thyme flavor

Thymus Vulgaris Leaf Extract; extract of the leaves of the thyme, thymus vulgaris l., lamiaceae; thyme leaf extract cas no:84929-51-1

Keratin is a group of proteins that form 10 nm intermediate filaments in all epithelial cells covering the inner and outer surfaces of the body, are insoluble in water and play an important role in hair, nail or skin care.
Keratin is a member of the scleroprotein family of fibrous structural proteins.


CAS 68238-35-7


Keratin oil frequently helps to shield epithelial cells from harm and stress.
In both water and organic solvents, keratin is highly insoluble.
Keratin monomers package into intermediate filaments that are durable and form heavy unmineralized epidermal appendages in birds, reptiles, mammals and amphibians.


Keratin is a member of the scleroprotein family of fibrous structural proteins.
In vertebrates, keratin is a form of keratin.
Scales, horns, fur, feathers, nails, paws, calluses, hooves, and the external layer of the skin are all made of Keratin.


Keratin is a type of protein found in our teeth, nails and hair, making your hair look smooth, vibrant and full.
The flexible structure of our hair is protected thanks to keratin.
Put an end to the tangle after the shower and the frizz that occurs during the day.


Keratin is used in more than 7,000 hair salons in Turkey and is the keratin care product with the highest satisfaction rate.
Keratin is a type of fibrous, acidic or basic protein found in epithelial cells covering the inner and outer surfaces of the body and in tissues such as hair and nails.


Keratin, which has 54 types in the body, helps support the skin, heal wounds, and keep nails and hair healthy.
In addition to being produced naturally in the body, you can also meet the body's keratin needs by using keratin care products or consuming keratin-rich foods.


Keratin is a group of proteins that form 10 nm intermediate filaments in all epithelial cells covering the inner and outer surfaces of the body, are insoluble in water and play an important role in hair, nail or skin care.
Keratin, the general name for a group of proteins naturally produced in the body, helps support the skin, heal wounds, and keep your nails and hair healthier and stronger.


There are 54 types of keratin in the body, 28 of which are type 1 and 26 are type 2.
Keratin, which is found in hair, nails and the epidermis, the outer layer of the skin, can also be found in glands and organs in the body.
Keratin (/ˈkɛrətɪn/) is one of a family of structural fibrous proteins also known as scleroproteins.


Alpha-keratin (α-keratin) is a type of keratin found in vertebrates.
Keratin is the key structural material making up scales, hair, nails, feathers, horns, claws, hooves, and the outer layer of skin among vertebrates.
Keratin also protects epithelial cells from damage or stress.


Keratin is extremely insoluble in water and organic solvents.
Keratin monomers assemble into bundles to form intermediate filaments, which are tough and form strong unmineralized epidermal appendages found in reptiles, birds, amphibians, and mammals.


Excessive keratinization participate in fortification of certain tissues such as in horns of cattle and rhinos, and armadillos' osteoderm.
The only other biological matter known to approximate the toughness of keratinized tissue is chitin.
Keratin comes in two types, the primitive, softer forms found in all vertebrates and harder, derived forms found only among sauropsids (reptiles and birds).


Spider silk is classified as keratin, although production of the protein may have evolved independently of the process in vertebrates.
Keratin is the main component of skin and nails, as well as hair.
There is keratin protein in both the outer structure of the hair, called the cortex, and its inner structure.


Keratin is the main ingredient of hair strands.
Keratin in the hair is depleted due to external factors such as sun, pollution or chemicals, or changes in your lifestyle.
This loss results in dry, damaged and dull hair.


That's why it is necessary to get keratin support from outside.
Hair strands damaged by dye, blow dryer or straightener lose keratin and the hair acquires a bad and damaged appearance.



USES and APPLICATIONS of KERATIN:
Keratin uses the endoplasm of fish scales as raw material, and extracts the keratin essence in the fish scales by biotechnology.
Keratin has strong anti-stretching properties and acts as a cross-linking function in the protein peptide chain.
Keratin has high mechanical strength.


Keratin can be well absorbed by the skin.
The use of keratin keeps the skin elastic, soft and moisturised, prevents dry skin, reduces wrinkles and delays aging.
Keratin is suitable for skin care lotions, skin creams, firming creams, sunscreens and masks in cosmetics.


Keratin is the type of protein that makes up your hair, skin, and nails. Keratin can also be found in your internal organs and glands.
Keratin is a protective protein, less prone to scratching or tearing than other types of cells your body produces.
Keratin can be derived from the feathers, horns, and wool of different animals and used as an ingredient in hair cosmetics.


Since keratin is the structural building block of your hair, some people believe that keratin supplements, products, and treatments can help strengthen your hair and make it look healthier.
It is a hair care product we developed to help increase the flexibility of hair strands and make hair softer, smoother and more well-groomed, thanks to keratin and natural oils.


In addition to preserving the shape and volume of the hair by providing Keratin support to the hair, it aims to help the hair be easily combed and prevent frizz with the moisturizing support of Shea, Coconut, Argan and Avocado oils.
Keratin aims to support the care of hair loss and breakage with its Aloe Vera, Pine Turpentine and Sweet Almond oil content.


Keratin adds vitality to the hair, gives it strength and makes it look brighter.
Keratin, a powerful protein group, has a significant effect on hair when found naturally in the body.
Keratin, which is a beneficial protein when used as a supplement or taken through food, adds vitality to the hair, gives it strength and makes it look brighter.


Keratin, which is naturally present in the body and plays a role in improving hair, nail and skin health, is also often enriched with keratin in cosmetic treatments.
Keratin is also found naturally in some foods and can be taken as a supplement to meet the body's keratin needs.


Keratin prevents hair from frizzing and strengthens the hair shaft.
Keratin, a compound rich in both protein and sulfur, prevents hair from frizzing and supports healthy hair growth by strengthening the hair shaft.
Keratin prevents skin damage and helps keep skin fresh.


Keratin, in addition to its benefits for hair, is also an important protein for skin health.
Keratin, which naturally helps the skin stay fresher, prevents skin damage when used as a supplement and creates a healthier skin structure.
Keratin prevents nail breakage and makes nails look stronger.


Keratin, which is found in hair, the outer layer of the skin, glands and some organs, is also found in nails.
Nail breakage on headKeratin, which has the ability to make nails look stronger, especially against nail breakage, has a role in supporting nail
Keratin soothes and straightens wavy, curly and frizzy hair, including dyed hair.


Keratin is applied to the hair on the same day, making it washable and styleable.
Keratin does not require any extra chemicals or equipment during application.
With its effect lasting up to 4 months, hair becomes softer, brighter and healthier.


Keratin is applied to the hair to restore the hair strands to their former healthy appearance.
Thus, the hair looks brighter, softer and more well-groomed.


-Cosmetic Use:
*Creams for skins that aren't well-protected
*Treatments for nutrition and restructuring.
*Treatments for eyelashes with make-up.
*Shampoos and conditioners for hair that is prone to breakage.
*Hair items that are ideal for your hair.



APPLICATION OF KERATIN:
Keratin is for use by adults over 16 years of age and before application, test it on a small area of ​​your skin to avoid allergic reactions.
Take a sufficient amount from the bottle marked STEP 1 on damp hair and apply by massaging from the roots to the ends.
Rinse your hair with plenty of water and repeat the process.

Dry your hair and make sure it is not damp.
Shake the bottle labeled STEP 2 before use and divide your hair into 4 equal sections before application.
Apply Keratin to every section of hair you have separated, starting from 2 centimeters from the hair roots to the ends of the hair.

Comb your hair and make sure it is distributed evenly.
15 minutes for frizzy hair,
25 minutes for curly and wavy hair,

For very curly hair, leave it on for 40 minutes.
Dry your hair by combing it with the help of a blow dryer and a straightening brush so that it does not remain damp.
Straighten your hair from root to tip with the help of hair straightening tongs.

Rinse your hair with water for 5 minutes.
Take a small amount from the bottle labeled STEP 3, apply it to your hair and distribute it evenly with the help of a comb.
Leave it on for 10 minutes for thin hair, 15 minutes for normal hair, 20 minutes for thick hair for it to take effect.

Rinse with plenty of water for 8 minutes.
Dry your hair and style it as you wish.
Do not repeat the procedure for 10-14 days.
Do not apply for 10 days before or after hair dyeing.



BENEFITS AND RESULTS OF KERATIN:
People who use keratin on their hair report that their hair is smoother and easier to manage as a result.
The effects vary greatly depending on whether your hair is healthy to begin with, what the natural thickness of your hair is, and what kind of keratin treatment you use.
Keratin works by smoothing down the cells that overlap to form your hair strands.
The layers of cells, called the hair cuticle, theoretically absorb the keratin, resulting in hair that looks full and glossy.
Keratin also claims to make curly hair less frizzy, easier to style, and straighter in appearance.



THINGS YOU SHOULD PAY ATTENTION TO AFTER KERATIN CARE:
You should avoid washing your hair for a few days.
Since chlorinated or salty water will reduce the effect of keratin, you can take a break from activities such as pool or sea for a while.
You should prevent your scalp from sweating for 3 days immediately following the keratin treatment.
You should also make sure that the care products you use contain natural ingredients.
You can wait 1-2 weeks to continue your hair care routine and use hair masks.



DOES KERATIN TREATMENT STRAIGHTEN HAIR?
Keratin treatment does not completely straighten the hair.
Keratin treatment, which is often confused with a Brazilian blow dry, does not change your natural hair structure by preventing the hair from becoming more easily shaped and frizzy.
Brazilian blow dry is a process that is made with keratin but with a different technique and allows the hair to remain straight for up to 6 months.



HOW MANY DAYS SHOULD KERATIN CARE NOT BE WASHED?
After the keratin treatment, it is recommended not to wash your hair for a while so that the keratin loaded into your hair is accepted by all your hair strands.
Generally, this period is known as 2-3 days.
If your hair gets wet during this period, it is also recommended to dry Keratin and go over it with a straightener.



HAIT KERATIN:
Hair keratin is a protein that can be found in your skin, hair, and nails. Keratin is also present in the organs and glands of the body.
Keratin is a defensive protein that is less likely to be scratched or torn than other forms of cells produced by your body.



KERATIN POWDER
Keratin therapy users say that their hair is cleaner and easier to handle as a result of using it.
The results differ significantly based on whether your hair is safe, to begin with, how thick your hair is natural, and the keratin therapy you use.
Keratin functions by smoothing out the overlapping cells that make up your hair strands.
The hair cuticle, which is made up of layers of cells, absorbs the keratin, giving hair a full and shiny appearance.
Keratin is often said to make curly hair less frizzy, easy to style, and look straighter.



KERATIN TREATMENT
Keratin treatment is a hairstyling process that requires straightening and flattening of hair to offer it a smooth, straight, streamlined, and elegant look.
It has been used since the 1890s. During the 1950s, smoothing keratin was very common among black males and females of almost all races.



BIO KERATIN:
Peptides derived from hydrolyzed keratin with a high homology and bio-affinity for the keratin found in the hair, skin, and nails.
Heavy amount of hydrophobic amino acids, that improves moisture retention capability.



HOW TO USE KERATIN?
You can use Keratin whenever you need by spraying it on your hair from a distance of 15-20 cm.
Keratin is suitable for all hair types.
You can use Keratin before or after a shower.



WHAT IS KERATIN CARE?
In fact, the body naturally produces keratin for hair and nails.
The reason why your hair is shiny and your nails are vibrant depends on this keratin.
Keratin is loaded by professionals on hair that is damaged, has lost its vitality and has become dull due to various reasons.
This process, which makes the hair look more vibrant and healthy, is called keratin care.



WHAT DOES KERATIN CARE DO?
Thanks to keratin care, the hair looks more vibrant and shiny.
Problems such as frizz and frizz disappear for a few months.



KERATIN CARE BENEFITS
Of course, keratin treatment not only makes the hair shine, but also contains many benefits for the hair.
Moving on to what these benefits are;

*Smooth and shiny hair:
Keratin, which cares for the hair strands one by one, prevents the hair from becoming frizzy and frizzy, making it brighter.
Keratin also prevents the appearance of split hair ends.

*Long-term results:
If you take care of your hair care, Keratin will last up to 3-4 months.
During this period, your hair will be more vibrant and easier to shape.

*Healthy hair growth:
Thanks to keratin, which is a substance that the hair needs, the revitalized hair grows in a healthier way.
Strengthening the hair strands prevents breakage and ensures that the hair is well-groomed.



WHAT IS KERATIN CARE, HOW IS KERATIN HAIR CARE DONE?
-3 - Hair Care Beauty
How to do keratin care?
Keratin care, which is generally recommended to be done professionally, has recently become one of the treatments that most women do themselves at home.

Keratin care begins with washing your hair with a special shampoo.
This shampoo provides deep cleansing of the hair.
Keratin is then applied to the hair.

The hair is divided into several equal parts to penetrate each strand of hair.
Keratin is applied to the hair with a brush and spreads by combing to the ends of the hair.
After application, keratin is left on the hair for 20-30 minutes.

For fixation, the hair is dried with a blow dryer and the hair is blow dried.
*At this point, if you are doing it yourself at home, you should definitely use a hygienic mask.
The smoke and odor that emerges when keratin comes into contact with heat can burn your throat.

You should also be very careful when blow-drying your hair roots.
You can burn your scalp with a hot blow dryer to dry the keratin, which takes a while to dry.
This causes dandruff-like dead skin to appear over time.



FUNCTIONS OF KERATIN:
*effective safety from environmental threats
*Enhances and restores the micro-relief of the skin.
*Excellent hair conditioner and protectant.
*Strengthens the hair scales' cohesion.



WHAT IS KERATIN USED FOR?
Keratin helps form the epidermis, which is the outer layer of hair, nails and skin, strengthens the nail structure and increases its durability, and ensures that the hair has a shiny and healthy appearance.
Keratin also maintains the skin's elasticity and firmness.



THE BENEFITS OF KERATIN CAN BE LISTED AS FOLLOWS:
Keratin adds vitality to the hair, gives it strength and makes it look brighter.
Keratin prevents hair from frizzing and strengthens the hair shaft
Keratin prevents skin damage and helps keep skin fresh
Keratin prevents nail breakage and makes nails look stronger



WHAT IS KERATIN CARE?
Keratin care is a process applied to help straighten, smooth and revitalize hair, especially hair that is curly or damaged as a result of external factors.
Keratin is a protein produced naturally by the body, but it can also be obtained through supplements or foods.
In addition, keratin care is good for skin and nail health as well as hair.

What are the Keratin Types?
Keratin, which has 54 types in the body, is divided into two types. These are divided into type 1 and type 2.

Type 1:
28 of the 54 types of keratin in the human body are type I. 17 of these are skin cell (epithelial) keratins and 11 are hair keratins.
Most type I keratins (cytokeratins) consist of acidic and low-weight proteins.
Keratinv has many functions, including skin and hair health, including helping protect cells from internal forces in the body (mechanical stress).

Type 2:
The other 26 types of keratin in the human body are type II.
20 of these are skin cell keratins and 6 are hair keratins.
They consist of basic-neutral, high-weight proteins.
Their basic-neutral pH helps balance type I keratins and manage cell activity.



IN WHICH FOODS IS KERATIN FOUND?
Keratin, which is naturally found in the body, is also included in some foods, and it is possible to meet the body's keratin needs by consuming these foods.

Here are some foods containing keratin:
*Egg
*Carrot
*Mango
*Sweet potato
*Salmon



EXAMPLES OF OCCURRENCE OF KERATIN:
Alpha-keratins (α-keratins) are found in all vertebrates.
They form the hair (including wool), the outer layer of skin, horns, nails, claws and hooves of mammals, and the slime threads of hagfish.
The baleen plates of filter-feeding whales are also made of keratin.

Keratin filaments are abundant in keratinocytes in the hornified layer of the epidermis; these are proteins which have undergone keratinization.
They are also present in epithelial cells in general.
For example, mouse thymic epithelial cells react with antibodies for keratin 5, keratin 8, and keratin 14.

These antibodies are used as fluorescent markers to distinguish subsets of mouse thymic epithelial cells in genetic studies of the thymus.
The harder beta-keratins (β-keratins) are found only in the sauropsids, that is all living reptiles and birds.
They are found in the nails, scales, and claws of reptiles, in some reptile shells (testudines, such as tortoise, turtle, terrapin), and in the feathers, beaks, and claws of birds.

These keratins are formed primarily in beta sheets. However, beta sheets are also found in α-keratins.
Recent scholarship has shown that sauropsid β-keratins are fundamentally different from α-keratins at a genetic and structural level.
The new term corneous beta protein (CBP) has been proposed to avoid confusion with α-keratins.

Keratins (also described as cytokeratins) are polymers of type I and type II intermediate filaments that have been found only in chordates (vertebrates, amphioxus, urochordates).
Nematodes and many other non-chordate animals seem to have only type VI intermediate filaments, fibers that structure the nucleus.



GENES OF KERATIN:
The human genome encodes 54 functional keratin genes, located in two clusters on chromosomes 12 and 17.
This suggests that they originated from a series of gene duplications on these chromosomes.

The keratins include the following proteins of which KRT23, KRT24, KRT25, KRT26, KRT27, KRT28, KRT31, KRT32, KRT33A, KRT33B, KRT34, KRT35, KRT36, KRT37, KRT38, KRT39, KRT40, KRT71, KRT72, KRT73, KRT74, KRT75, KRT76, KRT77, KRT78, KRT79, KRT8, KRT80, KRT81, KRT82, KRT83, KRT84, KRT85 and KRT86 have been used to describe keratins past 20



WHAT SHOULD WE DO AFTER KERATIN CARE?
First of all, we should leave our hair keratinized for a few days and not wash it immediately.
In this way, keratin will penetrate into our hair thoroughly.
In the days after the care, Keratin is important for our scalp to breathe and not sweat.

That's why we should be careful not to let our scalp sweat.
As always, we should not use shampoos and hair care products that contain harmful chemicals.
After having a keratin treatment, we should avoid contact of our hair with salty or chlorinated water for a while.

For this reason, we can choose to do keratin care after the sea and pool season.
We should stop our classical daily or weekly hair care routines for a while.



ARE KERATIN TREATMENT AND BRAZILIAN BLOW DRY THE SAME THING?
One of the topics we often hear and wonder about is whether the two are the same thing.
While Brazilian blow dry is a method used by people who want to wear their hair straight for a while, keratin treatment is a treatment we use to make our hair look healthier and more well-groomed.

However, since the main ingredient used for Brazilian blow dry is mostly keratin, keratin care and Brazilian blow dry can be confused.
The distinction here is the application method of keratin treatment and Brazilian blow dry.
In this way, keratin care provides a deep care to the hair, while Brazilian blow dry creates a straightening effect for up to 6 months.



KERATIN CARE AT HOME?
If this is the question on your mind, the answer is right below.
Keratin care for your hair at home, step by step in this article.

Anti-hair loss shampoos , creams that provide easy combing, serums that nourish the roots, strengthening masks and much more...
All of these constitute the preferred products to obtain well-groomed hair and protect them sustainably.
If you want to take good care of your hair and ensure that they are healthy without going to the hairdresser, this article is for you.
By reading the rest of this article, where we talk about keratin care at home,you can learn what keratin is and how it benefits your hair.



WHAT ARE KERATINS BENEFITS FOR HAIR?
Keratin is actually an acid found naturally in humans and other vertebrates.
One of the functions of this acid is to provide energy support by reducing fat in muscle cells.
The benefits of keratin, which plays an important role in the structure of hair, skin, nails and other body tissues, for hair are listed below.

Elasticity:
Keratin provides elasticity to the hair strands.
In this way, the hair becomes more flexible, more resistant to external influences and can be shaped easily.

Strengthening:
Keratin strengthens hair strands and prevents breakage, wear and breakage.
Keratinprovides a stronger structure to the hair and supports the hair strands to be more durable.

Maintaining Moisture Balance:
Keratin helps hair strands maintain their natural moisture balance.
This ensures that the hair remains moisturized and protected from drying out.
Keratin can also reduce dry hair problems by helping the hair retain moisture better.

Resistance to Breakage:
Keratin protects the hair strands against external factors.
Keratin protects the hair exposed to factors such as sunlight, heat styling tools and chemical processes, preventing them from breaking and getting damaged.

Repair:
Keratin helps regenerate and repair hair strands.
Keratin repairs damage to hair, promotes healthy hair growth and can reduce hair loss.
After all this general information, we can move on to our main topic, keratin care at home.
If you are ready, we start.



KERATIN CARE STAGES:
Before you attempt this job , it is natural for you to have questions about how to do keratin care at home .
We aim to answer this question with this article.
By continuing reading, you can get an idea about doing keratin care at home .


*First Stage: Cleaning
Before starting keratin care, you need to clean your hair well.
Wash and rinse your hair with a suitable shampoo before keratin treatment.
Removing product residues and oil accumulated in your hair will increase the effect of keratin care.
It's up to us to say.


*Second stage: Dehumidification
Gently dry your hair with a towel; but do not use a hair dryer to dry it completely.
A slightly damp hair is more suitable for the keratin treatment.
Those who do keratin care at home know how important this process is.


*It's Time for Application
To perform keratin treatment with ingredients at home, choose one of the products you have purchased before.
At this stage, a keratin mask or keratin hair serum is generally preferred.
Apply the product to your hair according to the instructions and ensure that the keratin is thoroughly distributed throughout your hair.
Finally, leave the keratin product on your hair for the specified time.


*Optional: Straightening
Keratin treatment is usually completed with a straightening process.
You can use heat styling tools like a hair straightener or curling iron to straighten your hair.
To ensure full absorption of the keratin product, divide your hair into thin sections and smooth each section.
Be careful not to damage your hair by doing the process carefully.
If you do not intend to flatten it, you can skip this part.


*Wait
After completing your keratin treatment, you may need to let your hair rest for a certain period of time.
This time is necessary for the keratin product to penetrate the hair better.
A period of 24 to 72 hours is generally recommended for leaving the keratin product in the hair.
Just know that you should not wash your hair during this period.


*Rinsing and Styling
You can rinse your hair after the waiting time specified in the previous step is completed.
Style your hair after the first rinse.
After keratin treatment, your hair will be smoother and straighter.

What are you waiting for to style your hair with methods such as curling iron or blow dryer to give the desired shape?
Now that we have answered the question of how to do natural keratin care at home , it is time to take a look at the foods containing keratin.
Below you can find detailed information about which foods contain keratin .



WHICH FOODS CONTAIN KERATIN?
The important point here is to note that keratin is not found directly in foods because it is a protein naturally produced in the body.
However, it is very important to consume foods that contain the nutrients the body needs for healthy keratin production.
Here are the important nutritional sources for keratin production:

*Protein Sources:
Proteins, which are the main components of keratin; It is found in animal and plant sources such as meat, chicken, fish, eggs, dairy products and legumes.
These foods provide the basic building blocks for the body's keratin production.

*Biotin:
Biotin is an important nutrient for hair, skin and nail health.
It is found in foods such as eggs, avocados, almonds, walnuts, mushrooms, milk, yoghurt and fish.
Biotin deficiency can cause hair weakening and breakage.

*Zinc:
Zinc is important for maintaining healthy hair and hair follicles.
Eggs , red meat, seafood, pumpkin seeds, beans, almonds and nuts are sources of zinc.

*Iron:
Iron deficiency can cause hair loss.
Consuming iron-rich foods such as spinach, red meat, turkey, beans, lentils, tofu, grains and dried fruits is beneficial for hair health.

*Vitamin A:
Vitamin A is important for scalp health and sebum production.
It is found in foods such as carrots, sweet potatoes, spinach, kale, apricots, mangoes and salmon.

*Vitamin E:
Vitamin E preserves the moisture of the hair and is beneficial for scalp health.
It is found in foods such as almonds, hazelnuts, peanuts, sunflower oil, olive oil and avocado.

Including various protein sources and other nutrients necessary for keratin production in the diet can support hair health.
However, for healthy hair, Keratin is extremely important to pay attention not only to nutrition but also to general lifestyle.
A healthy lifestyle includes factors such as regular sleep, adequate water consumption and stress management.



HOW OFTEN SHOULD KERATIN TREATMENT BE DONE?
So, how often should keratin care be done ?
Here is the answer!

*Keratin care frequency;
Keratin may vary depending on hair type, hair condition and properties of the product used.
The effect of keratin treatment usually decreases over time and the hair returns to its previous state.
Therefore, it is important to repeat keratin care regularly.
Here are the recommended frequencies for keratin care:

*Professional Keratin Care:
Professional keratin care is generally recommended for a period of 2 to 4 months.
This time may vary depending on the hair growth rate, the quality of the keratin product and personal preferences.
Some people may experience effective results for longer periods of time, while others may prefer to repeat it more frequently.

*Keratin Care at Home:
The effect of keratin care products used at home may last shorter than professional applications.
It is important to act in accordance with the instructions for use of home keratin care products.
Keratin treatment at home can be repeated every 2 to 3 weeks.


The important thing here is to observe the condition of your hair and act according to your hair's needs to decide how often you should do keratin care.
Experts recommend that you should care for your hair regularly to keep it healthier and smoother.
Additionally, using shampoo, conditioner and other hair care products suitable for your hair type will also support your hair health.



KERATIN CARE BENEFITS
Now we come to the benefits of keratin care .
You can see what keratin contributes to your hair in the following items.

Keratin provides strength and durability to hair strands.
Keratin supports the hair to be more resistant to breakage, wear and breakage.

Keratin treatment ensures that the hair stays straight for longer when straightened.
Wavy or frizzy hair is reduced, providing a smoother appearance for a longer time after straightening.

Keratin care increases the shine of hair.
Hair looks healthier and more vibrant.

Keratin protects the hair strands against external factors.
Keratin protects the hair exposed to factors such as sunlight, heat styling tools and chemical processes, preventing them from breaking and getting damaged.

Keratin helps hair strands maintain their natural moisture balance.
Keratin preserves the moisture of the hair, prevents it from drying out and ensures better moisture retention.
If you have obtained detailed information about whether keratin care can be done at home , it is time to enlighten yourself about summer hair care.



PROTEIN STRUCTURE OF KERATIN:
The first sequences of keratins were determined by Israel Hanukoglu and Elaine Fuchs (1982, 1983).
These sequences revealed that there are two distinct but homologous keratin families, which were named type I and type II keratins.

By analysis of the primary structures of these keratins and other intermediate filament proteins, Hanukoglu and Fuchs suggested a model in which keratins and intermediate filament proteins contain a central ~310 residue domain with four segments in α-helical conformation that are separated by three short linker segments predicted to be in beta-turn conformation.
This model has been confirmed by the determination of the crystal structure of a helical domain of keratins.

*Type 1 and 2 Keratins:
The human genome has 54 functional annotated Keratin genes, 28 are in the Keratin type 1 family, and 26 are in the Keratin type 2 family.
Fibrous keratin molecules supercoil to form a very stable, left-handed superhelical motif to multimerise, forming filaments consisting of multiple copies of the keratin monomer.

The major force that keeps the coiled-coil structure is hydrophobic interactions between apolar residues along the keratins helical segments.
Limited interior space is the reason why the triple helix of the (unrelated) structural protein collagen, found in skin, cartilage and bone, likewise has a high percentage of glycine.

The connective tissue protein elastin also has a high percentage of both glycine and alanine.
Silk fibroin, considered a β-keratin, can have these two as 75–80% of the total, with 10–15% serine, with the rest having bulky side groups.

The chains are antiparallel, with an alternating C → N orientation.
A preponderance of amino acids with small, nonreactive side groups is characteristic of structural proteins, for which H-bonded close packing is more important than chemical specificity.


*Disulfide bridges:
In addition to intra- and intermolecular hydrogen bonds, the distinguishing feature of keratins is the presence of large amounts of the sulfur-containing amino acid cysteine, required for the disulfide bridges that confer additional strength and rigidity by permanent, thermally stable crosslinking—in much the same way that non-protein sulfur bridges stabilize vulcanized rubber.

Human hair is approximately 14% cysteine.
The pungent smells of burning hair and skin are due to the volatile sulfur compounds formed.
Extensive disulfide bonding contributes to the insolubility of keratins, except in a small number of solvents such as dissociating or reducing agents.

The more flexible and elastic keratins of hair have fewer interchain disulfide bridges than the keratins in mammalian fingernails, hooves and claws (homologous structures), which are harder and more like their analogs in other vertebrate classes.

Hair and other α-keratins consist of α-helically coiled single protein strands (with regular intra-chain H-bonding), which are then further twisted into superhelical ropes that may be further coiled.
The β-keratins of reptiles and birds have β-pleated sheets twisted together, then stabilized and hardened by disulfide bridges.

Thiolated polymers (=thiomers) can form disulfide bridges with cysteine substructures of keratins getting covalently attached to these proteins.
Thiomers exhibit therefore high binding properties to keratins found in hair, on skin and on the surface of many cell types.


*Filament formation:
It has been proposed that keratins can be divided into 'hard' and 'soft' forms, or 'cytokeratins' and 'other keratins'.
That model is now understood to be correct.
A new nuclear addition in 2006 to describe keratins takes this into account.


*Keratin filaments are intermediate filaments.
Like all intermediate filaments, keratin proteins form filamentous polymers in a series of assembly steps beginning with dimerization; dimers assemble into tetramers and octamers and eventually, if the current hypothesis holds, into unit-length-filaments (ULF) capable of annealing end-to-end into long filaments.



WHAT IS IT HAIR CARE AND WHAT DOES KERATIN CARE DO?
When it comes to hair care, one of the treatments that comes to our mind is keratin care.
Topic today is keratin hair care, which we apply to our hair in hairdressers or at home.



SO WHAT IS THIS KERATIN HAIR CARE?
It produces keratin naturally for the body, hair and nails.
In this way, our nails become strong and vibrant, and our hair becomes healthy and shiny.
When this naturally produced keratin is not enough for our hair for various reasons, we can apply keratin care as an external supplement.
In this way, our hair looks more vibrant, well-groomed and healthy.



WHAT ARE THE BENEFITS OF KERATIN CARE FOR HAIR?
As we mentioned, keratin treatment is a process that will make our hair look brighter and healthier.
With correct application, Keratin repairs hair damage and protects the hair. With keratin care, our hair gains a shiny structure and a shine and vitality that lasts for 3-4 months. It also makes the hair more voluminous.



HOW IS KERATIN CARE DONE?
Keratin care can be done professionally at the hairdresser, or it can be done at home with care kits.
Depending on your preference and needs, you can have keratin treatment at a hairdresser at regular intervals or you can do it at home.



KERATIN CARE AT THE HAIRDERSSER:
It starts with thoroughly cleaning and purifying your hair by washing it with a shampoo suitable for your hair structure.
Then, the hair is divided into pieces and keratin is applied to each piece with a brush, touching every strand.
Afterwards, the keratin is left on the hair for a while and the hair is straightened with a straightener or the keratin is allowed to penetrate into the hair with the help of a blow dryer to ensure that it is thoroughly processed and fixed.



KERATIN CARE AT HOME:
The difference between keratin treatment done at a hairdresser is generally related to the products we use.
While professional products are used in hairdressers, we can use a keratin care product with quality ingredients to perform keratin care at home.

Hair is cleaned and purified.
Afterwards, the hair is divided into pieces and keratin is applied.
After waiting for a while, the keratin is ensured to penetrate thoroughly into the hair with the help of a straightener or blow dryer.

One of the things we need to pay attention to in this regard is that we should be careful to use a mask when doing keratin care at home and when applying a straightener or blow dryer to our keratin hair.
If possible, let's open the ventilation or windows.
Because the smoke that comes out when we heat keratin hair can disturb us.



WHAT ARE THE BENEFITS OF KERATIN CARE?
Hair is exposed to many damaging factors such as seasonal changes, heat treatments, dyeing and lightening processes, styling sprays and creams we use, and therefore it becomes weak and worn out.
Moreover, irregular diet or unhealthy diet causes the hair to weaken and the keratin in the hair to disappear.

If your hair has become weak, damaged and faded due to these factors, keratin care comes to your rescue.
Keratin care provides protection against external factors by surrounding the hair strands like a protection shield.
The stronger hair strand is less affected by external factors.

With care products containing keratin, the keratin that the hair needs and lost is recharged.
In particular, split ends are repaired and the hair becomes more vibrant, brighter, softer and smoother.
Most importantly, hair grows healthier and stronger.
Thus, there is an increase in hair growth rate.



WHICH HAIR NEEDS KERATIN?
If your hair strands have become thinner or you notice that they are getting thinner, if your hair is more dull and lost its color, if you are losing a lot of hair and even break off in clumps, and if it is hard, difficult to comb, and even more difficult to style, it means that your hair needs this care.



HOW TO MAKE A KERATIN MASK?
Doing this care, which will repair your damaged hair and return Keratin to its former strong and vibrant state, is not as difficult as it seems.
You can also do Keratin is left on the hair for 15-20 minutes, and the hair is supported to absorb the product with a blow dryer, provided that the recommended temperatures are not too high.

Then, the hair is washed and dried, and a layer of hair is blow-dried with a machine such as a blow dryer or straightener.
When the treatment is completed, the keratin in your hair increases and the change is visible and your hair gets a great shine.
Applying this care to your hair periodically will be beneficial for the continuity of the proteins in your hair structure.



