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Send EmailE270, Lactic Acid, DL-Lactic acid, Milk Acid, Acidum lacticum, Ethylidenelatic Acid, Racemic Lactic, Tonsillosan,Lactovagan, 50-21-5, 598-82-3
DL-Lactic acid
CAS: 598-82-3;50-21-5
Molecular Formula: C3H6O3
Names and Identifiers
| Name | DL-Lactic acid |
| Synonyms | AI3-03130 CCRIS 2951 Lactovagan Lactic acid BRN 5238667 Tonsillosan DL-Lactic acid Acidum lacticum Lactic acid, dl- 2-Hydroxypropionic acid 2-Hydroxypropanoic acid (2S)-2-hydroxypropanoate Propanoic acid, 2-hydroxy- alpha-Hydroxypropionic acid (RS)-2-Hydroxypropionsaeure 1-Hydroxyethanecarboxylic acid 2-hydroxy-2-methylpropanoic acid |
| CAS | 598-82-3 50-21-5 |
| EINECS | 200-018-0;209-954-4 |
| InChI | InChI=1/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/p-1/t2-/m1/s1 |
| InChIKey | JVTAAEKCZFNVCJ-UHFFFAOYSA-N |
Physico-chemical Properties
| Molecular Formula | C3H6O3 |
| Molar Mass | 90.08 |
| Density | 1.209 g/mL at 25 °C (lit.) |
| Melting Point | 18℃ |
| Boling Point | 227.6°C at 760 mmHg |
| Flash Point | 109.9°C |
| Water Solubility | SOLUBLE |
| Solubility | It can be mixed with water, alcohol and glycerin, and is almost insoluble in chloroform, petroleum ether and carbon disulfide. |
| Vapor Presure | 0.015mmHg at 25°C |
| Vapor Density | 0.62 (vs air) |
| Appearance | Form syrup, color Colorless to yellow |
| pKa | 3.08(at 100℃) |
| Storage Condition | 2-8°C |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Sensitive | Easily absorbing moisture |
| Refractive Index | n20/D 1.4262 |
| MDL | MFCD00004520 |
| Physical and Chemical Properties |
colorless to yellowish liquid |
| Use | Widely used in candy, bread, beer and beverage, fruit wine and other food industries |
Risk and Safety
| Hazard Symbols | C - Corrosive Xi - Irritant  |
| Risk Codes | R34 - Causes burns R38 - Irritating to the skin R41 - Risk of serious damage to eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
| UN IDs | UN 1760 |
| WGK Germany | 2 |
| RTECS | OD2800000 |
| FLUKA BRAND F CODES | 3 |
| TSCA | Yes |
| HS Code | 29181100 |
| Hazard Class | 8 |
| Packing Group | III |
Upstream Downstream Industry
| Raw Materials | Sulfuric acid Magnesium sulfate Calcium carbonate Calcium hydroxide D(+)-Glucose Sucrose Activated carbon,decolor Magnesium sulfate heptahydrate HYDROGEN CYANIDE 2-Furoic acid Magnesium chloride hexahydrate Magnesium chloride Molasses Sodium ferrocyanide Calcium lactate Sodium pyruvate Lactonitrile LACTICACIDBACTERIA Raffinose Methyl lactate DL-Lactic acid |
| Downstream Products | Methanol Pyruvic acid Erythromycin Ethyl lactate Thiabendazole Calcium lactate Ethyl L(-)-lactate Sodium (S)-lactate Sodium lactate LITHIUM LACTATE Calcium pyruvate |
Nature
colorless or light yellow transparent syrup-like liquid, odorless or slightly sour. With water, ethanol, glycerol, acetone can be mixed at will, do not dissolve in chloroform and carbon disulfide. Has a strong moisture absorption, with the superheated water vapor volatilization, atmospheric distillation decomposition.
Preparation Method
with the raw material containing starch sucrose, beet sugar or molasses as raw material, by lactic acid bacteria fermentation, separation and purification. Alternatively, acetaldehyde is used as a raw material to react with hydrocyanic acid to generate milk nitrile, and then crude lactic acid is obtained by hydrolysis, and the crude lactic acid is esterified with ethanol to generate lactic acid ester, which is then decomposed into lactic acid.
Introduction
Food acids and spices, preservatives, preparation of lactates, plasticizers, complexometric titration analysis, magnesium and aluminum, determination of carbon dioxide binding in plasma, determination of copper and zinc.
Use
lactic acid is an important acidulant with a specific astringent sour taste. Also has a strong bactericidal effect. Can be used for lactic acid drinks, cool drinks, cakes, pickle and so on. Lactic acid can make foods slightly acidic without masking the natural flavor of fruits and steamed vegetables. Therefore, it is widely used in canned foods such as tomatoes, olive, pickled cucumber and pickled cabbage.
Safety
rat oral LD50:3730mg/kg.
