PRODUCTS

LACTIC ACID FOOD GRADE

Lactic Acid Food Grade is commonly used as a preservative and antioxidant.
Lactic Acid Food Grade also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.
Lactic Acid Food Grade is used in a wide range of applications and industries, including but not limited to food, drinks, personal care and cleaning.

CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3 / CH3CHOHCOOH
Molecular Weight: 90.08 g/mol

SYNONYMS:
α-hydroxypropionic acid, or 2-hydroxypropanoic acid, Milk acid, Lactic acid, 2-hydroxypropanoic acid, α-hydroxypropionic acid, milk acid, (S)-lactic acid, L-(+)-lactic acid, D-(−)-lactic acid (for the D isomer), Lactic acid, 2-Hydroxypropanoic acid, Milk acid, DL-Lactic acid, L(+)-Lactic acid, D(-)-Lactic acid, α-Hydroxypropionic acid, Sarcolactic acid, E270 (food additive code)

Lactic Acid Food Grade is an organic acid with the molecular formula C3H6O3.
In its solid state, Lactic Acid Food Grade is white and miscible with water.
When dissolved, Lactic Acid Food Grade forms a colorless solution.

Production includes both artificial synthesis and 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 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 CH3CH(OH)CO2–, also known as 2-hydroxypropanoate.

Compared to acetic acid, its pKa is 1 unit less, meaning that Lactic Acid Food Grade is ten times more acidic than acetic acid.
This higher acidity is the consequence of intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group.
Lactic Acid Food Grade is hygroscopic.

DL-Lactic Acid Food Grade is miscible with water and with ethanol above its melting point, which is 16–18 °C (61–64 °F).
D-Lactic Acid Food Grade and L-Lactic Acid Food Grade have a higher melting point.
Lactic Acid Food Grade produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-Lactic Acid Food Grade.

On the other hand, Lactic Acid Food Grade produced by fermentation in animal muscles has the (L) enantiomer and is sometimes called "sarcolactic" acid, from the Greek sarx, meaning "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.

This reaction is reversible and redox-linked: LDH reduces pyruvate to lactate using NADH as an electron donor, simultaneously regenerating NAD⁺ required for glycolysis under anaerobic conditions.
The concentration of blood lactate is usually 1–2 mM 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, L-Lactic Acid Food Grade is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).
A colourless-to-yellow syrupy liquid, Lactic Acid Food Grade (E270) is widely used as a preservative and flavouring agent in food and beverage applications.

Its antimicrobial properties and ability to regulate pH also makes Lactic Acid Food Grade suitable for cosmetic formulations.
Lactic Acid Food Grade, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.

Modernist Pantry Lactic Acid Food Grade is 100% vegan.
Lactic Acid Food Grade is a carboxylic acid, the molecular formula is C3H6O3, contains hydroxyl group, belongs to alpha-hydroxyl acid (AHA).
In aqueous solution, the carboxyl group releases a proton to produce the lactate ion CH3CH(OH)COO−.

Lactic Acid Food Grade can be offered in Commercial and Food grade.
Lactic Acid Food Grade is usually added up so that the pH of the milk is 5.0
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade and it is also responsible for the sour flavor of sourdough breads.

Lactic Acid Food Grade is a natural organic acid with a long history of food, leather, wood-dyeing, and cosmetic industries.
Lactic Acid Food Grade was formed by natural fermentation in products such as cheese, yogurt, soy sauce, meat products, pickled vegetables, beer, and wine.
Lactic Acid Food Grade is an organic compound.

In its solid state, Lactic Acid Food Grade is white and water-soluble.
In its liquid state, Lactic Acid Food Grade is clear.
Lactic Acid Food Grade is produced both naturally and synthetically.

With a hydroxyl group adjacent to the carboxyl group, Lactic Acid Food Grade is classified as an alpha-hydroxy acid (AHA).
In the form of its conjugate base called lactate, Lactic Acid Food Grade plays a role in several biochemical processes.
Lactic Acid Food Grade is a type of organic acid produced by bacteria when foods undergo fermentation.

Lactic Acid Food Grade’s also sometimes used as a food preservative to prevent spoilage and enhance the flavor of processed foods.
The Food and Drug Administration (FDA) has approved Lactic Acid Food Grade's use in most products, apart from infant foods and formula.
Though many people wonder whether Lactic Acid Food Grade is safe, you’ll be glad to hear it has a number of benefits.

Lactic Acid Food Grade may exist either as a white solid in pure form, or a clear to yellowish liquid when dissolved in water.
Lactic Acid Food Grade can be produced via fermentation of carbohydrates, or synthesized from acetaldehyde.
Lactic Acid Food Grade is synonymous with FCC, a monogram controlled under the United States Pharmacopeia to ensure the purity and safety of chemicals for food use.

