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E 270=LACTIC ACID
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
DESCRIPTION:
Lactic acid, or lactate, is a chemical byproduct of anaerobic respiration — the process by which cells produce energy without oxygen around.
Bacteria produce E 270 in yogurt and our guts.
Lactic acid is also in our blood, where it's deposited by muscle and red blood cells.
E 270 is an organic acid.
E 270 has a molecular formula CH3CH(OH)COOH.
E 270 is white in the solid state and it is miscible with water.
When in the dissolved state, E 270 forms a colorless solution.
Production includes both artificial synthesis as well as natural sources.
Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
E 270 is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
The conjugate base of lactic acid is called lactate.
Lactic acid is mainly produced in muscle cells and red blood cells.
Lactic acid forms when the body breaks down carbohydrates to use for energy when oxygen levels are low.
Times when your body's oxygen level might drop include:
• During intense exercise
• When you have an infection or disease that reduces oxygen delivery to your body tissues
A test can be done to measure the amount of lactic acid in the blood.
The body uses lactic acid at a whole-body level.
It plays an important role in the correct working of cells, tissues, and organs.
Lactic acid has three main uses in the body:
• as a major energy source for mitochondria
• as a precursor for producing glucose
• as a signaling molecule
Doctors previously thought that muscles produced lactic acid when low on oxygen.
However, lactic acid production is fully aerobic, meaning it occurs during normal respiration.
Lactic acid is a vital component for the proper working of the body.
Lactic acid increases in concentration during exercise but does not cause muscle soreness.
Lactic acid is integral to bodily function and is not solely a byproduct of exercise.
Some health conditions can increase lactic acid production or reduce the body’s ability to clear lactate from the blood.
Lactic Acid, DL- is the racemic isomer of lactic acid, the biologically active isoform in humans.
Lactic acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase.
This reaction, in addition to producing lactic acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).
E 270 appears as a colorless to yellow odorless syrupy liquid.
Corrosive to metals and tissue.
Used to make cultured dairy products, as a food preservative, and to make chemicals.
A normal intermediate in the fermentation (oxidation, metabolism) of sugar.
The concentrated form is used internally to prevent gastrointestinal fermentation.
Sodium lactate is the sodium salt of E 270, and has a mild saline taste.
E 270 is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
E 270 is one of the most popular alpha hydroxy acids available.
E 270 is a common ingredient in OTC skin care products.
E 270 is also used in stronger professional peels and treatments.
E 270 is naturally found in dairy products.
It's what gives yogurt and soured milk that distinctive tang.
Dairy products have actually been used by people across the world to soften and beautify the skin.
People still take milk baths, but most E 270 used in skin care products and peels is synthetic (produced in a laboratory)
In solution, E 270 can ionize by loss of a proton to produce the lactate ion CH3CH(OH)CO−2.
Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid.
This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group.
Lactic acid is chiral, consisting of two enantiomers.
One is known as l-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is d-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid.
Lactic acid is hygroscopic.
dl-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C.
d-Lactic acid and l-lactic acid have a higher melting point.
Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely d-lactic acid.
On the other hand, lactic acid produced by anaerobic respiration in animal muscles has the (l) enantiomer and is sometimes called "sarcolactic" acid, from the Greek "sarx" for flesh.
In animals, l-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise.
It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues.
The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward.
In addition to other biological roles, l-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).
In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid.
These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.
In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution.
These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood.
E 270 is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
Properties of E 270:
Chemical formula: C3H6O3
Molar mass: 90.078 g•mol−1
Melting point: 18 °C (64 °F; 291 K)
Boiling point: 122 °C (252 °F; 395 K) at 15 mmHg
Solubility in water: Miscible
Acidity (pKa): 3.86, 15.1
Thermochemistry:
Std enthalpy of combustion (ΔcH⦵298): 1361.9 kJ/mol, 325.5 kcal/mol, 15.1 kJ/g, 3.61 kcal/g
Molecular Weight: 90.08 g/mol
XLogP3: -0.7
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 1
Exact Mass: 90.031694049 g/mol
Monoisotopic Mass: 90.031694049 g/mol
Topological Polar Surface Area: 57.5 Ų
Heavy Atom Count: 6
Formal Charge: 0
Complexity: 59.1
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Physical Description:
Lactic acid appears as a colorless to yellow odorless syrupy liquid.
Corrosive to metals and tissue.
Used to make cultured dairy products, as a food preservative, and to make chemicals.
Color/Form:
Crystals (melt at 16.8 °C)
Yellow to colorless crystals or syrupy 50% liquid
Odor: Odorless
Taste: Mild acid taste and does not overpower weaker aromatic flavors
Boiling Point: 122 °C at 1.50E+01 mm Hg
Melting Point: 16.8 °C
Flash Point: 110 °C
Solubility: 1000000 mg/L
Density : 1.2 at 68 °F
Vapor Pressure : 0.08 mmHg
Stability/Shelf Life
Stable under recommended storage conditions.
Decomposition:
When heated to decompositionit emits acrid smoke and irritating fumes.
Viscosity:
Viscosities of aqueous lactic acid at 25 °C: 1.042 mPa s (6.29 wt%), 1.752 mPa s (25.02 wt%), 4.68 mPa s (54.94 wt%), 36.9 mPa s (88.60 wt%)
Corrosivity: Caustic in concentrated solutions
pH: The pH of a 10 wt% aqueous solution of lactic acid is 1.75
Refractive Index: Index of refraction = 1.4392 at 20 °C
Dissociation Constants: pKa: 3.86 (at 20 °C)
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
History of E 270:
Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic acid in 1780 from sour milk.
The name reflects the lact- combining form derived from the Latin word lac, which means milk.
In 1808, Jöns Jacob Berzelius discovered that lactic acid (actually l-lactate) also is produced in muscles during exertion.
Its structure was established by Johannes Wislicenus in 1873.
In 1856, the role of Lactobacillus in the synthesis of lactic acid was discovered by Louis Pasteur.
This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.
In 2006, global production of lactic acid reached 275,000 tonnes with an average annual growth of 10%.
Production of E 270:
Lactic acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.
In 2009, lactic acid was produced predominantly (70–90%) by fermentation.
Production of racemic lactic acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-lactic acid, is possible by microbial fermentation. Industrial scale production of d-lactic acid by fermentation is possible, but much more challenging.
Fermentative production of E 270:
Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus).
As a starting material for industrial production of lactic acid, almost any carbohydrate source containing C5 and C6 sugars can be used.
Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.
Lactic acid producing bacteria can be divided in two classes: homofermentative bacteria like Lactobacillus casei and Lactococcus lactis, producing two moles of lactate from one mole of glucose, and heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid/ethanol.
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
Chemical production of E 270:
Racemic lactic acid is synthesized industrially by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.
When hydrolysis is performed by hydrochloric acid, ammonium chloride forms as a by-product; the Japanese company Musashino is one of the last big manufacturers of lactic acid by this route.
Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.
Biology:
Molecular biology:
l-Lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).
Exercise and lactate:
During power exercises such as sprinting, when the rate of demand for energy is high, glucose is broken down and oxidized to pyruvate, and lactate is then produced from the pyruvate faster than the body can process it, causing lactate concentrations to rise.
The production of lactate is beneficial for NAD+ regeneration (pyruvate is reduced to lactate while NADH is oxidized to NAD+), which is used up in oxidation of glyceraldehyde 3-phosphate during production of pyruvate from glucose, and this ensures that energy production is maintained and exercise can continue.
During intense exercise, the respiratory chain cannot keep up with the amount of hydrogen ions that join to form NADH, and cannot regenerate NAD+ quickly enough.
The resulting lactate can be used in two ways:
Oxidation back to pyruvate by well-oxygenated muscle cells, heart cells, and brain cells
Pyruvate is then directly used to fuel the Krebs cycle
Conversion to glucose via gluconeogenesis in the liver and release back into circulation; see Cori cycle
If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores.
However, lactate is continually formed at rest and during all exercise intensities.
With the use of stable isotopic tracers George Brooks and colleagues, at the University of California, Berkeley, observed that lactate served as a metabolic fuel being produced and oxidatively disposed in resting and exercising muscle.
