PRODUCTS

LACTIC ACID (MILK ACID)

Lactic acid (milk acid) is used in the production of jams and marmalades, as well as mayonnaise and other processed foods.
Lactic acid (milk acid) is frequently used in combination with other additives.
In the wine sector, Lactic acid (milk acid) is useful for regulating acidity and enhancing flavor.

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)

As a food additive, Lactic acid (milk acid) 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 (milk acid) 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.
Lactic acid (milk acid) is a natural preservative found in several foods, including pickled vegetables, yogurt, and baked goods.
Lactic acid (milk acid) is a cheap and minimally processedTrusted Source preservative.

Lactobacillus and Streptococcus cultures produce Lactic acid (milk acid) through fermentation.
The bacteria break down sugar to extract energy and produce Lactic acid (milk acid) as a byproduct.
Lactic acid (milk acid) may exist either as a white solid in pure form, or a clear to yellowish liquid when dissolved in water.

Lactic acid (milk acid) can be produced via fermentation of carbohydrates, or synthesized from acetaldehyde.
Lactic acid (milk acid) is an organic acid.
Lactic acid (milk acid) has the molecular formula C3H6O3.

Lactic acid (milk acid) is white in the solid state and is miscible with water.
When in the dissolved state, Lactic acid (milk acid) forms a colorless solution.
Production of Lactic acid (milk acid) includes both artificial synthesis and natural sources.

Lactic acid (milk acid) is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
Lactic acid (milk acid) is an organic acid and is widely used across a broad spectrum of industries as a gentle acidity regulator with antibacterial properties.

The L(+) form of Lactic acid (milk acid) has the better metabolization.
The 80% solution is heat stable, and the syrupy liquid is colorless to yellowish, almost odourless and has a mild acidic taste.
Lactic acid (milk acid), non-toxic and readily biodegradable as well as Food Grade approved.

The conjugate base of Lactic acid (milk acid) is called lactate (or the lactate anion).
The name of the derived acyl group is lactoyl.
In solution, Lactic acid (milk acid) can ionize by a loss of a proton to produce the lactate ion CH3CH(OH)CO−2.

Compared to acetic acid, its pKa is 1 unit less, meaning that Lactic acid (milk acid) is ten times more acidic than acetic acid.
This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group.
Lactic acid (milk acid) is chiral, consisting of two enantiomers.

One is known as L-Lactic acid (milk acid), (S)-Lactic acid (milk acid), or (+)-Lactic acid (milk acid), and the other, its mirror image, is D-Lactic acid (milk acid), (R)-Lactic acid (milk acid), or (−)-Lactic acid (milk acid).
A mixture of the two in equal amounts is called DL-Lactic acid (milk acid), or racemic Lactic acid (milk acid).

Lactic acid (milk acid) is hygroscopic.
DL-Lactic acid (milk acid) is miscible with water and with ethanol above its melting point, which is 16–18 °C (61–64 °F).
D-Lactic acid (milk acid) and L-Lactic acid (milk acid) have a higher melting point.

Lactic acid (milk acid) produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-Lactic acid (milk acid).
On the other hand, Lactic acid (milk acid) 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.
Lactic acid (milk acid) 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, L-Lactic acid (milk acid) is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).

In industry, Lactic acid (milk acid) fermentation is performed by Lactic acid (milk acid) bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to Lactic acid (milk acid).
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.

It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Lactic acid (milk acid) 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 (milk acid) may also occur when demand for oxygen is high, such as with intense exercise.
The process of Lactic Acidosis produces Lactic acid (milk acid), which results in an oxygen debt, which can be resolved or repaid when tissue oxygenation improves.

Lactic acid (milk acid) is a chemical compound that plays a role in several biochemical processes.
Also known as milk acid, Lactic acid (milk acid) is a chemical compound that plays a role in several biochemical processes.
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.

Lactic acid (milk acid) 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 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion.

Industrially, Lactic acid (milk acid) fermentation is performed by Lactobacillus bacteria, among others.
These bacteria can operate in the mouth; Lactic acid (milk acid) they produce is responsible for the tooth decay known as caries.
In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution.

This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood.
Lactic acid (milk acid) is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury.

Lactic acid (milk acid) is a naturally occurring organic acid.
Lactic acid (milk acid), 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 (milk acid).
Lactic acid (milk acid) is also responsible for the sour flavor of sourdough breads.
Lactic acid (milk acid) is 100% vegan.

Lactic acid (milk acid) is an organic compound.
In its solid state, Lactic acid (milk acid) is white and water-soluble.
In its liquid state, Lactic acid (milk acid) is clear.