Lactic Acid Food Grade comes in both R (D-) and S (L+) enantiomers which can be manufactured individually to near perfect optical purity.
This means Lactic Acid Food Grade is great in the production of other products which require a specific stereochemistry.
Lactic Acid Food Grade 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 Food Grade may also occur when demand for oxygen is high, such as with intense exercise.
The process of Lactic Acid Food Gradeosis produces Lactic Acid Food Grade, which results in an oxygen debt, which can be resolved or repaid when tissue oxygenation improves.

Lactic Acid Food Grade is a naturally occurring organic acid.
Lactic Acid Food Grade is an organic acid occurring naturally in the human body and in fermented foods.
The commercial production of Lactic Acid Food Grade is typically done by fermentation.

Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-Lactic Acid Food Grade by traditional fermentation of natural carbohydrates.
Lactic Acid Food Grade is a colourless to yellowish, nearly odourless, syrupy liquid with a mild acid taste.
Lactic Acid Food Grade is commercially available as aqueous solutions of various concentrations.

These solutions are stable under normal storage conditions.
Lactic Acid Food Grade is non-toxic to humans and the environment, but concentrated solutions of Lactic Acid Food Grade can cause skin corrosion and eye damage.
They have thus to be labelled with a hazard pictogram and related statements.
Lactic Acid Food Grade is readily biodegradable.

USES and APPLICATIONS of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is commonly used as a preservative and antioxidant.
Lactic Acid Food Grade also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.
Cosmetics: Lactic Acid Food Grade is used pH regulation, exfoliation and antimicrobial benefits in personal care product formulations

Forgery: Lactic Acid Food Grade has historically been used to assist with the erasure of inks from official papers to be modified during forgery.
Uses of Lactic Acid Food Grade: In 2023, lactate was the 289th most commonly prescribed medication in the United States, with more than 500,000 prescriptions.
Lactic Acid Food Grade is used in a wide range of applications and industries, including but not limited to food, drinks, personal care and cleaning.

For the food applications, Lactic Acid Food Grade serves mainly as a mild-tasting acidity regulator, as a preservative and as a flavouring agent.
Lactic Acid Food Grade is certified Halal and Kosher.
For technical applications, Lactic Acid Food Grade is exploited primarily for its acid moiety and antibacterial properties.

Lactic Acid Food Grade has a strong antisepsis effect, can be used in wine, beverage, meat, food, confectionery, vegetables, olives, cucumber, pearl Onions) canning and fruit processing, food processing, storage, has antibacterial, adjust pH value, prolong the shelf life keep food, flavor, color, improve product quality, and so on;
In terms of seasonings, Lactic Acid Food Grade's unique sour taste can increase the taste of food.

Adding a certain amount of Lactic Acid Food Grade into salad, soy sauce, vinegar and other condiments can maintain the stability and safety of microorganisms in products, and make the taste more mild.
Because of its mild and moderate acidity, Lactic Acid Food Grade can also be used as the first choice for carefully prepared soft drinks and fruit juices.

In brewing beer, adding Lactic Acid Food Grade can not only adjust pH value to promote saccharification, is conducive to yeast fermentation, improve beer quality, but also can increase beer flavor, prolong shelf life.
In white wine, sake and fruit wine used to adjust pH, prevent the growth of miscellaneous bacteria, enhance the acidity and refreshing taste; Buffered Lactic Acid Food Grade can be used in hard candy, fruit sugar and other confectionery products with moderate acidity and low sugar conversion.

Lactic Acid Food Grade powder can be used for all kinds of candy powder, as a powdery acid agent.
Natural Lactic Acid Food Grade is a natural ingredient in dairy products.
Lactic Acid Food Grade has the taste of dairy products and good anti-microbial effect.

Lactic Acid Food Grade has been widely used in blended yogurt cheese, ice cream and other foods, becoming a popular sour agent in dairy products.
Lactic Acid Food Grade powder is a direct acid regulator for the production of buckwheat head.
Lactic Acid Food Grade is a naturally fermented acid that gives bread its unique flavor; As a natural acid regulator, Lactic Acid Food Grade is used in bread, cakes, biscuits and other baked foods for flavor and bacteriostasis, and can improve food quality, maintain color, and extend shelf life.

Lactic Acid Food Grade is naturally present in many foodstuffs.
Lactic Acid Food Grade is formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables.
Lactic Acid Food Grade is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc.

Lactic Acid Food Grade in food products usually serves as either as a pH regulator or as a preservative.
Lactic Acid Food Grade is also used as a flavouring agent.
Meat, Poultry & Fish: Lactic Acid Food Grade can be used in meat, poultry and fish in the form of sodium or potassium lactate to extend shelf life, control pathogenic bacteria (improve food safety), enhance and protect meat flavour, improve water binding capacity and reduce sodium.

