Saltar al contenido
Merck
Todas las fotos(1)

Key Documents

View All Documentation

W261106

Sigma-Aldrich

Lactic acid

85%, FCC

Sinónimos:

DL-Lactic acid, 2-Hydroxypropionic acid

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización
Todas las fotos(1)

About This Item

Fórmula lineal:
CH3CH(OH)COOH
Número de CAS:
50-21-5
Peso molecular:
90.08
FEMA Number:
2611
Beilstein/REAXYS Number:
1209341
Council of Europe no.:
4
MDL number:
MFCD00004520
UNSPSC Code:
12164502
PubChem Substance ID:
24901202
NACRES:
NA.21

grade

Fragrance grade
Halal
Kosher

Quality Level

400

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1061

assay

85%

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

¿Está buscando productos similares? Visita Guía de comparación de productos

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.

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

EUH071

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

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

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
Stephen Yiu Chuen Choi et al.
The Journal of pathology, 230(4), 350-355 (2013-06-05)
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
Annabelle Olsson et al.
Journal of wildlife diseases, 49(3), 560-567 (2013-06-20)
Using a prospective, randomized study design we demonstrate that midazolam sedation minimizes acidosis compared with physical restraint in captive juvenile estuarine crocodiles during handling or noninvasive procedures at preferred body temperature. A dose of midazolam (5.0 mg/kg) was administered intramuscularly
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
Ver todos los artículos relacionados

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico