LACTIC ACID E270

Lactic acid E270 is a versatile ingredient that is used in the food industry as well as in cosmetics and medicine. 
Lactic acid E270's preservative, moisturizing and antibacterial properties make it indispensable in manufacturing.
Lactic acid E270 is an organic acid. 

CAS:    50-21-5
MF:    C3H6O3
MW:    90.08
EINECS:    200-018-0

Synonyms
FEMA 2611;DL-ALPHA-HYDROXYPROPIONIC ACID;DL-Lactic acid, ACS reagent, 85+%;LACTIC ACID, 85% REAGENT (ACS);Lactic;dl-lactic acid, acs;LACTICACID,RACEMIC,USP;2-Hydroxy-2-methylacetic acid

Lactic acid E270 has the molecular formula C3H6O3. 
Lactic acid E270 is white in the solid state and it is miscible with water.
When in the dissolved state, Lactic acid E270 forms a colorless solution.
Production includes both artificial synthesis as well as natural sources. 
Lactic acid E270 is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. 
Lactic acid E270 is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. 
The conjugate base of Lactic acid E270 is called lactate (or the lactate anion). 
The name of the derived acyl group is lactoyl.
In solution, Lactic acid E270 can ionize by a loss of a proton to produce the lactate ion CH
3CH(OH)CO−2. 
Compared to acetic acid, its pKa is 1 unit less, meaning Lactic acid E270 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 E270 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 E270. Lactic acid is hygroscopic. 
Lactic acid E270 is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F). 
D-Lactic acid and L-lactic acid have a higher melting point. 
Lactic acid E270 produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid.
On the other hand, Lactic acid E270 produced by fermentation in animal muscles has the (L) enantiomer and is sometimes called "sarcolactic" acid, from the Greek sarx, meaning "flesh".

In animals, Lactic acid E270 is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. 
Lactic acid E270 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 mMTooltip millimolar 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, Lactic acid E270 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 E270 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 cavities.
In medicine, Lactic acid E270 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. 
Lactic acid E270 is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.

Lactic acid E270 is produced in human tissues when the demand for oxygen is limited by the supply. 
This occurs during tissue ischemia when the flow of blood is limited as in sepsis or hemorrhagic shock. 
Lactic acid E270 may also occur when demand for oxygen is high such as with intense exercise. 
The process of lactic acidosis produces Lactic acid E270 which results in an oxygen debt which can be resolved or repaid when tissue oxygenation improves.
A 2-hydroxy monocarboxylic acid that is propanoic acid in which one of the alpha-hydrogens is replaced by a hydroxy group.

Lactic acid E270 is a metabolic intermediate that is produced in the muscle cells during anaerobic glycolysis. 
Lactic acid E270 is used to treat cancer and has been shown to be effective against squamous cell carcinoma. 
Lactic acid E270 also inhibits mitochondrial membrane potential, which may be one of the mechanisms by which it causes cell death. 
Lactic acid E270 has been found to have antibacterial efficacy against a number of bacteria, including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, and Streptococcus pyogenes. 
Lactic acid E270 also inhibits enzyme activities that are necessary for bacterial growth such as phosphotransferase enzymes and urease. 
Lactic acid E270 is a metabolic intermediate that can be used to inhibit tumor growth and metastasis. 
Lactic acid E270 also inhibits transcriptional regulation in human serum.

Lactic acid E270 plays a big role in cooking and is found in most things that are fermented - from sauerkraut and kimchi to sourdough bread and beer.
When cheese is made, Lactic acid E270 is the lactic acid that causes the casein in the milk to coagulate. 
That Lactic acid E270 is often a byproduct of the natural fermentation process. 
The Lactic acid E270 has a sour taste and this powder can be used in several ways in flavouring food and drink. 
This one is made from cane and beet sugar. 
Therefore, Lactic acid E270 is popular when you want to make vegan cheese or butter. 
Also used to flavour cocktails or in beer brewing to lower the pH value.
Use Dissolves easily in hot or cold liquid. 
Dose to taste. 
Content: Lactic acid (E270) (eng. lactic acid) Store dry, cool and dark. 
Lasts for about two years.