Beverages: Because of its mild taste, Lactic Acid Food Grade is used as an acidity regulator in beverages such as soft drinks and fruit juices.
Lactic Acid Food Grade is also responsible for the sour flavor of sourdough breads.
Lactic Acid Food Grade is used in beer brewing to lower the pH and increase the body of the beer.

Lactic Acid Food Grade is also used in various beverages and cocktails to impart a sour taste.
Lactic Acid Food Grade is used as a flavoring agent and preservative in processed cheese, salad dressings, pickles, and carbonated beverages.
Lactic Acid Food Grade is also used as a raw material or a catalyst in numerous chemical processes.

Lactic Acid Food Grade is used for the production of several types of cheeses, especialy when UHT, ultra-pasturized or powdered milk are used as the starting materials.
The inclusion of additional Lactic Acid Food Grade prior to rennetting overcomes this shortage and improves the curd yield.
Lactic Acid Food Grade is used as pH regulator in Pharma products, used in nickel plating because of its unique complexion constant for the nickel.

In the food industry, Lactic Acid Food Grade is widely used as an acidulant, preservative, and flavoring agent.
Lactic Acid Food Grade enhances taste, extends shelf life, and controls microbial growth in products such as beverages, dairy products, sauces, and processed meats.
Lactic Acid Food Grade is also used in fermented foods like yogurt, cheese, sauerkraut, and pickles, where it is naturally produced during fermentation.

In pharmaceuticals and cosmetics, Lactic Acid Food Grade is used for its keratolytic and moisturizing properties, making it common in skin care products such as exfoliants and anti-aging formulations.
Industrially, it is a precursor for biodegradable plastics (polyLactic Acid Food Grade – PLA) and is used in textile processing, leather tanning, and cleaning products.

Common Uses and Applications of Lactic Acid Food Grade: Preservative, Dairy culturing agent, Contraceptive jellies, Acidifier, Pharmaceutical ingredient, Cosmetic ingredient.
Lactic Acid Food Grade, is an organic acid with applications in beer production as well as the cosmetic, pharmaceutical, food and chemical industries.
One specific use of Lactic Acid Food Grade is in I.V solutions, where it is an electrolyte to help replenish the bodies fluids.

Lactic Acid Food Grade is also used in dialysis solutions, which results in a lower incidence of side effects compared to Sodium Acetate which can also be used.
Lactic Acid Food Grade is used frequently in the cosmetic industry due to the effect of promoting collagen production, helping to firm the skin against wrinkles and sagging.
Lactic Acid Food Grade can also cause micro peeling, which can help reduce various scars and age spots.

This is a great solution for people with sensitive or dry skin where exfoliants don’t work.
Lactic Acid Food Grade (E270) is used in a range of applications and industries such as food, drinks, personal care and cleaning.

Food applications of Lactic Acid Food Grade: Beverages, Meat, Confectionary, Feed and Pet food.
In industry, Lactic Acid Food Grade fermentation is performed by Lactic Acid Food Grade bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to Lactic Acid Food Grade.

These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as cavities.
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.

Lactic Acid Food Grade is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Lactic Acid Food Grade is used in many products as a mild acidity regulator with flavour enhancing and antibacterial properties.
Lactic Acid Food Grade is used in a wide range of food, beverages, personal care, healthcare, home care, animal nutrition and chemical products as a mild acidity regulator with flavour enhancing and antibacterial properties.

-Polymer precursor uses of Lactic Acid Food Grade:
Two molecules of Lactic Acid Food Grade can be dehydrated to the lactone lactide.
In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters.
PLA is an example of a plastic that is not derived from petrochemicals.

-Pharmaceutical and cosmetic applications of Lactic Acid Food Grade.
Lactic Acid Food Grade is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
Lactic Acid Food Grade finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
Lactic Acid Food Grade containing bacteria have shown promise in reducing oxaluria with its descaling properties on calcium compounds.

-Foods use of Lactic Acid Food Grade:
*Fermented food
Lactic Acid Food Grade is found in many fermented foods.
Sour milk products, such as kumis, laban, yogurt, kefir, and some cottage cheeses, derive their flavor from Lactic Acid Food Grade.

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.

Some beers (sour beer) purposely contain Lactic Acid Food Grade, 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 Food Grade, to reduce the sharpness and for other flavor-related reasons.
This malolactic fermentation is undertaken by Lactic Acid Food Grade bacteria.
Pickling vegetables in brine creates a sour flavor as bacteria convert sugars into Lactic Acid Food Grade.

*Fermented sausages
In lists of nutritional information Lactic Acid Food Grade 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 kcal/g (17 kJ/g) that is often used for all carbohydrates.
But in some cases Lactic Acid Food Grade is ignored in the calculation.

