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Lactic acid (food grade) is an organic acid supplied to specifications appropriate for permitted food applications, commonly as a purified aqueous concentrate.
Lactic acid (food grade) belongs to the alpha-hydroxycarboxylic acid family and contains both a carboxyl group and a hydroxyl group.
Lactic acid (food grade) serves primarily as an acidulant, acidity regulator, flavoring ingredient, and antimicrobial component in selected food and beverage processes.
CAS Number: 50-21-5 — general lactic acid identity; optical-form-specific grades may carry different identifiers
EC Number: 200-018-0 — general lactic acid identity
Molecular Formula: C₃H₆O₃ — lactic acid component
Molecular Weight: 90.08 g/mol — lactic acid component
L(+)-Lactic Acid CAS Number: 79-33-4
L(+)-Lactic Acid EC Number: 201-196-2
L(+)-Lactic Acid Molecular Formula: C₃H₆O₃
L(+)-Lactic Acid Molecular Weight: 90.08 g/mol
Commercial Form: Concentration and optical purity are grade dependent; “food grade” alone specifies neither.
Synonyms: Lactic acid, milk acid, ordinary lactic acid, ethylidenelactic acid, 2-hydroxypropanoic acid, 2-hydroxypropionic acid, alpha-hydroxypropanoic acid, alpha-hydroxypropionic acid, propanoic acid 2-hydroxy-, propionic acid 2-hydroxy-, 1-hydroxyethanecarboxylic acid, 1-hydroxyethane-1-carboxylic acid, food-grade lactic acid, E270, INS 270, CAS 50-21-5, EC 200-018-0, PubChem CID 612, NSC 367919, acidity regulator, food acidulant, pH-control agent, food flavor enhancer, flavoring agent, flavoring adjuvant, antimicrobial agent, curing agent, pickling agent, solvent, vehicle, 2-Hydroxypropanoic Acid, 2-Hydroxypropionic Acid, DL-Lactic Acid, (±)-Lactic Acid, Lactic Acid (+-), Racemic Lactic Acid, (±)-2-Hydroxypropanoic Acid, Alpha-Hydroxypropanoic Acid, Alpha-Hydroxypropionic Acid, α-Hydroxypropanoic Acid, α-Hydroxypropionic Acid, Milk Acid, Acidum Lacticum, Lacticum Acidum, Ordinary Lactic Acid, E270, E 270, E-270, INS 270, INS No. 270, INS-270, CAS 50-21-5, 50-21-5, EC 200-018-0, EINECS 200-018-0, FEMA 2611, JECFA 930, COE 4, PubChem CID 612, UNII 3B8D35Y7S4, C3H6O3, CH3CHOHCOOH, NSC-367919, Lurex, Tonsillosan, Hipure 88, Purac FCC 80, Purac FCC
APPLICATIONS
Lactic acid (food grade) provides controlled acidity in beverage formulations where a mild sour flavor is desirable.
Lactic acid (food grade) helps balance sweetness and supports the development of a consistent sensory profile.
Additionally, Lactic acid (food grade) mixes readily into aqueous beverage systems, allowing uniform distribution during properly controlled blending.
Lactic acid (food grade) must be selected according to the beverage category, ingredient specification, and applicable additive requirements.
Lactic acid (food grade) enables direct acidification in selected dairy products, including milk-based preparations and fresh cheeses.
Lactic acid (food grade) lowers pH and can contribute to acid-induced changes in milk proteins where the manufacturing process requires them.
Lactic acid (food grade) supplies a sour taste compatible with the flavor character of many cultured dairy products.
Moreover, Lactic acid (food grade) requires formulation-specific evaluation because direct acid addition and starter-culture fermentation produce different processing and flavor outcomes.
Lactic acid (food grade) contributes sourness and flavor balance to confectionery and dessert formulations.
Lactic acid (food grade) allows manufacturers to adjust acidity in liquid confectionery mixtures without introducing an insoluble acid ingredient.
Lactic acid (food grade) requires careful pH control in gelatin-containing sweets because excessive acidity can impair gel performance.
In addition, Lactic acid (food grade) differs from buffered lactic acid blends, which contain lactate salts and may be selected to moderate acidity-related changes during processing.
Lactic acid (food grade) participates in bakery pH-control systems for selected breads, buns, tortillas, and related products.
Lactic acid (food grade) adjusts dough acidity where a formulation requires a defined pH range.
Lactic acid (food grade) can support the effectiveness of compatible mold-inhibition systems through this pH adjustment.
Additionally, Lactic acid (food grade) requires trials that assess yeast activity, dough behavior, flavor, and the performance of the complete preservation system.
Lactic acid (food grade) serves as an acidifying ingredient in pickling and selected vegetable-preservation applications.
Lactic acid (food grade) contributes a sour flavor associated with many fermented foods while permitting controlled direct acidification.