HOW TO PERFORM KERATIN CARE?
Generally, when keratin care is mentioned, everyone thinks of hair straightening procedures performed at the hairdresser.
However, keratin is a very important substance for hair, and keratin-containing care products should be used regularly in order for the hair to grow healthy and without breakage.
You should apply the herbal keratin shampoo by massaging it into your scalp, and apply the hair care cream by concentrating on the ends of your hair.



PRODUCTION OF KERATIN:
production of small proline-rich (SPRR) proteins and transglutaminase which eventually form a cornified cell envelope beneath the plasma membrane

*terminal differentiation:
loss of nuclei and organelles, in the final stages of cornification
Metabolism ceases, and the cells are almost completely filled by keratin.

During the process of epithelial differentiation, cells become cornified as keratin protein is incorporated into longer keratin intermediate filaments.
Eventually the nucleus and cytoplasmic organelles disappear, metabolism ceases and cells undergo a programmed death as they become fully keratinized.
In many other cell types, such as cells of the dermis, keratin filaments and other intermediate filaments function as part of the cytoskeleton to mechanically stabilize the cell against physical stress.

Keratin does this through connections to desmosomes, cell–cell junctional plaques, and hemidesmosomes, cell-basement membrane adhesive structures.
Cells in the epidermis contain a structural matrix of keratin, which makes this outermost layer of the skin almost waterproof, and along with collagen and elastin gives skin its strength.

Rubbing and pressure cause thickening of the outer, cornified layer of the epidermis and form protective calluses, which are useful for athletes and on the fingertips of musicians who play stringed instruments.
Keratinized epidermal cells are constantly shed and replaced.

These hard, integumentary structures are formed by intercellular cementing of fibers formed from the dead, cornified cells generated by specialized beds deep within the skin.
Hair grows continuously and feathers molt and regenerate.

The constituent proteins may be phylogenetically homologous but differ somewhat in chemical structure and supermolecular organization.
The evolutionary relationships are complex and only partially known.
Multiple genes have been identified for the β-keratins in feathers, and this is probably characteristic of all keratins.


*Silk:
The silk fibroins produced by insects and spiders are often classified as keratins, though it is unclear whether they are phylogenetically related to vertebrate keratins.
Silk found in insect pupae, and in spider webs and egg casings, also has twisted β-pleated sheets incorporated into fibers wound into larger supermolecular aggregates.

The structure of the spinnerets on spiders’ tails, and the contributions of their interior glands, provide remarkable control of fast extrusion.
Spider silk is typically about 1 to 2 micrometers (µm) thick, compared with about 60 µm for human hair, and more for some mammals.
The biologically and commercially useful properties of silk fibers depend on the organization of multiple adjacent protein chains into hard, crystalline regions of varying size, alternating with flexible, amorphous regions where the chains are randomly coiled.

A somewhat analogous situation occurs with synthetic polymers such as nylon, developed as a silk substitute.
Silk from the hornet cocoon contains doublets about 10 µm across, with cores and coating, and may be arranged in up to 10 layers, also in plaques of variable shape.
Adult hornets also use silk as a glue, as do spiders.


Glue:
Glues made from partially-hydrolysed keratin include hoof glue and horn glue.


*Clinical significance
Abnormal growth of keratin can occur in a variety of conditions including keratosis, hyperkeratosis and keratoderma.
Keratin is highly resistant to digestive acids if ingested.
Cats regularly ingest hair as part of their grooming behavior, leading to the gradual formation of hairballs that may be expelled orally or excreted.
In humans, trichophagia may lead to Rapunzel syndrome, an extremely rare but potentially fatal intestinal condition.


*Diagnostic use
Keratin expression is helpful in determining epithelial origin in anaplastic cancers.
Tumors that express keratin include carcinomas, thymomas, sarcomas and trophoblastic neoplasms.

Furthermore, the precise expression-pattern of keratin subtypes allows prediction of the origin of the primary tumor when assessing metastases.
For example, hepatocellular carcinomas typically express CK8 and CK18, and cholangiocarcinomas express CK7, CK8 and CK18, while metastases of colorectal carcinomas express CK20, but not CK7



PHYSICAL and CHEMICAL PROPERTIES of KERATIN:
Appearance: light yellow powder
Moisture: ≤6.0%
PH value: 4.5 ~ 6.5 (5% aqueous solution)
Mercury: ≤0.5mg/kg
Arsenic: ≤0.5mg/kg
Lead: ≤1.0mg/kg
Total bacteria: ≤1000cfu/g
Coliform: ≤30MPN/100g
Pathogenic bacteria: not detected
Protein content: ≥90.0%



FIRST AID MEASURES of KERATIN:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of KERATIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.



FIRE FIGHTING MEASURES of KERATIN:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available



EXPOSURE CONTROLS/PERSONAL PROTECTION of KERATIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Impervious clothing
*Respiratory protection:
Respiratory protection not required.
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of KERATIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.



STABILITY and REACTIVITY of KERATIN:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available

Celery Extract ; Apium Graveolens Extract; extract obtained from the whole plant of the celery, apium graveolens l., apiceae; apium vulgare extract; carum graveolens extract; celeri graveolens extract; seseli graveolens extract; sium apium extract cas no:89997-35-3

ketchup flavor; catsup flavor; ketchup concentrate flavor

Linum Usitatissimum Seed Extract; extract of the seeds of the linseed, linum usitatissimum l., linaceae; flaxseed extract (linum usitatissimum); linseed extract cas no:8001-26-1

Capsicum Extract ;Capsicum Frutescens Extract cas no: 85940-30-3

Morus nigra fruit extract ;extract of the fruit of the black mulberry, morus nigra l., moraceae; black mulberry extract cas no:90064-11-2

red wine flavor; wine (red) type flavor natural; savornotes red wine flavor; wine flavor (red); red wine flavor powder; natural red wine type flavor; red wine type flavor

Cuminum Cyminum Fruit Extract; extract obtained from the fruits of the cumin, cuminum cyminum l., umbelliferae; cumin extract; jeera extract; jira extract; zi ran qin extract cas no:84775-51-9

cherry flavor; cherry filling; cherry flavor natural

Aronia Melanocarpa Fruit Extract ;extract of the fruit of aronia melanocarpa, rosaceae; black choke berry extract cas no: 1197991-17-5

Coriandrum Sativum Extract; extract of the fruit and leaves of the coriander, coriandrum sativum; coriander extract cas no:84775-50-8

Kiwi Flavor; kiwi fruit powder

Actinidia Chinensis Fruit Extract; extract of the fruit of the kiwi, actinidia chinensis, actinidiaceae; fruitapone kiwi; actiphyte of kiwi fruit extract cas no:92456-63-8

chlor element; chlorine; Dichlorine; Molecular Chlorine; Chlorinated Water; Bertholite; Chloor (Dutch); Chlor (German); Chlore (French); Cloro (Italian); cas no:7782-50-5

cobalt element; Cobalt powder cas no:7440-48-4

bidecarenone; Ubiquinone 10; Ubiquinone 50; Udekinon; (all-E)-2-(3,7,11,15,19,23,27,31,35,39-decamethyl-2,6,10,14,18,22,26,30,34,38- tetracontadecaenyl)-5,6-dimethoxy-3-methyl-2,5-cyclohexadiene-1,4-dione; 2-(3,7,11,15,19,23,27,31,35,39-Decamethyl-2,6,10,14,18,22,26,30,34,38-tetracontadecae nyl)-5,6- dimethoxy-3-methyl-p-benzoquinone; 2-(3,7,11,15,19,23,27,31,35,39-Dec amethyl- 2,6,10,14,18,22,26,30,34,38-tetracontadecaenyl)-5,6- dimethoxy- 3-methyl-p- benz oquinone; Ubiquinone 50; CoQ10 ; Emitolon; Heartcin; Inokiten; Justquinon; Luvacor; Neuquinon; Neuquinone; Ubidecarenona; Ubidecarenone; Ubiquinone Q10; cas no: 303-98-0

SYNONYM Fats and Glyceridic oils, fish; Fish Oil is the oil obtained from the head, tail and stomach of various species of fish CAS #8016-13-5

cola flavor; natural cola flavor; cola flavor for confectionery; cola flavor for pharmaceuticals; kola flavor

Kolliphor TPGS Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS): Solution for insolubility Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) – D-alpha tocopheryl polyethylene glycol 1000 succinate (TPGS) – is a water-soluble derivative of vitamin E that can directly enhance the bioavailability of poorly soluble actives. TPGS is commonly used in pharmaceutical and nutraceutical formulations. Key Features of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) Based on natural-source vitamin E from BASF Conforms to USP-NF monograph “Vitamin E Polyethylene Glycol Succinate” Produced according to IPEC-PQG GMP guidelines No chlorinated solvents used Detailed technical and regulatory information available Enhanced delivery of life-saving drugs Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) directly increases the bioavailability and delivery of poorly soluble drugs. TPGS can be used in oral, topical and parenteral dosage forms. It is also used in dietary supplements, cosmetic applications and food. Key benefits for customers Cognis is a leading supplier of natural-source vitamin E and pharma-grade excipients, and has considerable expertise in solubilizers. Using its own vitamin E feedstocks, BASF guarantees consistent quality and a competitive, reliable supply of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS). In accordance with stringent industry requirements, BASF maintains the highest manufacturing standards, with full supporting documentation. TPGS from BASF offer high solubilisation effectiveness. BASF offers a global sales network plus technical and regulatory support. Applications of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS): -Drug solubilizer -Absorption enhancer -Emulsifier -Vehicle for lipid-based drug delivery -Source of natural vitamin E -Antioxidant BASF will transfer the pharmaceutical production of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) (Speziol TPGS Pharma, vitamin E polyethylene glycol succinate), manufactured at the company’s Kankakee, Illinois (USA), site, to its Minden, Germany, facility. The transition is expected to be completed by the first quarter of 2014. “Expanding the Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) manufacturing capacity at our Minden site is another example of BASF’s commitment to the pharmaceutical and dietary supplement market. The relocation creates a more centralized production facility, reduces complexity in the production setup, and provides room for future expansion,” said Dr. Thorsten Schmeller, Head of Global Marketing New Products at BASF’s Global Business Unit Pharma Ingredients & Services. The Minden site has manufactured active pharmaceutical ingredients (APIs) and excipients under cGMP for more than 70 years and is regularly inspected by the FDA and European health authorities. Schmeller: “Thanks to the ICH Q7 quality management standards at our Minden site, we will be able to offer a Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) grade that fulfills the requirements of an API.” Commitment to a seamless transition Until the production in Minden is fully operational, BASF will continue to manufacture Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) at the Kankakee site, which will fully support pharmaceutical and nutraceutical customers during the transition. “We have scheduled a generous supply overlap that we expect allows for a seamless transition,” added Schmeller. “Our projection also takes into account the appropriate qualification period required to transition products used in pharmaceutical applications.” Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) production at the Minden site is expected to start in the first quarter of 2013. The Kankakee site remains an important production facility for BASF’s nutrition and health business. Besides food ingredients, the company manufactures ingredients for soaps, shampoos, detergents, coatings, inks and adhesives at the site. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is a water-soluble derivative of vitamin E that can directly enhance the bioavailability of poorly soluble active substances. It is commonly used in pharmaceutical and nutritional formulations, but also in cosmetics. Additionally it has plasticizing effects that are very beneficial for emerging platform technologies in the pharmaceutical industry such as hot melt extrusion (HME). Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is a water-soluble derivative of vitamin E that can directly improve the bioavailability of poorly soluble active substances. BASF Global Business Unit Pharma Ingredients & Services Global Marketing New Products head Thorsten Schmeller said the relocation creates a centralized production facility, reducing complexity in the production setup, while providing room for future expansion. The company said until the production in Minden is fully operational, it will continue to manufacture Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) at the Kankakee site. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is commonly used in pharmaceutical and nutritional, as well as in cosmetic formulations. The production of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) at the Minden site is likely to begin in the first quarter of 2013 with the completion scheduled to Q1, 2014. D-ɑ-tocopheryl polyethylene glycol succinate (Vitamin E Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) or Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)) has been approved by FDA as a safe adjuvant and widely used in drug delivery systems. The biological and physicochemical properties of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) provide multiple advantages for its applications in drug delivery like high biocompatibility, enhancement of drug solubility, improvement of drug permeation and selective antitumor activity. Notably, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can inhibit the activity of ATP dependent P-glycoprotein and act as a potent excipient for overcoming multi-drug resistance (MDR) in tumor. In this review, we aim to discuss the recent advances of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) in drug delivery including Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) based prodrugs, nitric oxide donor and polymers, and unmodified Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) based formulations. These potential applications are focused on enhancing delivery efficiency as well as the therapeutic effect of agents, especially on overcoming MDR of tumors. It also demonstrates that the clinical translation of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) based nanomedicines is still faced with many challenges, which requires more detailed study on Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) properties and based delivery system in the future. Vitamin E has been identified as an essential factor for reproduction since 1922 1. With further investigation, it has been found with other functions involving antioxidant, anti-thrombolytic and other therapeutic effects 2, 3. However, the poor water solubility of vitamin E has greatly limited its application 4. Vitamin E d-ɑ-tocopheryl poly(ethylene glycol) 1000 succinate (simply as Vitamin E Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) or Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)), synthesized by esterification of vitamin E succinate with poly(ethylene glycol) (PEG) 1000, is a water-soluble derivative of natural vitamin E 5. It has an amphiphilic structure comprising hydrophilic polar head portion and lipophilic alkyl tail. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can be functionalized as an excellent solubilizer, emulsifier, permeation and bioavailability enhancer of hydrophobic drugs 6. Meanwhile, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can act as an anticancer agent, which has been demonstrated to induce apoptogenic activity against many cancer types. It can target the mitochondria of cancer cells, resulting in the mitochondrial destabilisation for activation of mitochondrial mediators of apoptosis 7. Interestingly, it has been documented that Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can selectively induce apoptosis in tumor cells while exhibited nontoxicity to normal cells and tissues 8. Multi-drug resistance (MDR) remains as a significant impediment to successful chemotherapy in clinical cancer treatment. What's worse, decades of research has identified that this phenomenon exists in nearly every effective drug, even the newest therapeutic agents 9. Therefore, how to effectively reverse drug resistance plays a critical role in achieving satisfied therapeutic effect in cancer treatment. It has been demonstrated that various mechanisms are involved in MDR including decreased drug influx, increased drug efflux, changed drug metabolism and promoted anti-apoptotic mechanism 10. Among them, the drug efflux mediated by ATP-binding cassette transporter P-glycoprotein (ABCB1) is one of the most investigated and characterized mechanisms for MDR. P-glycoprotein (P-gp) has 12 transmembrane regions to bind hydrophobic substrate drugs and two ATP-binding sites to transport drug molecules 11. It can pump out P-gp substrate drugs to the extracellular space and thus decrease the intracellular drug accumulation. Over the past few decades, considerable efforts have been devoted to exploring P-gp inhibitors for overcoming MDR. Several nonionic surfactants such as Pluronic, Tweens, Span and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) have been found with the ability to inhibit P-gp activity 12, 13. Though the exact mechanism of P-gp inhibition by these surfactants remains unclear, steric blocking of substrate binding 14, alteration of membrane fluidity 15 and inhibition of efflux pump ATPase 16, 17 have been proposed as the potential mechanisms. As a widely used adjuvant in drug delivery, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) has been shown as the most potent and commercially available P-gp inhibitor among these surfactants 18. As a membrane transporter of ATP-binding cassette family, P-gp can pump out the substrate drug via an ATP-dependent mechanism 19. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can target the mitochondria and cause its dysfunction, resulting in the depletion of intracellular ATP. The reduced ATP level can then influence the activity of P-gp and decrease the drug efflux to extracellular space 20. Besides, the hydrolysis of ATP by ATPase is critical for converting the P-gp transporter to an active conformational state for substrate drug efflux 16. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) itself cannot stimulate ATPase activity as it is not a substrate of P-gp, but can inhibit the substrate induced ATPase activity 21. In our previous works, we have demonstrated that Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can significantly enhance the intracellular accumulation and cytotoxicity of chemotherapeutics to drug resistant breast adenocarcinoma cells (MCF-7/ADR) and human ovarian cancer cells (A2780/T) 22-24. Since Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) has been approved by the FDA as a safe pharmaceutical adjuvant, it has been extensively used in drug delivery systems as surfactant, solubilizer, stabilizer and P-gp inhibitor for enhancing bioavailability and reversing MDR. In our previous reviews 5, 6, we discussed Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) as a molecular biomaterial and its original application in drug delivery. In this review, we focused on the progress of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) in drug delivery in recent five years, which took advantages of the P-gp inhibiting ability and other basic properties. We summarized the applications of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) based prodrugs, nitric oxide (NO) donor and polymers for overcoming MDR and delivering therapeutic agents. We also discussed the unmodified Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) based formulations applied in reversing MDR, improving oral availability and enhancing drug permeation. We expect this review will give new inspiration for the application of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) in overcoming MDR and drug delivery. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) as a surfactant Poor water solubility and/or poor permeability remain as the major obstacles for therapeutic drugs to exert maximum activity. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can be applied as solubilizer, absorption and permeation enhancer, emulsifier as well as surface stabilizer in drug delivery. It has been widely used in fabricating nanodrugs or other formulations for many poorly water-soluble or permeable drugs, especially for biopharmaceutics classification system (BCS) class Ⅱ and Ⅳ drugs 5, 6. In addition, it has been reported that Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) exhibited strong enhancement on the secretion of chylomicrons at low concentration and enhanced the intestinal lymphatic transport 25, which would further improve drug absorption ability. As a surfactant, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) shows outstanding capability to increase drug absorption through different biological barriers. For example, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) was used to fabricate repaglinide nanocrystals for enhancing saturation solubility and oral bioavailability up to 25.7-fold and 15.0-fold compared with free drug, respectively 26. In Ussing chambers transport studies, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can enhance drug permeation in colonic tissue 27. In addition, the influence of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) on the intestinal absorption ability of icariside Ⅱ was investigated in Caco-2 monolayer model and a four-site rat intestinal perfusion model. In Caco-2 monolayer model, the apparent permeability coefficients value of icariside Ⅱ was increased and the efflux ratio was remarkably reduced owing to the effect of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS). The four-site rat intestinal perfusion model investigation further showed significantly increased permeability of icariside Ⅱ in ileum and colon 28. Similar results were found in Caco-2 monolayer model with rhodamine123 (Rh123) in the presence of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) 29. Interestingly, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can also act as a pore-forming agent in the fabrication of nanoparticles with high drug encapsulation efficiency, small particle size and fast drug release 30. Besides, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can be used as emulsifier or surface stabilizer for the preparation of drug formulations as the hydrophobic portion can entrap hydrophobic drug and the hydrophilic part can stabilize the formulations. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) as a P-gp inhibitor for overcoming MDR Drug resistance of cancer cells can restrict the therapeutic efficacy in chemotherapeutic treatment. As the ATP dependent membrane transporter, P-gp has been one of primary causes for MDR. It can pump out the P-gp substrate drugs to decrease intracellular drug accumulation, thus reducing the cytotoxic effect of chemotherapeutic drugs in drug resistant cancer treatment. Over the past decades, there have been continuous interests to combine P-gp substrate drugs with inhibitor or some polymer with P-gp inhibiting capability in formulations for overcoming MDR 31. Rh123, a P-gp substrate, is usually used as the model drug to study the intracellular retention of drug in MDR tumor cells. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can significantly increase the intracellular accumulation of Rh123 in drug-resistant tumor cells compared with free Rh123, which was evidenced from the flow cytometry and confocal microscope analysis 32. It seems that Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can effectively inhibit the activity of P-gp to overcome MDR. Since the efflux transporter P-gp is ATP-dependent, the depletion of ATP plays a very important role in overcoming MDR. The MDR reversing effect of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is mainly attributed to its dual actions, the inhibition of mitochondrial respiratory complex Ⅱ for shorting ATP supply and the suppression of substrate induced P-gp ATPase activity for blocking ATP utilization 20, 21, 33, 34. Mitochondrial respiratory complex Ⅱ, also called succinate dehydrogenase, plays an important role in mitochondrial electron transport, which is an essential part in the tricarboxylic acid cycle as well as the mitochondrial respiratory chain 35. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can bind with mitochondrial respiratory complex Ⅱ and induce subsequent mitochondrial dysfunction, resulting in significant depletion of intracellular energy 20, 36. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can accumulate in mitochondria and inhibit the activity of complex Ⅱ, and consequently disrupt the electron transfer and activate calcium channel, which would result in the overload of calcium and ensuing dysfunction of mitochondria. Mitochondrial dysfunction is characterized by the dissipating effect on mitochondrial membrane potential, decreased ATP level and increased reactive oxygen species (ROS) generation 37. Furthermore, the mitochondrial targeting ability of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) may accelerate the mitochondrial dysfunction 32, 38. Substrate induced P-gp ATPase activity suppression is another mechanism for Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) to decrease drug efflux 21. ATPase activity can be stimulated by the binding of substrate to transmembrane regions of P-gp 39. Subsequently, ATP is transformed into adenosine diphosphate (ADP) for the energy supply of drug efflux. Unlike the classical P-gp inhibitor verapamil, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is not a substrate of P-gp and shows no competitive inhibition effect of substrate binding. The steric blocking function of the binding site and/or allosteric modulation of P-gp appear to be the ATPase inhibition mechanism. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) as a selective anticancer agent for synergistic antitumor effects Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can induce apoptosis and exhibits selective cytotoxic effects against cancer cells, which can be combined with chemotherapeutic drugs for reducing side effect and increasing treatment efficiency. There is significant different response on normal immortalized breast cells and cancer cells after Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) treatment. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can trigger the apoptotic signaling pathways and induce G1/S cell cycle arrest in breast cancer cells MCF-7 and MDA-MB-231, but no remarkable effect on non-tumorigenic cells MCF-10A and MCF-12F 40. Coincidentally, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can induce apoptosis on T cell acute lymphocytic leukemia Jurkat clone E6-1 cells, but not on human peripheral blood lymphocytes. The apoptosis was evidenced by increased nuclear DNA fragmentation, enhanced cell cycle arrest and reduced mitochondrial membrane potential 41. The selective apoptosis mechanisms of cancer cells mediated by Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) are complicated and can be listed as follows: ROS inducer Similar to α-tocopheryl succinate (α-TOS), Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can induce cancer cell apoptosis through the destruction and inhibition of mitochondrial respiratory complex Ⅱ 33, 41. The subsequent electron transfer chain disruption can promote ROS generation 20. The escalated intracellular ROS, a mediator of apoptosis, can induce DNA damage and the oxidation of lipid, protein and enzyme, leading to cell destruction 42. Besides, it has been demonstrated that ROS-mediated apoptosis mechanism was correlated with the selective anticancer activity as tumor cells could be more sensitive to ROS than normal cells 43-45. Compared with TOS, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) exhibited enhanced ROS generation capability 46. Downregulation of anti-apoptotic proteins Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can inhibit the phosphorylation of protein kinase B (PKB or AKT) and then downregulate the anti-apoptotic proteins Survivin and Bcl-2, which can induce the activation of caspase-3 and -7 for caspase-dependent programmed cell death 40. Concurrently, caspase-independent programmed cell death and G1/S phase cell cycle arrest also occurred 40, 41. Survivin and Bcl-2 are usually overexpressed in most cancer cells while remarkably reduced in normal cells 47. This may be the main reason for the selective cytotoxicity of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS). DNA damage Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can induce both caspase-dependent and caspase-independent DNA damage. This kind of DNA damage was observed in androgen receptor positive (AR+) LNCaP cells but not in AR- DU145 and PC3 cells, which was related to the cellular microenvironment 48. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX conjugate Doxorubicin (DOX) is a P-gp substrate and broad spectrum anticancer drug. However, the acquired drug resistance of DOX is an obstacle to its clinical applications in the progress of cancer therapy. Bao et al. 23 developed a pH-sensitive Schiff base-linked prodrug, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CH=N-DOX (also called TD), by conjugating DOX with Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) for overcoming MDR. This prodrug can self-assemble into stable micelles in physiological condition and realize in vivo tumor targeting and long blood circulation by introducing a PEGylated lipid. It was the first time to provide a “molecular economical” way to combat tumor as the system combined the tumor targeting from the integrin receptor ligand peptide cyclic RGD (cRGD), long circulation property from PEGylated lipid, overcoming MDR from the material Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) and stimuli-responsive release from Schiff based linker. The formulated hybrid micelles showed pH-sensitive drug release profile and obvious particles size change in pH 5.0 buffer which simulated the endo/lysosomal acidic environment. It also demonstrated increased DOX uptake by flow cytometry and confocal microscope analysis, and enhanced retention through in vivo pharmacokinetics compared with free drug. DOX exhibited good retention in drug sensitive MCF-7 cells during incubation. On the contrary, free drug showed much low DOX content and remarkably reduced retention in MCF-7/ADR cells even with extended incubation time. Both the P-gp inhibitors of verapamil and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) can increase the drug accumulation in MCF-7/ADR cells. The prodrug micelles achieved the similar drug uptake and retention trend with the admixture of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) and DOX in MCF-7/ADR cells. It seems that the rapidly dissociated Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) from the internalized micelles can inhibit the P-gp activity and retain DOX for subsequent cytotoxicity against MDR tumors. The enhanced cytotoxicity and apoptosis was induced by the hybrid micelles in MCF-7/ADR cells compared with free DOX as the half-maximal inhibitory concentrations (IC50) of hybrid micelles was 95-fold lower than that of free drug after 72 h incubation. The mechanism of antitumor efficacy was further investigated through the analysis of intracellular ROS production, change of mitochondrial membrane potential (ΔΨm) and intracellular ATP level (Figure ​Figure22B). The accumulation of ROS, decreased mitochondrial membrane potential and decreased ATP generation from the hybrid micelles may contribute to the P-gp inhibition by Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) with cutting off the energy supply from the 'cellular power plants' of mitochondria. The prodrug exhibited significant growth inhibition on MCF-7/ADR tumor (Figure ​Figure22C) and also tumor growth/metastasis inhibition on murine melanoma B16F10 and hepatocarcinoma H22 with cRGD decorated on the hybrid micelles. It provided a safe and simple prodrug platform to relieve the burden from delivery system and improve the therapeutic efficiency of nanomedicine through the rational design of prodrug for effective cancer treatment. Some other Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX prodrugs were also designed and constructed 55-57. Feng's group 55 developed Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX prodrug by directly conjugating succinic anhydride modified Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) with DOX. The prodrug showed improved cell uptake and cytotoxicity. Compared with free drug, 4.5- and 24-fold of half-life (t1/2) and area under curve (AUC) were found in Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX prodrug, respectively. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX-folic acid conjugate (Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX-FOL) was further introduced for targeted chemotherapy with higher therapeutic effects and fewer side effects 56. Moreover, the prodrug of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX can also be applied to package drug for combinational therapy. Hou et al. 57 constructed an acid-sensitive Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX prodrug by firstly synthesizing a pH-sensitive cis-aconitic anhydride-modified DOX and then conjugating with Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS). The prodrug can self-assemble into nanoparticles. Photosensitizer chlorin e6 (Ce6) was loaded in this Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-DOX prodrug nanoparticles for near-infrared fluorescence imaging and combination of chemotherapy and photodynamic therapy against tumor. The nanoparticles exhibited pH-responsive DOX and Ce6 release characteristics, which was caused by the acid-sensitive linker between Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) and DOX. It also demonstrated synergistic effects on cell uptake, cancer cell apoptosis and significant growth suppression in non-small cell lung cancer (A549). Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-PTX conjugate Paclitaxel (PTX) is a BCS class Ⅳ drug with poor solubility and permeability as well as a P-gp substrate, which hinders the effective drug delivery and MDR tumor therapy. Zhang's group 58 synthesized a redox-sensitive prodrug Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-SS-PTX, which could be rapidly dissociated in intracellular redox environment (high GSH concentration) to release PTX for cytotoxicity against tumor and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) active ingredient for P-gp inhibition. The prodrug can self-assemble to stable micelles and realize the passive tumor targeting through the enhanced permeation and retention (EPR) effect. Compared with non-responsive ester bond conjugated PTX prodrug Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CC-PTX, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-SS-PTX exhibited better stability and in vitro sustained drug release triggered by intracellular reductive environment. The increased stability of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-SS-PTX micelles may be attributed to the soft sulfurs linker between Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) and PTX in comparison to the only two carbon linker of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CC-PTX. Compared with the clinical formulation of Taxol® and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CC-PTX, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-SS-PTX micelles exhibited increased intracellular PTX accumulation for drug-resistant A2780/T cells, which may be caused by the rapid dissociated Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) from the redox-sensitive prodrug. Rh123 was used as a model drug of P-gp substrate to evaluate the drug retention in MDR tumor. When the cells treated with verapamil or prodrugs, Rh123 fluorescence intensity was increased compared with free Rh123. In particular, much higher fluorescence intensity was exhibited in Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-SS-PTX compared with Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CC-PTX, which further confirmed the P-gp inhibition property from dissociated Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS). As expected, this functional prodrug micelle increased the cytotoxicity of PTX in A2780/T cells. Compared with the uncleavable Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-CC-PTX prodrug and Taxol®, the stimuli-responsive prodrug reduced the IC50 and increased the apoptosis/necrosis of MDR tumor. In vivo evaluation further demonstrated the potential of this prodrug micelle on cancer treatment as the increased AUC, extended t1/2, enhanced drug distribution in tumor and significant tumor growth inhibition with reduced side effects. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin conjugate Cisplatin is widely used in testicular, ovarian, cervical, head and neck, and non-small-cell lung cancers. However, the clinical application is limited for low solubility, nephrotoxicity, severe peripheral neurotoxicity, inherent and acquired drug resistance 59. Feng's group 60 developed Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin prodrug to improve the water-solubility and reduce the neurotoxicity of cisplatin. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin can self-assemble to micelles with high drug loading capability. The higher cell uptake and cytotoxicity against HepG2 hepatocarcinoma cells were found in Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin prodrug compared with free drug. The prodrug micelles also showed significant neuroprotective effects with higher IC50 value for the SH-SY5Y neuroblast-like cells in comparison to free cisplatin. In addition, Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) is a powerful anticancer agent when dealing with breast cancer with high level of human epidermal growth factor receptor 2 (HER2) expression 61. It may be related to the inhibition effect of mitochondrial respiratory complex Ⅱ and the ensuing ROS generation, resulting in cell apoptosis via the HER2 receptor tyrosine kinase signaling pathway 33. Mi and coworkers 62 developed a targeted delivery system of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin prodrug nanoparticles for the co-delivery of cisplatin, docetaxel (DTX) and Herceptin for good tumor inhibition in HER2 overexpressed breast cancers. Poly(lactic acid) (PLA)-Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS), Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-COOH and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-cisplatin were mixed to fabricate nanoparticles for the multimodality treatment of breast cancer. The multidrug-loaded nanoparticles exhibited much lower IC50 value for SK-BR-3 cells with high expression of HER2 compared with the admixture of free drugs. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-5-FU conjugate Liu's group 63, 64 developed multifunctional nanoparticles for co-delivery of hydrophobic drug PTX and hydrophilic drug 5-fluorouracil (5-FU) to overcome MDR. Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-5-FU was synthesized by simply conjugating succinoylated Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) with 5-FU. The nanoparticles, composed of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-5-FU prodrug and PTX, showed enhanced cytotoxicity against MDR tumor compared with individual agent treatment 64. They further developed nanoemulsions with PTX-Vitamin E and Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS)-5-FU prodrug. The nanoemulsions with drugs co-delivery exhibited synergistic effect of overcoming PTX resistance in human epidermal carcinoma cell line KB-8-5 63. The effective anticancer activity was resulted from the P-gp inhibition effect of Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) and the synergistic effect of PTX and 5-FU which can simultaneously target diverse signaling pathways for cancer killing. Targeting ligand conjugated Kolliphor TPGS (VITAMIN E TPGS, E vitamini TPGS) RGD has been applied as a potential targeting ligand in cancer treatment for tumors with αvβ3 integrin receptors overexpression. Li's group 112 formulated PTX and Survivin shRNA co-loaded targeted nanoparticles by mixing Pluronic P85-polyethyleneimine, Kolliphor TPGS (VITAMIN E

Chondroitin sulfate sodium salt from shark cartilage; sodium chondroitin sulfate; chondroitin, hydrogen sulfate, sodium salt cas no: 9082-07-9

CLA;Conjugated (10E,12Z)-Linoleic acid solution; (10E,12Z)-10,12-Octadecadienoic acid, 10E,Z12-CLA, Linoleic acid (10-trans, 12-cis); Conjugated Linoleic Acid cas no:2420-56-6

Chondroitin sulfate sodium salt from shark cartilage; sodium chondroitin sulfate; chondroitin, hydrogen sulfate, sodium salt cas no: 9082-07-9

Kortacid 1299 is a natural fatty acid that can act as a cleanser and surfactant.
Kortacid 1299 is primarily used in the cosmetics industry as an emulsifier in facial creams and lotions.

CAS Number: 209-647-6.
EC Number: 209-647-6



APPLICATIONS


Kortacid 1299 finds applications in various industries, including:

Cosmetics industry - as an emulsifier in facial creams and lotions
Personal care industry - as a cleanser and surfactant in soaps and toiletries
Pharmaceutical industry - as an ingredient in topical formulations for treating skin diseases
Food industry - as a food additive, mainly as a flavoring agent in baked goods, confectionery, and dairy products
Industrial applications - as a raw material for producing surfactants, detergents, and other chemical products


Overall, Kortacid 1299 is a versatile compound that finds use in various industries due to its emulsifying, cleansing, and surfactant properties.


Kortacid 1299 is commonly used as an emulsifier in the production of cosmetic creams and lotions.
Kortacid 1299 is often added to facial products due to its moisturizing and cleansing properties.