The actual energy density of Lactic Acid Food Grade is 3.62 kcal/g (15.1 kJ/g).
While not normally found in significant quantities in fruit, Lactic Acid Food Grade is the primary organic acid in akebia fruit, making up 2.12% of the juice.

-Separately added uses of Lactic Acid Food Grade:
As a food additive Lactic Acid Food Grade is approved for use in the EU, United States and Australia and New Zealand; it is listed by its INS number 270 or as E number E270.
Lactic Acid Food Grade is used as a food preservative, curing agent, and flavoring agent.

Lactic Acid Food Grade is an ingredient in processed foods and is used as a decontaminant during meat processing.
Lactic Acid Food Grade 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.

-Cleaning products use of Lactic Acid Food Grade:
Lactic Acid Food Grade is used in some liquid cleaners as a descaling agent for removing hard water deposits such as calcium carbonate.
Lactic Acid Food Grade is also used as an antibacterial agent in some hard surface liquid cleaners.

-Clinical diagnostic use of Lactic Acid Food Grade:
Lactic Acid Food Grade levels are a blood test in medicine.
Elevated lactate is not universally defined but usually has a cut-off between 2.0 and 2.5 mmol/L, whereas highly elevated lactate is usually defined as greater than 4 mmol/L.
Lactic Acid Food Gradeosis is often used clinically to describe elevated lactate but should be reserved for instances in which there is also acidosis with pH of less than 7.35.

Elevated lactate is most commonly due to tissue hypoxia or hypoperfusion, for instance due to shock, the post-cardiac arrest state, or regional ischemia.
However, other causes and contributing factors to elevated lactate also exist.
Elevated lactate can additionally occur due to heavy exercise and hence can occur without pathology.

-Pharmaceutical uses of Lactic Acid Food Grade:
• Production of biodegradable polymers for medical devices and packaging
• Use in intravenous solutions and pharmaceutical formulations

-Cleaning Chemicals & Detergents use of Lactic Acid Food Grade:
• Descaling and disinfecting agent in household and industrial cleaning products (tech grade)

-Food Additives use of Lactic Acid Food Grade:
• pH regulation, acidity control and microbial stability in dairy products, beverages, pickles and baked goods
• Processing aid in meat and poultry processing

-Beverage Ingredients use of Lactic Acid Food Grade:
• Acidulant, flavouring and preservative agent for soft drinks, juices, beer and fermented drinks
• Fermentation aid in brewing and pickling

-Main Usage of Lactic Acid Food Grade:
For Food
*Sour agent:
Lactic Acid Food Grade is widely used in beverages, alcoholics, pastries, candies and others.

*Fungicide:
Lactic Acid Food Grade for slaughter in the process of pollution control and the brewing process in the bacteria pollution control.

*Flavor agent:
Lactic Acid Food Grade is a component of essence, add Lactic Acid Food Grade in edible essence can improve product’s flavor naturally.

WHAT IS FOOD GRADE LACTIC ACID FOOD GRADE USED FOR?
Lactic Acid Food Grade serves as a preservative and pH adjuster, playing a crucial role in the food industry by enhancing the shelf life and safety of products.
This clear, colorless liquid,Lactic Acid Food Grade, with a tart taste is commonly found in a range of food items, including baked goods, meat products, dairy, and fermented vegetables.
Additionally, Lactic Acid Food Grade is used to produce lactate salts and is essential in processed meats, where it helps inhibit harmful bacteria growth, extending the product’s shelf life and improving safety.

Lactic Acid Food Grade also enhances the preservation and characteristic tang of fermented vegetables like pickles and sauerkraut.
In dairy products, Lactic Acid Food Grade adjusts the pH and contributes to the sour flavor of items like yogurt and kefir.
In baked goods, Lactic Acid Food Grade is used to fine-tune the pH, improving the flavor and texture of the final product.

ADVANTAGES of LACTIC ACID FOOD GRADE:
*Easy to store and transport
Powdered Lactic Acid Food Grade is not easy to leak and has low requirements for storage conditions.
Lactic Acid Food Grade is particularly suitable for long-distance transportation or scenarios where the shelf life needs to be extended.

*Accurate proportioning
The powder form makes Lactic Acid Food Grade easy to weigh and control the amount of addition in solid food formulas, meeting high-precision production requirements.

*Wider application range
Powdered Lactic Acid Food Grade is suitable for use in baked goods, meat processing, premixes and other dry foods without changing the physical properties of the product.

*Easy to mix
Lactic Acid Food Grade is more uniform when mixed with other powdered raw materials, and is particularly suitable for use in compound seasonings and functional food formulas.

*Lower moisture content
The moisture content of powdered Lactic Acid Food Grade is extremely low, which is not easy to cause the product to become damp or reduce the stability of other ingredients in the formula.
These advantages make powdered Lactic Acid Food Grade an ideal choice for some specific food processing industries.