Lactic acid (milk acid) is produced both naturally and synthetically.
With a hydroxyl group adjacent to the carboxyl group, Lactic acid (milk acid) is classified as an alpha-hydroxy acid (AHA).
In the form of its conjugate base called lactate, Lactic acid (milk acid) plays a role in several biochemical processes.

Lactic acid (milk acid) is an organic acid occurring naturally in the human body and in fermented foods.
The commercial production of Lactic acid (milk acid) is typically done by fermentation.
Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-Lactic acid (milk acid) by traditional fermentation of natural carbohydrates.

L(+)-Lactic acid (milk acid) is a mild tasting acidity regulator with flavour enhancing and antibacterial properties.
Lactic acid (milk acid) (E270) is produced from the fermentation of sugar.
This white powder, Lactic acid (milk acid), has a really sour kick ideal for many applications.

This powder dissolves in hot or cold water and is an easy inclusion in many baking recipes.
Lactic acid (milk acid) exists in many foods such as Kefir and Laban and gives the sour taste people associate with sour dough bread.
Lactic acid (milk acid) Powder is produced from the fermentation of sugar.

Lactic acid (milk acid) is a safe, organic acid derived from the fermentation of carbohydrates like corn, beet, or cane sugar.
Unlike its industrial counterparts, Lactic acid (milk acid) meets strict safety standards set by organizations like the U.S. FDA and the European Food Safety Authority (EFSA).

Lactic acid (milk acid) comes in two forms: liquid and powder, both widely approved for use in food due to its GRAS (Generally Recognized As Safe) status.
Lactic acid (milk acid) 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 (milk acid) is in I.V solutions, where it is an electrolyte to help replenish the bodies fluids.
Lactic acid (milk acid) 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 (milk acid) comes in both R (D-) and S (L+) enantiomers which can be manufactured individually to near perfect optical purity.
This means Lactic acid (milk acid) is great in the production of other products which require a specific stereochemistry.
In production, Lactic acid (milk acid) is usually added so that the pH of the milk reaches around 5.0.

The casein in fermented milk is coagulated (curdled) by Lactic acid (milk acid) and it is also responsible for the sour flavour of sourdough breads.
Lactic acid (milk acid) has emerged as a versatile and essential ingredient in the culinary world.

With its unique properties and diverse applications, this food-grade Lactic acid (milk acid) has revolutionized the way we approach flavor enhancement, food preservation, and overall culinary excellence.
Lactic acid (milk acid) is one of the popular food additives and ingredients in most countries.

USES and APPLICATIONS of LACTIC ACID (MILK ACID):
Lactic acid (milk acid) is used as a food preservative, curing agent, and flavoring agent.
Lactic acid (milk acid) is an ingredient in processed foods and is used as a decontaminant during meat processing.
Food grade Lactic acid (milk acid) is used as a preservative and is often preferred to other acids as it has a less aggressive activity.

The uses of Lactic acid (milk acid) are multiple, in fact it can be used not only as a preservative but also as an acidifier, flavouring, pH stabilizer as well as an antibacterial in numerous food applications and processes.
In addition to its use in the dairy sector, food grade Lactic acid (milk acid) is used in the production of beer, bread desserts, pastries, drinks and sauces and sorbets.

In the production of beer, however, food-grade Lactic acid (milk acid) helps to correct the acidity of the must and consequently allows the mashing and fermentation phases to be improved.
A new application of Lactic acid (milk acid) and its salts has been found in the disinfection of containers intended for the packaging of meat, especially fish.

In fact, the addition of an aqueous solution of Lactic acid (milk acid) during the packaging process can increase shelf life and make the development of bacterial colonies more difficult.
Lactic acid (milk acid) helps regulate pH levels and prevents the growth of microorganisms, extending shelf life.

Lactic acid (milk acid) is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
This Lactic acid (milk acid) is food grade and is used for the production of several types of cheeses.
Lactic acid (milk acid) is particularly useful when UHT, ultra-pasteurised or powdered milk are used as the starting materials, since the heat treatments used in the production of these milks deactivates the lactose and prevents the cheese culture from being able to turn it fully into Lactic acid (milk acid).

The inclusion of additional Lactic acid (milk acid) prior to rennetting overcomes this shortage and improves the curd yield.
You might recognize Lactic acid (milk acid) from its role in muscle soreness after exercise, but in food, it’s all about enhancing taste, texture, and safety.