Kortacid 1299 can also be used as a surfactant in the production of soaps and toiletries.
Kortacid 1299 can be used in hair care products as a conditioning agent.

Kortacid 1299 is often used in the production of natural and organic cosmetic products.
Kortacid 1299 is commonly used in the production of personal care products due to its biodegradability.

Kortacid 1299 can be used as a foam booster in the production of shaving creams and foams.
Kortacid 1299 can also be used as a thickener in the production of cosmetic products.
Kortacid 1299 is an effective emulsifying agent in the production of oil-in-water emulsions.

Kortacid 1299 can be used as a lubricant in the production of cosmetic products.
Kortacid 1299 is often added to lipsticks to improve their texture and application.

Kortacid 1299 can be used as a surfactant in the production of household cleaning products.
Kortacid 1299 can be added to laundry detergents as a surfactant and cleaning agent.

Kortacid 1299 is often used in the production of industrial lubricants.
Kortacid 1299 is commonly used in the production of food and pharmaceuticals.

Kortacid 1299 can be used in the production of plasticizers and resins.
Kortacid 1299 can be used in the production of metalworking fluids and cutting oils.
Kortacid 1299 is commonly used as a raw material in the production of other chemicals.

Kortacid 1299 can be used as a dispersing agent in the production of pigments and dyes.
Kortacid 1299 is often added to leather processing agents to improve their performance.

Kortacid 1299 can be used in the production of biodegradable lubricants and hydraulic fluids.
Kortacid 1299 can be used in the production of paints and coatings.

Kortacid 1299 can be used as an emulsifying agent in the production of emulsion polymers.
Kortacid 1299 is often added to adhesive formulations to improve their performance.
Kortacid 1299 can be used in the production of candles as a hardening agent.

Kortacid 1299 is used in the formulation of hair care products such as shampoos and conditioners as a foam booster and thickener.
Kortacid 1299 can be used as a lubricant in the production of various products, including rubber and plastics.

Kortacid 1299 can be used as a raw material for the production of various esters.
Kortacid 1299 is used in the manufacture of surfactants and emulsifiers for various applications.

Kortacid 1299 is used in the production of various personal care products such as bath gels and body washes as a foam booster.
Kortacid 1299 is used in the manufacture of detergents as a surfactant.

Kortacid 1299 is used as a wetting agent and emulsifier in the formulation of insecticides and herbicides.
Kortacid 1299 can be used in the manufacture of textile auxiliaries as a softening agent.

Kortacid 1299 is used in the production of metalworking fluids as a lubricant.
Kortacid 1299 is used in the formulation of leather products such as shoe polishes and leather conditioners as a softening agent.
Kortacid 1299 is used in the production of lubricants as a base oil.

Kortacid 1299 can be used as an emollient in the formulation of cosmetics such as creams and lotions.
Kortacid 1299 is used as a raw material for the production of various fragrances and flavors.

Kortacid 1299 can be used in the formulation of adhesives as a tackifier.
Kortacid 1299 is used in the manufacture of agricultural chemicals as a solvent.

Kortacid 1299 is used in the production of plasticizers as a raw material.
Kortacid 1299 is used as a lubricant in the production of various metal products such as wires and cables.
Kortacid 1299 can be used in the production of candles as a raw material.

Kortacid 1299 is used as a corrosion inhibitor in the production of metal products.
Kortacid 1299 is used in the manufacture of paper and pulp products as a sizing agent.

Kortacid 1299 is used as a raw material for the production of various resins and polymers.
Kortacid 1299 can be used as a flotation agent in the mining industry.

Kortacid 1299 is used in the production of rubber products as a plasticizer.
Kortacid 1299 is used as a mold release agent in the production of various products, including rubber and plastics.
Kortacid 1299 can be used in the formulation of lubricating oils as a viscosity modifier.


As a raw material, Kortacid 1299 can be used in a variety of products across industries.
Some examples of products that may use Kortacid 1299 in their production process include:

Cosmetics, such as facial creams and lotions, as an emulsifier and surfactant
Soaps and toiletries, as a surfactant
Detergents and cleaning products, as a surfactant and cleanser
Food products, as an additive in the production of flavors and fragrances
Pharmaceutical products, as a component in certain drug formulations
Textile industry, as an additive in fabric softeners and other textile treatments
Plastic and rubber industry, as a lubricant and release agent in the production process
Metalworking industry, as a lubricant and corrosion inhibitor in metalworking fluids
Paper industry, as a sizing agent to improve paper strength and stability
Adhesive industry, as a component in certain adhesive formulations
Paint and coatings industry, as a component in certain paint and coating formulations
Agricultural industry, as a component in certain pesticide formulations
Automotive industry, as a component in certain lubricants and additives for engine oils
Construction industry, as a component in certain concrete and mortar formulations
Petroleum industry, as a component in certain drilling muds and fluids.



DESCRIPTION


Kortacid 1299 is a natural fatty acid that can act as a cleanser and surfactant.
Kortacid 1299 is primarily used in the cosmetics industry as an emulsifier in facial creams and lotions.

Due to its biodegradable nature, Kortacid 1299 is a preferred ingredient in eco-friendly cosmetic formulations.
Additionally, Kortacid 1299 can also be used as a surfactant in soaps and toiletries.

Kortacid 1299 is a white, waxy, and odorless solid at room temperature.
Kortacid 1299 is a medium-chain fatty acid with a 12-carbon chain length, specifically lauric acid, with a purity of over 99%.

Kortacid 1299 is insoluble in water but soluble in organic solvents such as ethanol, ether, and chloroform.
Kortacid 1299 has a faint odor and a mild taste, and is often used as a flavoring agent in the food industry.
Kortacid 1299 is readily and rapidly biodegradable, making it an environmentally friendly choice for use in various applications.



PROPERTIES


Molecular formula: C12H24O2
Molecular weight: 200.32 g/mol
Melting point: 44.2 °C (111.6 °F)
Boiling point: 298 °C (568 °F)
Density: 0.89 g/cm³ at 25 °C (77 °F)
Solubility: Soluble in ethanol, ether, chloroform, and benzene, but insoluble in water
Biodegradability: Rapidly and readily biodegradable, making it an environmentally friendly ingredient.



FIRST AID


Inhalation:

Move the person to fresh air.
If the person is not breathing, call for emergency medical attention immediately and administer artificial respiration.
If breathing is difficult, give oxygen.
Get medical attention if symptoms persist.


Skin Contact:

Take off contaminated clothing and shoes immediately.
Wash affected areas thoroughly with soap and plenty of water for at least 15 minutes.
Seek medical attention if irritation or symptoms of an allergic reaction occur.


Eye Contact:

Flush eyes with plenty of water for at least 15 minutes, lifting upper and lower eyelids occasionally.
Seek medical attention if irritation or symptoms of an allergic reaction occur.


Ingestion:

Do not induce vomiting.
Rinse mouth with water.
Drink plenty of water.

Seek medical attention immediately.
Never give anything by mouth to an unconscious person.


Note to Physician:

Treat symptomatically.


General Advice:

If you feel unwell, seek medical advice (show the label or SDS where possible).
Ensure that medical personnel are aware of the material(s) involved, and take precautions to protect themselves.
Show this safety data sheet to the doctor in attendance.



HANDLING AND STORAGE


Handling:

Use appropriate protective equipment, such as gloves and safety goggles, when handling Kortacid 1299 to avoid skin and eye contact.
Avoid breathing in the dust or mist of Kortacid 1299, as it may cause respiratory irritation.

Store Kortacid 1299 in a cool, dry, and well-ventilated area away from incompatible substances, such as strong oxidizing agents.
When transferring Kortacid 1299, use closed systems or adequate ventilation to prevent the release of dust or mist.
Avoid generating dust during handling or transfer of Kortacid 1299.


Storage:

Store Kortacid 1299 in a tightly closed container in a cool, dry, and well-ventilated area away from heat, sparks, and flames.
Keep Kortacid 1299 away from sources of ignition, such as open flames and heat sources.
Store Kortacid 1299 separately from strong oxidizing agents and reducing agents.

Do not store Kortacid 1299 near food, feed, or beverages.
Keep Kortacid 1299 in its original container with a tight-fitting lid and store it in a safe location, away from children and pets.



SYNONYMS


Dodecanoic acid
Laurostearic acid
n-Dodecanoic acid
1-Undecanecarboxylic acid
C12:0 (referring to its 12-carbon chain length)
C12 fatty acid (referring to its 12-carbon chain length and fatty acid nature)
Coconut oil acid (since it is a major component of coconut oil)
Dodecanoic acid
Duodecylic acid
C12:0 fatty acid
Coco fatty acid
Cocos nucifera oil
N-dodecanoic acid
Laurostearic acid
Vulvic acid
Lauroic acid, zinc salt
Lauroic acid, lithium salt
Lauroic acid, sodium salt
Lauroic acid, potassium salt
Lauroic acid, magnesium salt
Lauroic acid, calcium salt
1-dodecoic acid
Dodecoic acid
Dodecylenic acid
n-Lauroic acid
Lipoic acid
Laurinsäure (German)
Acide laurique (French)
Acido laurico (Italian, Spanish)
Lauric acid, coconut oil
Lauric acid, palm oil
Lauric acid, animal fats
Univol U-215
Cerasynt L 30
Prifac 2954
Pelemol LA
Cithrol 10MSA
NAA 50
Coco nut oil fatty acid
Coco palm kernel oil fatty acid
Coco butter fatty acid
Coco lauric acid
Decanoic acid
Dodecoic acid
Dodecylic acid
Hydrofol acid 1299
Hydrofol acid 1299P
Kortacid 1299LA
Laurex 1299
Lauric acid, coconut oil fatty acid
NAA C-50
NAA L-50
Lauric acid (natural)

KOSTERAN-S/3 G IUPAC Name [2-(4-hydroxy-3-octadecanoyloxyoxolan-2-yl)-2-octadecanoyloxyethyl] octadecanoate KOSTERAN-S/3 G InChI=1S/C60H114O8/c1-4-7-10-13-16-19-22-25-28-31-34-37-40-43-46-49-56(62)65-53-55(67-57(63)50-47-44-41-38-35-32-29-26-23-20-17-14-11-8-5-2)60-59(54(61)52-66-60)68-58(64)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-3/h54-55,59-61H,4-53H2,1-3H3 KOSTERAN-S/3 G InChI Key IJCWFDPJFXGQBN-UHFFFAOYSA-N KOSTERAN-S/3 G Canonical SMILES CCCCCCCCCCCCCCCCCC(=O)OCC(C1C(C(CO1)O)OC(=O)CCCCCCCCCCCCCCCCC)OC(=O)CCCCCCCCCCCCCCCCC KOSTERAN-S/3 G Molecular Formula C60H114O8 KOSTERAN-S/3 G CAS 26658-19-5 KOSTERAN-S/3 G EC Number 247-891-4 KOSTERAN-S/3 G E number E492 (thickeners, ...) KOSTERAN-S/3 G Molar mass 963.54 g/mol KOSTERAN-S/3 G Appearance Waxy solid KOSTERAN-S/3 G Physical Description Liquid; OtherSolid KOSTERAN-S/3 G Form Hard, waxy solid KOSTERAN-S/3 G Colour Light cream to Tan KOSTERAN-S/3 G Acid Value Max 7 mgKOH/gm KOSTERAN-S/3 G Saponification Value 176-188 mgKOH/gm KOSTERAN-S/3 G Moisture content Max 1% KOSTERAN-S/3 G Hydroxyl Value 66-80 mgKOH/gm KOSTERAN-S/3 G Heavy Metals (as Pb) Less than 10mg/kg KOSTERAN-S/3 G Arsenic Less than 3 mg/kg KOSTERAN-S/3 G Cadmium Less than 1mg/kg KOSTERAN-S/3 G Mercury Less than 1 mg/kg KOSTERAN-S/3 G Molecular Weight 963.5 g/mol KOSTERAN-S/3 G XLogP3-AA 24.3 KOSTERAN-S/3 G Hydrogen Bond Donor Count 1 KOSTERAN-S/3 G Hydrogen Bond Acceptor Count 8 KOSTERAN-S/3 G Rotatable Bond Count 56 KOSTERAN-S/3 G Exact Mass 962.851371 g/mol KOSTERAN-S/3 G Monoisotopic Mass 962.851371 g/mol KOSTERAN-S/3 G Topological Polar Surface Area 108 Ų KOSTERAN-S/3 G Heavy Atom Count 68 KOSTERAN-S/3 G Formal Charge 0 KOSTERAN-S/3 G Complexity 1100 KOSTERAN-S/3 G Isotope Atom Count 0 KOSTERAN-S/3 G Defined Atom Stereocenter Count 0 KOSTERAN-S/3 G Undefined Atom Stereocenter Count 4 KOSTERAN-S/3 G Defined Bond Stereocenter Count 0 KOSTERAN-S/3 G Undefined Bond Stereocenter Count 0 KOSTERAN-S/3 G Covalently-Bonded Unit Count 1 KOSTERAN-S/3 G Compound Is Canonicalized Yes Kosteran-S/3 G is composed of Sorbitan Tristeareate. It functions as a W/O-emulsifier. This product is suitable for skin care creams and lotions, natural care, and colour cosmetics.KOSTERAN-S/3 G is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of KOSTERAN-S/3 G is waxy; its color is light cream to tan.KOSTERAN-S/3 G , also known as E492 or sorbester P38, belongs to the class of organic compounds known as tricarboxylic acids and derivatives. These are carboxylic acids containing exactly three carboxyl groups. KOSTERAN-S/3 G is considered to be a practically insoluble (in water) and relatively neutral molecule. Within the cell, KOSTERAN-S/3 G is primarily located in the membrane (predicted from logP).KOSTERAN-S/3 G is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of KOSTERAN-S/3 G is waxy; its color is light cream to tan.Pernetti et al. (2007) showed the structuring of edible oils using a mixture of sunflower lecithin and KOSTERAN-S/3 G (STS). Individually, neither of these components was by itself capable of inducing gelation even at concentrations as high as 20% w/w. However, when a mixture was used, structuring was achieved at concentrations of approximately 4% w/w. The mixture composition that resulted in structuring ranged between 2:3 lecithin:KOSTERAN-S/3 G to 3:2 lecithin:KOSTERAN-S/3 G . Microscopy of the gels showed the presence of needle-like crystals with lengths of approximately 10 μm. Preparations of only KOSTERAN-S/3 G in oil also showed the presence of crystalline particles, although these crystals had a lower aspect ratio (less needle-like) than when lecithin was present in the mixture. Lecithin was surmised to modify the crystal habit of the KOSTERAN-S/3 G crystals such that a more needle-like morphology resulted, which is more efficient at structuring oil. However, these gels melted at a low temperature (approximately 15°C) and were very sensitive to the addition of water, both of which would limit their utility in water-rich foods.Individually both lecithin (Lec) and KOSTERAN-S/3 G (STS) are incapable of forming oil gels at concentration between 6 and 20 %wt in absence of a polar solvent. However, when mixed in specific ratios between 40:60 to 60:40, Lec:KOSTERAN-S/3 G can form firm gels at a total concentration as low as 4 %wt (Pernetti et al., 2007). The crystalline units formed in these systems are based on KOSTERAN-S/3 G , while Lec plays an important role in influencing both the morphology of the crystalline units as well as the network junctions among the formed units. The gel however has limited use as hardstock fat replacer as it starts softening at temperature above 15 °C and undergoes complete collapse at 30 °C (Pernetti et al., 2007).In chocolate formulations surface-active substances are often used, for instance to reduce viscosity. Popular additives are KOSTERAN-S/3 G (STS), sorbitan monoesters, lecithin, mono- and diacylglycerols. Since roughly two-thirds of the chocolate recipe contains non-fat-soluble substances such as sugar and cocoa powder, the lecithin acts as a lubricant. The polar part of the lecithin covers the sugar particles, while the hydrophobic part faces the fat phase. Roughly 0.5 % is needed to cover the sugar and cocoa powder particles. The covered particles reduce the viscosity of the chocolate mass which is favourable. Lecithin itself is known to reduce the crystallization rate of fat indicating that the amount of lecithin should be controlled (Guth et al., 1989). Diacylglycerols also have a negative effect on the crystallization rate and on polymorphic transformation. However, there are several types of diacylglycerols each with different properties (Siew and Ng, 2000). For instance, it has been shown that 1.3-dipalmitin increases the melting point of the palm oil while 1.2-dipalmitin decreases the melting point.KOSTERAN-S/3 G is a component often used in CBR and CBS applications to stabilize β′ crystals (Wilson, 1999). It is shown to be one of the most effective emulsifiers for improving both initial gloss as well as bloom stability (Weyland, 1994). However, KOSTERAN-S/3 G also seems to have a negative effect on crystallization rate in these applications. Sorbitan monoesters and monoacylglycerols improve the crystallization rate in CBR and CBS systems because they are insoluble in the fat phase and act as nucleation agents. However, bloom stability does not seem to improve.In summary, the minor components in a fat play a crucial part in fat crystallization, yet there is inadequate understanding of the mechanisms behind their influence. The reason is that the levels are low and individual components often influence each other.KOSTERAN-S/3 G is a component often used in CBR and CBS applications to stabilize β′ crystals (Wilson, 1999). It is shown to be one of the most effective emulsifiers for improving both initial gloss as well as bloom stability (Weyland, 1994). However, KOSTERAN-S/3 G also seems to have a negative effect on crystallization rate in these applications.Lipophilic emulsifiers in the form of KOSTERAN-S/3 G (STS) are used as crystal-modifying agents in fats, where they prevent the formation of the high-melting β-crystal. The function of KOSTERAN-S/3 G is assumed to be due to its ability to co-crystallise with triacylglycerides in the β'-crystal form, preventing a solid-state crystal transition to the higher-melting β-crystal form during storage.7 Other emulsifiers, such as LACTEM or CITREM, provide a similar crystal-modifying function in cocoa butter substitutes (CBS) or cocoa butter replacers (CBR), but are less efficient than KOSTERAN-S/3 G .In the case of the transition from beta (V) into beta (VI), there are a number of possibilities. KOSTERAN-S/3 G (used to inhibit bloom in CBR and CBS systems as well) and similar emulsifiers reportedly slow the polymorphic transformation (Garti et al., 1986). If the desire is to avoid unnecessary items on the label, TAG solutions exist. Milk fat is well known for its bloom inhibiting effect; dark chocolate often has a small amount of milk fat added for this reason. More effective are bloom retarding fats that incorporate saturated TAG having mixed long (C16, C18) and medium (C10-C14) chain fatty acids (Cain et al., 1995). Thus, they are a specific type of lauric fat. They are stable in the beta′ polymorph.KOSTERAN-S/3 G (abbreviation STS), also known as Span 65, a nonionic surfactant that can be used as an emulsifier and stabilizer in food with the European food additive number E492. Its main functions are to retard fat bloom in chocolates and prevent cloudy appearance in cooking oils.Vegetable sourced stearic acid is the most used in the manufacturing process of KOSTERAN-S/3 G and other sorbitan esters of fatty acids. KOSTERAN-S/3 G is used as a water in oil (W/O) emulsifier and when used in combination with polysorbates they can stabilize oil in water (O/W) emulsions. The formulation of the Span/Polysorbate ratio can produce emulsifying systems with various HLB values. KOSTERAN-S/3 G is mainly used as an anti-bloom agent of fat, and also maintains the color and gloss in chocolates.KOSTERAN-S/3 G and lecithin are often used as surface-active substances to reduce viscosity in chocolate formulations. In chocolate, KOSTERAN-S/3 G adjusts sugar crystallization and appearance, also it can reduce stickiness.KOSTERAN-S/3 G is used as an emulsifier that can be used to retard fat bloom by preventing β’ crystals from converting to β crystals when exposed to excessive heat conditions, which tend to migrate to the chocolate surface and thus cause fat bloom. KOSTERAN-S/3 G can be used as an anti-crystallization agent in cooking oils (e.g. palm oil, coconut oil) to prevent oils cloudy appearance which are formed by harden-fast fractions under colder temperatures. KOSTERAN-S/3 G functions as a surfactant in cosmetics and personal care products. Its concentrations typically range between 0.1% and 5% (up to 10%). KOSTERAN-S/3 G has almost no side effects when used as a food additive. It is approved as an indirect food additive by the FDA.Yes, KOSTERAN-S/3 G would be halal, kosher and vegan if the raw material – stearic acid is from natural vegetable oils. However, some manufacturing processes may use stearic acid from animal fats and oils.KOSTERAN-S/3 G is used as an emulsifier and stabiliser. It is produced by the esterification of sorbitol with commercial stearic acid derived from food fats and oils.It is a mixture of the partial esters of sorbitol and its mono- and dianhydride with edible stearic acid.KOSTERAN-S/3 G is produced by the esterification of Sorbitol with commercial edible fatty acids and consists of approximately 95% of a mixture of the esters of Sorbitol and its mono and di-anhydrides.KOSTERAN-S/3 G is an effective emulsifier to retard fat bloom in chocolate. Fat used in chocolate, particularly cocoa butter, forms as a tightly packed β’ polymorph/crystal which is an unstable crystal but is vital for the functional and aesthetic quality of chocolate. If chocolate is not tempered properly or is exposed to excessive heat, these β’ crystals convert to β crystals which are less tightly packed but are more stable. These β crystals tend to migrate to the surface causing fat bloom to occur and also having a negative impact on the aesthetics of the chocolate.KOSTERAN-S/3 G ’s structure mimics the β’ crystals and bonds with such fat crystals and retards their conversion to the less desirable β crystals.KOSTERAN-S/3 G is used as a crystal inhibitor in oils which contain fractions that harden faster during colder temperatures making the oils look cloudy. This cloudy oil is perceived by many as deteriorated oil which it actually is not. It is just aesthetically unacceptable.The addition of KOSTERAN-S/3 G retards the harder fractions from nucleating at lower temperatures and causing cloudiness in oils.KOSTERAN-S/3 G has a structure more similar to a triglyceride than to an emulsifier.KOSTERAN-S/3 G has a structure more similar to a triglyceride than to an emulsifier.In 1947, Krantzconducted life-span studies with Sorbitan palmitate, Sorbitan stearate, KOSTERAN-S/3 G , and Sorbitan oleate. The study reports were only available as secondary source and therefore very limited in documentation of examinations and results. In each study, 30 male rats were exposed to a dietary concentration of 5% test substance in their daily diet, corresponding to 5000 mg/kg bw/d (calculation based on the assumption of an average body weight of 200 g and a daily average food consumption of 20 g). No treatment-related mortality or clinical signs as well as effects on body weights and histopathology were observed. Therefore, a NOAEL of≥5000 mg/kg bw/day was determined for Sorbitan palmitate, Sorbitan stearate, KOSTERAN-S/3 G , and Sorbitan oleate. Likewise, Sorbitan laurate was tested: male rats were fed the test substance in diet for 20.5 months at 5% and for 2 years at 10%, corresponding to 5000 and 10000 mg/kg bw/day (calculation based on the assumption of an average body weight of 200 g and a daily average food consumption of 20 g) (Barboriak 1970). Diarrhea and retarded growth were observed in the animals of the 10% dose group. No effects were observed at histopathology, therefore, a NOAEL was therefore set at 5000 mg/kg bw/d. The same NOAEL was determined in a second chronic study with rats that were fed 5% of the test substance in diet for 2 years (Krantz 1970). Again, no clinical signs were observed and mortality, body weight gain, haematology and histopathology were unaffected.

Krill oil is a substance obtained from the sea creature called "Euphausia superba" that lives in the oceans.
Krill oil contains a high amount of Omega 3 fatty acids, and these fatty acids are in the form of phospholipids.
Additionally, Krill Oil is a dietary supplement containing astaxanthin, vitamin A and vitamin E.


SYNONYMS:
Aceite de Krill, Acide Docosahexaénoïque, Acides Gras Oméga 3, Acides Gras N-3, Acides Gras Polyinsaturés, Acides Gras W3, Antarctic Krill Oil, Concentré de Protéines Marines, DHA, Docosahexanoic Acid, EPA, Euphausia Superba Oil, Euphausiacé, Euphausiids Oil, Huile d' Euphausia Superba, Huile de Krill, Huile de Krill Antarctique, Huile d'Oméga 3, Marine Protein Concentrate, n-3 Fatty Acids, Omega 3, Omega-3 Fatty Acids, Omega-3, Oméga 3, Omega-3 Fatty Acids, Omega-3 Oil, Polyunsaturated Fatty Acids, W-3 Fatty Acids



Astaxanthin is a substance with strong antioxidant properties.
Omega 3 fatty acid supplements; It is known to be important in mental development, hyperlipidemia, premenstrual syndromes, inflammatory and cardiological diseases.


Omega-3 fatty acids, which nourish and support the building blocks of our body, cannot be produced by the body.
Omega-3 deficiency can manifest itself in many different ways, especially in productivity and quality of life .
At this point, you may want to use nutritional supplements for a body whose needs are met from head to toe.


Although most of the nutritional supplements containing omega-3 are produced from fish oil, it is now possible to find different sources of omega-3.
Krill oil comes from krill, tiny shrimp-like creatures that live in very cold ocean waters.
Studies show that krill oil might have health benefits similar to those of fish oil.


Shrimp-like crustaceans from the Euphausiacea family are generally called 'Krill' and consist of 86 species.
Euphausia superba, also known as the “Antarctic Krill,” is the most common Krill species in the pristine oceans surrounding Antarctica.
They are at the bottom of the food chain because they feed many marine creatures.


Krill oil, like fish oil, contains omega-3 acids EPA and DHA.
However, krill oil and fish oil differ in the chemical structures of the fatty acids they contain.
Unlike the bright golden yellow color of fish oil that we are used to, krill oil has a red tone color.


Krill oil owes its unique red color to a natural antioxidant it contains.
Krill oil also fights against free radicals with its natural antioxidant content.
Krill oil is the oil of the shellfish, also known as Antarctic krill.


Krill Oil also contains EPA and DHA fatty acids.
Due to its structure, Krill Oil is red in color.
Krill oil can be taken as a supplement when necessary.


Krill Oil is a source of Omega 3 in phospholipid form.
Krill oil is one of the most powerful antioxidants in nature with its natural astaxanthin content.
In addition, risks such as leakage, explosion and oxidation have been minimized with Licaps (liquid capsule) technology, which is produced using fish gelatin.


Krill oil is an oil obtained from a small, shrimp-like, aquatic sea creature called euphausia superba, which contains omega 3 fatty acids.
Krill oil, which offers many health benefits as it contains omega 3 fatty acids, reduces inflammation and relieves arthritis and joint pain, as well as being a powerful source of antioxidants.


Due to these properties, krill oil is also considered as an alternative to fish oil.
Krill is a shrimp-like crustacean.
Krill oil, unlike fish oil, has a phospholipid structure and contains "astaxanthin"


Krill oil, an alternative to fish oil , is rich in omega 3 fatty acids.
Although krill oil and fish oil both contain two omega 3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), the omega 3 fatty acids found in krill oil are considered to have a higher bioavailability and absorption rate in the body than fish oil.


Krill oil is an extract prepared from a species of Antarctic krill, Euphausia superb.
Processed krill oil is commonly sold as a dietary supplement.
Krill oil, rich in Omega 3 fatty acids, is an oil obtained from a small sea creature called Euphausia superb.


Two components of krill oil are omega-3 fatty acids similar to those in fish oil, and phospholipid-derived fatty acids (PLFA), mainly phosphatidylcholine (alternatively referred to as marine lecithin).
Fishing for krill where previously the focus was on marine life of higher trophic level is an example of fishing down the food web.


While the word krill means “small fish” in Norwegian, the tiny crustaceans pack a big punch with their sources of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), two omega-3 fatty acids only found in marine life.


Krill Oil contains high levels of eicospentanoic acid (EPA) and docosahexaenoic acid (DHA) also known as long-chain omega 3 fatty acids which is essential for good health.
Krill Oil contains the beneficial omega-3 fatty acids EPA and DHA, and a good level of the sought after astaxanthin.


The EPA and DHA in krill oil are bound to phospholipids, which means they are rapidly and readily uptaken into cell membranes, more efficiently than EPA and DHA on triglyceride carriers, such as in fish oils.
Krill Oil is a source of fatty acids that helps to maintain normal blood pressure and heart health.


Krill is a small crustacean with an appearance similar to shrimp.
They are found in the colder waters of the ocean.
Krill primarily serve as a food source for other animals in the ocean, for example - whales, seals, penguins, squid and fish.


Krill is found in the oceans off of Antarctica, Canada, and Japan.
Harvesting of krill is controversial.
There is concern that commercial harvesting of Krill for use in Krill Oil supplements could threaten the species that consume it for food, including whales.


All krill oil sold in nutritional supplements is harvested out of the open ocean, upsetting the natural balance of food supplies for larger marine animals.
Commercial uses of Krill include salmon aquaculture farming, harvesting for use in Krill Oil capsules, as food for home aquariums, and as a human food source.


Krill, known as Okiami has been harvested by the Japanese as a human food source since the 19th century, and is also consumed in South Korea and Taiwan.
Krill has a pink or red appearance due to the plankton that they consume as a food source in the ocean.
Krill Oil is derived from Antarctic krill, small shrimp-like creatures that thrive in the frigid waters of the Southern Ocean.


These minuscule crustaceans form a crucial part of the marine food chain, serving as a primary food source for various marine species, including whales, seals, and penguins.
Krill oil, rich in Omega 3 fatty acids, is an oil obtained from a small sea creature called Euphausia superb.



USES and APPLICATIONS of KRILL OIL:
Krill Oil is an astaxanthin-derived supplement containing 1000 mg of krill oil obtained from a small shrimp-like shellfish that lives in the oceans.
Krill Oil offers high bioavailability due to its phospholipid omega 3 structure.
Krill Oil is recommended to consume 2 capsules a day for adults.


A unique formula extracted from Antarctic Krill to deliver essential omega-3 (EPA & DHA), choline, phospholipids and astaxanthin with proven effects to improve human health.
Krill Oil has also been used to treat high blood pressure, stroke, cancer, osteoarthritis, depression and premenstrual syndrome (PMS), although high quality studies with adequately sized populations validating these uses are lacking.


Krill Oil may also be used for purposes not listed in this medication guide.
Krill Oil is obtained through a meticulous extraction process that ensures the preservation of its potent nutritional profile, making it a valuable addition to the realm of dietary supplements.



BENEFITS OF KRILL OIL:
1. Krill Oil provides a Rich Source of Omega-3:
Omega-3 fatty acids, which cannot be produced by our body, are important for individuals of all ages, from 7 to 70.
You can choose fish oil supplements to meet your DHA and EPA needs, with benefits ranging from muscle development to skin beauty.

However, krill oil appears as a unique option for those who cannot consume fish oil due to complaints such as fishy smell and indigestion.
Additionally, research shows that the fatty acids contained in krill oil are more easily absorbed by the body than fish oils.
Krill oil, in phospholipid form, can be easily absorbed by the body and used more effectively.


2. Krill Oil supports the Healing of Inflammatory Diseases:
Compared to marine omega-3 products, krill oil provides higher protection against inflammatory diseases due to its easy absorption.
There are important studies showing that the natural antioxidant called axanthaxin contained in krill oil is a powerful anti-inflammatory.
With this feature, krill oil can help reduce inflammation and have positive effects on rheumatoid arthritis and joint pain.


3. Krill Oil helps Control Cholesterol:
Experts often emphasize the positive effect of omega-3 fatty acids against cardiovascular diseases.
Today, there are studies showing that krill oil is more effective than fish oil in reducing triglycerides and LDL cholesterol, known as bad cholesterol.
Similarly, krill oil may help reduce the risks of heart disease with its positive effects on insulin resistance.


4. Krill Oil supports Anti-Aging Fight with Antioxidant Content:
Supports Anti-Aging Fight with Antioxidant Content:
Antioxidants protect our body by fighting against free radicals that cause cell aging.

Free radicals can cause signs of premature aging, such as loss of elasticity on the skin surface.
Vitamins A and E contained in krill oil help maintain skin beauty and improve its general appearance.


5. Krill Oil helps Reduce PMS (Premenstrual Syndrome) Symptoms:
Research also reveals that omega-3 fatty acids have pain-relieving properties.
Studies on improving PMS symptoms have shown that krill oil may be more effective than other omega-3 sources.
Krill oil can significantly reduce painkiller use in women diagnosed with PMS.


6. Krill Oil supports the Immune System
Regular omega-3 intake is essential for a strong immune system. Krill oil, which can be easily absorbed by the intestine in its phospholipid form, supports the immune system.

Krill oil helps strengthen the immune system against diseases that increase as a result of the slowing down of the body's defense mechanism, especially during seasonal transitions.
In regular use, Krill Oil supports the body in having a more vigorous and healthy immune system.

As with all nutritional supplements, do not forget to consult your doctor before using nutritional supplements containing krill oil.
If you are allergic to any shellfish, do not use supplements containing krill oil without expert advice.



FEATURES OF KRILL OIL:
*Omega 3 in phospholipid form rich in DHA and EPA
*Formula with high bioavailability
*Free of sweeteners, lactose and gluten



ABOUT KRILL OIL:
•Krill is a small, shrimp-like shellfish and is found in all the world's oceans.
They live in flocks and feed on phytoplankton, which is a high source of Omega 3, to survive.

•These creatures feed only on microscopic algae; Due to their small size, short lifespan and diet, they do not accumulate toxins and heavy metals in their bodies.