SOURCES of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is found in a variety of foods.
Lactic Acid Food Grade’s produced naturally as a result of fermentation or added to certain ingredients as a preservative.

Here are some common foods that naturally contain Lactic Acid Food Grade:
*pickled vegetables
*kefir
*yogurt
*cheese
*miso
*kimchi
*cheese
*sauerkraut
*sourdough bread
*beer

Here are a few foods that may contain Lactic Acid Food Grade as a preservative:
*salad dressing
*olives
*cheese
*frozen desserts
*carbonated drinks, such as soda
Note that cheese is listed twice, as Lactic Acid Food Grade can be both a byproduct of the cheesemaking process and included as a preservative in some cheeses.

HEALTH BENEFITS of LACTIC ACID FOOD GRADE:
***May promote gut health
Many types of bacteria that produce Lactic Acid Food Grade, including Lactobacillus, are considered probiotics.
These beneficial bacteria support a healthy gut microbiome and are associated with a wide range of other health benefits.

By eating more foods rich in Lactic Acid Food Grade, you can increase your intake of probiotics.
In turn, this may support digestive health, promote bowel regularity, and strengthen your gut barrier.
Furthermore, because the gut microbiome plays a key role in immunity, some research suggests that probiotics can help reduce inflammation and support immune function.

***May boost nutrient absorption
Some research indicates that Lactic Acid Food Grade may increase your body’s absorption of certain nutrients.
For instance, one human and test-tube study found that eating Lactic Acid Food Grade-fermented vegetables increased the body’s ability to absorb iron.
Iron is an important micronutrient that’s involved in oxygen transport and healthy red blood cell production.

Therefore, eating foods that contain Lactic Acid Food Grade along with ample iron-rich foods may help prevent iron deficiency anemia, a fairly common condition that causes symptoms like fatigue, hair loss, and dizziness.
What’s more, another animal study found that consuming Lactic Acid Food Grade with black tea increased the absorption of flavonoids, which are natural compounds that act as antioxidants to protect against inflammation and cell damage.

***May act as an antioxidant
Studies demonstrate that lactic-acid-producing bacteria may have antioxidant activity.
Antioxidants are compounds that help neutralize harmful molecules called free radicals and reduce inflammation.

They may also protect against a host of chronic conditions, including cancer, diabetes, and neurodegenerative disorders like Alzheimer’s disease.
Interestingly, one test-tube study found that adding lactic-acid-producing bacteria to fermented sausage significantly increased the antioxidant content.
Another test-tube study observed similar findings, reporting that Lactic Acid Food Grade fermentation increased the amount of antioxidants in myrtle berries 5–10-fold.

CHARACTERISTICS of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is characterized by its mild acidity, biodegradability, and biocompatibility.
Lactic Acid Food Grade is considered environmentally friendly and is derived from renewable resources.
Its antimicrobial properties make Lactic Acid Food Grade particularly valuable in food preservation.
Its ability to regulate pH without imparting harsh acidity distinguishes Lactic Acid Food Grade from stronger acids like hydrochloric or sulfuric acid.

PHYSICAL AND CHEMICAL PROPERTIES of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is a colorless to slightly yellow, hygroscopic liquid with a mild acidic odor and taste.
Lactic Acid Food Grade is highly soluble in water, alcohol, and ether due to its polar hydroxyl and carboxyl functional groups.
Chemically, Lactic Acid Food Grade is classified as a weak organic acid with a pKa of approximately 3.86, which allows it to partially dissociate in aqueous solutions.

Lactic Acid Food Grade exists in optical isomers (L- and D- forms), with the L-form being the most biologically relevant.
Lactic Acid Food Grade has a melting point around 16–18°C (pure form) and a boiling point near 122°C (at reduced pressure), although commercial food-grade Lactic Acid Food Grade is usually supplied as an aqueous solution (commonly 80–90%).

Lactic Acid Food Grade is hygroscopic, meaning it readily absorbs moisture from the environment.
Lactic Acid Food Grade is stable under normal conditions but can decompose when exposed to high temperatures or strong oxidizing agents.
Lactic Acid Food Grade participates in esterification reactions, polymerization (e.g., forming polyLactic Acid Food Grade), and neutralization reactions with bases to form lactates.

PROPERTIES of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade has a strong antiseptic and fresh-keeping effect.
Lactic Acid Food Grade can be used in fruit wine, beverages, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning processing, grain processing, fruit storage, and it can be adjusted pH value, antibacterial, extending shelf life, seasoning, maintaining food color and improving product quality, etc.

In terms of seasonings, the unique sour taste of Lactic Acid Food Grade can increase the deliciousness of food.
Adding a certain amount of Lactic Acid Food Grade to salads, soy sauce, vinegar and other seasonings can maintain the stability and safety of microorganisms in the product, and at the same time make the taste more mild.