Some causes of this are metabolism in red blood cells that lack mitochondria, and limitations resulting from the enzyme activity that occurs in muscle fibers having high glycolytic capacity.
In 2004, Robergs et al. maintained that lactic acidosis during exercise is a "construct" or myth, pointing out that part of the H+ comes from ATP hydrolysis (ATP4− + H2O → ADP3− + HPO2−4 + H+), and that reducing pyruvate to lactate (pyruvate− + NADH + H+ → lactate− + NAD+) actually consumes H+.
Lindinger et al. countered that they had ignored the causative factors of the increase in [H+].
After all, the production of lactate− from a neutral molecule must increase [H+] to maintain electroneutrality.
The point of Robergs's paper, however, was that lactate− is produced from pyruvate−, which has the same charge.
It is pyruvate− production from neutral glucose that generates H+:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4→2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2H2O
Subsequent lactate− production absorbs these protons:
2 CH3COCO−2 + 2 H+ + 2 NADH →2 CH3CH(OH)CO−2 + 2 NAD+
Overall:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4→2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O→2 CH3CH(OH)CO−2 + 2 NAD+ + 2 ATP4− + 2 H2O
Although the reaction glucose → 2 lactate− + 2 H+ releases two H+ when viewed on its own, the H+ are absorbed in the production of ATP.
On the other hand, the absorbed acidity is released during subsequent hydrolysis of ATP: ATP4− + H2O → ADP3− + HPO2−4 + H+. So once the use of ATP is included, the overall reaction is
C6H12O6 → 2 CH3COCO−2 + 2 H+
The generation of CO2 during respiration also causes an increase in [H+].
Neural tissue energy source:
Although glucose is usually assumed to be the main energy source for living tissues, there are a few reports that indicate that it is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammalian species (the notable ones being mice, rats, and humans). According to the lactate-shuttle hypothesis, glial cells are responsible for transforming glucose into lactate, and for providing lactate to the neurons.
Because of this local metabolic activity of glial cells, the extracellular fluid immediately surrounding neurons strongly differs in composition from the blood or cerebrospinal fluid, being much richer with lactate, as was found in microdialysis studies.
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
Brain development metabolism:
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.
It was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than it was previously assumed, acting either through better support of metabolites, or alterations in base intracellular pH levels, or both.
Studies of brain slices of mice show that β-hydroxybutyrate, lactate, and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.
The study "provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominately from activity-induced concentration changes to the cellular NADH pools."
Lactate can also serve as an important source of energy for other organs, including the heart and liver.
During physical activity, up to 60% of the heart muscle's energy turnover rate derives from lactate oxidation.
USES OF E 270:
Pharmaceutical and cosmetic applications:
E 270 is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
E 270 finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
E 270 is popular for two main reasons:
E 270 can create real change in the skin if used regularly.
E 270 is one of the more gentle hydroxy acids used in skin care.
Foods:
Lactic acid is found primarily in sour milk products, such as kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by lactic acid.
Lactic acid is also responsible for the sour flavor of sourdough bread.
In lists of nutritional information lactic acid might be included under the term "carbohydrate" (or "carbohydrate by difference") because this often includes everything other than water, protein, fat, ash, and ethanol.
If this is the case then the calculated food energy may use the standard 4 kilocalories (17 kJ) per gram that is often used for all carbohydrates.
But in some cases E 270 is ignored in the calculation.
The energy density of E 270 is 362 kilocalories (1,510 kJ) per 100 g.
Some beers (sour beer) purposely contain lactic acid, one such type being Belgian lambics.
Most commonly, this is produced naturally by various strains of bacteria.
These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol.
After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters.
Brewers of more common beer styles would ensure that no such bacteria are allowed to enter the fermenter.
Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.
In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons.
This malolactic fermentation is undertaken by lactic acid bacteria.
While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.
As a food additive it is approved for use in the EU,USA and Australia and New Zealand; it is listed by its INS number 270 or as E number E270.
E 270 is used as a food preservative, curing agent, and flavoring agent.
E 270 is an ingredient in processed foods and is used as a decontaminant during meat processing.
E 270 is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.
Carbohydrate sources include corn, beets, and cane sugar.