•Krill Oil contains Superba Boost as a patented raw material and is obtained from Euphausia Superba, also called Antarctic Krill.

•Superba Boost uses Flexitech, a patented technology developed specifically for krill, to obtain high concentrations of active ingredients and to remove any unwanted content.

•Krill oil contains Omega 3 together with choline in phospholipid form.
Phospholipids are the building blocks of our cells and ensure the integrity and flexibility of our cell membranes.

•Krill oil also contains astaxanthin, one of the most powerful antioxidants in the world, in its natural structure.



WHICH DISEASES DOES KRILL OIL BENEFIT?
Research into the potential health benefits of Krill Oil spans a broad spectrum of diseases and conditions, showcasing its versatility as a therapeutic agent.
Some of the notable areas where Krill Oil has shown promise include:


*Cardiovascular Health:
The omega-3 fatty acids EPA and DHA present in Krill Oil have been extensively studied for their cardioprotective effects.

These fatty acids help reduce triglyceride levels, lower blood pressure, improve endothelial function, and decrease the risk of thrombosis, thereby promoting overall cardiovascular health and reducing the incidence of cardiovascular events such as heart attacks and strokes.


*Joint Health:
The anti-inflammatory properties of Krill Oil, attributed to its omega-3 fatty acids and astaxanthin content, make it a promising adjunctive therapy for managing inflammatory joint conditions such as rheumatoid arthritis and osteoarthritis.

By modulating inflammatory pathways and attenuating joint inflammation, Krill Oil may help alleviate pain, improve joint function, and enhance overall quality of life for individuals living with these debilitating conditions.


*Cognitive Function:
Omega-3 fatty acids, particularly DHA, are essential components of brain cell membranes and play crucial roles in neurotransmission, synaptic plasticity, and cognitive function.

Studies suggest that regular consumption of Krill Oil may support brain health and cognitive function, reducing the risk of cognitive decline and age-related neurodegenerative disorders such as Alzheimer's disease.


*Skin Health:
The antioxidant properties of astaxanthin, coupled with the anti-inflammatory effects of omega-3 fatty acids, make Krill Oil a promising agent for promoting skin health and combating various dermatological conditions.

Astaxanthin protects skin cells from oxidative damage induced by UV radiation, while omega-3 fatty acids help maintain skin barrier function, reduce inflammation, and support overall skin hydration and elasticity.


*Women's Health:
Krill Oil may offer unique benefits for women's health, particularly during pregnancy and menopause.
Omega-3 fatty acids play critical roles in fetal development, supporting healthy brain and eye development in the developing fetus.

Additionally, Krill Oil may help alleviate symptoms of menopausal transition, such as hot flashes and mood disturbances, due to its hormonal balancing and anti-inflammatory effects.



BENEFITS OF KRILL OIL:
Krill Oil is also possible to explain the details of the benefits of krill oil as follows:

*Krill oil is a powerful source of antioxidants

*Krill oil, which carries the potential benefits of both fish oil and omega 3, stands out as a powerful source of antioxidants.
These powerful antioxidants play an effective role in fighting free radicals in the body.


*Krill Oil reduces inflammation thanks to Omega 3 and astaxanthin:
Krill oil has a reducing effect on inflammation and inflammation in the body, thanks to the omega 3 and astaxanthin it contains.
Astaxanthin is also considered to have anti-inflammatory and antioxidant benefits that can help combat the negative effects of free radicals on the brain and nervous system.


*Krill oil reduces arthritis and joint pain:
Studies have shown that arthritis and joint pain decrease in people who use krill oil.


*Krill oil supports heart health
Krill oil is a form of oil that supports heart health as it is an effective source of reducing total cholesterol and triglycerides.
At the same time, krill oil can increase levels of good cholesterol, known as HDL .


*Krill Oil lowers bad cholesterol:
Offering many health benefits, krill oil can also prevent some possible diseases, especially heart diseases, by lowering bad cholesterol.


*Krill Oil helps build a healthy immune system
Rich in antioxidants, containing omega 3 fatty acids, reducing inflammation in the body and lowering bad cholesterol levels, krill oil helps create a healthy immune system.


*Krill Oil can reduce anxiety levels
Since it is evaluated that there is a connection between the intake of Omega 3 and the decrease in anxiety level, it is evaluated that krill oil may also be effective in reducing anxiety.


*Krill Oil is a source of vitamins A and E.
Krill oil also offers effective benefit potential, especially for eye health, thanks to the vitamins A and E it contains.



WHAT ARE THE BENEFITS OF KRILL OIL?
The nutritional profile of Krill Oil makes it a veritable treasure trove of health-enhancing compounds.
Krill Oil's most notable constituents include omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play pivotal roles in various physiological processes.

These fatty acids are renowned for their anti-inflammatory properties, which can help alleviate symptoms associated with conditions such as arthritis and promote cardiovascular health by reducing the risk of coronary artery disease and supporting optimal lipid profiles.

Additionally, Krill Oil boasts a potent antioxidant arsenal, including astaxanthin, a carotenoid pigment responsible for the vibrant red hue of krill and various marine organisms.

Astaxanthin exhibits exceptional antioxidant activity, scavenging free radicals and combating oxidative stress, thereby protecting cells from damage and promoting overall health and longevity.



HOW IS KRILL OIL CONSUMED?
Krill Oil is predominantly available in the form of softgel capsules, which are encapsulated to preserve the integrity of the oil and enhance its shelf life.
These capsules are designed for oral consumption, offering a convenient and hassle-free way to incorporate Krill Oil into your daily regimen.
The softgel form also ensures easy digestion and absorption, minimizing any potential discomfort often associated with consuming fish oil supplements.



HOW MUCH KRILL OIL SHOULD BE CONSUMED DAILY?
Determining the optimal dosage of Krill Oil is essential to maximize its health benefits while minimizing the risk of adverse effects.
While individual requirements may vary based on factors such as age, gender, and overall health status, a general guideline suggests a daily intake of 1 to 3 grams of Krill Oil.
However, it is crucial to consult with a qualified healthcare professional to assess your specific needs and tailor the dosage accordingly.



KEY BENEFITS OF KRILL OIL:
*Source of the omega-3 fatty acids EPA and DHA
*Supports heart and brain health
*Anti-inflammatory; supports joint health
*Source of the antioxidant astaxanthin



KRILL OIL ALSO CONTAINS:
*Phospholipid-derived fatty acids (PLFA), which may result in better absorption, and marine lethicin
*A carotenoid antioxidant called astaxanthin.
Antioxidants inhibit oxidation and may neutralize the oxidant effect of free radicals and other substances in body tissues that may lead to disease.



BENEFITS OF KRILL OIL:
Studies have shown krill oil may have a variety of health benefits.
Here are some possible ways it can help you.

*Krill Oil may help your heart
Research shows that krill oil may be effective in reducing total cholesterol and triglycerides.
It may also increase HDL (good) cholesterol levels.

*Krill Oil may reduce inflammation
Research shows that omega-3 fatty acids, which are found in krill oil, may decrease blood pressure in some individuals.

Krill oil also contains astaxanthin, a pigment that’s found in carotenoids (it’s also what gives salmon its pink-red color).
Astaxanthin has been shown to also have anti-inflammatory and antioxidant benefits, which may help fight the negative effects of free radicals on your brain and nervous system.

*Krill Oil may reduce arthritis and joint pain
Another study examined how krill oil may reduce the symptoms of rheumatoid arthritis.
Those who took 300 milligrams of krill oil each day for 30 days saw an improvement in symptom reduction and used less rescue medication.

*Krill Oil can also help with pain.
A small study gave participants with mild knee pain krill oil for 30 days.
The results showed a significant reduction in pain while they were standing or sleeping.

*Krill Oil may help with PMS symptoms
For those who deal with PMS, using krill oil may help alleviate period pain and other symptoms.
A study compared fish oil to krill oil and while both supplements improved symptoms for those with PMS, the individuals taking krill oil needed less pain medication.



KRILL OIL CONTAINS:
Krill oil contains a natural combination and concentration of the following four key nutrients: Omega-3 (EPA & DHA), Phospholipids, Choline, Astaxanthin

*Brain:
Phospholipids assist in the transportation of omega-3 DHA across the blood-brain barrier.

*Heart:
Krill oil has been shown to lower fasting triglycerides which are a risk factor for cardiovascular disease.

*Liver:
Choline and omega-3s are important for maintaining healthy liver function and aid fat metabolism.

*Eyes:
Omega-3s are especially important to help keep your eyes healthy, with the highest concentration of DHA in the body found in the retina.

*Skin:
Omega-3s play a role in modulating the hydration and elasticity of the skin.

*Joints:
Omega-3s play an important role in regulating inflammation in the body, which can have a crucial impact in protecting our joints throughout life.



FEATURES OF KRILL OIL:
Krill is a tiny crustacean that is best known as a significant source of omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
These fatty acids contribute to a healthy heart, mind and body.

They have many roles in the body, including:
*Being raw materials for building cell membranes (DHA is particularly important for retina, brain and sperm cells)
*Making eicosanoids - signalling molecules that direct traffic in the world of inflammation, cardiovascular and lung function, and the immune and endocrine systems
*Specifically, helping to lower blood triglycerides and reducing the risk of blockages linked to heart disease
*Providing a source of energy


Krill oil also contains phospholipids.
Phospholipids, like phosphatidylcholine, are an important component of all our cell membranes, and are particularly important in brain cells and cell communication.

When attached to omega 3 fatty acids like in krill oil, phospholipids are responsible for carrying the fatty acids into cells and significantly increase the potency and bioavailability of both EPA and DHA.
This allows us to take less krill oil to get the same benefit as a higher amount of fish oil.

Antarctic krill, like that found in Organika’s Krill Oil, is also rich in the natural antioxidant astaxanthin.
The deep red colour of each capsule is due to this astaxanthin content.

Recognized for the health-promoting suppression of free radicals, astaxanthin helps to keep the oil fresh and protects the omega-3 fatty acids from oxidation and going rancid.
This means no additives are necessary to maintain the long-term stability of the oil.



WHAT ARE THE BENEFITS OF KRILL OIL?
Krill oil contains fatty acids similar to fish oil and is a rich source of omega 3, supports immunity thanks to the antioxidant astaxanthin , can help reduce inflammation as well as arthritis and joint pain, and protects heart health.

Krill oil benefits can be listed as follows:
*Krill oil is a powerful source of antioxidants.
*Krill Oil strengthens immunity and protects the body against free radicals.
*Krill Oil reduces inflammation thanks to Omega 3 and astaxanthin.
*Krill oil may reduce arthritis and joint pain
*Krill Oil supports heart health.
*Krill Oil lowers bad cholesterol.
*Krill Oil helps build a healthy immune system.
*Krill Oil can reduce anxiety levels.
*Krill oil contains vitamins A and E.



HOW MUCH KRILL OIL SHOULD YOU TAKE?
Since krill oil is not an established treatment, there's no standard dose.
Talk to your healthcare provider to see if krill oil is right for you.



CAN YOU GET KRILL OIL NATURALLY FROM FOODS?
The only source of krill oil is krill.



DIFFERENCE BETWEEN KRILL OIL AND FISH OIL:
Krill oil and oceanic fish oil are rich in omega-3 fatty acids, mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
While both contain some EPA and DHA as free fatty acids, krill oil contains particularly rich amounts of choline-containing phospholipids and a phosphatidylcholine concentration of 34 grams per 100 grams of oil.

Krill oil also contains appreciable content of astaxanthin at 0.1 to 1.5 mg/ml, depending on processing methods, which is responsible for its red color.
While fish oil is generally golden yellow in colour, krill oil tends to be reddish.
Krill Oil is generally more expensive to buy as compared to fish oil.



WHAT IS IN KRILL OIL?
Krill contains an oil that is similar to the oils found in fish oils, the omega-3 fatty acids.
Omega-3 fatty acids are recommended for use in lowering triglyceride levels.
Krill Oil use as a supplement to lower blood lipids is increasing in popularity.



KRILL OIL CONTAINS:
The omega-3 polyunsaturated fatty acids EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic).
Omega-3 polyunsaturated fatty acids are also found in oils from certain types of fish, vegetables, and other plant sources.
Unlike fish oil, the omega-3 fatty acids in Krill oil are absorbed and carried to the body's cells in phospholipid form.

Omega-3 fatty acids, in combination with diet and exercise, work by lowering the body's production of “bad”, low density lipoprotein (LDL) and triglycerides, and may raise high density lipoprotein (HDL) “good” cholesterol.

High levels of cholesterol and triglycerides can lead to coronary artery disease, heart disease, and stroke.
Supportive, but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.



WHAT ARE THE BENEFITS OF KRILL OIL?
In the realm of natural supplements, one name has been garnering increasing attention for its myriad health benefits: Krill Oil.

*Extracted from tiny crustaceans found in the icy waters of the Antarctic, Krill Oil has emerged as a powerhouse of essential nutrients, particularly renowned for its omega-3 fatty acid content.

But what exactly is Krill Oil, how does one incorporate it into their daily routine, and what wonders does it hold for our health?
Let's embark on a deep dive into the world of Krill Oil.



HEALTH BENEFITS OF KRILL OIL:
Krill oil's phospholipid-complex of omega-3 and choline provides support to the heart, brain, liver and eyes, with recent research showing benefits in skin and sports segments.



HOW TO USE KRILL OIL:
RECOMMENDED DOSE — (ORAL) ADULTS ONLY:
Take 1 to 2 softgel capsules three times per day.



WHY DO PEOPLE TAKE KRILL OIL?
Krill oil contains EPA and DHA, the same omega-3 fatty acids in fish oil, although usually in smaller amounts.
The effects of krill oil have not been researched as thoroughly as those of fish oil.

But a few preliminary studies suggest that krill oil could be superior in some ways.
Krill oil might be better absorbed in the body than fish oil.

One small study found that krill oil, like omega-3s in general, could improve rheumatoid arthritis and osteoarthritis symptoms such as pain, stiffness, and functional impairment.
It also lowered levels of C-reactive protein, a marker for inflammation in the body that's been linked with heart disease.

In addition, krill oil eased symptoms of premenstrual syndrome in another small study.
Because some studies indicate that the fatty acid DHA may benefit a developing child’s brain, krill oil is sometimes taken by pregnant women or given to children.



6 SCIENCE-BASED HEALTH BENEFITS OF KRILL OIL:
1. Excellent Source of Healthy Fats:
Both krill oil and fish oil contain the omega-3 fats EPA and DHA.

However, some evidence suggests that the fats found in krill oil may be easier for the body to use than those from fish oil, since most omega-3 fats in fish oil are stored in the form of triglycerides.

On the other hand, a large portion of the omega-3 fats in krill oil can be found in the form of molecules called phospholipids, which may be easier to absorb into the bloodstream.

A few studies found that krill oil was more effective than fish oil at raising omega-3 levels, and hypothesized that their differing forms of omega-3 fats might be why.

Another study carefully matched the amounts of EPA and DHA in krill oil and fish oil, and found that the oils were equally effective at raising levels of omega-3s in the blood.
More research is needed to determine whether krill oil is actually a more effective, bioavailable source of omega-3 fats than fish oil.


2. Can Help Fight Inflammation
Omega-3 fatty acids like those found in krill oil have been shown to have important anti-inflammatory functions in the body.
In fact, krill oil may be even more effective at fighting inflammation than other marine omega-3 sources because it appears to be easier for the body to use.

What’s more, krill oil contains a pink-orange pigment called astaxanthin, which has anti-inflammatory and antioxidant effects.
A few studies have begun to explore the specific effects of krill oil on inflammation.
One test-tube study found that it reduced the production of inflammation-causing molecules when harmful bacteria were introduced to human intestinal cells.


3. Might Reduce Arthritis and Joint Pain
Because krill oil seems to help reduce inflammation, it may also improve arthritis symptoms and joint pain, which often result from inflammation.
In fact, a study that found krill oil significantly reduced a marker of inflammation also found that krill oil reduced stiffness, functional impairment and pain in patients with rheumatoid or osteoarthritis.


4. Could Improve Blood Lipids and Heart Health
Omega-3 fats, and DHA and EPA specifically, are considered heart-healthy.

Research has shown that fish oil may improve blood lipid levels, and krill oil appears to be effective as well.
Studies have shown it may be particularly effective at lowering levels of triglycerides and other blood fats.
One study compared the effects of krill oil and purified omega-3s on cholesterol and triglyceride levels.

Only krill oil raised “good” high-density-lipoprotein (HDL) cholesterol.
It was also more effective at decreasing a marker of inflammation, even though the dosage was much lower.
On the other hand, the pure omega-3s were more effective at lowering triglycerides.

A recent review of seven studies concluded that krill oil is effective at lowering “bad” LDL cholesterol and triglycerides, and may increase “good” HDL cholesterol, too.

Another study compared krill oil to olive oil and found that krill oil significantly improved insulin resistance scores, as well as the function of the lining of the blood vessels.
More long-term studies are needed to investigate how krill oil affects the risk of heart disease.


5. Krill Oil may Help Manage PMS Symptoms
In general, consuming omega-3 fats may help decrease pain and inflammation.
Several studies have found that taking omega-3 or fish oil supplements can help decrease period pain and symptoms of premenstrual syndrome (PMS), in some cases enough to decrease the use of pain medication.

It appears that krill oil, which contains the same types of omega-3 fats, may be just as effective.
One study compared the effects of krill oil and fish oil in women diagnosed with PMS.

The study found that while both supplements resulted in statistically significant improvements in symptoms, women taking krill oil took significantly less pain medication than women taking fish oil.
This study suggests that krill oil may be at least as effective as other sources of omega-3 fats at improving PMS symptoms.


6. Krill Oil’s Easy to Add to Your Routine
Taking krill oil is a simple way to increase your EPA and DHA intake.
Krill Oil’s widely available and can be purchased online or at most pharmacies.
The capsules are typically smaller than those of fish oil supplements, and may be less likely to cause belching or a fishy aftertaste.

Krill oil is also typically considered to be a more sustainable choice than fish oil, because krill are so abundant and reproduce quickly.
Unlike fish oil, Krill Oil also contains astaxanthin.



KRILL OIL VS. FISH OIL:
While krill and fish oil both have DHA and EPA, it’s believed that those omega-3 fatty acids found in krill oil have a higher bioavailability — or rate of absorption in your body — than fish oil.

It might have something to do with the DHA and EPA being found as molecules called phospholipids in krill oil.
In fish oil, the DHA and EPA are stored in the form of triglycerides.
More research is needed to determine the exact reason krill oil might be absorbed more easily.

MENTHOL; dl-Menthol; 2-Isopropyl-5-methylcyclohexanol; Cyclohexanol, 5-methyl-2-(1-methylethyl)- CAS NO : 1490-04-6

Chromium element cas no:7440-47-3

KRONOS 2056 KRONOS 2056 is a versatile pigment with a warm tone recommended for conventional air-drying paints, silicate paints, plasters, silicone resin paints and impregnating baths for paper laminates. It confers good exterior durability. KRONOS 2056 is a versatile pigment with a warm tone recommended for plasticisers and various types of plastics. It confers good exterior durability. Kronos 2056 KRONOS 2056 is titanium dioxide. It is a rutile pigment produced by the sulphate process and surface treated with aluminium and silicon compounds. It disperses readily, provides good opacity and a warm tone, confers good exterior durability. KRONOS 2056 is suitable for use in conventional air drying paints, silicate paints and plasters, silicone resin paints. Product Type Titanium dioxide Chemical Composition Titanium dioxide CAS Number 13463-67-7 Product Description A versatile pigment with a warm tone Applications Conventional air drying paints Silicate paints and plasters Silicone resin paints Plasticisers Various types of plastics Impregnating baths for paper laminates Properties disperses readily provides good opacity and a warm tone confers good exterior durability on coatings and plastics is certified according to DIN EN 12878:2014-07 for the colouring of building materials based on cement and/or lime ABOUT KRONOS INC KRONOS is one of the world‘s leading manufacturers of titanium dioxide (TiO2) and has been operating as an international company for more than 90 years. The group owes its significant market position to the quality of its products, innovation, technical experience and reliable customer service around the world. Titanium dioxide pigments are used in paints and coatings, plastics, paper, building materials, cosmetics, pharmaceuticals, foods and many other commercial products. KRONOS 2056 is a versatile pigment with a warm tone recommended for conventional air-drying paints, silicate paints, plasters, silicone resin paints and impregnating baths for paper laminates. It confers good exterior durability and is certified for the colouring of building materials based on cement and/or lime according to DIN EN 12878 : 2014-07. KRONOS 2056 is a versatile pigment with a warm tone recommended for plasticisers and various types of plastics. It confers good exterior durability.

Sodyum kroskarmelloz; Sodium croscarmellose; E468; Croscarmellose Sodium cas no:74811-65-7

Potassium Tripolyphosphate; pentapotassium triphosphate; potassium triphosphate; KTPP; triphosphoric acid, potassium salt ; potassium triphosphate; potassium tripolyphosphat cas no:13845-36-8

L TARTARIC ACID; 2,3-Dihydroxybutanedioic acid; L-(+)-Tartaric acid; Tartaric Acid; (+)-Tartaric acid; (R,R)-(+)-Tartaric acid; (R,R)-Tartaric acid; (2R,3R)-Tartaric acid; 2,3-dihydroxy-Butanedioic acid; L(+)-Tartaric acid; L-Tartaric acid; , 2,3-dihydroxy-Succinic acid; Threaric acid; 1,2-Dihydroxyethane- 1,2-dicarboxylic acid; (2R,3R)-(+)-Tartaric acid; (+)-(2R,3R)-Tartaric acid; d-Tartaric acid; Dextrotartaric acid; 3-hydroxy-Malic acid, ; Tartaric acid, (l); 2,3-Dihydrosuccinic acid; Kyselina 2,3-dihydroxybutandiova; Kyselina vinna; cas no: 87-69-4

Bitter Melon Oil; Momordica Charantia; karela extract; balsam- apple extract; balsam cucumber extract; bitter cucumber extract; karela extract cas no:93333-80-3

lead element cas no:7439-92-1

rose hips flavor ;rose hip fruit powder; rosehip flavor

Rosa Canina Extract ;Rosa Canina Fruit Extract is an extract of the fruit of the Hip Rose, Rosa canina L., Rosaceae cas no:84696-47-9

sulphur element; sulfur cas no:7704-34-9

L-Carnitine; laevo-carnitine ; levocarnitine; vitamin BT; 3-carboxy-2-hydroxy-N,N,N-trimethyl-1-propanaminium hydroxide, inner salt Cas no: 541-15-1

L-Carnitine; laevo-carnitine ; levocarnitine; vitamin BT; 3-carboxy-2-hydroxy-N,N,N-trimethyl-1-propanaminium hydroxide, inner salt Cas no: 541-15-1

L Malic Acid (Cas 97-67-6), is a naturally occurring carboxylic acid abundantly present in the human body.
L Malic Acid (Cas 97-67-6) is not only found in the human body but also occurs naturally in a wide range of foods.


CAS Number: 97-67-6
EC Number: 202-601-5
MDL number: MFCD00064213
Linear Formula: HO2CCH2CH(OH)CO2H
Molecular Formula: C4H6O5


L Malic Acid (Cas 97-67-6) is one of the popular food additives and ingredients in most countries.
L Malic Acid (Cas 97-67-6) is a metabolite found in or produced by Escherichia coli.
L Malic Acid (Cas 97-67-6) gives many fruits, particularly apples, their characteristic flavor.


L Malic Acid (Cas 97-67-6) is often referred to as “apple acid”.
The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.
L Malic Acid (Cas 97-67-6), also known as malate or L-apple acid, belongs to the class of organic compounds known as beta hydroxy acids and derivatives.


Beta hydroxy acids and derivatives are compounds containing a carboxylic acid substituted with a hydroxyl group on the C3 carbon atom.
L Malic Acid (Cas 97-67-6) is an extremely weak basic (essentially neutral) compound (based on its pKa).
L Malic Acid (Cas 97-67-6) exists in all eukaryotes, ranging from yeast to humans.


L Malic Acid (Cas 97-67-6), is a naturally occurring carboxylic acid abundantly present in the human body.
L Malic Acid (Cas 97-67-6) is not only found in the human body but also occurs naturally in a wide range of foods.
Moreover, L Malic Acid (Cas 97-67-6) is produced during the fermentation of carbohydrates.


L Malic Acid (Cas 97-67-6) is soluble in acetone, dioxane, water, methanol and ethanol.
L Malic Acid (Cas 97-67-6) is insoluble in benzene
L Malic Acid (Cas 97-67-6) is incompatible with Bases, Oxidizing agents, Reducing agents, Alkali metals .


L Malic Acid (Cas 97-67-6) is the most typical acid occurring in fruits, it contributes to sour tastes.
L Malic Acid (Cas 97-67-6) is commonly used in beverages, confectionary and personal care products.
L Malic Acid (Cas 97-67-6) is a white crystalline powder.


L Malic Acid (Cas 97-67-6) is slightly sour taste.
L Malic Acid (Cas 97-67-6) is soluble in water.
L Malic Acid (Cas 97-67-6) is soluble in water(363g/L).


Keep L Malic Acid (Cas 97-67-6) container tightly closed.
Store L Malic Acid (Cas 97-67-6) away from oxidizing agents.
Store L Malic Acid (Cas 97-67-6) in cool, dry conditions in well sealed containers.


The most common is the L-isomer, L Malic Acid (Cas 97-67-6), present in the juice of immature hawthorn, apple and grape fruits.
L Malic Acid (Cas 97-67-6) can also be produced from fumaric acid through biological fermentation.
L Malic Acid (Cas 97-67-6) is an important intermediate product of the internal circulation of the human body and is easily absorbed by the human body.


L Malic Acid (Cas 97-67-6) is the naturally occurring isomer of malic acid, found mainly in sour and unripe fruits.
L Malic Acid (Cas 97-67-6), also known as malate or L-apple acid, belongs to the class of organic compounds known as beta hydroxy acids and derivatives.
Beta hydroxy acids and derivatives are compounds containing a carboxylic acid substituted with a hydroxyl group on the C3 carbon atom.


L Malic Acid (Cas 97-67-6) exists in all eukaryotes, ranging from yeast to humans.
L Malic Acid (Cas 97-67-6) is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, for intermediate use only.


L Malic Acid (Cas 97-67-6) is a dicarboxylic acid and organic compound made by all living organisms.
L Malic Acid (Cas 97-67-6) belongs to the class of organic compounds known as beta hydroxy acids and derivatives.
Beta hydroxy acids and derivatives are compounds containing a carboxylic acid substituted with a hydroxyl group on the C3 carbon atom.


L Malic Acid (Cas 97-67-6) is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste.
L Malic Acid (Cas 97-67-6) is nonpungent.
L Malic Acid (Cas 97-67-6) may be prepared by hydration of maleic acid; by fermentation from sugars.


L Malic Acid (Cas 97-67-6) is an organic acid that is commonly found in wine.
L Malic Acid (Cas 97-67-6) plays an important role in wine microbiological stability.
L Malic Acid (Cas 97-67-6) is an extremely weak basic (essentially neutral) compound (based on its pKa).


Malic Acid (Cas 97-67-6) is an organic compound, and is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive.
Malic Acid (Cas 97-67-6) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates.


The malate anion is an intermediate in the citric acid cycle.
L Malic Acid (Cas 97-67-6) is the naturally occurring and more bioavailable form of Malic Aid.
Malic acid, also known as 2-hydroxysuccinic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule.


In nature, it exists in three forms, namely D-malic acid, L-malic acid and its mixture DL-malic acid.
Malic Acid is white crystal or crystalline powder with strong hygroscopicity, easily soluble in water and ethanol, and has a special pleasant sour taste.
Analytical standard solution for use as a control sample or calibrator with analytical test kits that measure L Malic Acid (Cas 97-67-6).


Especially for use to generate calibration curves for auto-analyser or microplate assay formats with the following enzymatic tests kits: K-LMALAF, K-LMALQR.
L Malic Acid (Cas 97-67-6) is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.



USES and APPLICATIONS of L MALIC ACID (CAS 97-67-6):
L Malic Acid (Cas 97-67-6) is used as Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece.
L Malic Acid (Cas 97-67-6) also acts as active ingredient in many sour or tart foods.


L Malic Acid (Cas 97-67-6) is used as synthesizing disincrustant and fluorescent whitening agent.
L Malic Acid (Cas 97-67-6) aids in the production of polyester and alcohol acid resins.
Beyond its biological significance, L Malic Acid (Cas 97-67-6) finds application in diverse industrial sectors.


L Malic Acid (Cas 97-67-6) contributes to the production of plastics, solvents, and detergents.
However, the precise mechanism of action of L Malic Acid (Cas 97-67-6) remains partially understood.
L Malic Acid (Cas 97-67-6) is hypothesized to be involved in ATP production and the transport of electrons within the electron transport chain.


Furthermore, L Malic Acid (Cas 97-67-6) is believed to partake in the metabolism of carbohydrates, fats, and proteins.
In its stable isotope-labeled form, L Malic Acid (Cas 97-67-6) is commonly used as an authentic standard for metabolite quantification.
Unless specified otherwise, MP Biomedical's products are for research or further manufacturing use only, not for direct human use.


L Malic Acid (Cas 97-67-6) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
L Malic Acid (Cas 97-67-6) is used for resolution of racemates for synthesis.


L Malic Acid (Cas 97-67-6) is an organic dicarboxylic acid that is present in various foods and is metabolized in humans through the Krebs (or citric acid) cycle.
Therefore, as a food additive and functional food with excellent performance, L Malic Acid (Cas 97-67-6) is widely used in food, cosmetics, medical and health care products and other fields.


The racemate can be prepared from fumaric acid or maleic acid under the action of a catalyst under high temperature and pressure conditions and water vapor.
L Malic Acid (Cas 97-67-6) is used to selectively protect the a-amino group of amino acids.
L Malic Acid (Cas 97-67-6) is the starting material for the preparation of chiral compounds.


L Malic Acid (Cas 97-67-6) may be used to prepare:diethyl (S)-malateethyl (R)-2-hydroxyl-4-phenylbutanoateethyl (S)-2-hydroxyl-4-phenylbutanoateD-homophenylalanine ethyl ester hydrochloridefuro[3,2-i]indolizines.
L Malic Acid (Cas 97-67-6) is a relevant component of the citric acid cycle that is found in animals, plants and microorganisms.


L Malic Acid (Cas 97-67-6) is one of the most important fruit acids found in nature and it is the acid present in highest concentrations in wine.
L Malic Acid (Cas 97-67-6) may be used in food production because it is a stronger acid than citric acid.
Microbial decomposition of L Malic Acid (Cas 97-67-6) leads to the formation of L-lactate; this can be a desirable reaction in the wine industry, where the level of L Malic Acid (Cas 97-67-6) is monitored, along with L-lactic acid, during malolactic fermentation.


L Malic Acid (Cas 97-67-6) may be used as a food preservative (E296) or flavour enhancing additive.
L Malic Acid (Cas 97-67-6) is responsible for the sour taste of most fruits and is utilized as a food additive.
Ungraded products supplied by Spectrum are indicative of a grade suitable for general industrial use or research purposes and typically are not suitable for human consumption or therapeutic use.


L Malic Acid (Cas 97-67-6) is used at industrial sites.
L Malic Acid (Cas 97-67-6) is used in the following products: laboratory chemicals and pharmaceuticals.
L Malic Acid (Cas 97-67-6) is used for the manufacture of: chemicals.


Release to the environment of L Malic Acid (Cas 97-67-6) can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates).
L Malic Acid (Cas 97-67-6) is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.


Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants.
Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece.


L Malic Acid (Cas 97-67-6) is used intermediate in chemical synthesis.
L Malic Acid (Cas 97-67-6) is used chelating and buffering agent.
L Malic Acid (Cas 97-67-6) is used flavoring agent, flavor enhancer and acidulant in foods.


-Food Industry uses of L Malic Acid (Cas 97-67-6):
L Malic Acid (Cas 97-67-6) is an important component of natural fruit juice.
Compared with citric acid, it has higher acidity (20% stronger acidity than citric acid), but soft taste (higher buffer index).

L Malic Acid (Cas 97-67-6) has a special fragrance, does not damage the mouth and teeth, is beneficial to the absorption of amino acids in metabolism, and does not accumulate fat.
L Malic Acid (Cas 97-67-6) is a new generation of food sour agent.
L Malic Acid (Cas 97-67-6) is praised as "the most ideal food sour agent" by the biological and nutritional circles.



ENZYMATIC METHOD FOR THE DETERMINATION OF L MALIC ACID (CAS 97-67-6):
Based on the spectrophotometric measurement of NADH formed through the combined action of L-malate dehydrogenase (L-LDH) and aspartate aminotransferase (AST).
This rapid and simple stereo-specific enzymatic method is used for the determination of L Malic Acid (Cas 97-67-6) (L-malate) in foodstuffs such as wine, beer, bread, fruit and vegetable products, fruit juice, as well as in cosmetics, pharmaceuticals, and biological samples.