Since Lactic Acid Food Grade has a mild sour taste, it can also be used as the first choice sour agent for carefully formulated soft drinks and fruit juices.
When brewing beer, adding an appropriate amount of Lactic Acid Food Grade can not only adjust the pH value to promote saccharification, be beneficial to yeast fermentation, improve beer quality, but also increase the beer flavor and extend the shelf life.

Used in white wine, sake and fruit wine to adjust pH, prevent the growth of bacteria, enhance sourness and refreshing taste; buffered Lactic Acid Food Grade can be used in hard candies, fruit candies and other confectionery products, with moderate acidity and low sugar conversion rate.
Lactic Acid Food Grade powder can be used for the powdering of all kinds of candies, as a powdered sour agent.

Natural Lactic Acid Food Grade is a natural and inherent ingredient in dairy products.
Lactic Acid Food Grade has the taste of dairy products and good antimicrobial effect.
Lactic Acid Food Grade has been widely used in foods such as blended yogurt, cheese, ice cream, etc., and has become a popular sour agent for dairy products.

Lactic Acid Food Grade powder is a direct acidity regulator used in the production of buckwheat head.
Lactic Acid Food Grade is a kind of natural fermented acid, so it can make bread have a unique taste; as a natural sourness regulator, Lactic Acid Food Grade is used for flavoring and antibacterial effects in baked foods such as bread, cakes, biscuits, etc., and can improve the quality of food and maintain the color, extend the shelf life.

INDUSTRIES of LACTIC ACID FOOD GRADE:
*Dairy industry
*Food & Beverage
*Pharmaceutical & Nutraceutical
*Personal Care & Cosmetics

HISTORY OF LACTIC ACID FOOD GRADE:
Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid Food Grade in 1780 from sour milk.
The name reflects the lact- combining form derived from the Latin word lac, meaning "milk".
In 1808, Jöns Jacob Berzelius discovered that Lactic Acid Food Grade (actually L-lactate) is also 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 Food Grade was discovered by Louis Pasteur.

This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.
Due to a combination of geographic and infrastructural factors, the Soviet Union, as well as several other members of the Warsaw Pact, experienced chronic shortages of citric and malic acid, among others.

In order to combat this issue, the Narkomzem (Soviet Ministry of Agriculture) invested heavily in the development of suitable lactobacillus strains, which were able to produce Lactic Acid Food Grade with relatively high efficiency from crude molasses feedstock.
Despite synthetic citric acid being produced in some quantities across the Warsaw Pact, it proved far more difficult to purify, leading to Lactic Acid Food Grade being, on average, a quarter of the cost of citric acid.

The continued use of Lactic Acid Food Grade in some Eastern European and Central Asian food production in the modern day, in favor of the more common citric or malic acids, lends it a distinctive flavor.
In 2006, global production of Lactic Acid Food Grade reached 275,000 tonnes, with an average annual growth of 10%.

FUNCTIONS of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade offers you the following excellent functions.
*Disinfection
*Exfoliation
*Mild acidification
*pH-regulation
*Preservation

PRODUCTION OF LACTIC ACID FOOD GRADE:
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.

FERMENTATIVE PRODUCTION OF LACTIC ACID FOOD GRADE:
Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria: Lactobacillus acidophilus, Lacticaseibacillus casei (Lactobacillus casei), Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis , Bacillus amyloliquefaciens, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus).

Lactic Acid Food Grade 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.

CHEMICAL PRODUCTION OF LACTIC ACID FOOD GRADE:
Racemic Lactic Acid Food Grade 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 Food Grade by this route.
Synthesis of both racemic and enantiopure Lactic Acid Food Grades is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.

BIOLOGY OF LACTIC ACID FOOD GRADE:
MOLECULAR BIOLOGY OF LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).

METABOLISM AND EXERCISE OF LACTIC ACID FOOD GRADE:
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, so pyruvate is converted to lactate to allow energy production by glycolysis to continue.

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 by means of the Cori cycle
If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores.

Lactate is continually formed at rest and during all exercise intensities.
Lactate serves as a metabolic fuel being produced and oxidatively disposed in resting and exercising muscle and other tissues.

Some sources of excess lactate production are metabolism in red blood cells, which lack mitochondria that perform aerobic respiration, and limitations in the rates of enzyme activity in muscle fibers during intense exertion.

Lactic Acidosis is a physiological condition characterized by accumulation of lactate (especially L-lactate), with formation of an excessively high proton concentration [H+] and correspondingly low pH in the tissues, a form of metabolic acidosis.

The first stage in metabolizing glucose is glycolysis, the conversion of glucose to pyruvate− and H+:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO24 → 2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O

When sufficient oxygen is present for aerobic respiration, the pyruvate is oxidized to CO2 and water by the Krebs cycle, in which oxidative phosphorylation generates ATP for use in powering the cell.

