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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications
- Source :
- Journal of Food Science. 84:1672-1681
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- Lactobionic acid (LBA) is a bionic acid naturally found in the "Caspian Sea yogurt" and chemically constituted of a gluconic acid bonded to a galactose. The compound is known for its numerous proven attributes as an antioxidant, chelator, and moisturizer agent. There is a growing interest of the academic community and industry research sectors in the application of LBA as a food ingredient. Thus, this review describes the current methods of LBA production, patents related, general applications and regulations, research statistics, future prospects, and an overview of the challenges faced by the food industry to incorporate the acid in their products. Studies associated to food application and human intake are scarce in the literature. To date, they account for only a small amount of all available research papers and patents on the subject, which is due to LBA prohibitions despite the approval of its salt (calcium lactobionate) and the lack of regulation in most countries. Further studies on the safety of consumption should be carried out in coming years in order to elucidate its toxicological aspects and to extend the technological possibilities of the food processing industry.
- Subjects :
- 0303 health sciences
Food industry
030309 nutrition & dietetics
business.industry
Food Ingredients
04 agricultural and veterinary sciences
Disaccharides
040401 food science
Lactobionic acid
Biotechnology
03 medical and health sciences
chemistry.chemical_compound
Ingredient
0404 agricultural biotechnology
CALCIUM LACTOBIONATE
chemistry
Food processing
Food Industry
Humans
Academic community
Food Additives
business
Food Science
Subjects
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 84
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi.dedup.....0c7c6671cdb91449c1f0e572926b9873