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Merck

W261114

Sigma-Aldrich

Lactic acid

greener alternative
Lactic acid

natural, ≥85%

Sinónimos:

DL-Lactic acid, 2-Hydroxypropionic acid

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W261114-SAMPLE-K
MXP 1,299.00
1 KG
MXP 1,960.00
10 KG
MXP 6,662.00
5 KG
MXP 7,082.00

MXP 1,299.00


Fecha estimada de envío20 de marzo de 2025


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Seleccione un Tamaño

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W261114-SAMPLE-K
MXP 1,299.00
1 KG
MXP 1,960.00
10 KG
MXP 6,662.00
5 KG
MXP 7,082.00

About This Item

Fórmula lineal:
CH3CH(OH)COOH
Número de CAS:
Peso molecular:
90.08
FEMA Number:
2611
Beilstein/REAXYS Number:
1209341
Council of Europe no.:
4c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.004
NACRES:
NA.21
organoleptic:
odorless
grade:
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
food allergen:
no known allergens

MXP 1,299.00


Fecha estimada de envío20 de marzo de 2025


Solicitar un pedido a granelSolicitar más información

grade

Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
FDA 21 CFR 117

assay

≥85%

form

liquid

greener alternative product characteristics

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

sustainability

Greener Alternative Product

refractive index

n20/D 1.425 (lit.)

pH

2

bp

122 °C/15 mmHg (lit.)

density

1.209 g/mL at 25 °C (lit.)

cation traces

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

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

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

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General description

Lactic acid is commonly used as a preservative in milk products and also as a flavoring agent.[1]
Remaining 15% contains: water, higher oligomers of lactic acid and other FEMA GRAS components
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

Corrosion

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

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


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Visite la Librería de documentos

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
Michael Hawkes et al.
The American journal of tropical medicine and hygiene, 90(4), 605-608 (2014-03-05)
Severe malaria is frequently managed without access to laboratory testing. We report on the performance of point-of-care tests used to guide the management of a cohort of 179 children with severe malaria in a resource-limited Ugandan hospital. Correlation coefficients between
Raffaella Di Cagno et al.
Food microbiology, 33(1), 1-10 (2012-11-06)
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to

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