Forgery:
E 270 has historically been used to assist with the erasure of inks from official papers to be modified during forgery.
Cleaning products:
E 270 is used in some liquid cleaners as a descaling agent for removing hard water deposits such as calcium carbonate, forming the lactate, calcium lactate.
Owing to its high acidity, such deposits are eliminated very quickly, especially where boiling water is used, as in kettles.
E 270 also is gaining popularity in antibacterial dish detergents and hand soaps replacing Triclosan.
Benefits of E 270:
Kills bacteria: Based on our Google deep dive, research around lactic acid's efficacies as they relate to the skin are limited in the early to mid-1900s, but in 1985, a study found that E 270 helped to kill skin infections in newborn infants.
E 270 tracks that it would do the same in adults, including the irritating, acne-causing kind.
Diminishes wrinkles: Later, in '96, when different concentrations were tested (5 percent and 12 percent), researchers observed that a higher concentration penetrated both the dermis and epidermis (5 percent could only reach the epidermis) for firmer, thicker skin, resulting in fewer fine lines and wrinkles.
Reduces acne: It's also been proven to reduce acne lesions.
Increases cell turnover: E 270 works by increasing the rate of skin turnover, causing new and younger-looking skin to grow.
Helps skin hold moisture: The new skin may also have better moisture holding capability.
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
Specifications of E 270:
Assay (alkalimetric): 88.0 - 92.0 %
Assay (stereochemical purity of (S)-lactic acid): ≥ 95.0 %
Identity (IR-spectrum): passes test
Identity (pH): passes test
Identity (Density): passes test
Identity (Lactat): passes test
Identity (assay): passes test
Appearance: clear, oily liquid, not more intense in color than reference solution Y₆
Ether-insoluble substances: passes test
Citric, oxalic and Phosphoric acids: passes test
Density (d 20/20): 1.20 - 1.21
Chloride (Cl): ≤ 0.2 %
Sulfate (SO₄): ≤ 200 ppm
As (Arsenic): ≤ 3 ppm
Ca (Calcium): ≤ 200 ppm
Fe (Iron): ≤ 10 ppm
Hg (Mercury): ≤ 1 ppm
Pb (Lead): ≤ 2 ppm
Ethanol : ≤ 5000 ppm
Acetic acid: ≤ 5000 ppm
Methanol: ≤ 50 ppm
Other residual solvents (ICH Q3C): excluded by manufacturing process
Sugars and other reducing substances: passes test
Sulfated ash (600 °C): ≤ 0.10 %
Total aerobic microbial count (TAMC): ≤ 10²
Total combined yeasts/moulds count (TYMC): ≤ 10²
Bacterial endotoxins: ≤ 5 I.U./g
CAS Number: 50-21-5
EC Number: 200-018-0
IUPAC name: 2-Hydroxypropanoic acid
Chemical formula:C3H6O3
Synonyms:
MeSH Entry Terms:
2 Hydroxypropanoic Acid
2 Hydroxypropionic Acid
2-Hydroxypropanoic Acid
2-Hydroxypropionic Acid
Ammonium Lactate
D Lactic Acid
D-Lactic Acid
L Lactic Acid
L-Lactic Acid
Lactate
Lactate, Ammonium
Lactic Acid
Propanoic Acid, 2-Hydroxy-, (2R)-
Propanoic Acid, 2-Hydroxy-, (2S)-
Sarcolactic Acid
Depositor-Supplied Synonyms HelpNew Window
lactic acid
2-hydroxypropanoic acid
DL-Lactic acid
50-21-5
2-hydroxypropionic acid
Milk acid
lactate
