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Merck

W261106

Lactic acid

88%, FCC

Sinónimos:

DL-Lactic acid, 2-Hydroxypropionic acid

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Fórmula lineal:
CH3CH(OH)COOH
Número CAS:
Peso molecular:
90.08
FEMA Number:
2611
Council of Europe no.:
4
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21
Beilstein/REAXYS Number:
1209341
MDL number:
Organoleptic:
odorless
Grade:
Fragrance grade, Halal, Kosher
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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Quality Level

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

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

Clase de almacenamiento

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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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