ALTERNATIVE PARENTS OF L MALIC ACID (CAS 97-67-6):
*Short-chain hydroxy acids and derivatives
*Fatty acids and conjugates
*Dicarboxylic acids and derivatives
*Alpha hydroxy acids and derivatives
*Secondary alcohols
*Carboxylic acids
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds



SUBSTITUENTS OF L MALIC ACID (CAS 97-67-6):
*Short-chain hydroxy acid
*Beta-hydroxy acid
*Fatty acid
*Dicarboxylic acid or derivatives
*Alpha-hydroxy acid
*Secondary alcohol
*Carboxylic acid
*Carboxylic acid derivative
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organooxygen compound
*Carbonyl group
*Alcohol
*Aliphatic acyclic compound



CHEMICAL PROPERTIES OF L MALIC ACID (CAS 97-67-6):
L Malic Acid (Cas 97-67-6) is nearly odorless (sometimes a faint, acrid odor).
L Malic Acid (Cas 97-67-6) has a tart, acidic, nonpungent taste.
L Malic Acid (Cas 97-67-6) is a clear colourless solution
L Malic Acid (Cas 97-67-6) occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
L Malic Acid (Cas 97-67-6) is an optically active form of malic acid having (S)-configuration.



PREPARATION OF L MALIC ACID (CAS 97-67-6):
L Malic Acid (Cas 97-67-6) can be prepared by hydration of maleic acid; by fermentation from sugar.



BIOCHEM/PHYSIOL ACTIONS OF L MALIC ACID (CAS 97-67-6):
L Malic Acid (Cas 97-67-6) is a part of cellular metabolism.
L Malic Acid (Cas 97-67-6)'s application is recognized in pharmaceutics.
L Malic Acid (Cas 97-67-6) is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.

L Malic Acid (Cas 97-67-6) is used as a part of amino acid infusion.
L Malic Acid (Cas 97-67-6) also serves as a nanomedicine in the treatment of brain neurological disorders.
A TCA (Krebs cycle) intermediate and partner in the malic acid aspartate shuttle.



PURIFICATION METHOD OF L MALIC ACID (CAS 97-67-6):
Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o.
Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point.



SUPPORTS HEALTH & WELLNESS OF L MALIC ACID (CAS 97-67-6)::
L Malic Acid (Cas 97-67-6) supports energy production, supports an active lifestyle, and aids in absorption of iron in the body.
Alpha-hydroxy acids are also known to support healthy skin and oral health.



CONVENIENT RESEALABLE POUCH OF L MALIC ACID (CAS 97-67-6)::
Prescribed for Life L Malic Acid (Cas 97-67-6) Powder comes in a durable, resealable pouch.
It’s easy to store and keeps your L Malic Acid (Cas 97-67-6) Powder fresh for maximum long shelf life.



PHYSICAL and CHEMICAL PROPERTIES of L MALIC ACID (CAS 97-67-6):
Molecular Weight: 134.09 g/mol
XLogP3: -1.3
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 3
Exact Mass: 134.02152329 g/mol
Monoisotopic Mass: 134.02152329 g/mol
Topological Polar Surface Area: 94.8Ų
Heavy Atom Count: 9
Formal Charge: 0
Complexity: 129
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 1
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
CAS Number: 97-67-6
Molecular Weight: 134.09
Beilstein: 1723541

EC Number: 202-601-5
MDL number: MFCD00064213
CAS Number: 97-67-6
Purity: ≥98%
Molecular Weight: 134.1
Molecular Formula: C4H6O5
Physical state: powder
Color: white
Odor: No data available
Melting point/freezing point:
Melting point/range: 101 - 103 °C - lit.
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available

Vapor pressure: No data available
Density: 1,595 g/cm3 at 20 °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: No data available
CAS number: 97-67-6
EC number: 202-601-5
Hill Formula: C₄H₆O₅
Chemical formula: HOOCCH(OH)CH₂COOH
Molar Mass: 134.08 g/mol
HS Code: 2918 19 98
Boiling point: 140 °C (decomposition)
Density: 1.60 g/cm3 (20 °C)
Melting Point: 98 - 103 °C
pH value: 2.2 (10 g/l, H₂O, 20 °C)
Bulk density: 600 kg/m3
Solubility: 160 g/l
CAS NUMBER: 97-67-6
MOLECULAR FORMULA:C4H6O5
MOLECULAR WEIGHT: 134.1

BEILSTEIN REGISTRY NUMBER: 1723541
EC NUMBER: 202-601-5
MDL NUMBER: MFCD00064213
CAS #: 97-67-6
EC Number: 202-601-5
Grade: Cell Culture Grade
Hazard Statements: H315-H319-H335
Melting Point: 101-103 °C(lit.)
Molecular Formula: C4H6O5
Molecular Weight: 134.1
CAS: 97-67-6
Molecular Formula: C4H6O5
Molecular Weight (g/mol): 134.087
MDL Number: MFCD00064213
InChI Key: BJEPYKJPYRNKOW-REOHCLBHSA-N
PubChem CID: 222656
ChEBI: CHEBI:30797
IUPAC Name: (2S)-2-hydroxybutanedioic acid
SMILES: C(C(C(=O)O)O)C(=O)O
Melting Point: 100°C to 106°C
Color: White
Density: 1.6
Flash Point: 220°C (428°F)

Beilstein: 1723541
Merck Index: 14,5707
Solubility Information: Soluble in water(363g/L).
Optical Rotation: −26° (c=5.5 in pyridine)
Formula Weight: 134.09
Percent Purity: 99%
Physical Form: Crystalline Powder
Chemical Name or Material: L-(-)-Malic acid
Density: 1.6±0.1 g/cm3
Boiling Point: 306.4±27.0 °C at 760 mmHg
Melting Point: 101-103 °C(lit.)
Molecular Formula: C4H6O5
Molecular Weight: 134.087
Flash Point: 153.4±20.2 °C
Exact Mass: 134.021530
PSA: 94.83000
LogP: -1.26
Vapour Pressure: 0.0±1.5 mmHg at 25°C
Index of Refraction: 1.529
Water Solubility: soluble
Molecular Formula / Molecular Weight: C4H6O5 = 134.09
Physical State (20 deg.C): Solid
Store Under Inert Gas: Store under inert gas

Condition to Avoid: Air Sensitive
CAS RN: 97-67-6
Reaxys Registry Number: 1723541
PubChem Substance ID: 87572140
SDBS (AIST Spectral DB): 1069
Merck Index (14): 5707
MDL Number: MFCD00064213
CAS number: 97-67-6
Weight Average: 134.0874
Monoisotopic: 134.021523302
InChI Key: BJEPYKJPYRNKOW-REOHCLBHSA-N
InChI: InChI=1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)/t2-/m0/s1
IUPAC Name: (2S)-2-hydroxybutanedioic acid
Traditional IUPAC Name: (-)-malic acid
Chemical Formula: C4H6O5
SMILES: O[C@@H](CC(O)=O)C(O)=O
Water Solubility: 218 g/L
logP: -0.87
logP: -1.1
logS: 0.21
pKa (Strongest Acidic): 3.2
pKa (Strongest Basic): -3.9
Physiological Charge: -2
Hydrogen Acceptor Count: 5
Hydrogen Donor Count: 3
Polar Surface Area: 94.83 Ų

Rotatable Bond Count: 3
Refractivity: 24.88 m³·mol⁻¹
Polarizability: 10.93 ų
Number of Rings: 0
Bioavailability: Yes
Rule of Five: Yes
Ghose Filter: No
Veber's Rule: No
MDDR-like Rule: No
Chemical Formula: C4H6O5
IUPAC name: (2S)-2-hydroxybutanedioic acid
InChI Identifier: InChI=1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)/t2-/m0/s1
InChI Key: BJEPYKJPYRNKOW-REOHCLBHSA-N
Isomeric SMILES: O[C@@H](CC(O)=O)C(O)=O
Average Molecular Weight: 134.0874
Monoisotopic Molecular Weight: 134.021523302
Melting point : 101-103 °C (lit.)
alpha: -2 º (c=8.5, H2O)
Boiling point : 167.16°C (rough estimate)
density: 1.60
vapor pressure: 0 Pa at 25℃
FEMA: 2655 | L-MALIC ACID
refractive index: -6.5 ° (C=10, Acetone)

Fp : 220 °C
storage temp.: Store below +30°C.
solubility: H2O: 0.5 M at 20 °C, clear, colorless
form: Powder
color: White
Specific Gravity: 1.595 (20/4℃)
Odor: odorless
PH: 2.2 (10g/l, H2O, 20℃)
pka: (1) 3.46, (2) 5.10(at 25℃)
Odor Type: odorless
optical activity: [α]20/D 30±2°, c = 5.5% in pyridine
Water Solubility: soluble
Merck: 14,5707
JECFA Number: 619
BRN: 1723541
InChIKey: BJEPYKJPYRNKOW-REOHCLBHSA-N
LogP: -1.68
CAS DataBase Reference: 97-67-6(CAS DataBase Reference)
NIST Chemistry Reference: Butanedioic acid, hydroxy-, (s)-(97-67-6)
EPA Substance Registry System: Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6)



FIRST AID MEASURES of L MALIC ACID (CAS 97-67-6):
-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.
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 L MALIC ACID (CAS 97-67-6):
-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 dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of L MALIC ACID (CAS 97-67-6):
-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 L MALIC ACID (CAS 97-67-6):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection
Safety glasses
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter type P2
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of L MALIC ACID (CAS 97-67-6):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of L MALIC ACID (CAS 97-67-6):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
no information available
-Incompatible materials:
No data available



SYNONYMS:
97-67-6
L-Malic acid
L-(-)-Malic acid
(S)-2-hydroxysuccinic acid
(2S)-2-Hydroxybutanedioic acid
(S)-Malic acid
L(-)-Malic acid
(-)-Malic acid
L-Apple acid
Apple acid
(-)-Hydroxysuccinic acid
L-malate
S-(-)-Malic acid
L-Hydroxybutanedioic acid
S-2-Hydroxybutanedioic acid
Butanedioic acid, hydroxy-, (2S)-
Malic acid, L-
L-2-Hydroxybutanedioic acid
(S)-(-)-Hydroxysuccinic acid
CHEBI:30797
(-)-L-Malic acid
(S)-malate
Malic acid L-(-)-form
Hydroxysuccinnic acid (-)
L-Hydroxysuccinic acid
J3TZF807X5
CHEMBL1234046
NSC9232
NSC-9232
MFCD00064213
NSC 9232
Butanedioic acid, 2-hydroxy-, (2S)-
(S)-Hydroxybutanedioic acid
MALATE ION
(-)-(S)-Malic acid
Hydroxybutanedioic acid, (-)-
UNII-J3TZF807X5
malic-acid
Hydroxybutanedioic acid, (S)-
2yfa
4elc
4ipi
4ipj
L-Maleic Acid
L-Hydroxysuccinate
2-Hydroxybutanedioic acid, (S)-
(S)-(-)-2-Hydroxysuccinic acid
(2s)-malic acid
EINECS 202-601-5
L-Hydroxybutanedioate
nchembio867-comp7
L-(-) malic acid
(-)-Hydroxysuccinate
L-(-)-Apple Acid
S-(-)-Malate
(S)-Hydroxybutanedioate
S-2-Hydroxybutanedioate
(-)-(S)-Malate
(S)-(-)-malic acid
(S)-hydroxy-Butanedioate
(S)-Hydroxysuccinic acid
L(-)MALIC ACID
(S)-2-hydroxysuccinicacid
bmse000238
MALIC ACID [HSDB]
MALIC ACID, (L)
(S)-(-)-Hydroxysuccinate
L-MALIC ACID [FHFI]
(S)-hydroxy-Butanedioic acid
SCHEMBL256122
L-MALIC ACID [WHO-DD]
MALIC ACID, L- [II]
(-)-(s)-hydroxybutanedioic acid
DTXSID30273987
BJEPYKJPYRNKOW-REOHCLBHSA-N
(2S)-(-)-hydroxybutanedioic acid
AMY40197
HY-Y1069
BDBM50510127
s6292
AKOS006346693
CS-W020132
MALIC ACID L-(-)-FORM [MI]
L-(-)-Malic acid, BioXtra, >=95%
AS-18628
L-(-)-Malic acid, >=95% (titration)
(S)-E 296
(-)-1-Hydroxy-1,2-ethanedicarboxylic acid
M0022
EN300-93424
C00149
L-(-)-Malic acid, purum, >=99.0% (T)
L-(-)-Malic acid, ReagentPlus(R), >=99%
M-0850
35F9ECA9-BBE6-463D-BF3F-275FACC5D14E
L-(-)-Malic acid, SAJ special grade, >=99.0%
L-(-)-Malic acid, Vetec(TM) reagent grade, 97%
Q27104150
Z1201618618
(S)-(-)-2-Hydroxysuccinic acid, L-Hydroxybutanedioic acid
L-(-)-Malic acid, 97%, optical purity ee: 99% (GLC)
L-(-)-Malic acid, certified reference material, TraceCERT(R)
L-(-)-Malic acid, BioReagent, suitable for cell culture, suitable for insect cell culture
26999-59-7
(S)-(−)-2-Hydroxysuccinic acid
L-Hydroxybutanedioic acid
(2S)-2-Hydroxybutanedioic acid
l-Malic acid
Apple acid
(-)-Malic acid
L-Hydroxysuccinic acid
(S)-(-)-2-Hydroxysuccinic acid
L-Hydroxybutanedioic acid
l-malic acid, l---malic acid
s-2-hydroxysuccinic acid
2s-2-hydroxybutanedioic acid
l--malic acid, apple acid
--malic acid
l-apple acid
s-malic acid
s-2-hydroxybutanedioic acid
(S)-Hydroxybutanedioic Acid
L-Hydroxysuccinic Acid
(-)-(S)-Malate
(-)-(S)-Malic acid
(-)-Hydroxysuccinate
(-)-Hydroxysuccinic acid
(-)-L-Malic acid
(-)-Malic acid
(2S)-2-Hydroxybutanedioate
(2S)-2-Hydroxybutanedioic acid
(S)-(-)-Hydroxysuccinate
(S)-(-)-Hydroxysuccinic acid
(S)-hydroxy-Butanedioate
(S)-hydroxy-Butanedioic acid
(S)-Hydroxybutanedioate
(S)-Hydroxybutanedioic acid
(s)-malate
Apple acid
Butanedioic acid, hydroxy-, (S)-
L-(-)-Malic acid
l-2-hydroxybutanedioic acid
l-apple acid
L-Hydroxybutanedioate
L-Hydroxybutanedioic acid
L-Hydroxysuccinate
L-Hydroxysuccinic acid
L-Malate
L-malic acid
malate
Malic acid
MLT
S-(-)-Malate
S-(-)-Malic acid
S-2-Hydroxybutanedioate
S-2-Hydroxybutanedioic acid
(-)-L-Malate
L-2-Hydroxybutanedioate
(S)-Malic acid
(2S)-2-Hydroxysuccinic acid
(2S)-Malic acid
(S)-2-Hydroxysuccinic acid
2-Hydroxybutanedioic acid
2-Hydroxyethane-1,2-dicarboxylic acid
2-Hydroxysuccinic acid
Deoxytetraric acid
Hydroxybutanedioic acid
Hydroxysuccinic acid
Monohydroxybutanedioic acid
alpha-Hydroxysuccinic acid
α-Hydroxysuccinic acid
(+-)-1-Hydroxy-1,2-ethanedicarboxylic acid
(+-)-hydroxysuccinic acid
(+-)-malic acid biospider
(+/-)-2-Hydroxysuccinic acid
(-)-(S)-Malate
(-)-(S)-Malic acid
(-)-Hydroxysuccinate
(-)-Hydroxysuccinic acid
(-)-L-Malate Generator
(-)-L-Malic acid
L-(-)-Malic acid, CP
Butanedioic acid, 2-hydroxy-, (2S)-
pinguosuan
Butanedioicacid,hydroxy-,(S)-
hydroxy-,(S)-Butanedioicacid
l-(ii)-malicacid
L-Gydroxybutanedioicacid
L-Mailcacid

L Tartaric Acid

CAS No: 144814-09-5, 87-69-4, 133-37-9
EC No: 201-766-0
Molecular Formula: C4H6O6
Molecular Weight: 150.086 g/mol



APPLICATIONS


L Tartaric Acid is used to give a sour taste.
Furthermore, L Tartaric Acid is a good antioxidant.
L Tartaric Acid is the most common area for making soda.

L Tartaric Acid can be used to polish, polish and protect metals.
Oven products are used by releasing carbon dioxide.

Gelatinous desserts are preferred as thickeners in products such as L Tartaric Acid, meringue, lokum and cream whipped cream.
L Tartaric Acid obtained from grapes is highly preferred in useful pasta production.
For embossing of macaroni, L Tartaric Acid maembossed gravy instead.

The production of L Tartaric Acid wine, which has a low density, a piquant and strong taste, is preferred for fermentation of wine
L Tartaric Acid is used for making marmalade and jams.

There are several methods for the production of L Tartaric Acid.
A few of them are as follows:

Besides, L Tartaric Acid can form from the chemical reaction between Calcium Tartrate and an aqueous sulfuric acid solution.
CaC4H4O6 + H2SO4 & gt; H2C4H4O6 + CaSO4

L Tartaric Acid produced by this reaction is the only additive chemistry used to regulate acidity in the production of wines.
The major chemical substances and components used in the production of L Tartaric Acid are water, sulfuric acid and calcium.

Moreover, L Tartaric Acid is used to produce sodium carbonate, as a result of its interaction with sodium bicarbonate, by oral administration this effect of L Tartaric Acid, carbon dioxide prolongs the mast.
L Tartaric Acid is used as an antioxidant to give a sour taste to many food products.

In addition, L Tartaric Acid is used to add the embossing qualities in the food additives that are added to the bakery products.
L Tartaric Acid isused as a preservative additive in foods.
At the same time, L Tartaric Acid gives flavor.

L Tartaric Acid is generally used in the production of carbonated beverages, fruit candies and products in effervescent tablets.
At the same time, L Tartaric Acid is used to polish and clean metals and deeply tannate.
Therefore, we can think that L Tartaric Acid can also be used in sun cream production.

L Tartaric Acid is used in the manufacture of blue inks.
In addition, L Tartaric Acid is used as a component that reacts with Silver Nitrateto give the mirror silver color.
L Tartaric Acid is used for fabric dyeing with ester derivatives.
Additionally, L Tartaric Acid will be useful for performing the process required here.

L Tartaric Acid is used in wine production to preserve the color, chemical stability and taste of finished wine products.
One of the reasons for the use of L Tartaric Acid in wine production is to reduce the pH of the medium and prevent unwanted bacterial growth.
L Tartaric Acid is a useful chemical for the production of chiral molecules in organic chemistry.

When the L Tartaric Acid cream is added to the water, the copper mine forms a very well cleaned suspension.
L Tartaric Acid is used as an aroma in food and beverages.

L Tartaric Acid may be used in the synthesis of (R,R)-1,2-diammoniumcyclohexane mono-(+)-tartrate, an intermediate to prepare an enantioselective epoxidation catalyst.
More to that, L Tartaric Acid may also be used as a starting material in the multi-step synthesis of 1,4-di-O-benzyl-L-threitol.

L Tartaric Acid can be used a chiral resolving agent for the resolution of 2,2′-bispyrrolidine.
Further to that, L Tartaric Acid is chiral building block for natural products.
L Tartaric Acid also forms a Diels-Alder catalyst with TiCl2(O-i-Pr)2.


Industrial uses of L Tartaric Acid:

Food Industry:

Acidifiers and natural preservatives for jams, ice creams, jams, juices, jams and beverages
Foamer for carbonated water
In bread making sector like emulsifier and preservative; in preparing candies and sweets


Wine Industry:

L Tartaric Acid is used as an acidifier.
Furthermore, L Tartaric Acid provides an increase in acidity and a decrease in pH content, which is necessary to prepare more balanced wines interms of taste and used in wines.


Pharmaceutical Industry:

Melt in water is used as an additive for the preparation of tablets.


Building Sector:

L Tartaric Acid delays the operation and facilitates the processing of these materials. (Also used in Cement and Plaster)


Cosmetic Industry:

L Tartaric Acid is used as a basic component in many natural body creams.


Chemical Sector:

Galvanic bathrooms


Electronics industry:

Color stabilizer like the textile industry
Industrial grease as anti-oxidant


Uses of L Tartaric Acid:

Multi-component crafting kits where individual products are not designated
Products related to pottery making which can not be assigned to a more refined category
Products specifically used in a laboratory setting, e.g. laboratory diagnostics or consumables, solvents and reagents used in experiments or laboratory tests, etc. Includes supplies for medical testing. Note that pure chemicals will be included in the 'Raw materials' category.
Medical and dental supplies and equipment, e.g. medical equipment used in a hospital or doctor's office setting, at home (e.g. wheelchairs, colostomy bag). Includes clothing and personal protective equipment used in medical settings (e.g. scrubs, face masks, gowns, gloves); excludes medical testing supplies.
Fragrances, colognes, and perfumes
General hair styling or hair care products which do not fit into a more refined category
Lip products primarily for protection
Colored lip products, excluding glosses
Miscellaneous aquarium products for the maintenance of aquatic pets
rinse aid
surfactant
ph regulating agent
processing aids and additives


L Tartaric Acid is found throughout nature and classified as a fruit acid.
Moreover, L Tartaric Acid is used in soft drinks and foods, as an acidulant, complexing agent, pharmaceutic aid (buffering agent), in photography, tanning, ceramics, and to make tartrates.

Diethyl and dibutyl ester derivatives are commercially significant for use in lacquers and in textile printing.
L Tartaric Acid is used as an intermediate, in construction and ceramics applications, in cleaning products, cosmetics/personal care products, and metal surface treatments (including galvanic and electroplating products).

Besides, L Tartaric Acid is used as a flavoring agent, anticaking agent, drying agent, firming agent, humectant, leavening agent, and pH control agent for foods.
L Tartaric Acid is permitted for use as an inert ingredient in non-food pesticide products.



DESCRIPTION


L Tartaric Acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus.
Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
L Tartaric Acid is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation.

L Tartaric Acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste.
Naturally occurring L Tartaric Acid is a useful raw material in organic chemical synthesis.
L Tartaric Acid is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.

L Tartaric Acid, a crystalline acid, is commonly found in plants and fruits.
In addition, L Tartaric Acid is white in color and crystalline.
L Tartaric Acid is a succinic acid is a dihydroxyl derivative.

Additionally, L Tartaric Acid has polarizing power.
L Tartaric Acid is an acidic potassium salt, which is derived from fermented grape juice.

L Tartaric Acid is designated as natural tartaric acid.
Natural Tartaric is a product of nature.
L Tartaric acid, i.e., natural tartaric acid, is obtained as by-products of wine making after obtaining alcoholic products.

More to that, L Tartaric acid should not be mixed with synthetic tartaric acid, starting from synthetic maleic acid.
L Tartaric Acid crystallizer is applied in two stages.

L Tartaric Acid has 2 purity.
The raw crystal of L (+) Tartaric Acid, i.acid, is re-dissolved and subsequently converted back into crystalline structure.
L Tartaric acid produced in this manner, i.eacid, abolishes the process residues in the application phase.

Further to that, L Tartaric Acid acid has a white crystalline residue.
Sometimes the crystalline powder can also be in structure.
The tartaric acid melting point is 206 [deg.] C.

L Tartaric Acid is a chemical that works by inhibiting the production of malic acid.
In this process, a person is exposed to tartaricdoses, resulting in Toxic accumulation in the muscles.
The high dose of L Tartaric Acid can cause paralysis and death as a result.

L Tartaric Acid prices continue to drive up prices due to increased wine consumption.
The price of L Tartaric Acid also increases the demand for L Tartaric Acid by increasing the popularity of packaged food products.
Therefore, the price of L Tartaric Acid is also increasing.
The price of L Tartaric Acid is increasing due to its use as an emulsifier in bread production.

L Tartaric Acid (E 334); crystalline, colorless organic acid commonly found in plants.
This acid which is used in various industrial branches, especially in the food industry, is obtained as a by-product of potassium during the fermentation of the wine.
L Tartaric Acid is first separated from this mixture by Carl Wilhem Scheele.

The wastes generated in the wine production are neutralized with potassium hydroxide.
L Tartaric Acid is formed by processing calcium tartar with sulfuric acid in the flour.

L Tartaric Acid is used in soda, gelatinous desserts, cleaning and polishing of metals and wool painting.
Antimony potassium tartar is also used asan insecticide and mordant.
L Tartaric Acid accounts for 1.6-2.8% of total acid in grape fruits.



PROPERTIES



Melting point: 170-172 °C(lit.)
alpha: 12 º (c=20, H2O)
Boiling point: 191.59°C (rough estimate)
Density: 1.76
vapor density: 5.18 (vs air)
vapor pressure: refractive index: 12.5 ° (C=5, H2O)
Flash point: 210 °C
storage temp.: Store at +5°C to +30°C.
solubility:
H2O: soluble1M at 20°C, clear, colorless
form : Solid
pka: 2.98, 4.34(at 25℃)
color: White or colorless
PH: 3.18(1 mM solution);2.55(10 mM solution);2.01(100 mM solution);
Optical activity: [α]20/D +13.5±0.5°, c = 10% in H2O
Water Solubility: 1390 g/L (20 ºC)
Merck: 14,9070
JECFA Number: 621
BRN: 1725147
Stability: Stable. Incompatible with oxidizing agents, bases, reducing agents. Combustible.



FIRST AID


First-aid measures general:

Never give anything by mouth to an unconscious person.
If you feel unwell, seek medical advice (show the label where possible).


First-aid measures after inhalation:

Allow victim to breathe fresh air.
Allow the victim to rest.


First-aid measures after skin contact:

Remove affected clothing and wash all exposed skin area with mild soap and water, followed by warm water rinse.


First-aid measures after eye contact:

Rinse cautiously with water for several minutes.
Remove contact lenses, if present and easy to do.
Continue rinsing.
Immediately call a poison center or doctor/physician.


First-aid measures after ingestion:

Rinse mouth.
Do NOT induce vomiting.
Obtain emergency medical attention.



HANDLING AND STORAGE


L Tartaric Acid should not be stored in areas directly exposed to sunlight.
Furthermore, L Tartaric Acid appears to be converted to glyoxylic acidin areas exposed to sunlight.

L Tartaric Acid will react with each other to produce hydrogen peroxide and glyoxylic acid formic aunder these conditions.
Therefore, L Tartaric Acid is not stable.
Moreover, L Tartaric Acid is packed in paper bags of 25 kg, 500 kg and 1500 kg.


Precautions for safe handling:

Wash hands and other exposed areas with mild soap and water before eating, drinking or smoking and when leaving work.
Provide good ventilation in process area to prevent formation of vapor.


Hygiene measures:

Wash exposed skin thoroughly after handling.


Conditions for safe storage, including any incompatibilities:

Storage conditions:

Keep container closed when not in use.


Incompatible products:

Strong bases.
Strong oxidizers.


Incompatible materials:

Sources of ignition.
Direct sunlight.



SYNONYMS


87-69-4;L-tartaric acid
L-(+)-Tartaric acid
L(+)-Tartaric acid
(2R,3R)-2,3-dihydroxysuccinic acid
tartaric acid
(+)-L-Tartaric acid
(2Rdihydroxybutanedioic acid
(R,R)-Tartaric acid
Dextrotartaric acid
L-threaric acid
(+)-(R,R)-Tartaric acid
(+)-Tartaric acid
(2R,3R)-(acid;Tartaric acid (VAN)
Threaric acid
Kyselina vinna [Czech]
Acidum tartaricum
Tartaric acid [USAN:JAN]
Tartaric acid, L-
Succidihydroxy
UNII-W4888I119H
d-alpha,beta-Dihydroxysuccinic acid
Butanedioic acid, 2,3-dihydroxy- (2R,3R)-
EINECS 201-766-0
Ntartaric acid
Kyselina 2,3-dihydroxybutandiova [Czech]
(2R,3R)-rel-2,3-Dihydroxysuccinic acid
AI3-06298
(+)-L-Tartaric acid
(+)-Tartaric acid
87-69-4
L-(+)-Tartaric acid
L-Tartaric acid
L(+)-Tartaric acid
tartaric acid
(2R,3R)-2,3-dihydroxysuccinic acid
(2R,3R)-2,3-dihydroxybutanedioic acid
(R,R)-Tartaric acid
Threaric acid
L-threaric acid
Dextrotartaric acid
DL-Tartaric acid
Natural tartaric acid
(2R,3R)-(+)-Tartaric acid
(+)-(R,R)-Tartaric acid
Tartaric acid, L-
Rechtsweinsaeure
(2R,3R)-Tartaric acid
(2R,3R)-rel-2,3-Dihydroxysuccinic acid
tartrate
(R,R)-(+)-Tartaric acid
FEMA No. 3044
133-37-9
Lamb protein (fungal)
Butanedioic acid, 2,3-dihydroxy- (2R,3R)-
(R,R)-tartrate
Tartaric acid (VAN)
Kyselina vinna [Czech]
INS NO.334
Uvic acid
CHEBI:15671
(+)-(2R,3R)-Tartaric acid
INS-334
Tartaric acid [USAN:JAN]
Weinsaeure
MFCD00064207
NSC-62778
L-tartarate
4J4Z8788N8
W4888I119H
138508-61-9
Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel-
1,2-Dihydroxyethane-1,2-dicarboxylic acid
Resolvable tartaric acid
d-alpha,beta-Dihydroxysuccinic acid
E 334
E-334
L-(+)-tartrate
144814-09-5
Kyselina 2,3-dihydroxybutandiova [Czech]
AI3-06298
(1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid
2, 3-Dihydroxybutanedioic Acid
Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, homopolymer
Kyselina vinna
Tartaric acid D,L
Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-
Tartarate
132517-61-4
(+/-)-Tartaric Acid
Succinic acid, 2,3-dihydroxy
L(+) tartaric acid
L-2,3-Dihydroxybutanedioic acid
(2RS,3RS)-Tartaric acid
EINECS 201-766-0
NSC 62778
Weinsteinsaeure
Weinsaure
tartaric-acid
L-Threaric aci
UNII-W4888I119H
Kyselina 2,3-dihydroxybutandiova
4ebt
NSC 148314
NSC-148314
(r,r)-tartarate
(2R,3R)-2,3-Dihydroxybernsteinsaeure
(+)-tartarate
(+)-Weinsaeure
l(+)tartaric acid
Tartaric acid; L-(+)-Tartaric acid
Tartaric acid (TN)
(+-)-Tartaric acid
Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-
L-(+) tartaric acid
(2R,3R)-Tartarate
1d5r
DL TARTARIC ACID
TARTARICUM ACIDUM
2,3-dihydroxy-succinate
TARTARIC ACID,DL-
DSSTox_CID_3632
EC 201-766-0
SCHEMBL5762
TARTARIC ACID [II]
TARTARIC ACID, DL-
DSSTox_RID_77120
Tartaric acid (JP17/NF)
TARTARIC ACID [FCC]
TARTARIC ACID [JAN]
d-a,b-Dihydroxysuccinic acid
DSSTox_GSID_23632
TARTARIC ACID [INCI]
MLS001336057
L-TARTARIC ACID [MI]
TARTARIC ACID [VANDF]
DL-TARTARIC ACID [MI]
TARTARIC ACID [MART.]
CCRIS 8978
L-(+)-Tartaric acid, ACS
TARTARIC ACID [USP-RS]
TARTARIC ACID [WHO-DD]
CHEMBL1236315
DTXSID8023632
L-(+)-Tartaric acid, BioXtra
TARTARICUM ACIDUM [HPUS]
UNII-4J4Z8788N8
(2R,3R)-2,3-tartaric acid
TARTARIC ACID (L(+)-)
HMS2270G22
Pharmakon1600-01300044
TARTARIC ACID, DL- [II]
ZINC895301
TARTARIC ACID, (+/-)-
TARTARIC ACID,DL- [VANDF]
HY-Y0293
STR02377
TARTARIC ACID [ORANGE BOOK]
BAROS COMPONENT TARTARIC ACID
EINECS 205-105-7
Tox21_300155
(2R,3R)-2,3-dihydroxysuccinicacid
NSC759609
s6233
TARTARIC ACID [EP MONOGRAPH]
L-2,3-DIHYDROXYSUCCINIC ACID
AKOS016843282
L-(+)-Tartaric acid, >=99.5%
CS-W020107
DB09459
NSC-759609
(2R,3R)-2,3-dihydroxy-succinic acid
Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*))-
CAS-87-69-4
L-(+)-Tartaric acid, AR, >=99%
TARTARIC ACID COMPONENT OF BAROS
NCGC00247911-01
NCGC00254043-01
BP-31012
SMR000112492
SBI-0207063.P001
T0025
EN300-72271
C00898
D00103
D70248
L-(+)-Tartaric acid, >=99.7%, FCC, FG
L-(+)-Tartaric acid, ACS reagent, >=99.5%
L-(+)-Tartaric acid, BioUltra, >=99.5% (T)
J-500964
J-520420
L-(+)-Tartaric acid, ReagentPlus(R), >=99.5%
L-(+)-Tartaric acid, SAJ first grade, >=99.5%
L-(+)-Tartaric acid, tested according to Ph.Eur.
REL-(2R,3R)-2,3-DIHYDROXYBUTANEDIOIC ACID
Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-
L-(+)-Tartaric acid, JIS special grade, >=99.5%
L-(+)-Tartaric acid, natural, >=99.7%, FCC, FG
L-(+)-Tartaric acid, p.a., ACS reagent, 99.0%
L-(+)-Tartaric acid, Vetec(TM) reagent grade, 99%
Q18226455
F8880-9012
Z1147451717
BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (R-(R*,R*))-
Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-
000189E3-11D0-4B0A-8C7B-31E02A48A51F
L-(+)-Tartaric acid, puriss. p.a., ACS reagent, >=99.5%
L-(+)-Tartaric acid, certified reference material, TraceCERT(R)
Tartaric acid, United States Pharmacopeia (USP) Reference Standard
L-(+)-Tartaric acid, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent, >=99.5%
L-(+)-Tartaric acid, p.a., ACS reagent, reag. ISO, reag. Ph. Eur., 99.5%
Tartaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material
L-(+)-Tartaric acid, puriss. p.a., reag. ISO, reag. Ph. Eur., 99.5-101.0% (calc. to the dried substance)
L-(+)-Tartaric acid, puriss., meets analytical specification of Ph. Eur., BP, NF, FCC, E334, 99.7-100.5% (calc. to the dried substance), grit
L-(+)-Tartaric acid, puriss., meets analytical specification of Ph. Eur., NF, 99.7-100.5% (calc. to the dried substance), powder

LABSA; Dodecylbenzene Sulfonic Acid (Strait Chain); LAS; Laurylbenzenesulfonic Acid; Laurylbenzenesulfonate; n-Dodecylbenzene Sulfonic Acid; Alkylbenzene sulphonate, sodium salt; Linear Alkylbenzene Sulphonic Acid; Dodecylbenzolsulfonsäure (German); ácido dodecilbenceno sulfónico (Spanish); Acide dodécylbenzènesulfonique; cas no: 27176-87-0

L-(-)-Malic acid is a dicarboxylic acid that is commonly found in fruits, particularly in apples, and is responsible for their sour taste.
L-(-)-Malic acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste.
L-(-)-Malic acid is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars.