Lactic acid E270 Chemical Properties
Melting point: 18°C
Boiling point: 122 °C/15 mmHg (lit.)
Alpha: -0.05 º (c= neat 25 ºC)
Density: 1.209 g/mL at 25 °C (lit.)
Vapor density: 0.62 (vs air)
Vapor pressure: 19 mm of Hg (@ 20°C)
FEMA: 2611 | LACTIC ACID
Refractive index: n20/D 1.4262
Fp: >230 °F
Storage temp.: 2-8°C
Solubility: Miscible with water and with ethanol (96 per cent).
Form: syrup
pka: 3.08(at 100℃)
Color: Colorless to yellow
Specific Gravity: 1.209
PH: 3.51(1 mM solution);2.96(10 mM solution);2.44(100 mM solution);
Odor: at 100.00 %. odorless
Odor Type: odorless
Water Solubility: SOLUBLE
Merck: 14,5336
JECFA Number: 930
BRN: 1209341
Dielectric constant: 22.0（16℃）
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey: JVTAAEKCZFNVCJ-UHFFFAOYSA-N
LogP: -0.72
CAS DataBase Reference: 50-21-5(CAS DataBase Reference)
NIST Chemistry Reference: Lactic acid E270 (50-21-5)
EPA Substance Registry System: Lactic acid E270 (50-21-5)

Lactic acid E270 is odorless. 
Lactic acid E270 consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5). 
The commercial product is the racemic form. 
Lactic acid E270 is usually available in solutions containing 50 to 90% lactic acid.
Lactic acid E270, CH3CHOHCOOH, also known as 2-hydroxypropanoic acid, is a hygroscopic liquid that exists in three isometric forms. 
Lactic acid E270 is found in blood and animal tissue as a product of glucose and glycogen metabolism. 
Lactic acid E270 is obtained by fermentation of sucrose (corn refining), The racemic mixture is present in foods prepared by bacterial fermentation or prepared synthetically. 
Lactic acid E270 is soluble in water,alcohol,and ether. 

Lactic acid E270 is used as a solvent, in manufacturing confectionery, and in medicine.
Lactic acid E270 consists of a mixture of 2-hydroxypropionic acid, its condensation products, such as lactoyllactic acid and other polylactic acids, and water. 
Lactic acid E270 is usually in the form of the racemate, (RS)-lactic acid, but in some cases the (S)-(+)-isomer is predominant.
Lactic acid E270 is a practically odorless, colorless or slightly yellowcolored, viscous, hygroscopic, nonvolatile liquid.
A colorless or yellowish, nearly odorless, syrupy liquid consisting of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5). 
Lactic acid E270 is obtained by the lactic fermentation of sugars or is prepared synthetically. 
The commercial product is the racemic form. 
Lactic acid E270 is usually available in solutions containing the equivalent of from 50% to 90% lactic acid. 
Lactic acid E270 is hygroscopic, and when concentrated by boiling, the acid condenses to form lactic acid lactate, 2-(lactoyloxy)propanoic acid, which on dilution and heat ing hydrolyzes to lactic acid. 
Lactic acid E270 is miscible with water and with alcohol.

Lactic acid E270 is the most widely occurring organic acid in nature. 
Due to its chiral a-carbon atom, Lactic acid E270 has two enantiomeric forms. 
Of these, Lactic acid E270 is more important in food and pharmaceutical industries because humans have only L-lactate dehydrogenase. 
The chemical behavior of Lactic acid E270 is mostly determined by the two functional groups. 
Besides the acidic character in aqueous medium, the bifunctionality (a terminal carboxylic acid and a hydroxyl group) allows lactic acid molecules to form ‘‘interesters’’ such as the cyclic dimers, the trimers, or longer lactic acid oligomers.
After its first isolation by the Swedish chemist Scheel in 1780 from sour milk, Lactic acid E270 has been produced commercially since the 1880s in the United States and later in Europe. 
Worldwide, Lactic acid E270 production was approximately 250,000 metric tons per year in 2012 and is expected to reach 330,000 metric tons by the year 2015, with an average price of 1.25 US$ per kilogram in 2013 (food grade, 80–85 % purity).

Approximately 85 % of the demand forLactic acid E270 is from the food industry. 
The primary use of lactic acid is as a pH-adjusting agent in the beverage sector and as a preservative in the food industry. 
Lactic acid E270 is included in the Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration as a food ingredient and was deemed safe by the European Food Safety Authority as well. 
The acceptable daily intake for Lactic acid E270 was defined by the Joint FAO/WHO Expert Committee on Food Additives as ‘‘not limited,’’ and it is also supported by the Scientific Committee of Food.
In recent decades, the consumption of Lactic acid E270 due to its novel applications has grown quite rapidly, by 19 % per year. 
Nonfood use of Lactic acid E270 for polymer production contributes to this growth. 

Biodegradable polylactic acid is considered to be an environmentally friendly alternative to other plastics from petroleum. 
Lactic acid E270 is used in various fields, including drug delivery systems, medical devices, fibers, and packaging materials.
Lactic acid E270 can be produced via chemical synthesis or carbohydrate fermentation. 
The chemical route has various issues, including toxic raw materials, low conversion rates, and especially the inability to produce the optically pure isomer. 
Therefore, approximately 90 % of Lactic acid E270 worldwide is produced by biotechnological processes, namely fermentations using renewable resources, which is relatively fast, economical, and able to supply selectively one or two stereoisomers of Lactic acid E270.

