50-21-5
DL-Lactic acid
CAS: 598-82-3;50-21-5
Molecular Formula: C3H6O3
50-21-5 - 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 |
50-21-5 - 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 |
50-21-5 - 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 |
50-21-5 - Upstream Downstream Industry
50-21-5 - Reference
| Reference Show more | 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 |
50-21-5 - 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：2024-01-02 23:10:35
50-21-5 - 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
50-21-5 - 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
50-21-5 - Use
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：2022-01-01 10:08:42
50-21-5 - Safety
Open Data Verified Data
rat oral LD50:3730mg/kg.
Last Update：2022-01-01 10:08:43
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Product Name: Lactic Acid Visit Supplier Webpage Request for quotationCAS: 50-21-5
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Product Name: DL-Lactic acid Request for quotationCAS: 598-82-3
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CAS: 50-21-5
Tel: 17505222756
Email: pules.cn@gmail.com
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Multiple Specifications
Product Name: DL-Lactic acid Request for quotationCAS: 50-21-5
Tel: 0086-551-65418684
Email: sales@tnjchem.com
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Mobile: 0086 189 4982 3763
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Product Name: DL-Lactic acid Visit Supplier Webpage Request for quotationCAS: 50-21-5
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View History
Raw Materials for 50-21-5
Calcium carbonate
Calcium hydroxide
Sucrose
HYDROGEN CYANIDE
Magnesium chloride hexahydrate
Molasses
Sodium ferrocyanide
Lactonitrile
Methyl lactate
Calcium hydroxide
Sucrose
HYDROGEN CYANIDE
Magnesium chloride hexahydrate
Molasses
Sodium ferrocyanide
Lactonitrile
Methyl lactate
Downstream Products for 50-21-5