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Merck
CN

W261106

乳酸

88%, FCC

别名:

DL-乳酸, 2-羟基丙酸

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线性分子式:
CH3CH(OH)COOH
化学文摘社编号:
50-21-5
分子量:
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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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

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

Quality Level

300, 400

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相关类别

General description

乳酸在奶制品中常用作防腐剂，也可作为调味剂。

Disclaimer

仅供R&D或非EU食品使用不用于零售。

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

EUH071

存储类别

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS5847
SHBT2235
SHBS9733
SHBQ1488
SHBP4031

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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
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
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