CAS Number: 97-67-6
Molecular Formula: C4H6O5
Molecular Weight: 134.09
EINECS Number: 202-601-5

Synonyms: 97-67-6, L-Malic acid, L-(-)-Malic acid, (S)-2-hydroxysuccinic acid, (2S)-2-Hydroxybutanedioic acid, (S)-Malic acid, L(-)-Malic acid, (-)-Malic acid, L-Apple acid, L-Hydroxybutanedioic acid, Apple acid, (-)-Hydroxysuccinic acid, L-malate, S-(-)-Malic acid, S-2-Hydroxybutanedioic acid, Butanedioic acid, hydroxy-, (2S)-, Malic acid, L-, L-2-Hydroxybutanedioic acid, CHEBI:30797, (-)-L-Malic acid, (S)-malate, MFCD00064213, Malic acid L-(-)-form, Hydroxysuccinnic acid (-), L-Hydroxysuccinic acid, J3TZF807X5, (S)-(-)-Hydroxysuccinic acid, CHEMBL1234046, NSC9232, (S)-(-)-2-Hydroxysuccinic acid, NSC-9232, NSC 9232, Butanedioic acid, 2-hydroxy-, (2S)-, (S)-Hydroxybutanedioic acid, (-)-(S)-Malic acid, Hydroxybutanedioic acid, (-)-, UNII-J3TZF807X5, malic-acid, Hydroxybutanedioic acid, (S)-, 2yfa, 4elc, 4ipi, 4ipj, L-Hydroxysuccinate, 2-Hydroxybutanedioic acid, (S)-, (2s)-malic acid, EINECS 202-601-5, L-Hydroxybutanedioate, nchembio867-comp7, L-(-) malic acid, (-)-Hydroxysuccinate, L-(-)-Apple Acid, S-(-)-Malate, (S)-Hydroxybutanedioate, S-2-Hydroxybutanedioate, (-)-(S)-Malate, (S)-(-)-malic acid, (S)-hydroxy-Butanedioate, (S)-Hydroxysuccinic acid, L(-)MALIC ACID, (S)-2-hydroxysuccinicacid, bmse000238, MALIC ACID [HSDB], MALIC ACID, (L), (S)-(-)-Hydroxysuccinate, L-MALIC ACID [FHFI], (S)-hydroxy-Butanedioic acid, SCHEMBL256122, L-MALIC ACID [WHO-DD], MALIC ACID, L- [II], (-)-(s)-hydroxybutanedioic acid, DTXSID30273987, (2S)-(-)-hydroxybutanedioic acid, AMY40197, HY-Y1069, BDBM50510127, s6292, AKOS006346693, CS-W020132, MALIC ACID L-(-)-FORM [MI], L-(-)-Malic acid, BioXtra, >=95%, AS-18628, L-(-)-Malic acid, >=95% (titration), (S)-E 296, (-)-1-Hydroxy-1,2-ethanedicarboxylic acid, M0022, NS00068391, EN300-93424, C00149, L-(-)-Malic acid, purum, >=99.0% (T), L-(-)-Malic acid, ReagentPlus(R), >=99%, M-0850, 35F9ECA9-BBE6-463D-BF3F-275FACC5D14E, L-(-)-Malic acid, SAJ special grade, >=99.0%, L-(-)-Malic acid, Vetec(TM) reagent grade, 97%, Q27104150, Z1201618618, (S)-(-)-2-Hydroxysuccinic acid, L-Hydroxybutanedioic acid, L-(-)-Malic acid, 97%, optical purity ee: 99% (GLC), L-(-)-Malic acid, certified reference material, TraceCERT(R), L-(-)-Malic acid, BioReagent, suitable for cell culture, suitable for insect cell culture, 26999-59-7

L-(-)-Malic acid is an organic compound with the molecular formula HO2CCH(OH)CH2CO2H.
L-(-)-Malic acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
L-(-)-Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.

The salts and esters of L-(-)-Malic acid are known as malates.
The malate anion is a metabolic intermediate in the citric acid cycle.
L-(-)-Malic acid is a naturally occurring organic compound with the molecular formula C4H6O5.

L-(-)-Malic acid is nearly odorless (sometimes a faint, acrid odor).
L-(-)-Malic acid has a tart, acidic, nonpungent taste.
L-(-)-Malic acid is an organic acid that is commonly found in wine.

L-(-)-Malic acid plays an important role in wine microbiological stability.
L-(-)-Malic acid is a part of cellular metabolism.
Its application is recognized in pharmaceutics.

L-(-)-Malic acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
L-(-)-Malic acid is used as a part of amino acid infusion.
L-(-)-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders.

L-(-)-Malic acid intermediate and partner in the malic acid aspartate shuttle.
Crystallise L-(-)-Malic acid from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o.
Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point.

L-(-)-Malic acid, a hydroxydicarboxylic acid, is found in all forms of life.
L-(-)-Malic acid exists naturally only as the L-enantiomer.
L-(-)-Malic acid should not be confused with the similar sounding maleic and malonic acids.

L-(-)-Malic acid gives many fruits, particularly apples, their characteristic flavor.
It is often referred to as “apple acid”.
The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.

The word 'L-(-)-Malic acid' is derived from Latin mālum, meaning 'apple'. The related Latin word mālus, meaning 'apple tree', is used as the name of the genus Malus, which includes all apples and crabapples; and is the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.
L-(-)-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.

Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the L-(-)-Malic acid, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.

L-(-)-Malic acid can also be formed from pyruvate via anaplerotic reactions.
L-(-)-Malic acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
L-(-)-Malic acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.

The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
L-(-)-Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.

In German it is named Äpfelsäure (or Apfelsäure) after plural or singular of a sour thing from the apple fruit, but the salt(s) are called Malat(e).
L-(-)-Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince, and is present in lower concentrations in other fruits, such as citrus.
L-(-)-Malic acid contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.

L-(-)-Malic acid is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
L-(-)-Malic acid confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.

L-(-)-Malic acid is also the compound responsible for the tart flavor of sumac spice.
L-(-)-Malic acid is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
L-(-)-Malic acid is produced industrially by the double hydration of maleic anhydride.

In 2000, American production capacity was 5,000 tons per year.
The enantiomers may be separated by chiral resolution of the racemic mixture.
L-(-)-Malic acid is obtained by fermentation of fumaric acid.

Self-condensation of malic acid in the presence of fuming sulfuric acid gives the pyrone coumalic acid: 2 HO2CCH(OH)CH2CO2H → HO2CC4H3O2 + 2 CO + 4 H2O
Carbon monoxide and water are liberated during this reaction.
L-(-)-Malic acid was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-malic acid first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.

Wet silver oxide then converts the chlorine compound to L-(-)-Malic acid, which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-malic acid.
L-(-)-Malic acid is used to resolve α-phenylethylamine, a versatile resolving agent in its own right.

L-(-)-Malic acid is also found in plants and animals, including humans.
In fact, L-(-)-Malic acid, in the form of its anion malate, is a key intermediate in the major biochemical energy-producing cycle in cells known as the citric acid or Krebs cycle located in the cells' mitochondria.
L-(-)-Malic acid is used in many food products and is a very popular product in beverages and sweets.

L-(-)-Malic acid, also known as apple acid and hydroxysuccinic acid, is a chiral molecule.
L-(-)-Malic acid contains natural emollient ingredients, which can remove wrinkles on the skin surface, make the skin become tender and white, smooth and elastic, so in the cosmetic formula favored; L-malic acid can be formulated a variety of flavors, spices, for a variety of daily chemical products, such as toothpaste, shampoo, etc; it is used abroad to replace citric acid as a new type of detergent additive for the synthesis of high-grade special detergents.
L-(-)-Malic acid can be used in pharmaceutical preparations, tablets, syrup, can also be mixed into the amino acid solution, can significantly improve the absorption rate of amino acids; L-malic acid can be used for the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure and other diseases, and can reduce the toxic effect of anticancer drugs on normal cells; Can also be used for the preparation and synthesis of insect repellents, anti-Tartar agents.

In addition, L-(-)-Malic acid can also be used as industrial cleaning agent, resin curing agent, synthetic material plasticizer, feed additive, etc.
L-(-)-Malic acid is a part of cellular metabolism.
L-(-)-Malic acid's application is recognized in pharmaceutics.

L-(-)-Malic acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
L-(-)-Malic acid is used as a part of amino acid infusion.
L-(-)-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders.

A TCA (Krebs cycle) intermediate and partner in the L-Malic acid aspartate shuttle.
L-(-)-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.
Malate plays an important role in biochemistry.

In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the L-(-)-Malic acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
L-(-)-Malic acid can also be formed from pyruvate via anaplerotic reactions.

L-(-)-Malic acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
L-(-)-Malic acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.

L-(-)-Malic acid, a four-carbon dicarboxylic acid, is widely used in the food, chemical and medical industries.
As an intermediate of the TCA cycle, L-(-)-Malic acid is one of the most promising building block chemicals that can be produced from renewable sources.
To date, chemical synthesis or enzymatic conversion of petrochemical feedstocks are still the dominant mode for malic acid production.

However, with increasing concerns surrounding environmental issues in recent years, microbial fermentation for the production of L-(-)-Malic acid was extensively explored as an eco-friendly production process.
The rapid development of genetic engineering has resulted in some promising strains suitable for large-scale bio-based production of L-(-)-Malic acid.
This review offers a comprehensive overview of the most recent developments, including a spectrum of wild-type, mutant, laboratory-evolved and metabolically engineered microorganisms for malic acid production.

The technological progress in the fermentative production of L-(-)-Malic acid is presented. Metabolic engineering strategies for malic acid production in various microorganisms are particularly reviewed.
Biosynthetic pathways, transport of malic acid, elimination of byproducts and enhancement of metabolic fluxes are discussed and compared as strategies for improving malic acid production, thus providing insights into the current state of malic acid production, as well as further research directions for more efficient and economical microbial L-(-)-Malic acid production.

Melting point: 101-103 °C (lit.)
alpha: -2 º (c=8.5, H2O)
Boiling point: 167.16°C (rough estimate)
Density: 1.60
vapor pressure: 0Pa at 25℃
FEMA: 2655 | L-MALIC ACID
refractive index: -6.5 ° (C=10, Acetone)
Flash point: 220 °C
storage temp.: Store below +30°C.
solubility: H2O: 0.5 M at 20 °C, clear, colorless
form: Powder
color: White
Specific Gravity: 1.595 (20/4℃)
Odor: odorless
PH: 2.2 (10g/l, H2O, 20℃)
pka: (1) 3.46, (2) 5.10(at 25℃)
Odor Type: odorless
optical activity: [α]20/D 30±2°, c = 5.5% in pyridine
Water Solubility: soluble
Merck: 14,5707
JECFA Number: 619
BRN: 1723541
InChIKey: BJEPYKJPYRNKOW-REOHCLBHSA-N
LogP: -1.68

L-(-)-Malic acid is used as Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece.
L-(-)-Malic acid also acts as active ingredient in many sour or tart foods.

L-(-)-Malic acid is used as synthesizing disincrustant and fluorescent whitening agent.
L-(-)-Malic acid aids in the production of polyester and alcohol acid resins.
L-(-)-Malic acid is an organic acid that is commonly found in wine.

L-(-)-Malic acid plays an important role in wine microbiological stability.
L-(-)-Malic acid has a chemical structure where a hydroxyl group (-OH) is attached to the second carbon of butanedioic acid, with the L-configuration indicating its specific stereochemistry.
The "L-(-)" notation indicates that it is the levorotatory (left-rotating) isomer of malic acid, which means it rotates plane-polarized light to the left.

In biology, L-(-)-Malic acid plays a crucial role in the citric acid cycle (Krebs cycle), which is essential for cellular respiration in plants, animals, and microorganisms.
L-(-)-Malic acid is used in the food and beverage industry as an acidulant, to add tartness and enhance flavors.
L-(-)-Malic acid is also used in cosmetics and pharmaceuticals.

L-(-)-Malic acid is a white crystalline powder that is highly soluble in water.
L-(-)-Malic acids CAS number is 97-67-6, and it has various synonyms, including (S)-2-hydroxybutanedioic acid, L-Apple acid, and L-Hydroxybutanedioic acid.
L-(-)-Malic acid is a selective α-amino protecting reagent for amino acid derivatives.

L-(-)-Malic acid is also a versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
An acid of natural origin contained in most fruit (L-malic acid) or synthetically made: DL-malic.
L-(-)-Malic acid is used for the acidification of musts and wines in the conditions set by the regulation.

L-(-)-Malic acid is a white, odorless, crystalline solid. In contrast to other fruit acids, it is very hygroscopic and has a tendency to lump.
L-(-)-Malic acid is a dicarboxylic acid and has an asymmetric carbon and occurs as l(the natural)- and d-isomers.
L-(-)-Malic acid is an organic dicarboxylic acid that is present in various foods and is metabolized in humans through the Krebs (or citric acid) cycle.

In its stable isotope-labeled form, it is commonly used as an authentic standard for metabolite quantification.
L-(-)-Malic acid is nearly odorless with a tart, acidic taste.
L-(-)-Malic acid is nonpungent.

L-(-)-Malic acid is an organic acid that is commonly found in wine.
L-(-)-Malic acid plays an important role in wine microbiological stability.
L-(-)-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.

Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
L-(-)-Malic acid is an organic compound with the molecular formula C4H6O5.
L-(-)-Malic acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.

L-(-)-Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of L-Malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.

L-(-)-Malic acid, a hydroxydicarboxylic acid, is found in all forms of life.
L-(-)-Malic acid exists naturally only as the L-enantiomer.
L-(-)-Malic acid should not be confused with the similar sounding maleic and malonic acids.

L-(-)-Malic acid is L-hydroxysuccinic acid, by enzyme engineering method or fermentation method and separation and purification.
The content of C4H6Os shall not be less than 99.0% calculated as anhydrous.
L-(-)-Malic acid gives many fruits, particularly apples, their characteristic flavor.

L-(-)-Malic acid is often referred to as “apple acid”.
The word malic is derived from the Latin malum, for which Malus, the genus that contains all apple species, is also named.
L-(-)-Malic acid is a dicarboxylic acid that is found in many fruits and vegetables.

L-(-)-Malic acid is the substrate for the enzyme malate dehydrogenase, which catalyzes the oxidation of L-malate to oxaloacetate.
L-(-)-Malic acid is used to study mitochondrial function, as it can be used as an alternative energy source.
The L-(-)-Malic acid monosodium salt (LAM) has been shown to be effective in preventing muscle damage caused by exercise.

This may be due to L-(-)-Malic acid's ability to decrease oxidative stress and increase ATP production through increased mitochondrial activity.
L-(-)-Malic acid also has been shown to promote photoreceptor cell survival and improve retinal function in animals with damaged photoreceptors, although it does not have any effect on normal animal eyes.

L-(-)-Malic acid, is an alpha-hydroxy organic acid, is sometimes referred to as a fruit acid.
L-(-)-Malic acid is found in apples and other fruits.

Uses:
L-(-)-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants.

L-(-)-Malic acid selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece
Intermediate in chemical synthesis.

L-(-)-Malic acid is used as Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece.
L-(-)-Malic acid also acts as active ingredient in many sour or tart foods.

L-(-)-Malic acid is used as synthesizing disincrustant and fluorescent whitening agent.
L-(-)-Malic acid aids in the production of polyester and alcohol acid resins.
L-(-)-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.

Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants.
Selective α-amino protecting reagent for amino acid derivatives.

L-(-)-Malic acid flavoring agent, flavor enhancer and acidulant in foods.
L-(-)-Malic acid may improve exercise performance by boosting energy and decreasing muscle fatigue.
L-(-)-Malic acid also enhances the absorption of other sports performance enhancers like creatine and citrulline.

One study found that a creatine-malate combination improved several aspects of athletes’ running performance, including peak power, distance traveled, hormone levels, and total work.
Bonding L-(-)-Malic acid with citrulline produces citrulline malate.
The L-(-)-Malic acid enhances citrulline’s innate ability to improve nitric oxide levels, remove muscle waste, increase energy, and reduce muscle soreness.

L-(-)-Malic acid may improve dry mouth, dry mouth caused by medication in particular.
L-(-)-Malic acid helps produce more saliva due to its sour flavor.
One six-week study examined the effects of a L-(-)-Malic acid spray solution on dry mouth compared to a placebo.

The L-(-)-Malic acid group had noticeably improved dry mouth symptoms and better saliva flow than the placebo group.
Another two-week trial produced similar results.
Most individuals tolerate L-(-)-Malic acid well, given that L-Malic acid’s a common compound in many fruits and vegetables.

L-(-)-Malic acid may cause mild side effects, including nausea, diarrhea, and headaches.
Individuals taking medications to lower their blood pressure should consult with a physician before taking malic acid supplements, as they may lower blood pressure.
Kidney stones are painful and can affect many people.

L-(-)-Malic acid has been researched for its potential role in preventing and treating kidney stones.
L-(-)-Malic acid is commonly used as an acidulant to enhance the sour taste in foods and beverages, such as fruit juices, candies, soft drinks, and wines.
L-(-)-Malic acids acidic nature helps preserve food by inhibiting the growth of bacteria and other microorganisms.

L-(-)-Malic acid is used to adjust and stabilize the pH levels in various food products.
L-(-)-Malic acid is used in cosmetic products for its exfoliating properties, helping to remove dead skin cells and promote skin renewal.
L-(-)-Malic acid is included in anti-aging formulations to improve skin texture and appearance.

L-(-)-Malic acid is used in dietary supplements to support energy production and improve exercise performance.
L-(-)-Malic acid can act as an excipient in pharmaceutical formulations, helping to stabilize the active ingredients and improve their absorption.
L-(-)-Malic acid can be used to adjust the pH of soil, making it more suitable for growing certain crops.

L-(-)-Malic acid may be included in fertilizers to enhance nutrient availability to plants.
L-(-)-Malic acid is used in metal cleaning and treatment processes for its ability to remove rust and scale from metal surfaces.
It serves as an intermediate in the synthesis of various chemicals and pharmaceuticals.

L-(-)-Malic acid is used in some toothpaste and mouthwash formulations for its ability to stimulate saliva production and help reduce dry mouth.
It may be used in treatments for conditions like fibromyalgia, where it is believed to help improve energy production and reduce muscle pain.
L-(-)-Malic acid is naturally present in grapes and is involved in the malolactic fermentation process, which softens the taste of wine by converting malic acid to lactic acid.

L-(-)-Malic acid is used to enhance the tartness and balance the sweetness of apple cider.
Added to carbonated beverages to provide a tangy flavor.
L-(-)-Malic acid is used in hard and soft candies to provide a sharp, tart taste.

Enhances the sour flavor profile and improves the overall taste experience.
Helps in maintaining the freshness of baked goods by controlling the pH and acting as a preservative.
Adds a subtle tartness to pastries, cakes, and other baked items.

L-(-)-Malic acid is used to enhance the tangy flavor of yogurt and other cultured dairy products.
Helps in the acidification process during cheese making.
Included in hair care products to adjust the pH and enhance the cleaning and conditioning properties.

L-(-)-Malic acid acts as a humectant, helping to retain moisture in the skin.
Adds a refreshing and invigorating scent and feel to bath products.
L-(-)-Malic acid is used in formulations to help exfoliate the skin and reduce acne breakouts.

Included in some wound care products for its moisturizing and pH-adjusting properties.
Often included in formulations aimed at improving energy levels and reducing fatigue, particularly for athletes.
L-(-)-Malic acid is used in various cleaning products for its ability to remove mineral deposits and scale.

Helps in cleaning metal parts and surfaces in industrial settings.
L-(-)-Malic acid is used a plasticizer in the production of certain types of plastics and resins to improve their flexibility and durability.
L-(-)-Malic acid is used in formulations to help break down mucus and improve respiratory function.

Included in creams and ointments for muscle and joint pain relief.
L-(-)-Malic acid is used as a feed additive to improve the taste and nutritional value of animal feed.
Sometimes included in pesticide formulations to enhance their effectiveness.

L-(-)-Malic acid is used in the textile industry to fix dyes and improve the colorfastness of fabrics.
L-(-)-Malic acid is used to adjust the pH of water in various water treatment processes.
Included in formulations for biodegradable and eco-friendly products due to its natural origin and low environmental impact.

Added to protein bars and powders to enhance flavor and improve stability.
L-(-)-Malic acid is used in sports and electrolyte drinks to balance acidity and improve taste.
Helps maintain the desired pH level and enhance the preservation of canned fruits and vegetables.

Adds a tangy flavor to sauces, dressings, and marinades.
L-(-)-Malic acid is used as a fixative in perfumes to enhance the longevity of fragrances.
Adds a refreshing scent to various personal care products.

Included in toothpaste formulations to help remove plaque and promote oral hygiene.
Enhances the flavor and freshness of mouthwash.
L-(-)-Malic acid is used as a stabilizer in pharmaceutical formulations to enhance the shelf life and efficacy of active ingredients.

Helps maintain the pH of pharmaceutical products for better stability and absorption.
Added to medical foods designed for specific dietary needs, such as for patients with metabolic disorders.
L-(-)-Malic acid is used in the production of adhesives and sealants to improve their properties and performance.

Utilized in the paper and pulp industry as a component in the bleaching process to enhance the whiteness of paper.
L-(-)-Malic acid is used in oral rehydration solutions to balance electrolytes and improve hydration.
Incorporated into transdermal patches for its role in enhancing the absorption of active ingredients through the skin.

L-(-)-Malic acid is used in the formulation of fertilizers to adjust the pH and enhance nutrient availability to plants.
Acts as a synergist in pesticide formulations to improve their efficacy against pests.
L-(-)-Malic acid is used in bioremediation processes to enhance the breakdown of pollutants in the environment.

Incorporated into environmentally friendly products due to its natural origin and biodegradability.
L-(-)-Malic acid is used as an additive in battery electrolytes to improve performance and stability.
Included in 3D printing materials to enhance their properties and performance.

L-(-)-Malic acid is used in the formulation of ceramic glazes to improve their quality and appearance.
Enhances the uptake and vibrancy of dyes in textile dyeing processes.

L-(-)-Malic acid is used as a modifier in the production of biodegradable polymers to improve their properties.
Included in electrolyte formulations for electronic components to enhance their performance.

Safety Profile:
While L-(-)-Malic acid is not highly flammable, it can burn if exposed to a strong ignition source.
Direct contact with L-(-)-Malic acid can cause irritation, redness, and discomfort. Prolonged exposure may lead to more severe skin conditions.
L-(-)-Malic acid comes into contact with the eyes, it can cause irritation, redness, pain, and potentially damage the eye tissue.

Inhaling dust or vapors of L-(-)-Malic acid can cause respiratory tract irritation, leading to coughing, sore throat, and shortness of breath.
Ingesting large amounts of L-(-)-Malic acid can cause gastrointestinal irritation, resulting in symptoms like nausea, vomiting, and abdominal pain.

L-(-)-Malic acid can be harmful to aquatic life if large quantities enter water bodies.
L-(-)-Malic acid may cause changes in water pH, which can affect aquatic organisms.

L-(-)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound.
L-(-)-Malic acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.
Malic acid is optically active, meaning it can exist in two enantiomeric forms: L-malic acid and D-malic acid.

CAS Number: 97-67-6
EC Number: 202-601-5

Malic acid, L-malic acid, D-malic acid, Hydroxybutanedioic acid, 2-Hydroxybutanedioic acid, 2-Hydroxysuccinic acid, (S)-Hydroxysuccinic acid, (S)-Malic acid, (S)-2-Hydroxybutanedioic acid, (-)-Malic acid, (2S)-Hydroxybutanedioic acid, L-Hydroxysuccinic acid, (2S)-Malic acid, L-2-Hydroxybutanedioic acid, (S)-2-Hydroxysuccinic acid, (2S)-2-Hydroxysuccinic acid, (S)-2-Hydroxybutanedioic acid, 2-Hydroxybutanedioate, Hydroxysuccinic acid, (+)-Malic acid, L-Malate, (-)-Hydroxysuccinic acid, L-Malic acid, L-Malate, (-)-Malate, L-Hydroxysuccinic acid, Malate, (-)-Hydroxybutanedioic acid, (-)-2-Hydroxybutanedioic acid, Malic acid, hydroxybutanedioic acid, (S)-2-Hydroxybutanedioic acid, Malic acid, hydroxybutanedioic acid



APPLICATIONS


L-(-)-Malic acid is commonly used as a food additive in the food industry.
L-(-)-Malic acid serves as a flavor enhancer and acidulant in beverages, candies, and processed foods.

L-(-)-Malic acid is added to sour candies to impart a tart taste.
L-(-)-Malic acid is used in the production of carbonated beverages to provide acidity and enhance flavor.
L-(-)-Malic acid is employed as an acidulant in fruit juices and fruit-flavored drinks.

L-(-)-Malic acid is used in the fermentation process of alcoholic beverages such as cider and wine.
L-(-)-Malic acid is added to sports and energy drinks for its refreshing and tart flavor.

L-(-)-Malic acid is used as a preservative in canned fruits and vegetables to maintain their freshness.
L-(-)-Malic acid is utilized in the production of baking powder and sourdough bread.

L-(-)-Malic acid is added to certain dairy products such as yogurt and cheese for flavor enhancement.
L-(-)-Malic acid is used in the pharmaceutical industry as an ingredient in medications.

L-(-)-Malic acid is employed in the formulation of chewable tablets and effervescent powders.
L-(-)-Malic acid is used in oral care products such as mouthwashes and toothpaste.
L-(-)-Malic acid is added to skincare products for its exfoliating and rejuvenating properties.

L-(-)-Malic acid is utilized in hair care products such as shampoos and conditioners.
L-(-)-Malic acid is employed in the textile industry for dyeing and finishing processes.
L-(-)-Malic acid is used in the production of biodegradable plastics and polymers.

L-(-)-Malic acid is employed in the manufacturing of cleaning agents and detergents.
L-(-)-Malic acid is used in agricultural applications as a soil conditioner.
L-(-)-Malic acid is added to animal feed as a nutritional supplement.

L-(-)-Malic acid is used in the production of adhesives and sealants.
L-(-)-Malic acid is employed in the formulation of industrial coatings and paints.
L-(-)-Malic acid is used in the production of metal cleaners and rust removers.

L-(-)-Malic acid is utilized in the manufacturing of paper and pulp products.
Overall, L-(-)-Malic acid has a wide range of applications across various industries, contributing to its versatility and importance in the global market.

L-(-)-Malic acid is utilized in the production of dietary supplements and vitamin formulations.
It is added to fruit-flavored gummies and chewable vitamins for taste enhancement.
L-(-)-Malic acid is used in the cosmetic industry as an ingredient in skincare masks and peels.

L-(-)-Malic acid is employed in exfoliating scrubs and treatments to remove dead skin cells and improve skin texture.
L-(-)-Malic acid is utilized in anti-aging serums and creams for its skin-renewing properties.

L-(-)-Malic acid is added to facial toners and astringents to balance pH levels and tighten pores.
L-(-)-Malic acid is used in hair color products as a pH adjuster and conditioner.
L-(-)-Malic acid helps to open the hair cuticle, allowing for better penetration of color molecules.

L-(-)-Malic acid is employed in the production of flavorings and extracts for the food industry.
L-(-)-Malic acid is used in the formulation of fruit syrups, jams, and jellies for its natural tartness.
L-(-)-Malic acid is utilized in the brewing industry to adjust the acidity of beer and cider.

It contributes to the flavor profile and balance of sourness in fermented beverages.
L-(-)-Malic acid is added to marinades and sauces for meat tenderization and flavor enhancement.
It helps to break down proteins and infuse flavor into the meat during cooking.

L-(-)-Malic acid is used in the production of confectionery such as sour candies and gummies.
L-(-)-Malic acid provides a tangy and refreshing taste that complements sweet and savory flavors.
L-(-)-Malic acid is employed in the formulation of nutritional sports drinks and electrolyte beverages.

L-(-)-Malic acid helps to replenish electrolytes lost during physical activity and improve hydration.
L-(-)-Malic acid is added to frozen desserts such as sorbets and sherbets for its tart flavor.
L-(-)-Malic acid enhances the fruitiness and brightness of fruit-based frozen treats.

L-(-)-Malic acid is utilized in the production of flavored water and fruit-infused beverages.
L-(-)-Malic acid adds a zesty and invigorating taste to plain water, encouraging hydration.
L-(-)-Malic acid is used in the pharmaceutical industry to mask the bitterness of medications.

L-(-)-Malic acid improves the palatability of oral suspensions and liquid medications.
Overall, L-(-)-Malic acid plays a crucial role in various industries, contributing to the flavor, texture, and efficacy of a wide range of products.



DESCRIPTION


L-(-)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound.
L-(-)-Malic acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.
Malic acid is optically active, meaning it can exist in two enantiomeric forms: L-malic acid and D-malic acid.
The L-(-)-malic acid isomer is the biologically active form found in living organisms.

Chemically, L-(-)-malic acid has the molecular formula C4H6O5 and a molar mass of approximately 134.09 grams per mole.
Its structure consists of a four-carbon chain with two carboxyl groups (COOH) and one hydroxyl group (OH).

L-(-)-Malic acid is commonly found in various fruits, particularly in apples, where it contributes to the sour taste.
L-(-)-Malic acid is also present in other fruits like grapes, cherries, and citrus fruits, as well as in certain vegetables.
In addition to its natural occurrence, L-(-)-malic acid is used as a food additive for its tart flavor and preservative properties.
L-(-)-Malic acid is commonly added to foods and beverages as an acidulant, flavor enhancer, or pH regulator.

L-(-)-Malic acid is a naturally occurring organic compound.
L-(-)-Malic acid is classified as a dicarboxylic acid due to its two carboxyl groups.

The chemical formula of L-(-)-Malic acid is C4H6O5.
L-(-)-Malic acid is optically active and exists in the L-form in biological systems.

L-(-)-Malic acid is a white, crystalline solid at room temperature.
L-(-)-Malic acid has a tart taste and is commonly found in sour fruits such as apples.

The acid has a melting point of approximately 130-131°C.
L-(-)-Malic acid is soluble in water and alcohol.
L-(-)-Malic acid is odorless and typically has a sour or acidic smell.

L-(-)-Malic acid is often used as a food additive for its sour flavor.
L-(-)-Malic acid is also used as a flavor enhancer and acidulant in the food industry.
L-(-)-Malic acid plays a role in the Krebs cycle, a key metabolic pathway in cells.

It is involved in the production of energy through the metabolism of carbohydrates.
L-(-)-Malic acid is commonly found in various fruits and vegetables.
L-(-)-Malic acid contributes to the tartness of certain wines and beverages.

L-(-)-Malic acid is used in the production of cosmetics and personal care products.
It has exfoliating properties and is often found in skincare formulations.

L-(-)-Malic acid is also used in pharmaceuticals as an ingredient in medications.
L-(-)-Malic acid has been studied for its potential health benefits, including antioxidant properties.

L-(-)-Malic acid is biodegradable and environmentally friendly.
L-(-)-Malic acid is stable under normal conditions of storage and handling.

L-(-)-Malic acid can be synthesized from fumaric acid or maleic acid.
L-(-)-Malic acid has a role in the acidity of certain fermented foods and beverages.

L-(-)-Malic acid is considered safe for consumption in appropriate quantities.
Overall, L-(-)-Malic acid is a versatile compound with various applications in food, pharmaceutical, and cosmetic industries.



