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W261106

Sigma-Aldrich

Lactic acid

85%, FCC

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Synonym(s):
DL-Lactic acid, 2-Hydroxypropionic acid
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
PubChem Substance ID:
24901202
NACRES:
NA.21

grade

Fragrance grade
Halal
Kosher

Quality Level

400

Agency

follows IFRA guidelines

reg. compliance

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

Assay

85%

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

H315 - H318

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

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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Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
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
Raffaella Di Cagno et al.
Food microbiology, 33(1), 1-10 (2012-11-06)
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to
Michael Hawkes et al.
The American journal of tropical medicine and hygiene, 90(4), 605-608 (2014-03-05)
Severe malaria is frequently managed without access to laboratory testing. We report on the performance of point-of-care tests used to guide the management of a cohort of 179 children with severe malaria in a resource-limited Ugandan hospital. Correlation coefficients between
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)
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