W261106

Sigma-Aldrich

Lactic acid

85%, FCC

Synonym(s):
DL-Lactic acid, 2-Hydroxypropionic acid
Linear Formula:
CH3CH(OH)COOH
CAS Number:
Molecular Weight:
90.08
FEMA Number:
2611
Beilstein/REAXYS Number:
1209341
Council of Europe no.:
4
MDL number:
PubChem Substance ID:
NACRES:
NA.21

Quality Level

grade

Halal
Kosher

reg. compliance

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

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

odorless

food allergen

no known allergens

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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Related Categories

General description

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

Packaging

1 kg in poly bottle
10, 25 kg in poly drum

Other Notes

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pictograms

Corrosion

signalword

Danger

hazcat

Eye Dam. 1 - Skin Irrit. 2

storage_class_code

10 - Combustible liquids

WGK Germany

WGK 2

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

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...
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...
Stephen Yiu Chuen Choi et al.
The Journal of pathology, 230(4), 350-355 (2013-06-05)
The common preference of cancers for lactic acid-generating metabolic energy pathways has led to proposals that their reprogrammed metabolism confers growth advantages such as decreased susceptibility to hypoxic stress. Recent observations, however, suggest that it generates a novel way for...

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