Produced through natural microbial fermentation, it’s a key component in many probiotic-rich foods, though Lactic acid (milk acid)’s also used in non-fermented products for its versatile properties.
This vegan & vegetarian product, Lactic acid (milk acid), is used in many recipes including vegan cheese and vegan butter.

Lactic acid (milk acid) can be used in a wide range of food, personal care and chemical products.
Lactic acid (milk acid) is used in beer brewing to lower the pH and increase the body of the beer.
Lactic acid (milk acid) is also used in various beverages and cocktails to impart a sour taste.

Lactic acid (milk acid) is used in many products as a mild acidity regulator with flavour enhancing and antibacterial properties.
Lactic acid (milk acid) 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 (milk acid) 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.
This food grade Lactic acid (milk acid) is used in beer brewing to lower the mash or sparge pH, and this helps to reduce tannins.

Lactic acid (milk acid) has an 80% concentration.
In Food, Lactic acid (milk acid) is naturally present in many foodstuffs.
Lactic acid (milk acid) is formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables.

Lactic acid (milk acid) 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 (milk acid) in food products usually serves as either as a pH regulator or as a preservative.

Lactic acid (milk acid) is also used as a flavouring agent.
Meat, Poultry & Fish: Lactic acid (milk acid) 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 (milk acid) is used as an acidity regulator in beverages such as soft drinks and fruit juices.
Lactic acid (milk acid) is a vital ingredient in Ricotta Impastata, Mozzarella, Queso Blanco and other speciality cheeses and can be used in the production of sour milk products, such as Koumiss, Laban, Kefir, as well as some cottage cheeses.

Lactic acid (milk acid) 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 (milk acid) serves mainly as a mild-tasting acidity regulator, as a preservative and as a flavouring agent.

Lactic acid (milk acid) is certified Halal and Kosher.
For technical applications, Lactic acid (milk acid) is exploited primarily for its acid moiety and antibacterial properties.

Lactic acid (milk acid) is commonly used as a preservative and antioxidant.
Lactic acid (milk acid) also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.

-For Food:
*Sour agent:
Lactic acid (milk acid) is widely used in beverages, alcoholics, pastries, candies and others.

*Fungicide:
Lactic acid (milk acid) for slaughter in the process of pollution control and the brewing process in the bacteria pollution control.

*Flavor agent:
Lactic acid (milk acid) is a component of essence, add Lactic acid (milk acid) in edible essence can improve product’s flavor naturally.

-Natural preservative
One of the most important roles of food-grade Lactic acid (milk acid) is to extend shelf life.
Lactic acid (milk acid) lowers the pH of foods, creating an environment where harmful bacteria, such as E. coli and Salmonella, have a hard time growing.

As a result, Lactic acid (milk acid) is a mild preservative that is often used in packaged meats, salads, and sauces without the need for any synthetic chemicals.
In deli meats, for example, Lactic acid (milk acid) helps preserve freshness while also preserving natural flavors.

-Acidity regulator
Lactic acid (milk acid) is key to flavor balance.
Whether Lactic acid (milk acid)’s adding a hint of sourness to soft drinks, balancing the sweetness of baked goods, or enhancing the chewiness of sauces, it helps adjust the pH of foods.

This is critical for products such as canned foods, where precise acidity ensures both taste and safety.
At the same time, in breadmaking, Lactic acid (milk acid) improves the texture and shelf stability of dough, making breakfast toast softer and lasting longer.

-Flavor and texture enhancer
Lactic acid (milk acid) not only brings sourness, but also a mild, pleasant mouthfeel that consumers love.
Lactic acid (milk acid)’s a key ingredient in fermented foods like kimchi, sauerkraut and pickles, boosting flavor and facilitating the fermentation process.

In dairy products like yogurt and cheese, Lactic acid (milk acid) helps create the smooth, creamy texture we love while promoting the growth of beneficial probiotics.

-Starter cultures
In homemade fermented foods, Lactic acid (milk acid)-producing bacteria, such as those in yogurt starter cultures, are essential.
But in industrial settings, food-grade Lactic acid (milk acid) itself can kick-start the fermentation process, ensuring consistency in products like sourdough bread or fermented beverages.

This helps manufacturers maintain product quality in large batches.
Food-grade Lactic acid (milk acid) is more than just a food additive.

Lactic acid (milk acid) also has a wide range of applications in medicine and cosmetics.
Lactic acid (milk acid)'s natural origin and strict safety standards also meet today’s consumer preferences for clean, reliable ingredients.

The next time you see Lactic acid (milk acid) on a food label, you’ll know that it’s there to make your food tastier, longer-lasting, and safer.
Whether you’re a food industry professional looking for reliable ingredients or a consumer curious about what’s in your pantry, learning about Lactic acid (milk acid) will help you understand the science behind the foods we enjoy every day.