When insufficient oxygen is present, or when there is insufficient capacity for pyruvate oxidation to keep up with rapid pyruvate production during intense exertion, the pyruvate is converted to lactate− by lactate dehydrogenase), a process that absorbs these protons:
2 CH3COCO−2 + 2 H+ + 2 NADH → 2 CH3CH(OH)CO−2 + 2 NAD+

The combined effect is:
C6H12O6 + 2 ADP3− + 2 HPO24 → 2 CH3CH(OH)CO−2 + 2 ATP4− + 2 H2O

The production of lactate from glucose (glucose → 2 lactate− + 2 H+), when viewed in isolation, releases two H+.
The H+ are absorbed in the production of ATP, but H+ is subsequently released during hydrolysis of ATP:
ATP4− + H2O → ADP3− + HPO24 + H+

Once the production and use of ATP is included, the overall reaction is
C6H12O6 → 2 CH3CH(OH)CO−2 + 2 H+
The resulting increase in acidity persists until the excess lactate and protons are converted back to pyruvate, and then to glucose for later use, or to CO2 and water for the production of ATP.

Neural tissue energy source
Although glucose is usually assumed to be the main energy source for living tissues, there is evidence that lactate, in preference to glucose, is preferentially metabolized by neurons in the brains of several mammalian species.
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.

PRODUCTION of LACTIC ACID FOOD GRADE:
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 Food Grade consisting of a 1:1 mixture of D and L stereoisomers, or of mixtures with up to 99.9% L-Lactic Acid Food Grade, is possible by microbial fermentation.
Industrial production of the D-Lactic Acid Food Grade enantiomer is technically more challenging because most naturally occurring Lactic Acid Food Grade bacteria preferentially produce the L-form; obtaining high optical purity of D-Lactic Acid Food Grade therefore requires genetically engineered microorganisms or specific D-lactate dehydrogenases.

***Fermentative production
Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria: Lactobacillus acidophilus, Lacticaseibacillus casei (Lactobacillus casei), Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis, Bacillus amyloliquefaciens, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus).

As a starting material for industrial production of Lactic Acid Food Grade, almost any carbohydrate source containing C5 (pentose sugar) and C6 (hexose sugar) can be used.
Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.
Lactic Acid Food Grade 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.

CHEMICAL PRODUCTION of LACTIC ACID FOOD GRADE:
Racemic Lactic Acid Food Grade 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 Food Grade by this route.
Synthesis of both racemic and enantiopure Lactic Acid Food Grades is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.

HISTORY of LACTIC ACID FOOD GRADE:
Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid Food Grade in 1780 from sour milk.
The name reflects the lact- combining form derived from the Latin word lac, meaning "milk".
In 1808, Jöns Jacob Berzelius discovered that Lactic Acid Food Grade (actually L-lactate) is also 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 Food Grade was discovered by Louis Pasteur.
This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.

Due to a combination of geographic and infrastructural factors, the Soviet Union, as well as several other members of the Warsaw Pact, experienced chronic shortages of citric and malic acid, among others.
In order to combat this issue, the Narkomzem (Soviet Ministry of Agriculture) invested heavily in the development of suitable lactobacillus strains, which were able to produce Lactic Acid Food Grade with relatively high efficiency from crude molasses feedstock.

Despite synthetic citric acid being produced in some quantities across the Warsaw Pact, it proved far more difficult to purify, leading to Lactic Acid Food Grade being, on average, a quarter of the cost of citric acid.
The continued use of Lactic Acid Food Grade in some Eastern European and Central Asian food production in the modern day, in favor of the more common citric or malic acids, lends it a distinctive flavor.

Global demand for Lactic Acid Food Grade continues to expand, with an estimated annual growth rate of 5–8% driven by the increasing use of biodegradable plastics, green solvents, and pharmaceutical intermediates.
Worldwide production exceeded 1.5 million tonnes by the early 2020s, up from roughly 275,000 tonnes in 2006, and is projected to keep rising as biobased materials replace petroleum-derived products.

Major producers include NatureWorks LLC, Purac, Galactic, and several Chinese manufacturers.
NatureWorks operates one of the world’s largest polyLactic Acid Food Grade (PLA) facilities in Blair, Nebraska, with a production capacity of about 140,000 tonnes per year, supplying feedstock for a wide range of biodegradable packaging and fiber applications.

PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID FOOD GRADE:
Odor: odorless
Melting point/freezing point:
Melting point: 18 °C at 1.013 hPa
Initial boiling point and boiling range: 122 °C at 18,66 - 19,99 hPa
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 113 °C - closed cup
Autoignition temperature: 400 °C at 1.011,4 - 1.018,9 hPa

Decomposition temperature: No data available
pH: No data available
Molecular Formula: CH3CHOHCOOH.
Molecular Weight: 90.08 g/mol.
Boiling point: 122 °C.
Melting point: 16.8 °C.
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available

Water solubility: 100 g/l at 20 °C - soluble
Partition coefficient: n-octanol/water:
log Pow: ca.-0,54 at 25 °C - Bioaccumulation is not expected.
Vapor pressure: No data available
Density: 1,25 g/cm3 at 15 °C
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available

Oxidizing properties: none
Other safety information:
Surface tension 70,7 mN/m at 1g/l at 20 °C
Formula: H₃CCH(OH)COOH
MW: 90.08 g/mol
Boiling Pt: 122 °C (20 hPa)
Density: 1.11…1.21 g/cm³ (20 °C)
Storage Temperature: Ambient
MDL Number: MFCD00004520

CAS Number: 50-21-5
EINECS: 200-018-0
CAS: 50-21-5
MF: C3H6O3
MW: 90.08
EINECS: 200-018-0
Mol File: 50-21-5.mol
Lactic acid Chemical Properties
Melting point: 18°C
alpha: -0.05 º (c= neat 25 ºC)

Boiling point: 122 °C/15 mmHg (lit.)
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℃)
Specific Gravity: 1.209
color: Colorless to yellow
Water Solubility: SOLUBLE
Merck: 145,336
JECFA Number: 930
BRN: 1209341
Stability: Stable.

Physical state: viscous
Color: colorless
Chemical Name : 2-hydroxy – propanoic acid
Molecular Weight : 90.08
Stereochemical purity (L isomer) Min 97.0 %
Content Min 80.0 %
Colour Fresh : Max 100 Apha
Appearance: Colorless to yellow.
Assay: 80 to 88%.
Also known as: Milk acid.

CAS No: 50-21-5.
Density: 1.206 g/ml.
Grade Standard: Commercial, Food Grade.
Molecular Formula: C3H6O3.
Molecular Weight: 90.078 g•mol−1.
Physical State: Liquid.
Usage: Food, Pharma Synthesis.
Chemical Name: L(S)-2-hydroxypropionic acid.

Name: Lactic acid (often food-grade, sometimes “L-(+)-lactic acid” for the biologically preferred enantiomer)
IUPAC name: 2-Hydroxypropanoic acid
CAS numbers: 79-33-4 for L-(+)-lactic acid (optically active);
Also sometimes generic lactic acid CAS 50-21-5 is cited in older registries
EC / EINECS number: 201-196-2 for L-(+)-lactic acid
Molecular formula: C₃H₆O₃
Molecular weight (molar mass): ≈ 90.08 g/mol
Optical isomerism: Lactic acid is chiral;
the two enantiomers are L (-) and D (+) forms; in food/biological context, L-(+)-lactic acid is more common/desired

Appearance: Colorless to pale yellow syrupy liquid (or solid in concentrated / crystalline forms)
Odor / taste: Slight acidic / sour odor; characteristic sour / tart taste (in food use)
pH (dilute aqueous solution): ~2–3 (for moderately concentrated solutions)
Melting / freezing point: ~16.8 °C for pure lactic acid / enantiopure forms
Boiling point / decomposition: >200 °C (when heated strongly) (though thermal decomposition may occur before a clean boil)
Viscosity: For a dilute food-grade solution (e.g. 88 % solution), dynamic viscosity ~18.4 mPa·s at 25 °C (as per SDS)
Density: Varies with concentration; SDS for food grade 88 % gives ~1.0 – 1.3 g/cm³ range (depending on concentration)
Vapor pressure: Low; in SDS, ~0.038 Pa at 20 °C (for the 88 % solution)

Partition coefficient (log P, octanol/water): ~–0.54 (for food grade 88% product) (i.e. more hydrophilic)
Autoignition temperature: ~400 °C (for the lactic acid substance) as per SDS data
Solubility: Fully miscible with water; also soluble in many lower alcohols (ethanol etc.)
Acid dissociation constant (pKa): ≈ 3.86 (Ka = ~1.38 × 10⁻⁴ at ~22–25 °C)
Derived / functional reactions: Being a hydroxy acid, it can form esters (lactates),
also can engage in condensation / polymerization (e.g. to polylactic acid, PLA)
Commercial concentration range: Commercial lactic acid is available in aqueous solutions ranging from ~20 % to 90 % by weight

FIRST AID MEASURES of LACTIC ACID FOOD GRADE:
-Description of first-aid measures:
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of LACTIC ACID FOOD GRADE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up with liquid-absorbent material.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of LACTIC ACID FOOD GRADE:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of LACTIC ACID FOOD GRADE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles
*Body Protection:
protective clothing
*Respiratory protection
Recommended Filter type: Filter type ABEK
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of LACTIC ACID FOOD GRADE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.

STABILITY and REACTIVITY of LACTIC ACID FOOD GRADE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available.
-Incompatible materials:
No data available