PROPERTIES


Chemical Formula: C4H6O5
Molecular Weight: Approximately 134.09 grams per mole
Physical State: Solid at room temperature (crystalline)
Color: White
Odor: Odorless
Taste: Tart or sour
Solubility in Water: Soluble
Solubility in Organic Solvents: Soluble in ethanol, methanol, and other polar organic solvents
Melting Point: Approximately 130-131°C
Boiling Point: Decomposes before boiling
Density: Approximately 1.609 g/cm³
pH: Acidic (approximately 2.2 at 1% solution)
Optical Activity: Optically active (L-form)
Hygroscopicity: Low
Stability: Stable under normal conditions
Flammability: Non-flammable
Refractive Index: Approximately 1.561
Dielectric Constant: Approximately 2.3
Heat of Combustion: Approximately -1025 kJ/mol
Heat of Fusion: Approximately 21.1 kJ/mol
Heat of Vaporization: Approximately 70.5 kJ/mol
Specific Heat Capacity: Approximately 0.925 J/g°C
Flash Point: Not applicable (solid)
Surface Tension: Approximately 82.0 mN/m
Viscosity: Varies with concentration and temperature



FIRST AID


Inhalation:

If inhaled, remove the affected person to fresh air immediately.
Allow the person to rest in a well-ventilated area.
If breathing difficulties persist, seek medical attention promptly.
Provide oxygen if the person has difficulty breathing.


Skin Contact:

Remove contaminated clothing and shoes immediately.
Wash the affected area with plenty of soap and water for at least 15 minutes.
Rinse skin thoroughly to remove any traces of the substance.
If irritation, redness, or rash develops, seek medical advice.
Apply a soothing moisturizer or barrier cream to the affected area to help alleviate discomfort.


Eye Contact:

Flush eyes with lukewarm water, keeping eyelids open, for at least 15 minutes.
Remove contact lenses if present and easily removable.
Seek immediate medical attention if irritation, pain, or redness persists.
Protect the unaffected eye to prevent contamination.


Ingestion:

Rinse mouth with water and drink plenty of water to dilute the substance.
Do not induce vomiting unless instructed to do so by medical personnel.
Seek medical attention immediately and provide information on the ingested substance.
Do not give anything by mouth to an unconscious person.


General Advice:

Keep affected person calm and reassure them.
If seeking medical attention, provide the Safety Data Sheet (SDS) or product label information to healthcare providers.
If the substance has entered the respiratory tract, monitor for signs of respiratory distress and administer CPR if necessary.
Do not administer any medications unless directed by medical personnel.
If exposed to large quantities or experiencing severe symptoms, seek emergency medical assistance immediately.
Be prepared to provide information on the specific product, concentration, and duration of exposure when seeking medical advice.
If transporting an affected individual to a medical facility, ensure proper ventilation and monitor their condition closely.


Additional Precautions:

Avoid direct skin contact with L-(-)-Malic acid, especially in concentrated form.
Use appropriate personal protective equipment (PPE) such as gloves, safety glasses, and protective clothing when handling the substance.
Handle L-(-)-Malic acid in a well-ventilated area to minimize inhalation exposure.
Store L-(-)-Malic acid in a tightly sealed container away from incompatible materials.
Dispose of L-(-)-Malic acid according to local regulations and guidelines.



HANDLING AND STORAGE


Handling:

General Handling:
Handle L-(-)-Malic acid with care to prevent spills and minimize dust generation.
Use appropriate personal protective equipment (PPE) such as gloves, safety glasses, and protective clothing when handling.
Avoid inhalation of dust or vapors. Use in a well-ventilated area or use local exhaust ventilation if necessary.
Do not eat, drink, or smoke while handling L-(-)-Malic acid.
Wash hands thoroughly with soap and water after handling.

Spill and Leak Procedures:
In case of a small spill, collect the material using suitable absorbent material and place it in a labeled container for disposal.
Avoid sweeping or vacuuming the spilled material to prevent dispersion of dust.
Dispose of the collected material in accordance with local regulations.
For large spills or leaks, evacuate the area and contact appropriate authorities for cleanup and disposal.

Storage:
Store L-(-)-Malic acid in a cool, dry, well-ventilated area away from sources of heat, moisture, and ignition.
Keep containers tightly closed when not in use to prevent contamination and moisture absorption.
Store away from incompatible materials such as strong oxidizing agents and bases.
Ensure proper labeling of containers with product name, hazard warnings, and handling instructions.
Do not store near food, feed, or pharmaceuticals to avoid potential cross-contamination.

Handling Precautions:
Avoid prolonged or repeated skin contact with L-(-)-Malic acid.
Use appropriate engineering controls such as dust suppression or containment measures to minimize dust exposure.
Avoid contact with eyes and mucous membranes. In case of contact, rinse thoroughly with water.
Use caution when transferring or dispensing L-(-)-Malic acid to prevent spills and splashes.
Clean up any spills or leaks promptly and dispose of waste material properly.

Transportation:
Follow all applicable regulations and guidelines for the transportation of L-(-)-Malic acid.
Ensure containers are properly labeled, sealed, and secured to prevent leaks or spills during transportation.
Use suitable containers and packaging materials that are compatible with the chemical and designed for transportation purposes.

Emergency Procedures:
Familiarize yourself and other personnel with emergency procedures in case of accidental exposure, spill, or release.
Have appropriate spill control measures, personal protective equipment, and emergency contact information readily available.
In case of emergency, follow established procedures and notify relevant authorities for assistance.

L-(−)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound with the chemical formula C4H6O5.
L-(−)-malic acid is a dicarboxylic acid, meaning it has two carboxylic acid functional groups (-COOH) in its structure.
Malic acid is chiral and exists in two enantiomeric forms: L-malic acid and D-malic acid.
The "L" designation refers to its specific optical rotation.

CAS Number: 97-67-6
EC Number: 201-791-2



APPLICATIONS


L-(−)-malic acid, also known simply as malic acid, has a wide range of applications across various industries due to its acidity, flavor-enhancing properties, and biological functions.
Here are some of its key applications:

Food and Beverage Industry:
L-(−)-malic acid is used as an acidulant and flavor enhancer in the production of beverages, including fruit juices, soft drinks, and sports drinks.
L-(−)-malic acid is a common ingredient in sour candies, fruit-flavored snacks, and confectionery items.
L-(−)-malic acid is utilized to provide tartness and acidity in fruit-flavored jams, jellies, and fruit preserves.
In the wine industry, L-(−)-malic acid levels are monitored and controlled during fermentation to influence wine acidity and flavor.

Food Additive:
L-(−)-malic acid is employed as a food additive (E number E296) to regulate acidity and enhance the taste of processed foods, such as canned fruits and vegetables, salad dressings, and sauces.
L-(−)-malic acid helps maintain the freshness and flavor of canned and packaged foods.

Cosmetic and Skincare Products:
L-(−)-malic acid is used in cosmetics and skincare products for its mild exfoliating properties.
L-(−)-malic acid can be found in chemical peels, facial masks, and skincare formulations designed to improve skin texture and appearance.

Pharmaceuticals:
In the pharmaceutical industry, L-(−)-malic acid can be used as an excipient in tablet formulations and as a component in certain medications.
L-(−)-malic acid may also be used as an ingredient in effervescent tablets.

Agriculture:
L-(−)-malic acid is sometimes used in agriculture to adjust soil pH levels, especially in orchards and vineyards.
Proper pH levels in the soil can improve nutrient availability to plants and enhance crop growth.

Biotechnology and Research:
In research and biotechnology, L-(−)-malic acid is used in various biochemical and molecular biology applications.
L-(−)-malic acid can serve as a substrate in enzymatic reactions and as a buffer solution in laboratory experiments.

Industrial Cleaning:
L-(−)-malic acid is used in some industrial cleaning products as an environmentally friendly alternative to harsher chemicals for descaling and cleaning purposes.

Water Treatment:
In water treatment, L-(−)-malic acid can be employed to adjust pH levels and prevent corrosion in water distribution systems.

Oral Care Products:
Some toothpaste formulations may include malic acid for its mild abrasive and tartar-control properties.

Nutraceuticals:
L-(−)-malic acid is used in the formulation of certain nutraceutical and dietary supplement products.

Artificial Flavors and Fragrances:
In the fragrance and flavor industry, L-(−)-malic acid can be used as a component in artificial flavorings and fragrances.

Beverages:
L-(−)-malic acid is frequently used in the beverage industry to provide a crisp and tart flavor in fruit juices, fruit-flavored sodas, and energy drinks.

Carbonated Beverages:
L-(−)-malic acid is an essential component in many carbonated soft drinks, contributing to their characteristic acidity and taste.

Sports Drinks:
L-(−)-malic acid is added to sports and energy drinks to enhance their refreshing and slightly sour profile.

Flavored Waters:
Some flavored bottled waters contain L-(−)-malic acid to create a pleasing taste experience.

Fruit Juices:
L-(−)-malic acid is used to adjust the acidity and flavor profile of fruit juices, ensuring a balanced and appealing taste.

Confectionery:
L-(−)-malic acid is a key ingredient in sour candies, gummies, and fruit-flavored sweets, delivering the desired tangy sensation.

Preserves:
In the production of jams and jellies, L-(−)-malic acid helps maintain acidity levels, aiding in preservation and flavor.

Salad Dressings:
L-(−)-malic acid is used to impart tanginess to salad dressings, vinaigrettes, and marinades.

Canned Fruits and Vegetables:
L-(−)-malic acid is employed as a food preservative and pH regulator in canned fruits and vegetables.

Wine Industry:
In winemaking, L-(−)-malic acid can be added to influence acidity, and its presence or absence affects the taste and quality of wine.

Cosmetic Exfoliants:
L-(−)-malic acid is utilized in cosmetic products like exfoliating scrubs and chemical peels to remove dead skin cells and improve skin texture.

Skin Cleansers:
Some facial cleansers and toners contain L-(−)-malic acid to help balance the skin's pH.

Anti-Aging Creams:
L-(−)-malic acid can be found in anti-aging creams and serums for its potential benefits in reducing signs of aging.

Effervescent Tablets:
L-(−)-malic acid is used in effervescent tablets and powders to create the characteristic fizz when dissolved in water.

Nutraceuticals:
L-(−)-malic acid is an ingredient in some dietary supplements and nutraceutical products, often combined with other compounds for health benefits.

Soil Amendments:
In agriculture, L-(−)-malic acid can be applied as a soil amendment to adjust pH levels for optimal plant growth.

Water Treatment:
L-(−)-malic acid is used in water treatment processes to control pH and prevent corrosion in water distribution systems.

Buffer Solutions:
L-(−)-malic acid is employed as a buffer solution in biochemical and laboratory applications to maintain pH stability.

Industrial Cleaning:
Some industrial cleaning products use L-(−)-malic acid as a safe and effective descaling agent.

Dentistry:
L-(−)-malic acid can be found in certain toothpaste formulations for its mild abrasive properties and tartar control.

Dietary Acidifier:
In pet food, L-(−)-malic acid may be used as a dietary acidifier to regulate urinary pH levels in certain animals.

Artificial Flavors:
L-(−)-malic acid is used as an artificial flavoring agent in various food and beverage products.

Flavor Enhancer:
L-(−)-malic acid enhances the overall flavor profile of processed foods, making them more appealing to consumers.

Preservation:
L-(−)-malic acid contributes to the preservation of packaged and canned foods by controlling pH and acidity.

Biotechnology:
In biotechnology and research, L-(−)-malic acid serves as a versatile compound in various biochemical experiments and assays.

Fruit-Based Products:
L-(−)-malic acid is used to enhance the flavor of fruit-based products like fruit syrups, fruit sauces, and fruit fillings for pastries.

Canned Vegetables:
L-(−)-malic acid helps maintain the quality and taste of canned vegetables, such as green beans and peas, by regulating acidity.

Frozen Desserts:
L-(−)-malic acid can be found in frozen desserts like sorbets and sherbets, adding a pleasant tartness.

Baking:
In baking, L-(−)-malic acid may be used as a leavening agent, contributing to the rise and texture of baked goods.

Chewing Gum:
Some chewing gum formulations include malic acid for its sour and fruity taste.

Processed Meats:
L-(−)-malic acid is used to modify the taste and texture of processed meats like sausages and deli meats.

Flavored Alcoholic Beverages:
L-(−)-malic acid is added to flavored alcoholic beverages, such as wine coolers and flavored vodkas.

Fruit-Based Snacks:
In fruit snacks and fruit leathers, malic acid enhances the natural fruit flavors.

Cider Production:
In cider-making, L-(−)-malic acid is a naturally occurring acid in apple juice, and its concentration influences cider taste.

Sour Mixes:
L-(−)-malic acid is a component in sour cocktail mixes, contributing to the desired tangy flavor.

Fruit Pectins:
L-(−)-malic acid can be added to fruit pectin preparations to help set jams and jellies.

Cheese Manufacturing:
In cheese production, malic acid may be used to control pH levels during fermentation.

Carbonated Water:
L-(−)-malic acid can be used to carbonate water, creating sparkling water or soda water.

pH Control in Brewing:
In brewing, L-(−)-malic acid can be added to adjust pH levels during the brewing process.

pH Control in Food Processing:
L-(−)-malic acid is employed in various food processing applications to control and maintain pH levels.

Fruit Flavoring:
L-(−)-malic acid is used as a fruit flavor enhancer in candies, gels, and fruit-flavored toppings.

Energy Gels:
L-(−)-malic acid is an ingredient in energy gels and chews for athletes, providing both flavor and a quick source of energy.

Gummy Vitamins:
Some gummy vitamin supplements contain malic acid for taste and texture improvement.

Personal Care Products:
L-(−)-malic acid can be found in personal care products like shampoos and conditioners as a pH regulator.

Biodegradable Plastics:
L-(−)-malic acid is being explored as a potential component in the development of biodegradable plastics.



DESCRIPTION


L-(−)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound with the chemical formula C4H6O5.
L-(−)-malic acid is a dicarboxylic acid, meaning it has two carboxylic acid functional groups (-COOH) in its structure.
Malic acid is chiral and exists in two enantiomeric forms: L-malic acid and D-malic acid.
The "L" designation refers to its specific optical rotation.

L-(−)-malic acid is the naturally occurring form found in various fruits, including apples, grapes, and cherries.
L-(−)-malic acid contributes to the tart or sour taste of these fruits.
L-(−)-malic acid is also commonly used in the food and beverage industry as an acidulant to impart a sour or acidic taste to products like candies, beverages, and fruit-flavored snacks.
Additionally, L-malic acid is used as a food additive for its acidity-regulating and flavor-enhancing properties.

L-(−)-malic acid is a naturally occurring organic compound found in various fruits and vegetables.
L-(−)-malic acid is a dicarboxylic acid, which means it contains two carboxylic acid functional groups (-COOH) in its chemical structure.

L-(−)-malic acid is optically active, with a specific optical rotation that characterizes its enantiomeric form.
It exists in two enantiomeric forms: L-malic acid (the naturally occurring form) and D-malic acid.
The "L" designation indicates the stereochemistry of its optical activity.

L-malic acid is responsible for the tart or sour taste in fruits like apples, grapes, and cherries.
In addition to its presence in fruits, it can also be found in some vegetables, such as tomatoes and carrots.
L-(−)-malic acid plays a crucial role in the Krebs cycle (citric acid cycle) in cellular respiration, where it is involved in energy production.

L-(−)-malic acid is water-soluble and has a molecular formula of C4H6O5.
L-(−)-malic acid is commonly used in the food and beverage industry as an acidulant to impart a sour taste to products.

L-(−)-malic acid is considered safe for consumption and is often used in food and beverage products as an acidity regulator.
It is utilized in the production of sour candies, fruit-flavored beverages, and fruit-flavored snacks.
L-(−)-malic acid is used as a food additive to enhance the flavor of various processed foods.
L-(−)-malic acid is known for its ability to enhance the overall taste profile of products by providing a balanced sourness.

In winemaking, L-malic acid can be naturally present in grapes and is often monitored and controlled during fermentation to influence the wine's acidity.
L-(−)-malic acid can also be used as an ingredient in the formulation of some pharmaceuticals and dietary supplements.
In the cosmetics industry, L-(−)-malic acid is used in skincare products for its mild exfoliating properties.

L-(−)-malic acid is a versatile compound that contributes to the preservation and flavor enhancement of many food and beverage items.
L-(−)-malic acid has a role in buffering pH levels in biological systems and maintaining cellular functions.
L-(−)-malic acid has a crisp and refreshing taste, making it an ideal component in various beverages and confectionery.

L-(−)-malic acid is considered safe for consumption, and the human body metabolizes it without harmful effects.
L-(−)-malic acid can be synthesized from citric acid or obtained through extraction from natural sources.
Its sour taste makes it a popular choice for creating sour candies and sour-flavored products.

In the field of agriculture, L-(−)-malic acid is sometimes used to adjust the pH of soil in order to optimize plant growth.
L-(−)-malic acid is a multifaceted compound with applications spanning from food and beverages to agriculture and biochemistry.



PROPERTIES


Chemical Formula: C4H6O5
Molar Mass: Approximately 134.09 grams/mol
Chemical Structure: Malic acid is a dicarboxylic acid with two carboxylic acid functional groups (-COOH) in its structure. It has both cis and trans isomers.


Physical Properties:

Physical State: Malic acid is typically found as a white, crystalline powder or granules.
Melting Point: The melting point of malic acid is approximately 130-132°C (266-270°F).
Solubility: It is highly soluble in water, and its solubility increases with temperature.
Density: The density of malic acid varies with temperature and concentration but is typically around 1.59 g/cm³.
Odor and Taste: Malic acid has a sour or tart taste, and it is odorless.
Hygroscopicity: It exhibits hygroscopic properties, meaning it can absorb moisture from the air.
Optical Activity: Malic acid exists in two enantiomeric forms: L-malic acid and D-malic acid. L-malic acid is the naturally occurring form and is optically active.


Chemical Properties:

Acidity: Malic acid is a weak organic acid and can act as a proton donor in aqueous solutions.
pKa Values: Malic acid has two dissociation constants (pKa values) for its carboxylic acid groups: pKa1 ≈ 3.40 and pKa2 ≈ 5.20.
Buffering Capacity: Malic acid can function as a buffer, helping to stabilize pH in various solutions.
Reactivity: It can react with certain metals, such as calcium and magnesium, forming soluble complexes.
Chirality: Malic acid is chiral and can exist in both the D and L forms, with L-malic acid being the biologically relevant form.



FIRST AID


Inhalation:

Move to Fresh Air:
If malic acid dust or vapors are inhaled and respiratory discomfort occurs, immediately move the affected person to an area with fresh air.

Assist Breathing:
If breathing difficulties persist or the person is not breathing, administer artificial respiration if trained, and seek immediate medical attention.

Keep Calm:
Encourage the affected person to stay calm and avoid panic.


Skin Contact:

Remove Contaminated Clothing:
If malic acid comes into contact with the skin, promptly remove contaminated clothing, including shoes and socks, to prevent further contact.

Rinse with Water:
Wash the affected skin gently but thoroughly with copious amounts of running water for at least 15 minutes to remove any residual malic acid.

Seek Medical Attention:
If skin irritation, redness, or chemical burns develop, seek medical advice promptly.

Wash Clothing:
Wash any contaminated clothing before reuse.


Eye Contact:

Rinse Eyes:
If malic acid splashes into the eyes, immediately rinse the affected eye(s) gently but thoroughly with lukewarm, clean water for at least 15 minutes. Use an eyewash station if available.

Hold Eyelids Open:
Hold the eyelids open while rinsing to ensure thorough washing of the eye.

Seek Medical Attention:
If eye irritation or pain persists or if there are signs of eye injury, seek immediate medical attention.

Do Not Rub Eyes:
Avoid rubbing the eyes, as it may exacerbate irritation and cause further damage.


Ingestion:

Do Not Induce Vomiting:
If malic acid is ingested accidentally, do not induce vomiting unless advised to do so by a medical professional.

Rinse Mouth:
Rinse the mouth thoroughly with water to remove any residual malic acid.

Seek Immediate Medical Attention:
Contact a poison control center or seek immediate medical attention, especially if a large quantity has been ingested.

Have Information Available:
Have the product label or container information available to provide to medical personnel.



HANDLING AND STORAGE


Handling:

Personal Protective Equipment (PPE):
When working with malic acid in its solid or liquid form, wear appropriate personal protective equipment (PPE), including safety goggles or a face shield, chemical-resistant gloves, and a lab coat or protective clothing.
Use respiratory protection, such as a dust mask, if handling malic acid powder in an environment with dust concentrations above recommended exposure limits.

Ventilation:
Ensure adequate ventilation in the workspace to prevent the buildup of malic acid dust or vapors.
Use local exhaust ventilation or work in well-ventilated areas.
If ventilation is insufficient, wear a NIOSH-approved respiratory protection device suitable for the specific conditions.

Avoid Contact:
Minimize skin and eye contact with malic acid. In case of accidental contact, follow the first aid measures provided earlier.

Prevent Inhalation:
Avoid inhaling malic acid dust or vapors.
Use appropriate respiratory protection when necessary.

Avoid Ingestion:
Do not consume food, beverages, or tobacco products in areas where malic acid is being handled, and always wash hands thoroughly after handling the substance.

Equipment and Tools:
Use dedicated equipment and tools for handling malic acid to prevent cross-contamination.
Clean equipment after use.


Storage:

Container:
Store malic acid in tightly sealed containers made of compatible materials, such as plastic, glass, or stainless steel.
Ensure that containers are labeled with appropriate hazard information.

Temperature:
Keep malic acid in a cool, dry place away from heat sources, direct sunlight, and open flames.
Store at a temperature below its melting point (approximately 130-132°C or 266-270°F).

Separation:
Store malic acid away from incompatible materials, such as strong bases, strong acids, and strong oxidizers, to prevent reactions or contamination.

Moisture Control:
Prevent exposure to excessive moisture, as malic acid can be hygroscopic and may absorb water from the atmosphere.
Use desiccants or moisture-absorbing materials if needed.

Childproof Storage:
Ensure that malic acid is stored out of reach of children and unauthorized personnel.

Ventilation:
If storing large quantities of malic acid, consider storing it in a well-ventilated area or in a storage cabinet with proper ventilation.

Separation from Food Products:
Store malic acid away from food and food ingredients to prevent accidental contamination.

Chemical Compatibility:
Be aware of the chemical compatibility of the storage containers and materials.
Ensure they are resistant to malic acid.


Spill and Leak Response:

Containment:
In the event of a spill, contain the spill by creating a barrier using appropriate absorbent materials, such as vermiculite, sand, or absorbent pads.

Cleaning:
Carefully clean up the spill, avoiding direct contact.
Wear appropriate PPE during cleanup.

Disposal:
Dispose of contaminated materials and residues in accordance with local regulations and guidelines for hazardous waste disposal.



SYNONYMS


Hydroxysuccinic acid
Hydroxybutanedioic acid
2-Hydroxybutanedioic acid
2-Hydroxybutanedioate
DL-hydroxysuccinic acid
DL-malate
Apple acid
Alpha-hydroxysuccinic acid
2-Carboxy-2-hydroxybutanedioic acid
E296 (Food additive code)
L(−)-Hydroxysuccinic acid
Apple juice acid
L-malic acid
D-malic acid
D-hydroxysuccinic acid
L-hydroxysuccinic acid
DL-alpha-hydroxysuccinic acid
DL-malate
Hydroxybutanedioic acid (DL-form)
Hydroxysuccinate
2-Hydroxybutanedioate
Hydroxybutanedioate
Dihydroxysuccinic acid
2-Carboxy-2-hydroxybutanedioate
2-Hydroxybutanedioic acid (DL-form)

DESCRIPTION:
L(+)-Lactic Acid is an organic acid.
L(+)-Lactic Acid has the molecular formula CH3CH(OH)COOH.
L(+)-Lactic Acid is white in the solid state and L(+)-Lactic Acid is miscible with water.
When in the dissolved state, it forms a colorless solution.
Production includes both artificial synthesis as well as natural sources.

CAS Number 50-21-5
EC Number 200-018-0
Empirical Formula (Hill Notation):C3H6O3


SYNONYM(S) OF L(+)-LACTIC ACID:
(S)-2-Hydroxypropionic acid, Sarcolactic acid,2 Hydroxypropanoic Acid,2 Hydroxypropionic Acid,2-Hydroxypropanoic Acid,2-Hydroxypropionic Acid,Ammonium Lactate,D Lactic Acid,D-Lactic Acid,L Lactic Acid,L-Lactic Acid,Lactate,Lactate, Ammonium,Lactic AcidPropanoic Acid, 2-Hydroxy-, (2R)-,Propanoic Acid, 2-Hydroxy-, (2S)-,Sarcolactic Acid,L-Lactic acid,79-33-4,L-(+)-Lactic acid,(S)-Lactic acid,(S)-2-Hydroxypropanoic acid,Sarcolactic acid,(2S)-2-hydroxypropanoic acid,(+)-Lactic acid,(S)-2-Hydroxypropionic acid,Paralactic acid,(S)-(+)-Lactic acid,L(+)-LACTIC ACID,Tisulac,Lactic acid, L-,PURAC,Paramilchsaeure,Fleischmilchsaeure,(S)-Milchsaeure,(S)-lactate,Acidum sarcolacticum,Sarcolacticum acidum,L-lactate,Propanoic acid, 2-hydroxy-, (2S)-,Pleo sanvis,PH 90,(S)-2-Hydroxypropionsaeure,L-(+)-alpha-Hydroxypropionic acid,L-Milchsaeure,UNII-F9S9FFU82N,PROPANOIC ACID, 2-HYDROXY-, (S)-,EINECS 201-196-2,F9S9FFU82N,CHEBI:422,L(+)-2-Hydroxypropionsaeure,BRN 1720251,L-Lactic Acid, 90%,DEXTROROTATORY LACTIC ACID,EC 201-196-2,4-03-00-00633 (Beilstein Handbook Reference),l-milchsaure,(+)-Lactate,Sodium (S)-lactate,(S)-LACTIC ACID (EP MONOGRAPH),(S)-LACTIC ACID [EP MONOGRAPH],PLLA,S-Lactic acid; (S)-2-hydroxypropanoic acid,1-Hydroxyethane 1-carboxylic acid,L-lacticacid,Lactisan Winter,Pleo Sanuvis,MFCD00064266,(alpha)-Lactate,L-Iactic acid,L Lactic Acid,a-Hydroxypropanoate,a-Hydroxypropionate,26811-96-1,2OP,ClO2-C Activator,nchembio867-comp9,(alpha)-Lactic acid,alpha-Hydroxypropanoate,alpha-Hydroxypropionate,L-2-Hydroxypropanoate,a-Hydroxypropanoic acid,a-Hydroxypropionic acid,L-(+) Lactic Acid,(S)-2-Hydroxypropanoate,(S)-2-Hydroxypropionate,1-Hydroxyethanecarboxylate,L-Lactic acid, anhydrous,L-2-Hydroxypropanoic acid,bmse000208,bmse000818,Bmse000979,D-Lactic Acid (90%),(S)-2-hydroxy-Propanoate,(?)-LACTATE,L-LACTIC ACID [MI],L-LACTIC ACID (+),L-LACTIC ACID [JAN],L-(+)-Lactic acid solution,1-Hydroxyethane 1-carboxylate,LACTIC ACID, L-(II),(S)-2-hydroxy-Propanoic acid,(S)-2-hydroxy-propionic acid,CHEMBL330546,GTPL2932,L- LACTIC ACID (+),(S)-(+)-2-Hydroxypropanoate,L-(+)-Lactic acid, 80%,(S)(+)2 hydroxypropionic acid,DTXSID6034689,LACTIC ACID, L- [II],(s)(+)-2 hydroxypropionic acid,SARCOLACTIC ACID [WHO-DD],L-(+)-Lactic acid 95% liquid,80% (w/w) Lactic Acid Solution,L-(+)-Lactic acid solution, 1M,L-(+)-Lactic acid, >=98%,SARCOLACTICUM ACIDUM [HPUS],(S)-(+)-2-Hydroxypropanoic acid,2-Hydroxypropanoic acid, (S)- #,HY-Y0479,s6250,AKOS025146504,DB14475,L-Lactic acid, crystalline, 98.0%+,L-(+)-Lactic acid, analytical,standard,CS-0015266,L0165,NS00006010,EN300-91905,C00186,D71144,G64463,L-0990,L-1000,L-(+)-Lactic acid, BioXtra, >=98% (titration),L-(+)-Lactic acid, Vetec(TM) reagent grade, 86%,Q27080955,5E39D33D-2F71-4C24-BC7A-5E6F27E4CF83,L+Lactic Acid, Free Acid (S)-2-Hydroxypropionic acid, Sarcolactic acid,2-HYDROXYPROPIONIC ACID , L-(+)-Lactic acid , (S)-2-Hydroxypropanoic acid,(S)-2-Hydroxypropanoic acid; L-(+)-Lactic acid; Propanoic acid, 2-hydroxy-, (S)-; Lactic acid, L-; Espiritin; (S)-2-Hydroxypropionic acid; (+)-Lactic acid; (S)-Lactic acid; (S)-(+)-Lactic acid; Paralactic acid; Sarcolactic acid; Tisulac; PH 90; Propanoic acid, 2-hydroxy-, (2S)-; PURAC; lactate



(S)-lactic acid is an optically active form of lactic acid having (S)-configuration.
L(+)-Lactic Acid has a role as an Escherichia coli metabolite and a human metabolite.
L(+)-Lactic Acid is a 2-hydroxypropanoic acid and a (2S)-2-hydroxy monocarboxylic acid.

L(+)-Lactic Acid is a conjugate acid of a (S)-lactate.
L(+)-Lactic Acid is an enantiomer of a (R)-lactic acid.


L-Lactic acid is a metabolite found in or produced by Escherichia coli (strain K12, MG1655).


L-Lactic acid is a natural product found in Arabidopsis thaliana, Homo sapiens, and other organisms with data available.




Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
L(+)-Lactic Acid is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
The conjugate base of lactic acid is called lactate (or the lactate anion).
The name of the derived acyl group is lactoyl.

In solution, it can ionize by a loss of a proton to produce the lactate ion CH
3CH(OH)CO−

2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic 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 is chiral, consisting of two enantiomers.

One is known as l-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is d-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid.

Lactic acid is hygroscopic. dl-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F). d-Lactic acid and l-lactic acid have a higher melting point.

Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely d-lactic acid.[6]
On the other hand, lactic acid produced by anaerobic respiration 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.[7]
It 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.[7]

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 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 fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic 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.

HISTORY OF L(+)-LACTIC ACID:

Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic acid in 1780 from sour milk.[16]
The name reflects the lact- combining form derived from the Latin word lac, meaning "milk".
In 1808, Jöns Jacob Berzelius discovered that lactic acid (actually l-lactate) also is produced in muscles during exertion.[17]

Its structure was established by Johannes Wislicenus in 1873.
In 1856, the role of Lactobacillus in the synthesis of lactic acid was discovered by Louis Pasteur.
This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.

In 2006, global production of lactic acid reached 275,000 tonnes with an average annual growth of 10%.[18]


PRODUCTION OF L(+)-LACTIC ACID:
Lactic acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.[19]
As of 2009, lactic acid was produced predominantly (70–90%)[20] by fermentation.
Production of racemic lactic acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-lactic acid, is possible by microbial fermentation.

Industrial scale production of d-lactic acid by fermentation is possible, but much more challenging.

Fermentative production:
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, 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.[21]
Lactic 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.[22]

Chemical production:
Racemic lactic 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 by this route.
Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.[24]

Biology:
Molecular biology
l-Lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).
Metabolism and exercise
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.[25]

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[26]

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.[25]
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.[26]

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.[25]
The first stage in metabolizing glucose is glycolysis, the conversion of glucose to pyruvate− and H+:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4 → 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:[27]
2 CH3COCO−2 + 2 H+ + 2 NADH → 2 CH3CH(OH)CO−2 + 2 NAD+
The combined effect is:
C6H12O6 + 2 ADP3− + 2HPO2−4 → 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− + HPO2−4 + 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 lactose and protons are converted back to pyruvate, and then to glucose for later use, or to CO2 and water for the production of ATP.[25]


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 that include mice, rats, and humans.
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.[28]

Brain development metabolism:
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.[28]

It was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than it was previously assumed,[32] acting either through better support of metabolites,[28] or alterations in base intracellular pH levels,[33][34] or both.

Studies of brain slices of mice show that β-hydroxybutyrate, lactate, and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.[36]

The study "provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominantly from activity-induced concentration changes to the cellular NADH pools."
Lactate can also serve as an important source of energy for other organs, including the heart and liver.
During physical activity, up to 60% of the heart muscle's energy turnover rate derives from lactate oxidation.



USES OF L(+)-LACTIC ACID:
Polymer precursor[edit]
Two molecules of lactic acid can be dehydrated to the lactone lactide.
In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters.
PLA is an example of a plastic that is not derived from petrochemicals.


Pharmaceutical and cosmetic applications:
Lactic acid is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
Lactic acid containing bacteria have shown promise in reducing oxaluria with its descaling properties on calcium compounds.

Foods:
Fermented food:
Lactic acid is found primarily in sour milk products, such as kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by lactic acid.
Lactic acid is also responsible for the sour flavor of sourdough bread.

In lists of nutritional information lactic 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 kilocalories (17 kJ) per gram that is often used for all carbohydrates.
But in some cases lactic acid is ignored in the calculation.
The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.

Some beers (sour beer) purposely contain lactic 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, to reduce the sharpness and for other flavor-related reasons.
This malolactic fermentation is undertaken by lactic acid bacteria.
While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.

Separately added
As a food additive it is approved for use in the EU,[47] United States[48] and Australia and New Zealand;[49] it is listed by its INS number 270 or as E number E270.