-Food / Beverage / Food Processing uses of Lactic acid (milk acid):
*Food additive / acidulant:
Lactic acid (milk acid) is used to adjust pH, add sour taste, buffer systems, acidify beverages, dressings, sauces etc. (E number E270)

*Preservative / antimicrobial / microbial control:
Lactic acid (milk acid) inhibits growth of some spoilage microbes / pathogens in food (esp. in acidic foods)

*Flavoring agent:
Lactic acid (milk acid) contributes a mild sour / tart flavor in foods, confectionaries, dairy, beverages.

*Dairy fermentation:
natural product in yogurt, kefir, sour milk products — Lactic acid (milk acid) is produced by bacteria during fermentation.
Lactic acid (milk acid) causes milk protein coagulation (curd formation).

*Baking / bread:
Lactic acid (milk acid) is used for direct acidification in some bread, improve texture, flavor, regulation of dough pH.

*Fruit / vegetable processing:
Lactic acid (milk acid) is used in preservation, to maintain firmness, reduce browning or discoloration, in canned goods, marinades, pickles.

*Meat processing / decontamination:
Lactic acid (milk acid) is used in some applications as a decontaminant (surface sanitation) or pH adjustment.

FOODS of LACTIC ACID (MILK ACID):
*Fermented food
Lactic acid (milk acid) 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 (milk acid).

The casein in fermented milk is coagulated (curdled) by Lactic acid (milk acid).
Lactic acid (milk acid) is also responsible for the sour flavor of sourdough bread.

Some beers (sour beer) purposely contain Lactic acid (milk acid), one such type being Belgian lambics.
Most commonly, this is produced naturally by various strains of bacteria.

These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol.
After cooling the wort, yeast and bacteria are allowed to "fall" into the open fermenters.

Brewers of more common beer styles would ensure that no such bacteria are allowed to enter the fermenter.
Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.

In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to Lactic acid (milk acid), to reduce the sharpness and for other flavor-related reasons.

This malolactic fermentation is undertaken by Lactic acid (milk acid) bacteria.
Pickling vegetables in brine creates a sour flavor as bacteria convert sugars into Lactic acid (milk acid).
Fermented sausages

In lists of nutritional information Lactic acid (milk 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 kcal/g (17 kJ/g) that is often used for all carbohydrates.
But in some cases Lactic acid (milk acid) is ignored in the calculation.
The actual energy density of Lactic acid (milk acid) is 3.62 kcal/g (15.1 kJ/g).

While not normally found in significant quantities in fruit, Lactic acid (milk acid) is the primary organic acid in akebia fruit, making up 2.12% of the juice.

WHAT IS LACTIC ACID (MILK ACID) USED FOR?
Lactic acid (milk acid) 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 (milk acid), 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 (milk acid) 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 (milk acid) also enhances the preservation and characteristic tang of fermented vegetables like pickles and sauerkraut.
In dairy products, Lactic acid (milk acid) adjusts the pH and contributes to the sour flavor of items like yogurt and kefir.
In baked goods, Lactic acid (milk acid) is used to fine-tune the pH, improving the flavor and texture of the final product.

BENEFITS & CHARACTERISTICS (WHY IT IS USED) OF LACTIC ACID (MILK ACID):
*Biodegradability / bio-based origin:
Because many Lactic acid (milk acid)s are produced from renewable feedstocks (sugars), and its downstream products like PLA are biodegradable, it is favored in “green / sustainable chemistry” applications.

*Dual functional groups:
Lactic acid (milk acid) contains both a hydroxyl (–OH) and a carboxyl (–COOH) group, giving flexibility in chemical transformations (esterification, polymerization, hydrogen bonding) and in interacting with other molecules.

*Moderate acidity / buffering:
with a pKa ~ 3.86, it is a “mild to moderate” acid, which is strong enough to acidify systems but less aggressive than strong mineral acids; useful for safe pH control in food / formulations.

*Good solubility / miscibility:
Lactic acid (milk acid) is fully miscible with water and miscible with many organic solvents, which aids formulation and uniform mixing.

*Food compatibility / regulatory acceptance:
as a food additive (E270) and generally recognized as safe (GRAS) in many jurisdictions (when used appropriately).

*Flavor / sensory contribution:
Lactic acid (milk acid)'s sour taste is generally mild and acceptable in food, enhances flavor profiles.

*Versatility in chemical transformations:
Lactic acid (milk acid) can be chemically transformed into esters, lactides, etc.

