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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Taís Cardoso1, Caroline Marques1, João Luiz Andreotti Dagostin1

  • 1Dept. of Chemical Engineering, Graduate Program in Food Engineering, Federal Univ. of Paraná, Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011, Postal code 81531-970, Curitiba, Paraná State, Brazil.

Journal of Food Science
|June 26, 2019
PubMed
Summary

Lactobionic acid (LBA), a compound found in Caspian Sea yogurt, shows promise as a food ingredient due to its antioxidant and moisturizing properties. Further research is needed to address regulatory hurdles and consumption safety for wider food industry adoption.

Keywords:
chelatordairylactosemoisturizerorganic acidprebiotic

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