Uses    
Lactic acid E270 is a multi-purpose ingredient used as a preservative, exfoliant, moisturizer, and to provide acidity to a formulation. 
In the body, Lactic acid E270 is found in the blood and muscle tissue as a product of the metabolism of glucose and glycogen. 
Lactic acid E270 is also a component of the skin’s natural moisturizing factor.
Lactic acid E270 has better water intake than glycerin. 
Studies indicate an ability to increase the water-retention capacity of the stratum corneum. 
They also show that the pliability of the stratum corneum layer is closely related to the absorption of Lactic acid E270; that is, the greater the amount of absorbed lactic acid, the more pliable the stratum corneum layer. 
Researchers report that continuous use of preparations formulated with Lactic acid E270 in concentrations ranging between 5 and 12 percent provided a mild to moderate improvement in fine wrinkling and promote softer, smoother skin. 

Lactic acid E270's exfoliating properties can help in the process of removing excess pigment from the surface of the skin, as well as improving skin texture and feel. 
Lactic acid E270 is an alpha hydroxy acid occurring in sour milk and other lesser-known sources, such as beer, pickles, and foods made through a process of bacterial fermentation. 
Lactic acid E270 is caustic when applied to the skin in highly concentrated solutions.
Lactic acid E270 is an acidulant that is a natural organic acid present in milk, meat, and beer, but is normally associated with milk. 
Lactic acid E270 is a syrupy liquid available as 50 and 88% aqueous solutions, and is mis- cible in water and alcohol. 
Lactic acid E270 is heat stable, nonvolatile, and has a smooth, milk acid taste. 
Lactic acid E270 functions as a flavor agent, preservative, and acidity adjuster in foods. 
Lactic acid E270 is used in spanish olives to prevent spoilage and provide flavor, in dry egg powder to improve disper- sion and whipping properties, in cheese spreads, and in salad dress- ing mixes.
Lactic acid E270 showed good depressing effect on hornblende, pyroxene and biotite during flotation of hematite and ilmenite minerals.

Pharmaceutical Applications    
Lactic acid E270 is used in beverages, foods, cosmetics, and pharmaceuticals as an acidifying agent and acidulant.
In topical formulations, particularly cosmetics, Lactic acid E270 is used for its softening and conditioning effect on the skin. 
Lactic acid E270 may also be used in the production of biodegradable polymers and microspheres, such as poly(D-lactic acid), used in drug delivery systems.
Lactic acid E270 is also used as a food preservative. 
Therapeutically, Lactic acid E270 is used in injections, in the form of lactate, as a source of bicarbonate for the treatment of metabolic acidosis; as a spermicidal agent; in pessaries for the treatment of leukorrhea; in infant feeds; and in topical formulations for the treatment of warts.

Fermented food
Lactic acid E270 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 E270. 
Lactic acid E270 is also responsible for the sour flavor of sourdough bread.

In lists of nutritional information Lactic acid E270 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 Lactic acid E270 is ignored in the calculation.
The energy density of Lactic acid E270 is 362 kilocalories (1,510 kJ) per 100 g.

Some beers (sour beer) purposely contain Lactic acid E270, one such type being Belgian lambics. 
Most commonly, Lactic acid E270 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 E270, to reduce the sharpness and for other flavor-related reasons. 
This malolactic fermentation is undertaken by Lactic acid E270 bacteria.
While not normally found in significant quantities in fruit, Lactic acid E270 is the primary organic acid in akebia fruit, making up 2.12% of the juice.

Production Methods    
Lactic acid E270 is prepared by the fermentation of carbohydrates, such as glucose, sucrose, and lactose, with Bacillus acidi lacti or related microorganisms. 
On a commercial scale, whey, corn starch, potatoes, or molasses are used as a source of carbohydrate. 
Lactic acid E270 may also be prepared synthetically by the reaction between acetaldehyde and carbon monoxide at 130–200°C under high pressure, or by the hydrolysis of hexoses with sodium hydroxide.
Lactic acid E270 prepared by the fermentation of sugars is levorotatory; lactic acid prepared synthetically is racemic. 
However, Lactic acid E270 prepared by fermentation becomes dextrorotatory on dilution with water owing to the hydrolysis of (R)-lactic acid lactate to (S)- lactic acid.

Production
Lactic acid E270 is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.
As of 2009, Lactic acid E270 was produced predominantly (70–90%) by fermentation. 
Production of racemic Lactic acid E270 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 Lactic acid E270 by fermentation is possible, but much more challenging.

Chemical production
Racemic Lactic acid E270 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 E270 by this route.
Synthesis of both racemic and enantiopure Lactic acid E270's is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.