DL-Lactic acid

DL-Lactic acid - Names and Identifiers

Name	DL-Lactic acid
Synonyms	AI3-03130 CCRIS 2951 Lactovagan Lactic acid BRN 5238667 Tonsillosan DL-Lactic acid Acidum lacticum Lactic acid, dl- 2-Hydroxypropionic acid 2-Hydroxypropanoic acid (2S)-2-hydroxypropanoate Propanoic acid, 2-hydroxy- alpha-Hydroxypropionic acid (RS)-2-Hydroxypropionsaeure 1-Hydroxyethanecarboxylic acid 2-hydroxy-2-methylpropanoic acid
CAS	598-82-3 50-21-5
EINECS	200-018-0;209-954-4
InChI	InChI=1/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/p-1/t2-/m1/s1
InChIKey	JVTAAEKCZFNVCJ-UHFFFAOYSA-N

DL-Lactic acid - Physico-chemical Properties

Molecular Formula	C3H6O3
Molar Mass	90.08
Density	1.209 g/mL at 25 °C (lit.)
Melting Point	18℃
Boling Point	227.6°C at 760 mmHg
Flash Point	109.9°C
Water Solubility	SOLUBLE
Solubility	It can be mixed with water, alcohol and glycerin, and is almost insoluble in chloroform, petroleum ether and carbon disulfide.
Vapor Presure	0.015mmHg at 25°C
Vapor Density	0.62 (vs air)
Appearance	Form syrup, color Colorless to yellow
pKa	3.08(at 100℃)
Storage Condition	2-8°C
Stability	Stable. Combustible. Incompatible with strong oxidizing agents.
Sensitive	Easily absorbing moisture
Refractive Index	n20/D 1.4262
MDL	MFCD00004520
Physical and Chemical Properties	colorless to yellowish liquid
Use	Widely used in candy, bread, beer and beverage, fruit wine and other food industries

DL-Lactic acid - Risk and Safety

Hazard Symbols	C - Corrosive Xi - Irritant
Risk Codes	R34 - Causes burns R38 - Irritating to the skin R41 - Risk of serious damage to eyes
Safety Description	S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.)
UN IDs	UN 1760
WGK Germany	2
RTECS	OD2800000
FLUKA BRAND F CODES	3
TSCA	Yes
HS Code	29181100
Hazard Class	8
Packing Group	III

DL-Lactic acid - Upstream Downstream Industry

DL-Lactic acid - Reference

Reference

1. Zou Ying, bu Zhibin, Yu Yuanshan, et al. Enzymatic preparation of purple potato juice and its lactic acid bacteria fermentation characteristics [J]. Science and Technology of food industry, 2020, v.41;No.442(02):22-26 32.
2. Liu Ping, Wang Xuemei, xiang qin, Sun Wenjia, Li Yalong, Li jiayeng, Chen Zhiwei, Che Zhenming. Optimization of intelligent post-fermentation process and quality analysis of Pixian douban [J]. Food Science, 2020,41(22):166-176.
3. Zhang Xifeng, Wang Xinxin, Zhang Qingting, Luo Guanghong. Separation of polysaccharide from oil peony seed meal by temperature-sensitive aqueous two-phase system with low eutectic solvent [J]. China Oils and fats, 2020,45(12):93-99.
4. Ma Yanli, Ding Yufeng, Li Suping, Liang Jingjing, Xi Xiaoli, Liu Yaqiong, Wang Xie. Comparison of quality of different grape varieties in Huailai of China [J]. Food Research and Development, 2020,41(15):137-142.
5. Xu, Xinxing, et al. "With the Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.) no." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510
6. Muhammad, zafarulnah, et al. "Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders." Food hydrocol
7. [IF=9.642] Xiqing Wang et al."Pretreatment of corn stover by solid acid for d-lactic acid fermentation."Bioresource Technol. 2017 Sep;239:490
8. [IF=9.381] Yuqin Shi et al."In vitro digestibility and prebiotic potential of curdlan (1 → 3)-β-d-glucan oligosaccharides in Lactobacillus species."Carbohyd Polym. 2018 May;188:17
9. [IF=7.514] Chi Zhang et al."Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08."Food Chem. 2022 Feb;369:130923
10. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351
11. [IF=6.291] Qiao Han et al."Health risk assessment and bioaccessibilities of heavy metals for children in soil and dust from urban parks and schools of Jiaozuo China."Ecotox Environ Safe. 2020 Mar;191:110157
12. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228
13. [IF=5.396] Wenhui Li et al."Different effects of soybean protein and its derived peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190."Food Funct. 2021 Jul;12(13):5731-5744
14. [IF=4.451] Miao Miao et al."Non-digestible galactomannan oligosaccharides from Cassia seed gum modulate microbiota composition and metabolites of human fecal inoculum."J Funct Foods. 2021 Nov;86:104705
15. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308
16. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452
17. [IF=3] Zong-Chao HONG et al."Compound Sophorae Decoction: treating ulcerative colitis by affecting multiple metabolic pathways."Chin J Nat Medicines. 2021 Apr;19:267

