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Merck
CN

W261106

Lactic acid

88%, FCC

Synonym(s):

DL-Lactic acid, 2-Hydroxypropionic acid

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About This Item

Linear Formula:
CH3CH(OH)COOH
CAS Number:
50-21-5
Molecular Weight:
90.08
FEMA Number:
2611
Beilstein:
1209341
Council of Europe no.:
4
MDL number:
MFCD00004520
UNSPSC Code:
12164502
PubChem Substance ID:
24901202
NACRES:
NA.21
Organoleptic:
odorless
Grade:
Fragrance grade
Halal
Kosher
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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grade

Fragrance grade
Halal
Kosher

Quality Level

300
400

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1061

Assay

88%

form

viscous liquid

refractive index

n20/D 1.425 (lit.)

pH

2

bp

122 °C/15 mmHg (lit.)

density

1.209 g/mL at 25 °C (lit.)

anion traces

sulfate (SO42-): ≤0.25%

cation traces

As: ≤3 ppm
Cd: ≤1 ppm
Fe: ≤10.0 ppm
Hg: ≤1 ppm
Pb: ≤0.5 ppm

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

odorless

SMILES string

CC(O)C(O)=O

InChI

1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)

InChI key

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

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General description

Lactic acid is commonly used as a preservative in milk products and also as a flavoring agent.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

Supplementary Hazards

EUH071

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS5847
SHBT2235
SHBS9733
SHBQ1488
SHBP4031

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Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
Mohamed Ali Abdel-Rahman et al.
Biotechnology advances, 31(6), 877-902 (2013-04-30)
Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA)
James Steele et al.
Current opinion in biotechnology, 24(2), 135-141 (2013-01-03)
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This
Jan Martinussen et al.
Current opinion in biotechnology, 24(2), 124-129 (2012-12-26)
The ability of lactic acid bacteria to produce lactic acid from various sugars plays an important role in food fermentations. Lactic acid is derived from pyruvate, the end product of glycolysis and thus a fast lactic acid production rate requires
Eileen F O' Shea et al.
Current opinion in biotechnology, 24(2), 130-134 (2013-01-23)
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of
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