CAS No: 50-21-5
L: 79-33-4
D: 10326-41-7
D/L: 598-82-3
Chemical Name: 2-hydroxypropanoic acid
Molecular Formula: C3H6O3
Molecular Weight: 90.08
Chemical Structural:

Lactic acid is a carboxylic acid. It is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(-)-lactic acid or (R)-lactic acid. L-(+)-Lactic acid is the biologically important isomer.
Most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses.
Lactic acid is usually used as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms) in various processed foods. It may also be used as a fermentation booster in rye and sourdough breads.
Lactic acid is widely used for inhibiting pathogenic bacteria like E.coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork and poultry during the slaughtering process.
Potassium lactate, sodium lactate and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavour enhancement in meat products as well. Sodium lactate is being produced as liquids as well as powders. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.

Standards: FCC IV
Packing: 25kg / PE drum
Storage: Keep container tightly closed. Keep in a cool, dry, well-ventilated place.