LACTIC ACID FOOD GRADE

Lactic Acid Food Grade is the most widely occurring organic acid in nature. 
Due to its chiral a-carbon atom, Lactic Acid Food Grade has two enantiomeric forms.
Of these, Lactic Acid Food Grade is more important in food and pharmaceutical industries because humans have only L-lactate dehydrogenase. 

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

The chemical behavior of Lactic Acid Food Grade 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 Food Grade 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 Food Grade has been produced commercially since the 1880s in the United States and later in Europe. 
Worldwide, Lactic Acid Food Grade 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 for Lactic Acid Food Grade is from the food industry. 
The primary use of Lactic Acid Food Grade is as a pH-adjusting agent in the beverage sector and as a preservative in the food industry. 
Lactic Acid Food Grade 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 Food Grade 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 Food Grade due to its novel applications has grown quite rapidly, by 19 % per year. 
Nonfood use of lactic acid 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 Food Grade is used in various fields, including drug delivery systems, medical devices, fibers, and packaging materials.
Lactic Acid Food Grade 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 Food Grade 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.
A 2-hydroxy monocarboxylic acid that is propanoic acid in which one of the alpha-hydrogens is replaced by a hydroxy group.

Lactic Acid Food Grade is an organic acid. 
Lactic Acid Food Grade has the molecular formula C3H6O3. 
Lactic Acid Food Grade is white in the solid state and it is miscible with water.
When in the dissolved state, Lactic Acid Food Grade forms a colorless solution. 
Production includes both artificial synthesis as well as natural sources. 
Lactic Acid Food Grade is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. 
Lactic Acid Food Grade is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. 
The conjugate base of Lactic Acid Food Grade is called lactate (or the lactate anion). 
The name of the derived acyl group is lactoyl.
In solution, Lactic Acid Food Grade 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 Food Grade 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 Food Grade 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 Food Grade(50-21-5)
EPA Substance Registry System: Lactic Acid Food Grade (50-21-5)

Lactic Acid Food Grade is odorless. 
Lactic Acid Food Grade consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5). 
The commercial product is the racemic form. 
Lactic Acid Food Grade is usually available in solutions containing 50 to 90% lactic acid.
Lactic Acid Food Grade, CH3CHOHCOOH, also known as 2-hydroxypropanoic acid, is a hygroscopic liquid that exists in three isometric forms. 
Lactic Acid Food Grade is found in blood and animal tissue as a product of glucose and glycogen metabolism.
Lactic Acid Food Grade is obtained by fermentation of sucrose (corn refining), The racemic mixture is present in foods prepared by bacterial fermentation or prepared synthetically. 
Lactic Acid Food Grade is soluble in water,alcohol,and ether. 
Lactic Acid Food Grade is used as a solvent, in manufacturing confectionery, and in medicine.
Lactic Acid Food Grade consists of a mixture of 2-hydroxypropionic acid, its condensation products, such as lactoyllactic acid and other polylactic acids, and water. 

Lactic Acid Food Grade is usually in the form of the racemate, (RS)-lactic acid, but in some cases the (S)-(+)-isomer is predominant.
Lactic Acid Food Grade 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 Food Grade (C3H6O3) and lactic acid lactate (C6H10O5). 
Lactic Acid Food Grade is obtained by the lactic fermentation of sugars or is prepared synthetically. 
The commercial product is the racemic form. 
Lactic Acid Food Grade is usually available in solutions containing the equivalent of from 50% to 90% lactic acid. 
Lactic Acid Food Grade 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 Food Grade is miscible with water and with alcohol.

Uses    
Lactic Acid Food Grade is a multi-purpose ingredient used as a preservative, exfoliant, moisturizer, and to provide acidity to a formulation. 
In the body, Lactic Acid Food Grade is found in the blood and muscle tissue as a product of the metabolism of glucose and glycogen. 
Lactic Acid Food Grade is also a component of the skin’s natural moisturizing factor. 
Lactic acid 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 Food Grade; 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 Food Grade in concentrations ranging between 5 and 12 percent provided a mild to moderate improvement in fine wrinkling and promote softer, smoother skin. 

Lactic Acid Food Grade'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 Food Grade 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 Food Grade is caustic when applied to the skin in highly concentrated solutions.
Lactic Acid Food Grade is an acidulant that is a natural organic acid present in milk, meat, and beer, but is normally associated with milk. 
Lactic Acid Food Grade is a syrupy liquid available as 50 and 88% aqueous solutions, and is mis- cible in water and alcohol. 
Lactic Acid Food Grade is heat stable, nonvolatile, and has a smooth, milk acid taste. 
Lactic Acid Food Grade functions as a flavor agent, preservative, and acidity adjuster in foods.
Lactic Acid Food Grade 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.

Pharmaceutical Applications    
Lactic Acid Food Grade is used in beverages, foods, cosmetics, and pharmaceuticals as an acidifying agent and acidulant.
In topical formulations, particularly cosmetics, Lactic Acid Food Grade is used for its softening and conditioning effect on the skin. 
Lactic Acid Food Grade 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 Food Grade is also used as a food preservative. 
Therapeutically, Lactic Acid Food Grade 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 Food Grade 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 Food Grade. 
Lactic Acid Food Grade 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 Lactic Acid Food Grade is ignored in the calculation.
The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.

Some beers (sour beer) purposely contain Lactic Acid Food Grade, one such type being Belgian lambics. 
Most commonly, Lactic Acid Food Grade 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 Food Grade 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.

Production Methods    
Lactic Acid Food Grade 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 Food Grade 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 Food Grade prepared by the fermentation of sugars is levorotatory; lactic acid prepared synthetically is racemic.
However, Lactic Acid Food Grade 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 Food Grade is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.
As of 2009, Lactic Acid Food Grade 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.