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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
Council of Europe no.:
4
UNSPSC Code:
12164502
PubChem Substance ID:
24901202
NACRES:
NA.21
Beilstein/REAXYS Number:
1209341
MDL number:
MFCD00004520
Organoleptic:
odorless
Grade:
Fragrance grade, Halal, Kosher
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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Quality Level

300, 400

grade

Fragrance grade, Halal, Kosher

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

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.

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pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

EUH071

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP1271
SHBP1267
SHBN7005
SHBN2944
SHBL8534

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Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
Paula Gaspar et al.
Biotechnology advances, 31(6), 764-788 (2013-04-10)
The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied
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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Global Trade Item Number

SKUGTIN
W261106-10KG-K04061838180551
W261106-25KG-K04061837515606
W261106-1KG-K04061838257123
W261106-SAMPLE-K04061837515613