Polylactic acid
Tonsillosan
Racemic lactic acid
Ordinary lactic acid
Ethylidenelactic acid
Propanoic acid, 2-hydroxy-
Lactovagan
Acidum lacticum
Kyselina mlecna
DL-Milchsaeure
alpha-Hydroxypropionic acid
1-Hydroxyethanecarboxylic acid
Lactic acid, dl-
Aethylidenmilchsaeure
26100-51-6
Lacticum acidum
(RS)-2-Hydroxypropionsaeure
FEMA No. 2611
598-82-3
Kyselina 2-hydroxypropanova
Propionic acid, 2-hydroxy-
CCRIS 2951
HSDB 800
(+-)-2-Hydroxypropanoic acid
Lactic acid, tech grade
Propanoic acid, hydroxy-
SY-83
alpha-Hydroxypropanoic acid
DL- lactic acid
NSC 367919
AI3-03130
Purac FCC 80
Purac FCC 88
MFCD00004520
(R)-2-Hydroxy-propionic acid;H-D-Lac-OH
CHEBI:78320
Poly(L-lactide)
Lactic acid USP
NSC-367919
NCGC00090972-01
2-hydroxy-propionic acid
Lactic acid (natural)
E 270
DSSTox_CID_3192
(+/-)-Lactic acid
C01432
DSSTox_RID_76915
DSSTox_GSID_23192
Milchsaure [German]
Milchsaure
FEMA Number 2611
Kyselina mlecna [Czech]
Cheongin samrakhan
UNII-3B8D35Y7S4
CAS-50-21-5
Cheongin Haewoohwan
Cheongin Haejanghwan
Kyselina 2-hydroxypropanova [Czech]
EINECS 200-018-0
EINECS 209-954-4
Lactic acid [USP:JAN]
EPA Pesticide Chemical Code 128929
BRN 5238667
lactasol
1-Hydroxyethane 1-carboxylic acid
Biolac
Lurex
2-Hydroxy-2-methylacetic acid
Lactide Polymer
MFCD00064266
Chem-Cast
L- Lactic acid
DL-Polylactic acid
Lactate (TN)
Lactic acid,buffered
3B8D35Y7S4
2-Hydropropanoic acid
2-Hydroxypropionicacid
4b5w
(+,-)-Lactic acid
Propanoic acid, (+-)
HIPURE 88
(.+/-.)-Lactic acid
EC 200-018-0
Lactic acid (7CI,8CI)
Lactic acid (JP17/USP)
Lactic acid, 85%, FCC
NCIOpen2_000884
.alpha.-Hydroxypropanoic acid
.alpha.-Hydroxypropionic acid
Lactic acid, unspecified form
(RS)-2-hydroxypropanoic acid
Lactic Acid (Fragrance Grade)
INS NO.270
DL-Lactic Acid (90per cent)
L-(+)-Lactic acid, 98%
CHEMBL1200559
DTXSID7023192
Lactic acid, natural, >=85%
(+/-)-2-hydroxypropanoic acid
BDBM23233
L-lactic acid or dl-lactic acid
DL-Lactic acid, ~90% (T)
INS-270
DL-Lactic acid, AR, >=88%
DL-Lactic acid, LR, >=88%
Propanoic acid, 2-hydroxy- (9CI)
Tox21_111049
Tox21_202455
Tox21_303616
BBL027466
NSC367919
STL282744
AKOS000118855
AKOS017278364
Tox21_111049_1
AM87208
DB04398
MCULE-5387110670
SB44647
SB44652
DL-Lactic acid, 85 % (w/w), syrup
Propanoic acid,2-hydroxy-,(.+/-.)-
NCGC00090972-02
NCGC00090972-03
NCGC00257515-01
NCGC00260004-01
26811-96-1
I487
Lactic acid, 1.0N Standardized Solution
DB-071134
E-270
FT-0624390
FT-0625477
FT-0627927
FT-0696525
FT-0774042
L0226
Lactic acid solution, ACS reagent, >=85%
Lactic acid solution, USP, 88.0-92.0%
Lactic acid solution, p.a., 84.5-85.5%
Lactic acid, meets USP testing specifications
D00111
PROPANOIC ACID, 2-HYDROXY-, (.+-.)-
A877374
DL-Lactic acid, SAJ first grade, 85.0-92.0%
Q161249
DL-Lactic acid, JIS special grade, 85.0-92.0%
Lactic acid solution, Vetec(TM) reagent grade, 85%
F2191-0200
BC10F553-5D5D-4388-BB74-378ED4E24908
Lactic acid, United States Pharmacopeia (USP) Reference Standard
Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
DL-Lactic acid 90%, synthetic, meets the analytical specifications of Ph. Eur.
