| Common Name | Lactic acid |
| CAS Number | 50-21-5 |
| Molecular Weight | 90.078 |
| Density | 1.3±0.1 g/cm3 |
| Boiling Point | 227.6±0.0 °C at 760 mmHg |
| Molecular Formula | C3H6O3 |
| Melting Point | 18ºC |
| MSDS | Chinese USA |
| Flash Point | 109.9±16.3 °C |
| Symbol | GHS05 |
| Signal Word | Danger |
| Density | 1.3±0.1 g/cm3 |
| Boiling Point | 227.6±0.0 °C at 760 mmHg |
| Melting Point | 18ºC |
| Molecular Formula | C3H6O3 |
| Molecular Weight | 90.078 |
| Flash Point | 109.9±16.3 °C |
| Exact Mass | 90.031693 |
| PSA | 57.53000 |
| LogP | -0.70 |
| Vapour Pressure | 0.0±1.0 mmHg at 25°C |
| Index of Refraction | 1.451 |
| Symbol | GHS05 |
| Signal Word | Danger |
| Hazard Statements | H315-H318 |
| Precautionary Statements | P280-P305 + P351 + P338 |
| Personal Protective Equipment | Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
| Hazard Codes | Xi: Irritant;C: Corrosive; |
| Risk Phrases | R34;R38;R41 |
| Safety Phrases | 26-39-45-36/37/39 |
| RIDADR | UN 1760 |
| WGK Germany | 2 |
| RTECS | OD2800000 |
| Packaging Group | III |
| Hazard Class | 8 |
| HS Code | 2918110000 |
N/A
1.What is Lactic Acid?
During fermentation the enzyme lactate dehydrogenase converts pyruvate to levulinic acid. Lactic acid is continuously produced during normal metabolism and exercise, but its concentration does not normally rise. Its concentration increases only when the lactic acid production process is accelerated and the lactic acid cannot be transported in time. The rate of lactate transport is influenced by a number of factors, including the monocarboxylate transporter, the concentration and isomeric form of lactate dehydrogenase, and the oxidative capacity of the tissue. Generally the concentration of lactate in the blood is 1-2 mmol/L in the absence of exercise and can rise to 20 mmol/L during intense exercise.
2.How is Lactic Acid produced?
The main way of fermentation is to adjust the pH around 5 and keep it around 50-60dm under the action of lactic acid bacteria; fermentation takes 3-5 days to get crude lactic acid. The raw materials for the fermentation method are generally starchy raw materials such as corn, rice, and sweet potatoes (alfalfa and cellulose are also used as raw materials, and there are studies proposing the recycling of kitchen garbage and fish waste for the production of lactic acid). There are many lactic acid-producing bacteria in the lactic acid fermentation stage, but not many of them are of high quality, mainly Rhizobium and Lactobacillus and other bacterial strains. The fermentation pathways of different bacterial strains are different, and can be divided into homofermentation and heterofermentation, which may not be purely one fermentation pathway due to the presence of other physiological activities of microorganisms.
3.How is Lactic Acid stored and distributed?
1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.
4.What is Lactic Acid used for?
1, lactic acid has a strong preservative effect, can be used in fruit wines, beverages, meat, food, pastry production, vegetables (olives, cucumbers, pearl onions) pickling, as well as canning, food processing, storage of fruits, with the regulation of pH value, antibacterial, prolonging the shelf life, seasoning, to maintain the color of the food, improve product quality and so on; 2, seasoning, lactic acid unique sourness can increase the deliciousness of food, in salad, soy sauce, vinegar and other condiments to add a certain amount of lactic acid, can maintain the stability of microorganisms in the product, safety, while making the taste more gentle; 3. Due to its mild and moderate acidity, lactic acid can also be used as the preferred acidifier for carefully blended soft drinks and fruit juices;
