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W261114

Sigma-Aldrich

乳酸

greener alternative

natural, ≥85%

别名:

DL-乳酸, 2-羟基丙酸

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About This Item

线性分子式:
CH3CH(OH)COOH
CAS号:
50-21-5
分子量:
90.08
FEMA编号:
2611
Beilstein:
1209341
欧洲委员会编号:
4c
MDL编号:
MFCD00004520
UNSPSC代码:
12164502
PubChem化学物质编号:
24901203
Flavis编号:
8.004
NACRES:
NA.21
性状检查:
odorless
等级:
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens

等级

Fragrance grade
Halal
Kosher
natural

质量水平

400

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
FDA 21 CFR 117

方案

≥85%

表单

liquid

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.425 (lit.)

pH值（酸碱度）

2

沸点

122 °C/15 mmHg (lit.)

密度

1.209 g/mL at 25 °C (lit.)

痕量阳离子

As: ≤3 ppm
Cd: ≤1 ppm
Fe: ≤10.0 ppm
Hg: ≤1 ppm
Pb: ≤10 ppm

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

, Aligned

性状检查

odorless

SMILES字符串

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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相关类别

一般描述

乳酸常被用作乳产品中的防腐剂和香精。
剩余的15%含有：水，更高的乳酸低聚物和其他FEMA GRAS组分
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品，在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

免责声明

仅供R&D或非EU食品使用不用于零售。

象形图

Corrosion
GHS05

警示用语：

Danger

危险声明

H314

危险分类

Eye Dam. 1 - Skin Corr. 1C

补充剂危害

EUH071

储存分类代码

8A - Combustible corrosive hazardous materials

WGK

WGK 1

闪点(°F)

235.4 °F - closed cup

闪点(°C)

113 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

从最新的版本中选择一种：

分析证书(COA)

Lot/Batch Number
SHBR7087
SHBR5028
SHBQ4388
SHBP4889
SHBP6742

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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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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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