DL-Lactic acid - Nature

Open Data Verified Data

colorless or light yellow transparent syrup-like liquid, odorless or slightly sour. With water, ethanol, glycerol, acetone can be mixed at will, do not dissolve in chloroform and carbon disulfide. Has a strong moisture absorption, with the superheated water vapor volatilization, atmospheric distillation decomposition.

Last Update：2025-06-10 22:55:16

DL-Lactic acid - Preparation Method

Open Data Verified Data

with the raw material containing starch sucrose, beet sugar or molasses as raw material, by lactic acid bacteria fermentation, separation and purification. Alternatively, acetaldehyde is used as a raw material to react with hydrocyanic acid to generate milk nitrile, and then crude lactic acid is obtained by hydrolysis, and the crude lactic acid is esterified with ethanol to generate lactic acid ester, which is then decomposed into lactic acid.

Last Update：2022-01-01 10:08:42

DL-Lactic acid - Introduction

Food acids and spices, preservatives, preparation of lactates, plasticizers, complexometric titration analysis, magnesium and aluminum, determination of carbon dioxide binding in plasma, determination of copper and zinc.

Last Update：2022-10-16 17:26:52

DL-Lactic acid - Application

Open Data Verified Data

lactic acid is an important acidulant with a specific astringent sour taste. Also has a strong bactericidal effect. Can be used for lactic acid drinks, cool drinks, cakes, pickle and so on. Lactic acid can make foods slightly acidic without masking the natural flavor of fruits and steamed vegetables. Therefore, it is widely used in canned foods such as tomatoes, olive, pickled cucumber and pickled cabbage.

Last Update：2025-08-19 16:24:40

DL-Lactic acid - Safety

Open Data Verified Data

rat oral LD50:3730mg/kg.

Last Update：2022-01-01 10:08:43

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Raw Materials	Sulfuric acid Magnesium sulfate Calcium carbonate Calcium hydroxide D(+)-Glucose Sucrose Activated carbon,decolor Magnesium sulfate heptahydrate HYDROGEN CYANIDE 2-Furoic acid Magnesium chloride hexahydrate Magnesium chloride Molasses Sodium ferrocyanide Calcium lactate Sodium pyruvate Lactonitrile LACTICACIDBACTERIA Raffinose Methyl lactate DL-Lactic acid
Downstream Products	Methanol Pyruvic acid Erythromycin Ethyl lactate Thiabendazole Calcium lactate Ethyl L(-)-lactate Sodium (S)-lactate Sodium lactate LITHIUM LACTATE Calcium pyruvate

DL-Lactic acid

DL-Lactic acid

CAS: 598-82-3;50-21-5

Molecular Formula: C3H6O3

DL-Lactic acid - Names and Identifiers

DL-Lactic acid - Physico-chemical Properties

DL-Lactic acid - Risk and Safety

DL-Lactic acid - Upstream Downstream Industry

DL-Lactic acid - Reference

DL-Lactic acid - Nature

Open Data Verified Data

DL-Lactic acid - Preparation Method

Open Data Verified Data

DL-Lactic acid - Introduction

DL-Lactic acid - Application

Open Data Verified Data

DL-Lactic acid - Safety

Open Data Verified Data

Supplier List

DL-Lactic acid Request for Quotation

DL-Lactic acid

CAS: 598-82-3;50-21-5

Molecular Formula: C3H6O3

DL-Lactic acid - Names and Identifiers

DL-Lactic acid - Physico-chemical Properties

DL-Lactic acid - Risk and Safety

DL-Lactic acid - Upstream Downstream Industry

DL-Lactic acid - Reference

DL-Lactic acid - Nature

Open Data Verified Data

DL-Lactic acid - Preparation Method

Open Data Verified Data

DL-Lactic acid - Introduction

DL-Lactic acid - Application

Open Data Verified Data

DL-Lactic acid - Safety

Open Data Verified Data

Supplier List

DL-Lactic acid