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Merck

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:
分子量:
90.08
FEMA號碼:
2611
Beilstein:
1209341
歐洲委員會號碼:
4c
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
8.004
NACRES:
NA.21
感官的:
odorless
等級:
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

等級

Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
FDA 21 CFR 117

化驗

≥85%

形狀

liquid

環保替代產品特色

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

2

bp

122 °C/15 mmHg (lit.)

密度

1.209 g/mL at 25 °C (lit.)

正離子痕跡

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

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

環保替代類別

感官的

odorless

SMILES 字串

CC(O)C(O)=O

InChI

1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)

InChI 密鑰

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

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一般說明

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。

免責聲明

仅供R&D或非EU食品使用不用于零售。

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1 - Skin Corr. 1C

安全危害

儲存類別代碼

8A - Combustible corrosive hazardous materials

水污染物質分類(WGK)

WGK 1

閃點(°F)

235.4 °F - closed cup

閃點(°C)

113 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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在文件库中查找您最近购买产品的文档。

访问文档库

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
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
Eileen F O' Shea et al.
Current opinion in biotechnology, 24(2), 130-134 (2013-01-23)
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of
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)
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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