a carboxylic acid widely used as
  acid regulator in food and beverage.
• As an acidity regulator, it maintains pH level
  and it maintains color in baked food and extends
  shelf life.
• As a preservative it regulates the pH and extend
  shelf life and also to inhibit the bacteria.
• It also includes its functions as an
  antimicrobial agent, flavor and mineral
  fortification.
• It is commonly used as pH regulator as an
  antimicrobial agent in meat and poultry products.
  
• It hinders the appearance of some undesired or
  harmful bacteria.
• Lactic Acid ids fully biodegradable and the
  products of degradation are not toxic certified
  by FDA.
• Generally recognized as safe (GRAS) is a FDA
  designation that a specific substance or
  ingredient is generally considered safe by
  experts.
• Lactic acid is considered safe by FDA.

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• The lactic acid market is estimated to witness
  strong demand from chemicals and pharmaceutical
  end use industries as lactic acid will continue
  to be used in applications such as moisturizers,
  skin lightening agents and rejuvenating and
  anti-acne agents (personal care industry) and
  dialysis solution mineral preparations, surgical
  sutures, prostheses and drug delivery systems
  (pharmaceuticals).Lactic acid can be produced
  naturally and synthetically. Lactic acid occurs
  naturally in two optical isomers, L() and DD(-)
  lactic acids.
• Since elevated levels of the D-isomer are harmful
  to humans, L() is the preferred isomer.
• L() lactic acid production is a natural process
  done by the addition of lime or chalk, the raw
  materials are then fermented in a fermenter to
  produce crude calcium lactate.
• The gypsum is separated from the crude calcium
  lactate, which results in crude lactic acid.
• The crude lactic acid id purified and
  concentrated. Around 90 of the world production
  of lactic acid is by natural process and rest is
  produced synthetically.

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• The report on lactic acid market broadly segments
  the market by source, by function and by
  application.
• Each of these segments is further sub-segmented
  to provide a holistic view of the market.
• These segments are subsequently followed by
  market segmentation based on geography four
  geographical regions including Americas, Europe,
  APAC and RoW were considered while analyzing the
  market.
• The market is presently dominated by developed
  regions such as Europe and North America.
• However, Asia Pacific is anticipated to be the
  fastest growing market for lactic acid and poly
  lactic acid during the forecast period.
• Shift from lactic acid to poly lactic acid
  production by manufacturers is likely to be the
  prime reason for Asia Pacific experiencing the
  fastest growth.
• The global lactic acid market is projected to
  reach around XX billion by 2021, growing at a
  CAGR of XX during the forecast period.

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• In 2015, the market is estimated to be xx
  billion.
• The global poly lactic acid market is projected
  to reach around XX billion by 2021, growing at a
  CAGR of XX during the forecast period. In 2015,
  the market was estimated to be dominated by
  Americas followed by Europe.
• Role of Lactic Acid Bacteria in Food Industry
• Fermentation is one of the oldest ways of food
  preservation.
• This is made possible by the use of Lactic Acid
  Bacteria or LAB that plays the chief role in this
  process.
• Even with the absence of oxygen, it drives the
  reactions of transforming the carbohydrate to
  lactic acid with addition of carbon dioxide and
  other organic compounds including mannitol and
  dextran.
• It also adds to smell, taste, texture and color
  of the foods. LAB is the essential element for
  fermentation of sour dough bread, soybean, all
  fermented milks, beer, and pickles. Since they
  are micro aerophilic, which do not utilize
  oxygen, it cannot lead to extreme changes in the
  food.

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• In addition, due to its diversity and complexity,
  it can adjust to different situations.
• It has also a unique ability to produce
  bacteriocins and other compounds like ethanol,
  H2O2, diacetyl, and reuterin, which inhibit
  non-desirable, pathogenic and food spoilage
  microorganisms to grow in the food during
  fermentation.
• The mechanism is known as bio preservation method
  that uses beneficial bacteria to preserve the
  food.
• United Nations Food and Agriculture Organization
  (FAO) said that this process is an alternative
  and a low-energy requiring process ideal for
  developing countries and far areas because it
  does not need refrigeration.
• Major companies in this market include
• Corbian Purac NV
• Galactic SA

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Lactic Acid Market Forecast(2016-2021)
A detailed qualitative analysis of the factors
responsible for driving and restraining growth of
the Lactic Acid Market and future opportunities
are provided in the report.
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