Moreover, Lactic acid (food grade) helps manufacturers achieve specified acidity when ingredient composition and buffering capacity vary.
Lactic acid (food grade) must form part of a validated preservation process because acid addition alone does not establish the safety of every packaged or shelf-stable food.
Lactic acid (food grade) offers acidity adjustment in sauces, dressings, and condiments.
Lactic acid (food grade) can complement vinegar or other acidulants when a formulation requires a less sharply acidic flavor.
Moreover, Lactic acid (food grade) contributes to microbial control through acidification while allowing the flavor of ingredients such as tomato, herbs, and cheese to remain prominent.
Lactic acid (food grade) requires finished-product assessment because acidity, processing conditions, packaging, and storage jointly determine stability.
Lactic acid (food grade) functions as an antimicrobial component in selected food-preservation systems.
Lactic acid (food grade) creates acidic conditions that can restrict the growth of susceptible microorganisms.
Lactic acid (food grade) provides preservation benefits that depend on the food matrix, final pH, organism, and other processing controls.
In addition, Lactic acid (food grade) does not provide a universal sterilizing effect or an automatic replacement for hygienic manufacturing, heat treatment, or refrigeration.
Lactic acid (food grade) supplies the acid component for certain legally authorized meat-surface decontamination treatments.
Lactic acid (food grade) has a specifically regulated application in the European Union for reducing microbiological surface contamination on bovine carcasses, half-carcasses, and quarters at slaughterhouses.
Lactic acid (food grade) must meet the prescribed purity requirements and be incorporated into controlled, documented food-safety procedures for that application.
Additionally, Lactic acid (food grade) does not confer unrestricted authorization for treating every meat species, meat cut, or processing stage.
DESCRIPTION
Lactic acid (food grade) is the food-quality designation of 2-hydroxypropanoic acid, a three-carbon monocarboxylic acid.
Lactic acid (food grade) contains a hydroxyl group on the carbon adjacent to its carboxyl group.
Lactic acid (food grade) possesses a chiral center and can occur as L(+), D(−), or mixed optical forms.
Lactic acid (food grade) therefore requires an optical-form specification when stereochemical composition matters to the intended application.
Lactic acid (food grade) is commonly supplied as a colorless to yellowish, nearly odorless, syrupy aqueous liquid.
Lactic acid (food grade) is commercially available in several concentrations, including representative 80%, 88%, and 90% grades.
Moreover, Lactic acid (food grade) is frequently produced by carbohydrate fermentation followed by purification and concentration.
Lactic acid (food grade) may be strongly enriched in the L(+) form when produced by a suitable fermentation process, although the supplied designation does not guarantee optical purity.
Lactic acid (food grade) mixes with water and exhibits concentration-dependent density, viscosity, and freezing behavior.
Lactic acid (food grade) can contain lactoyllactic acid and related condensation products in equilibrium with monomeric lactic acid, particularly in concentrated material.
Lactic acid (food grade) undergoes changes in this ester equilibrium during concentration, dilution, and heating.
Additionally, Lactic acid (food grade) has a molecular formula and molecular weight that describe the monomeric acid rather than the complete commercial aqueous composition.
Lactic acid (food grade) requires documented compliance with the identity, assay, and impurity requirements applicable to its intended food use.
Lactic acid (food grade) is identified as E270 in European food-additive specifications, which include limits for specified inorganic impurities and metals.
Lactic acid (food grade) is affirmed as generally recognized as safe for specified U.S. food functions under current good manufacturing practice in 21 CFR 184.1061, subject to that section’s requirements.
Lactic acid (food grade) is excluded from infant foods and infant formulas under that U.S. provision, and the designation does not independently establish pharmaceutical or medical suitability.
Lactic acid (food grade) can cause severe skin burns and serious eye injury when handled in concentrated commercial forms.
Lactic acid (food grade) may also damage the respiratory tract when corrosive mist is inhaled.
Lactic acid (food grade) is readily biodegradable, although uncontrolled releases can still harm receiving waters through acidification.
Moreover, Lactic acid (food grade) requires concentration-specific safety assessment because suitability as a food ingredient does not describe the hazards of bulk concentrate.