WHY IS LACTIC ACID (MILK ACID) PUT INTO FOOD?
The primary reason food manufacturers add Lactic acid (milk acid) to food is due to its antimicrobial properties and ability to extend shelf life.
Lactic acid (milk acid) also enhances flavor.
Furthermore, food manufacturers use Lactic acid (milk acid) in food, because it is a:
*natural additive
*solvent
*curing agent
*gelling agent
*food carrier
*discoloration inhibitor

The FDA approve the use of Lactic acid (milk acid) in most foods.
However, this does not apply to infant formulas or foods.

WHAT FOODS HAVE HIGH LEVELS OF LACTIC ACID (MILK ACID)?
Some common foods that contain high levels of Lactic acid (milk acid) and Lactic acid (milk acid)-producing bacteria include:
*pickled vegetables
*sauerkraut
*kimchi
*yogurt
*kefir
*cured fish
Bacteria that produce Lactic acid (milk acid) — for example, Lactobacillus — are a type of probiotic.

PROPERTIES OF LACTIC ACID (MILK ACID):
Lactic acid (milk acid) has a strong antiseptic and fresh-keeping effect.
Lactic acid (milk acid) 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 (milk acid) can increase the deliciousness of food.
Adding a certain amount of Lactic acid (milk acid) 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 (milk acid) 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 (milk acid) 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 (milk acid) can be used in hard candies, fruit candies and other confectionery products, with moderate acidity and low sugar conversion rate.

Lactic acid (milk acid) powder can be used for the powdering of all kinds of candies, as a powdered sour agent.
Lactic acid (milk acid) is a natural and inherent ingredient in dairy products.

Lactic acid (milk acid) has the taste of dairy products and good antimicrobial effect.
Lactic acid (milk acid) 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 (milk acid) is a direct acidity regulator used in the production of buckwheat head.
Lactic acid (milk acid) is a kind of natural fermented acid, so it can make bread have a unique taste; as a natural sourness regulator, Lactic acid (milk acid) 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.

Lactic acid (milk acid) (E270) is used in a range of applications and industries such as food, drinks, personal care and cleaning.
Food applications of Lactic acid (milk acid): Beverages, Meat, Confectionary, Feed and Pet food.

BENEFITS OF LACTIC ACID (MILK ACID):
*Heat stable
*syrupy liquid
*colourless to yellowish
*almost odourless
*mild acidic taste
*anti-bacterial
*non-toxic
*readily biodegradable

BIOLOGY OF LACTIC ACID (MILK ACID):
MOLECULAR BIOLOGY
Lactic acid (milk acid) 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 (MILK ACID):
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 (MILK ACID):
Lactic acid (milk acid) is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.
As of 2009, Lactic acid (milk acid) was produced predominantly (70–90%) by fermentation.

Production of racemic Lactic acid (milk acid) consisting of a 1:1 mixture of D and L stereoisomers, or of mixtures with up to 99.9% L-Lactic acid (milk acid), is possible by microbial fermentation.
Industrial scale production of D-Lactic acid (milk acid) by fermentation is possible, but much more challenging.

FERMENTATIVE PRODUCTION OF LACTIC ACID (MILK ACID):
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 (milk acid), 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 (milk acid) producing bacteria can be divided in two classes: homofermentative bacteria like Lactobacillus casei and Lactococcus lactis, producing two moles of lactate from one mole of glucose, and heterofermentative species, producing one mole of lactate from one mole of glucose, as well as carbon dioxide and acetic acid/ethanol.

CHEMICAL PRODUCTION OF LACTIC ACID (MILK ACID):
Racemic Lactic acid (milk acid) is synthesized industrially by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.

When hydrolysis is performed by hydrochloric acid, ammonium chloride forms as a by-product; the Japanese company Musashino is one of the last big manufacturers of Lactic acid (milk acid) by this route.

Synthesis of both racemic and enantiopure Lactic acid (milk acid)s is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.

HISTORY OF LACTIC ACID (MILK ACID):
Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic acid (milk acid) 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 (milk acid) (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 (milk acid) 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 (milk acid) 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 (milk acid) being, on average, a quarter of the cost of citric acid.
The continued use of Lactic acid (milk acid) 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 (milk acid) reached 275,000 tonnes, with an average annual growth of 10%.

PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID (MILK ACID):
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 (MILK ACID):
-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 (MILK ACID):
-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 (MILK ACID):
-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 (MILK ACID):
-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 (MILK ACID):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.

STABILITY and REACTIVITY of LACTIC ACID (MILK ACID):
-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