Lactic Acid (E270)

Origin: China
CAS Number: 50-21-5
HS Code: 2918.11.00

IUPAC Name: 2-hydroxypropanoic acid
Molecular Formula: C3H6O3
Synonyms & Trade Names: lactic acid; DL-Lactic acid; 2-hydroxypropanoic acid; 50-21-5; 2-hydroxypropionic acid; Milk acid; Tonsillosan; Racemic lactic acid; Ordinary lactic acid; Acidum lacticum; Ethylidenelactic acid; Lactovagan; Milchsaeure; Lactic acid, dl-; Kyselina mlecna; Lacticum acidum; 598-82-3; Propanoic acid, 2-hydroxy-; alpha-Hydroxypropionic acid; Lactic acid USP
Physical Form: Crystal
Appearance / Color: Crystals (melt at 16.8 °C)
Odor: Odorless

Melting Point (°C): 16.8000
Boiling Point (°C): 122 °C at 15 mm Hg
Density (g/cm³): 1.2000
pH: The pH of a 10 wt% aqueous solution of lactic acid is 1.75
Solubility in Water: Miscible with water
Signal Word: Danger
UN Number: 3265
GHS Hazard Class: Skin corrosion/irritation, Serious eye damage/eye irritation
H-Statements: H315, H318
P-Statements: P264
Storage Conditions: Separated from strong bases.
Industry Usage Tags: Plating agent

Application

Additives and Modifier Organic Chemicals

Technical Document

Lactic Acid Lactic acid is an organic acid produced by fermentation of carbohydrates using lactic acid bacteria or synthetically through chemical processes, used as an acidity regulator, preservative, flavoring agent, and dough conditioner (E270) that lowers pH, inhibits microbial growth, and enhances tartness. In the food industry, it provides natural sourness, fermentation acceleration, and shelf life extension ideal for dairy, bakery, beverages, and pickled products.