PROPERTIES
Product Name: Lactic acid (food grade)
Common Name: Lactic acid
IUPAC Name: 2-Hydroxypropanoic acid
CAS-Style Index Name: Propanoic acid, 2-hydroxy-
Chemical Family: Alpha-hydroxycarboxylic acids
Functional Groups: One carboxyl group and one secondary hydroxyl group
CAS Number: 50-21-5 — general identity
EC Number: 200-018-0 — general identity
L(+)-Form Identifiers: CAS 79-33-4; EC 201-196-2
Molecular Formula: C₃H₆O₃ — monomeric acid
Condensed Structural Formula: CH₃CH(OH)COOH
Molecular Weight: 90.08 g/mol — monomeric acid
Optical Form: Grade dependent; L(+), D(−), or mixed forms
Food-Additive Designations: E270; INS 270
Physical State: Commonly an aqueous liquid concentrate
Appearance: Colorless to yellowish, syrupy liquid
Odor: Nearly odorless to faintly characteristic
Representative Commercial Concentrations: 80%, 88%, and 90% aqueous grades; other strengths are available
Representative Density, 80% Grade: 1.18–1.20 g/cm³ at 20 °C
Representative Density, 88% Grade: 1.19–1.21 g/cm³ at 20 °C
Representative Density, 90% Grade: 1.20–1.21 g/cm³ at 20 °C
Representative pH: Below 2 for a documented 50% aqueous grade
Water Solubility: Miscible
Freezing Behavior: Concentration and optical-form dependent
Boiling Behavior: Concentration and pressure dependent; no single boiling point applies to all food-grade solutions
Purity and Assay: Defined by the specified concentration, analytical method, and applicable food-quality standard
Primary Functions: Acidulation, acidity regulation, flavor adjustment, and selected antimicrobial applications
Representative GHS Classification: Concentrated L(+)-lactic acid solutions may be classified as Skin Corrosion Category 1C and Serious Eye Damage Category 1
Representative Signal Word: Danger
Representative Hazard Statements: H314—Causes severe skin burns and eye damage; EUH071—Corrosive to the respiratory tract
Classification Qualification: The current regional supplier SDS controls classification and workplace labeling for the supplied concentration and optical form
Representative UN Number: UN 3265 for classified corrosive aqueous grades
Representative Proper Shipping Name: Corrosive liquid, acidic, organic, n.o.s. (lactic acid)
Representative Transport Class: 8
Representative Packing Group: III
Transport Qualification: Confirm the exact grade and transport mode against the current SDS
Incompatible Materials: Strong alkalis and strong oxidizing materials
Storage Conditions: Tightly closed, compatible containers; protect from contamination and excessive heat
Shelf Life: Grade, purity, packaging, storage conditions, and manufacturer dependent
Regulatory Suitability: Exact grade, food category, use conditions, and jurisdiction dependent
FIRST AID
Inhalation:
Move the affected person to fresh air and keep them at rest. Obtain urgent medical attention after significant mist exposure or if coughing, throat pain, or breathing difficulty occurs.
Skin Contact:
Immediately remove contaminated clothing and rinse affected skin thoroughly with running water for at least 15 minutes. Obtain immediate medical attention for concentrate exposure or signs of burns.
Eye Contact:
Immediately flush with plenty of water for at least 15 minutes, holding the eyelids open. Remove contact lenses if easily possible and continue rinsing. Obtain urgent medical attention.
Ingestion:
Rinse the mouth. Do not induce vomiting or give anything by mouth to an unconscious person. Contact a poison center or physician immediately after swallowing concentrate.
Note to Physicians:
Assess corrosive injury to the eyes, skin, respiratory tract, and gastrointestinal tract as appropriate. Treat symptomatically; significant ingestion requires evaluation for severe gastrointestinal injury.
HANDLING AND STORAGE
Handling:
Prevent splashes and mist formation. Avoid skin and eye contact, and use clean, dedicated transfer equipment to preserve food-quality integrity.
Engineering Controls:
Provide adequate ventilation and local exhaust where mist may form. Keep eyewash facilities and emergency showers readily accessible.
Personal Protection:
Wear chemical-resistant gloves, splash goggles, and protective clothing. Add a face shield for tasks with substantial splash potential.
Respiratory Protection:
Select respiratory protection through a workplace exposure assessment when ventilation cannot adequately control mist. Use properly fitted equipment within an established respiratory-protection program.
Storage:
Keep containers tightly closed, upright, clearly labeled, and protected from excessive heat and contamination. Follow the grade-specific storage temperature range and retain lot traceability for food manufacture.
Material Compatibility:
Separate from strong alkalis and oxidizing materials. Confirm the compatibility of tanks, seals, hoses, and fittings with the actual concentration and operating conditions.
Spill and Leak Procedures:
Restrict access and use appropriate protective equipment. Stop leakage only when safe, contain the spill, and collect it with compatible inert absorbent into suitable disposal containers.
Environmental Precautions:
Prevent uncontrolled discharge to drains, soil, groundwater, and surface water. Large releases can alter water pH despite the acid’s biodegradability.
Fire Response:
Use water spray, alcohol-resistant foam, dry chemical, or carbon dioxide as appropriate to the surrounding fire. Confirm the supplied grade’s fire characteristics; aqueous concentrates and substantially water-free acid do not have identical behavior.
Waste Disposal:
Dispose of residues, contaminated absorbents, and packaging through an authorized waste route under applicable regulations. Do not discharge concentrated waste directly to sewers or waterways.
