Sammelbandbeitrag

Erschienen in: BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES

Herausgeberliste: Zorn, H; Czermak, P

Jahr der Veröffentlichung: 2014

Seiten: 91-141

Bandnummer: 143

ISSN: 0724-6145

ISBN: 978-3-662-43760-5

eISSN: 1616-8542

eISBN: 978-3-662-43761-2

DOI Link: https://doi.org/10.1007/10_2013_262

Serientitel: Advances in Biochemical Engineering-Biotechnology

Abstract: 
Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants. Beneficial effects on animal health and growth performance have been observed when using acidic substances as feed additives. Organic acids could be classified in groups according to their chemical structure. Each group of organic acids has its own specific properties and is used for different applications. Organic acids with low molecular weight (e.g. acetic acid, lactic acid, and citric acid), which are part of the primary metabolism, are often produced by fermentation. Others are produced more economically by chemical synthesis based on petrochemical raw materials on an industrial scale (e.g. formic acid, propionic and benzoic acid). Biotechnology-based production is of interest due to legislation, consumer demand for natural ingredients, and increasing environmental awareness. In the United States, for example, biocatalytically produced esters for food applications can be labeled as "natural,'' whereas identical conventional acid catalyst-based molecules cannot. Natural esters command a price several times that of non-natural esters. Biotechnological routes need to be optimized regarding raw materials and yield, microorganisms, and recovery methods. New bioprocesses are being developed for organic acids, which are at this time commercially produced by chemical synthesis. Moreover, new organic acids that could be produced with biotechnological methods are under investigation for food applications.

Harvard-Zitierstil: Quitmann, H., Fan, R. and Czermak, P. (2014) Acidic Organic Compounds in Beverage, Food, and Feed Production, in Zorn, H. and Czermak, P. (eds.) BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES. SPRINGER-VERLAG BERLIN, pp. 91-141. https://doi.org/10.1007/10_2013_262

APA-Zitierstil: Quitmann, H., Fan, R., & Czermak, P. (2014). Acidic Organic Compounds in Beverage, Food, and Feed Production. In Zorn, H., & Czermak, P. (Eds.), BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES (pp. 91-141). SPRINGER-VERLAG BERLIN. https://doi.org/10.1007/10_2013_262