Lactic acid is used as a food preservative, curing agent, and flavoring agent.
It is an ingredient in processed foods and is used as a decontaminant during meat processing.

Lactic 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


CHEMICAL AND PHYSICAL PROPERTIES OF L(+)-LACTIC ACID:
Chemical formula C3H6O3
Molar mass 90.078 g•mol−1
Melting point 18 °C (64 °F; 291 K)
Boiling point 122 °C (252 °F; 395 K) at 15 mmHg
Solubility in water Miscible[2]
Acidity (pKa) 3.86,[3] 15.1[4]
Thermochemistry
Std enthalpy of
combustion (ΔcH⦵298) 1361.9 kJ/mol, 325.5 kcal/mol, 15.1 kJ/g, 3.61 kcal/g
Molecular Weight
90.08 g/mol
Computed by PubChem 2.2 (PubChem release 2021.10.14)
XLogP3
-0.7
Computed by XLogP3 3.0 (PubChem release 2021.10.14)
Hydrogen Bond Donor Count
2
Computed by Cactvs 3.4.8.18 (PubChem release 2021.10.14)
Hydrogen Bond Acceptor Count
3
Computed by Cactvs 3.4.8.18 (PubChem release 2021.10.14)
Rotatable Bond Count
1
Computed by Cactvs 3.4.8.18 (PubChem release 2021.10.14)
Exact Mass
90.031694049 g/mol
Computed by PubChem 2.2 (PubChem release 2021.10.14)
Monoisotopic Mass
90.031694049 g/mol
Computed by PubChem 2.2 (PubChem release 2021.10.14)
Topological Polar Surface Area
57.5Ų
Computed by Cactvs 3.4.8.18 (PubChem release 2021.10.14)
Heavy Atom Count
6
Computed by PubChem
Formal Charge
0
Computed by PubChem
Complexity
59.1
Computed by Cactvs 3.4.8.18 (PubChem release 2021.10.14)
Isotope Atom Count
0
Computed by PubChem
Defined Atom Stereocenter Count
1
Computed by PubChem
Undefined Atom Stereocenter Count
0
Computed by PubChem
Defined Bond Stereocenter Count
0
Computed by PubChem
Undefined Bond Stereocenter Count
0
Computed by PubChem
Covalently-Bonded Unit Count
1
Computed by PubChem
Compound Is Canonicalized
Yes
Color White
Formula Weight 90.08
Density 1190 to 1250kg/mL
Quantity 25 g
Physical Form Solid
Chemical Name or Material L-Lactic Acid, Free Acid



SAFETY INFORMATION ABOUT L(+)-LACTIC ACID:
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:

If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.

In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.

If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.

Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas

Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.

Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.

Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.

Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.

Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials

Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.

Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).

Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.

Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.

Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.

If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.

Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product.

L(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L(+)-Tartaric acid is an enantiomer of a D-tartaric acid.
L-(+)-Tartaric Acid is a naturally occurring chemical compound found in berries, grapes and various wines.


CAS Number: 87-69-4
EC Number: 201-766-0
MDL number: MFCD00064207
Molecular Formula: C4H6O6 / COOH(CHOH)2COOH / H2C4H4O6



SYNONYMS:
(+)-L-Tartaric acid, (+)-Tartaric acid, 87-69-4, L-(+)-Tartaric acid, L-Tartaric acid, L(+)-Tartaric acid, tartaric acid, (2R,3R)-2,3-dihydroxysuccinic acid, (2R,3R)-2,3-dihydroxybutanedioic acid, (R,R)-Tartaric acid, Threaric acid, L-threaric acid, Dextrotartaric acid, Acidum tartaricum, Natural tartaric acid, (+)-(R,R)-Tartaric acid, (2R,3R)-(+)-Tartaric acid, Tartaric acid, L-, Rechtsweinsaeure, Kyselina vinna, (2R,3R)-Tartaric acid, (R,R)-(+)-Tartaric acid, tartrate, Succinic acid, 2,3-dihydroxy, Weinsteinsaeure, L-2,3-Dihydroxybutanedioic acid, (2R,3R)-rel-2,3-Dihydroxysuccinic acid, 1,2-Dihydroxyethane-1,2-dicarboxylic acid, EINECS 201-766-0, (+)-Weinsaeure, 133-37-9, NSC 62778, FEMA No. 3044, INS NO.334, DTXSID8023632, UNII-W4888I119H, CHEBI:15671, Kyselina 2,3-dihydroxybutandiova, AI3-06298, Lamb protein (fungal), INS-334, (+/-)-Tartaric Acid, Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, (R,R)-tartrate, NSC-62778, W4888I119H, Tartaric acid (VAN), DTXCID203632, E 334, E-334, RR-tartaric acid, (+)-(2R,3R)-Tartaric acid, Tartaric acid, L-(+)-, EC 201-766-0, TARTARIC ACID (L(+)-), Tartaric acid, Weinsaeure, BAROS COMPONENT TARTARIC ACID, L-2,3-DIHYDROXYSUCCINIC ACID, MFCD00064207, C4H6O6, L-tartarate, 4J4Z8788N8, 138508-61-9, (2R,3R)-2,3-Dihydroxybernsteinsaeure, Resolvable tartaric acid, d-alpha,beta-Dihydroxysuccinic acid, TARTARIC ACID (II), TARTARIC ACID [II], 144814-09-5, Kyselina 2,3-dihydroxybutandiova [Czech], REL-(2R,3R)-2,3-DIHYDROXYBUTANEDIOIC ACID, TARTARIC ACID (MART.), TARTARIC ACID [MART.], (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid, TARTARIC ACID (USP-RS), TARTARIC ACID [USP-RS], BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (R-(R*,R*))-, Tartaric acid D,L, Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*))-, TARTARIC ACID (EP MONOGRAPH), TARTARIC ACID [EP MONOGRAPH], Tartarate, L(+) tartaric acid, (2RS,3RS)-Tartaric acid, 2,3-dihydroxy-succinic acid, Traubensaeure, Vogesensaeure, Weinsaure, acide tartrique, acido tartarico, tartaric-acid, para-Weinsaeure, L-Threaric aci, 4ebt, NSC 148314, NSC-148314, (r,r)-tartarate, (+)-tartarate, l(+)tartaric acid, Tartaric acid; L-(+)-Tartaric acid, Tartaric acid (TN), (+-)-Tartaric acid, Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-, L-(+) tartaric acid, (2R,3R)-Tartarate, 1d5r, DL TARTARIC ACID, TARTARICUM ACIDUM, 2,3-dihydroxy-succinate, TARTARIC ACID,DL-, SCHEMBL5762, TARTARIC ACID, DL-, Tartaric acid (JP17/NF), TARTARIC ACID [FCC], TARTARIC ACID [JAN], d-a,b-Dihydroxysuccinic acid, MLS001336057, L-TARTARIC ACID [MI], TARTARIC ACID [VANDF], DL-TARTARIC ACID [MI], CCRIS 8978, L-(+)-Tartaric acid, ACS, TARTARIC ACID [WHO-DD], CHEMBL1236315, L-(+)-Tartaric acid, BioXtra, TARTARICUM ACIDUM [HPUS], UNII-4J4Z8788N8, (2R,3R)-2,3-tartaric acid, CHEBI:26849, HMS2270G22, Pharmakon1600-01300044, TARTARIC ACID, DL- [II], TARTARIC ACID, (+/-)-, TARTARIC ACID,DL- [VANDF], HY-Y0293, STR02377, TARTARIC ACID [ORANGE BOOK], EINECS 205-105-7, Tox21_300155, (2R,3R)-2,3-dihydroxysuccinicacid, NSC759609, s6233, AKOS016843282, L-(+)-Tartaric acid, >=99.5%, CS-W020107, DB09459, NSC-759609, (2R,3R)-2,3-dihydroxy-succinic acid, Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*))-, CAS-87-69-4, L-(+)-Tartaric acid, AR, >=99%, TARTARIC ACID COMPONENT OF BAROS, (R*,R*)-2,3-dihydroxybutanedioic acid, NCGC00247911-01, NCGC00254043-01, BP-31012, SMR000112492, SBI-0207063.P001, (2R,3R)-rel-2,3-dihydroxybutanedioic acid, NS00074184, T0025, EN300-72271, (R*,R*)-(+-)-2,3-dihydroxybutanedioic acid, C00898, D00103, D70248, L-(+)-Tartaric acid, >=99.7%, FCC, FG, L-(+)-Tartaric acid, ACS reagent, >=99.5%, L-(+)-Tartaric acid, BioUltra, >=99.5% (T), J-500964, TARTARIC ACID, L-TARTARIC ACID, TARTRATE, (2R,3R)-2,3-DIHYDROXYSUCCINIC ACID, Tartaric, lev, 2,3-Dihydroxysuccinic acid, l-tartaric, 2,3-DIHYDROXYBUTANEDIOIC ACID, levo, [R-(R*,R*)]-2,3-Dihydroxybutanedioic acid, L-2,3-Dihydroxybutanedioic acid, ordinary tartaric acid, natural tartaric acid, d-tartaric acid, (+)-tartaric acid, dextrotartaric acid, d-α,β-dihydroxysuccinic acid, Weinsure, Weinsteinsure, (2R,3R)-(+)-Tartaric acid, L-Threaric acid, L-2,3-Dihydroxybutanedioic acid, (2R,3R)-2,3-Dihydroxysuccinic acid, J-520420, L-(+)-Tartaric acid, ReagentPlus(R), >=99.5%, L-(+)-Tartaric acid, SAJ first grade, >=99.5%, L-(+)-Tartaric acid, tested according to Ph.Eur., Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-, L-(+)-Tartaric acid, JIS special grade, >=99.5%, L-(+)-Tartaric acid, natural, >=99.7%, FCC, FG, L-(+)-Tartaric acid, p.a., ACS reagent, 99.0%, L-(+)-Tartaric acid, Vetec(TM) reagent grade, 99%, Q18226455, F8880-9012, Z1147451717, Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-, 000189E3-11D0-4B0A-8C7B-31E02A48A51F, L-(+)-Tartaric acid, puriss. p.a., ACS reagent, >=99.5%, L-(+)-Tartaric acid, certified reference material, TraceCERT(R), Tartaric acid, United States Pharmacopeia (USP) Reference Standard, L-(+)-Tartaric acid, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent, >=99.5%, L-(+)-Tartaric acid, p.a., ACS reagent, reag. ISO, reag. Ph. Eur., 99.5%, Tartaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material, 132517-61-4, 2,3-Dihydroxybutanedioic acid, l-tartaric acid, l-+-tartaric acid, l +-tartaric acid, 2r,3r-2,3-dihydroxysuccinic acid, tartaric acid, 2r,3r-2,3-dihydroxybutanedioic acid, r,r-tartaric acid, #NAME?, dextrotartaric acid, l-threaric acid, L-Tartaric acid, L-2,3-dihydroxybutanedioic acid, L-2,3-dihydroxysuccinic acid



L(+)-Tartaric acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
L(+)-Tartaric acid is a tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3.


L(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L(+)-Tartaric acid is an enantiomer of a D-tartaric acid.
L(+)-Tartaric acid belongs to the group of carboxylic acids, and is abundantly found in grapes and wine.


L(+)-Tartaric acid is colorless or translucent crystals, or a white, fine granular, crystalline powder.
L(+)-Tartaric acid is odorless, has an acid taste, and is stable in air.
L-tartaric acid is a tartaric acid.


L(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L(+)-Tartaric acid is an enantiomer of a D-tartaric acid.
L(+)-Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder.


L(+)-Tartaric acid is odorless, with an extremely tart taste.
L-(+)-Tartaric Acid is a naturally occurring chemical compound found in berries, grapes and various wines.
L(+)-Tartaric acid provides antioxidant properties and contributes to the sour taste within these products


L(+)-Tartaric acid is a white, crystalline organic acid, that occurs naturally in many fruits, is the primary acid component in wine grapes, is a dihydroxy dicarboxylic acid that occurs naturally in grapes.
L(+)-Tartaric acid is an orally active weak organic acid that can be isolated from grapes.


L(+)-Tartaric acid has vasodilatory and antihypertensive effects.
L(+)-Tartaric acid is soluble in water, methanol and acetone.
L(+)-Tartaric acid is incompatible with oxidizing agents, bases and reducing agents.


L(+)-Tartaric acid belongs to the class of organic compounds known as sugar acids and derivatives.
Sugar acids and derivatives are compounds containing a saccharide unit which bears a carboxylic acid group.
L(+)-Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes.


Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
L(+)-Tartaric acid is a colourless or translucent crystals, or white, fine to granular, crystalline powder; odourless.
L(+)-Tartaric acid is an endogenous metabolite.


L(+)-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine.
L(+)-Tartaric acid is abundant in nature, especially in fruits.
L(+)-Tartaric acid's primary commercial source is as a byproduct of the wine industry.


Industrial uses of L(+)-Tartaric acid include tanning, ceramics manufacture, and the production of tartrate esters for lacquers and textile printing.
L(+)-Tartaric acid is a colourless or translucent crystals, or white, fine to granular, crystalline powder; odourless.
L(+)-Tartaric acid is a naturally occurring carboxylic acid widely present in fruits like grapes, apricots, and apples.


Its significance extends beyond culinary applications, as L(+)-Tartaric acid plays a vital role in wine production, contributing to the beverage′s distinct tartness and flavor.
Throughout history, L(+)-Tartaric acid has been used in food and beverage production, but its utility has expanded into diverse scientific research areas in recent years, encompassing both in vivo and in vitro studies.


In scientific research, L(+)-Tartaric acid has been employed in various in vivo studies, where it is administered to animal models to investigate its effects on the body.
Additionally, in vitro studies utilize cell cultures and laboratory techniques to explore how L(+)-Tartaric acid impacts cellular processes.


The mechanism of action for L(+)-Tartaric acid is believed to involve its interaction with and activation of several enzymes, such as protein kinases and phosphatases.
These enzymes play pivotal roles in multiple cellular processes, including cell growth, differentiation, and apoptosis.


L(+)-Tartaric acid is a metabolite found in or produced by Escherichia coli.
L(+)-Tartaric acid is a white crystalline dicarboxylic acid found in many plants, particularly tamarinds and grapes.
In high doses, this agent acts as a muscle toxin by inhibiting the production of malic acid, which could cause paralysis and maybe death.


L(+)-Tartaric acid is a white crystalline organic acid.
L(+)-Tartaric acid occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine.
Salts of L(+)-Tartaric acid are known as tartrates.


L(+)-Tartaric acid is a dihydroxy derivative of dicarboxylic acid.
L(+)-Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.
The minimum recorded fatal dose for a human is about 12 grams.


In spite of that, L(+)-Tartaric acid is included in many foods, especially sour-tasting sweets.
As a food additive, L(+)-Tartaric acid is used as an antioxidant with E number E334, tartrates are other additives serving as antioxidants or emulsifiers.
Naturally-occurring L(+)-Tartaric acid is chiral, meaning that it has molecules that are non-superimposable on their mirror-images.


L(+)-Tartaric acid is a useful raw material in organic chemistry for the synthesis of other chiral molecules.
The naturally occurring form of the acid is L(+)-Tartaric acid or dextrotartaric acid.
The mirror-image (enantiomeric) form, levotartaric acid or D-(-)-tartaric acid, and the achiral form, mesotartaric acid, can be made artificially.


Tartarate is believed to play a role in inhibiting kidney stone formation.
Most tartarate that is consumed by humans is metabolized by bacteria in the gastrointestinal tract -- primarily in the large instestine.
Only about 15-20% of consumed tartaric acid is secreted in the urine unchanged.


L(+)-Tartaric acid has been known to winemakers for centuries.
However, the chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
L(+)-Tartaric acid played an important role in the discovery of chemical chirality.


This property of L(+)-Tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light.
Louis Pasteur continued this research in 1847 by investigating the shapes of sodium ammonium tartrate crystals, which he found to be chiral.
By manually sorting the differently shaped crystals, Pasteur was the first to produce a pure sample of levotartaric acid.



USES and APPLICATIONS of L(+)-TARTARIC ACID:
L(+)-Tartaric acid is approved in the EEA and/or Switzerland for use in biocidal products more favourable for the environment, human or animal health.
L(+)-Tartaric acid is also important in the history of chemistry because Louis Pasteur, who most people think of mainly as a biologist, used it to demonstrate molecular chirality.


Pasteur’s notebooks that described his work, however, turned up missing after his death
L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats.
L(+)-Tartaric acid is used as an additive in many foods, such as soft drinks, bakery products, and candies.


L(+)-Tartaric acid is an authorised food additive.
L(+)-Tartaric acid is used in the following products: cosmetics and personal care products, washing & cleaning products, perfumes and fragrances and fillers, putties, plasters, modelling clay.


Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials), indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment), outdoor use and indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters).


Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials).


L(+)-Tartaric acid can be found in products with material based on: stone, plaster, cement, glass or ceramic (e.g. dishes, pots/pans, food storage containers, construction and isolation material).
L(+)-Tartaric acid is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.


L(+)-Tartaric acid is used in the soft drink industry, confectionery products, bakery products, gelatin desserts, as an acidulant.
L(+)-Tartaric acid is used in photography, tanning, ceramics, manufacture of tartrate.
The common commercial esters are the diethyl and dibutyl derivatives used for lacquers and in textile printing.


L(+)-Tartaric acid is used pharmaceutic aid (buffering agent).
L(+)-Tartaric acid is widely utilized in pharmaceutical industries.
L(+)-Tartaric acid is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.


L(+)-Tartaric acid forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.
Owing to its efficient chelating property towards metal ions, L(+)-Tartaric acid is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.


L(+)-Tartaric acid is widely used in drugs, food, and beverage industry.
L(+)-Tartaric acid is widely used as an acidulant in beverage and other foods.
L(+)-Tartaric acid is a wine industry byproduct that is used as a food additive and industrial chemical.


With its optical activity, L(+)-Tartaric acid is used as a chemical resolving agent to resolve DL-amino-butanol, an intermediate for the antitubercular drug.
And L(+)-Tartaric acid is used as a chiral pool to synthesize tartrate derivatives.


With its acidity, L(+)-Tartaric acid is used as a catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production.
With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal, and acid pickling.
L(+)-Tartaric acid is also used as a complexing agent, food additives screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing.


With its reduction, L(+)-Tartaric acid is used as a reductive agent in manufacturing mirror chemically or imaging agent in photography.
L(+)-Tartaric acid is used in the following products: cosmetics and personal care products, fillers, putties, plasters, modelling clay, perfumes and fragrances and photo-chemicals.


L(+)-Tartaric acid is used in the following areas: building & construction work.
Other release to the environment of L(+)-Tartaric acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.


L(+)-Tartaric acid is used in the following products: adhesives and sealants, fillers, putties, plasters, modelling clay, pH regulators and water treatment products, laboratory chemicals, paper chemicals and dyes, perfumes and fragrances, photo-chemicals, cosmetics and personal care products and pharmaceuticals.


Release to the environment of L(+)-Tartaric acid can occur from industrial use: formulation of mixtures and formulation in materials.
L(+)-Tartaric acid is used for the manufacture of: food products and chemicals.
L(+)-Tartaric acid can also complex with metal ion and can be used as a cleaning agent or polishing agent of the metal surface.


L(+)-Tartaric acid is used in the following products: adhesives and sealants, pH regulators and water treatment products, metal surface treatment products, photo-chemicals, fillers, putties, plasters, modelling clay, laboratory chemicals, perfumes and fragrances, pharmaceuticals and cosmetics and personal care products.


L(+)-Tartaric acid is used for the manufacture of: food products, chemicals and mineral products (e.g. plasters, cement).
Release to the environment of L(+)-Tartaric acid can occur from industrial use: as processing aid, in processing aids at industrial sites, in the production of articles, as an intermediate step in further manufacturing of another substance (use of intermediates) and as processing aid.


Release to the environment of L(+)-Tartaric acid can occur from industrial use: manufacturing of the substance and as an intermediate step in further manufacturing of another substance (use of intermediates).
L(+)-Tartaric acid is a natural occurring chemical, derived from grapes and some other fruit, and it is mainly used as acidulant in the beverage industry.


L(+)-Tartaric acid can also be produced industrially, through an enantioselective synthesis process; maintaining all the characteristics of the natural occurring product, but with a more competitive level.
L(+)-Tartaric acid is an high-quality product and has a specific optical rotation [α] 25 °D of +12.0° to +13°, it is extensively used in many industries, such as food, pharmaceutical industry, chemical and building material industries.


Synthetic L(+)-Tartaric acid is made under GMP and meets the most demanding international quality standards including Food Chemicals Codex, the U.S. and the British Pharmacopoeia.
L(+)-Tartaric acid is a food additive that is widely used in a variety of food products and beverages.


L(+)-Tartaric acid is a white crystalline powder with a sour taste.
In beverages it is commonly used as an acidulant.
It is also used as a catalyst in the resin finishing of polyester fabric, as a pH value regulator in oryzanol production, and as a complexing agent, screening agent, or chelating agent in chemical analysis and pharmaceutical inspection.


L(+)-Tartaric acid is used as an acidulant in wine, food, and beverages; a raw material in the production of emulsifiers; an excipient and buffering agent in pharmaceutical products; and in other applications in plaster and effervescent antacids.
L(+)-Tartaric acid is widely utilized in pharmaceutical industries.


L(+)-Tartaric acid forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.
Owing to its efficient chelating property towards metal ions, L(+)-Tartaric acid is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.


L(+)-Tartaric acid can be used as flavorings and antioxidants in a range of foods and beverages.
L(+)-Tartaric acid can be used in laser frequency doubling and optical limiting applications.
L(+)-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages.


L(+)-Tartaric acid is widely utilized in pharmaceutical industries.
It is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L(+)-Tartaric acid forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.


Owing to its efficient chelating property towards metal ions, L(+)-Tartaric acid is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.
L(+)-Tartaric acid is added to other foods to give a sour taste, and is used as an antioxidant.


L(+)-Tartaric acid is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L(+)-Tartaric acid is used in the following areas: building & construction work, formulation of mixtures and/or re-packaging, health services and mining.


L(+)-Tartaric acid is used to generate carbon dioxide through interaction with sodium bicarbonate following oral administration.
Carbon dioxide extends the stomach and provides a negative contrast medium during double contrast radiography.


-Pharmaceutical Applications:
L(+)-Tartaric acid is used in beverages, confectionery, food products, and pharmaceutical formulations as an acidulant.
L(+)-Tartaric acid may also be used as a sequestering agent and as an antioxidant synergist.

In pharmaceutical formulations, L(+)-Tartaric acid is widely used in combination with bicarbonates, as the acid component of effervescent granules, powders, and tablets.
L(+)-Tartaric acid is also used to form molecular compounds (salts and cocrystals) with active pharmaceutical ingredients to improve physicochemical properties such as dissolution rate and solubility.



FUNCTIONAL USES OF L(+)-TARTARIC ACID:
Synergist for antioxidants, acid, sequestrant, flavouring agent



FUNCTIONS AND USAGE OF L(+)-TARTARIC ACID:
L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats.
With its optical activity, L(+)-Tartaric acid is used as chemical resolving agent to resolve DL-amino-butanol, an intermediate for antitubercular drug.

And L(+)-Tartaric acid is used as chiral pool to synthesize tartrate derivatives.
With its acidity, L(+)-Tartaric acid is used as catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production.

With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal and acid pickling.
L(+)-Tartaric acid is also used as complexing agent, screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing.

With its reduction, L(+)-Tartaric acid is used as reductive agent in manufacturing mirror chemically or imaging agent in photography.
L(+)-Tartaric acid can also complex with metal ion and can be used as cleaning agent or polishing agent of metal surface.



ALTERNATIVE PARENTS OF L(+)-TARTARIC ACID:
*Short-chain hydroxy acids and derivatives
*Beta hydroxy acids and derivatives
*Monosaccharides
*Fatty acids and conjugates
*Dicarboxylic acids and derivatives
*Alpha hydroxy acids and derivatives
*Secondary alcohols
*1,2-diols
*Carboxylic acids
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds



SUBSTITUENTS OF L(+)-TARTARIC ACID:
*Sugar acid
*Short-chain hydroxy acid
*Beta-hydroxy acid
*Fatty acid
*Monosaccharide
*Hydroxy acid
*Dicarboxylic acid or derivatives
*Alpha-hydroxy acid
*Secondary alcohol
*1,2-diol
*Carboxylic acid
*Carboxylic acid derivative
*Organic oxide
*Hydrocarbon derivative
*Carbonyl group
*Alcohol
*Aliphatic acyclic compound



CHEMICAL PROPERTIES OF L(+)-TARTARIC ACID:
L(+)-Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder.
L(+)-Tartaric acid is odorless, with an extremely tart taste.
L(+)-Tartaric acid is a naturally occurring chemical compound found in berries, grapes and various wines.
L(+)-Tartaric acid provides antioxidant properties and contributes to the sour taste within these products.



PRODUCTION METHODS OF L(+)-TARTARIC ACID:
L(+)-Tartaric acid occurs naturally in many fruits as the free acid or in combination with calcium, magnesium, and potassium.
Commercially, L(+)-Tartaric acid is manufactured from potassium tartrate (cream of tartar), a by-product of wine making.
Potassium tartrate is treated with hydrochloric acid, followed by the addition of a calcium salt to produce insoluble calcium tartrate.
This precipitate is then removed by filtration and reacted with 70% sulfuric acid to yield tartaric acid and calcium sulfate.



BIOCHEM/PHYSIOL ACTIONS OF L(+)-TARTARIC ACID:
L(+)-Tartaric acid serves as a donor ligand for biological processes.
L(+)-Tartaric acid is used as a food additive in candies and soft drinks to impart a sour taste.



STORAGE OF L(+)-TARTARIC ACID:
The bulk material is stable and should be stored in a well-closed container in a cool, dry place.



INCOMPATIBILITIES OF L(+)-TARTARIC ACID:
L(+)-Tartaric acid is incompatible with silver and reacts with metal carbonates and bicarbonates (a property exploited in effervescent preparations).



STEREOCHEMISTRY OF L(+)-TARTARIC ACID:
Naturally occurring form of the acid is dextro tartaric acid or L(+)-Tartaric acid (obsolete name d-tartaric acid).
Because L(+)-Tartaric acid is available naturally, it is cheaper than its enantiomer and the meso isomer.

The dextro and levo prefixes are archaic terms.
Modern textbooks refer to the natural form as (2R,3R)-tartaric acid (L(+)-Tartaric acid), and its enantiomer as (2S,3S)-tartaric acid (D-(-)-tartaric acid).
The meso diastereomer is referred to as (2R,3S)-tartaric acid or (2S,3R)-tartaric acid.

Dextro and levo form monoclinic sphenoidal crystals and orthorhombic crystals.
Racemic tartaric acid forms monoclinic and triclinic crystals (space group P1).
Anhydrous meso tartaric acid form two anhydrous polymorphs: triclinic and orthorhombic.

Monohydrated meso tartaric acid crystallizes as monoclinic and triclinic polymorphys depending on the temperature at which crystallization from aqueous solution occurs.
Tartaric acid in Fehling's solution binds to copper(II) ions, preventing the formation of insoluble hydroxide salts.



PHYSICAL and CHEMICAL PROPERTIES of L(+)-TARTARIC ACID:
CAS number: 87-69-4
EC number: 201-766-0
Grade: Ph Eur, BP, ChP, JP, NF, E 334
Hill Formula: C₄H₆O₆
Chemical formula: HOOCCH(OH)CH(OH)COOH
Molar Mass: 150.09 g/mol
HS Code: 2918 12 00
Density: 1.76 g/cm³ (20 °C)
Flash point: 150 °C
Ignition temperature: 425 °C
Melting Point: 170 - 172 °C
pH value: 1.6 (100 g/l, H₂O, 25 °C)
Vapor pressure: Bulk density: 1000 kg/m³
Solubility: 1390 g/l

CAS: 87-69-4
Molecular Formula: HO2CCH(OH)CH(OH)CO2H
Molecular Weight: 150.09 g/mol
Storage Details: Ambient
Harmonised Tariff Code: 2918120000
CAS: 87-69-4
Molecular Formula: C4H6O6
Molecular Weight (g/mol): 150.09
MDL Number: MFCD00064207
InChI Key: FEWJPZIEWOKRBE-UHFFFAOYNA-N
Molecular Weight: 150.09
Appearance Form: crystalline
Color: white
Odor: No data available
Odor Threshold: No data available


pH: 1,0 - 2 at 150 g/l at 25 °C
Melting point/freezing point:
Melting point/range: 170 - 172 °C - lit.
Initial boiling point and boiling range: 179,1 °C at 1.010 hPa
Flash point: 150 °C - closed cup
Evaporation rate: No data available
Flammability (solid, gas):
The product is not flammable.
Upper/lower flammability or explosive limits: No data available
Vapor pressure: < 0,05 hPa at 20 °C - NF T 20-048
Vapor density: 5,18 - (Air = 1.0)
Relative density: 1,76 g/cm³ at 20 °C -
Water solubility: 150 g/l at 20 °C - completely soluble

Partition coefficient: n-octanol/water log Pow: -1,91 at 20 °C - OECD
Bioaccumulation is not expected.
Autoignition temperature: 375 °C at 1.015 hPa - NF T 20-036
Decomposition temperature: > 170 °C -
Viscosity:
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties No data available
Flash Point: 150 °C/302 °F (Lit.)
Hazard Statements: H315-H319-H335
Melting Point: 166 - 176 °C
Optical Rotation: +12 ± 5° (c=2, water)

pH: 2.2 at 25 °C (0.1 N solution)(Lit.)
pKa: pKa1 = 2.98 at 25 °C; pKa2 = 4.34 at 25 °C (Lit.)
Purity: ≥99.0%
Vapor Density 5.18 (vs air)Lit.
Solubility:
Soluble in water (115 g/100 mL at 0 °C; 126 g/100 mL at 10 °C;
139 g/100 mL at 20 °C; 156 g/100 mL at 30 °C; 176 g/100 mL at 40 °C;
195 g/100 mL at 50 °C; 217 g/100 mL at 60 °C; 244 g/100 mL at 70 °C;
273 g/100 mL at 80 °C; 307 g/100 mL at 90 °C; 343 g/100 mL at 100 °C)
Methanol (1 g/1.7 mL)
Ethanol (1 g/3 mL)
Propanol (1 g/10.5 mL)
Ether (1 g/250 mL) or glycerol;
Insoluble in chloroform.

Appearance: Powder
Physical State: Solid
Solubility: Soluble in water
Storage: Store at room temperature
Melting Point: 170-172° C (lit.)
Optical Activity: α20/D +12.4°, c = 20 in water;
α20/D +12°±5°, c = 2 in water
Water Solubility: 161 g/L
logP: -1.3
logP: -1.8
logS: 0.03
pKa (Strongest Acidic): 2.72
pKa (Strongest Basic): -4.3
Physiological Charge: -2
Hydrogen Acceptor Count: 6
Hydrogen Donor Count: 4

Polar Surface Area: 115.06 Ų
Rotatable Bond Count: 3
Refractivity: 26.21 m³·mol⁻¹
Polarizability: 11.33 ų
Molecular Weight: 150.09 g/mol
XLogP3-AA: -1.9
Hydrogen Bond Donor Count: 4
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 3
Exact Mass: 150.01643791 g/mol
Monoisotopic Mass: 150.01643791 g/mol
Topological Polar Surface Area: 115 Ų
Heavy Atom Count: 10
Formal Charge: 0
Complexity: 134

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 2
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
CAS Number: 87-69-4
Beilstein: 1725147
EC Number: 201-766-0
MDL number: MFCD00064207
PubChem CID: 444305
ChEBI: CHEBI:15671
IUPAC Name: (2R,3R)-2,3-dihydroxybutanedioic acid
SMILES: OC(C(O)C(O)=O)C(O)=O

IUPAC Name: (2R,3R)-2,3-dihydroxybutanedioic acid
Traditional IUPAC Name: L(+)-tartaric acid
Formula: C4H6O6
InChI: InChI=1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m0/s1
InChI Key: FEWJPZIEWOKRBE-LWMBPPNESA-N
Molecular weight: 150.0868
Exact mass: 150.016437924
SMILES: OC@@HC(O)=O
Molecular Formula / Molecular Weight: C4H6O6 = 150.09
Physical State (20 deg.C): Solid
Storage Temperature: Room Temperature
(Recommended in a cool and dark place, <15°C)
CAS RN: 87-69-4
Reaxys Registry Number: 1725147

PubChem Substance ID: 87576049
Merck Index (14): 9070
MDL Number: MFCD00064207
CAS: 87-69-4
IUPAC Name: 2,3-dihydroxybutanedioic acid
Molecular Formula: C4H6O6
InChI Key: FEWJPZIEWOKRBE-UHFFFAOYNA-N
SMILES: OC(C(O)C(O)=O)C(O)=O
Molecular Weight (g/mol): 150.09
Synonym: (.+-.)-tartaric acid|L-(+)-tartaric acid
MDL Number: MFCD00064207
CAS NUMBER: 87-69-4
MOLECULAR WEIGHT: 150.10
BEILSTEIN REGISTRY NUMBER: 1725147
EC NUMBER: 201-766-0

MDL NUMBER: MFCD00064207
CBNumber: CB8212874
Molecular Formula: C4H6O6
Molecular Weight: 150.09
MDL Number: MFCD00064207
MOL File: 87-69-4.mol
Melting Point: 170-172 °C (lit.)
Alpha: 12º (c=20, H2O)
Boiling Point: 191.59°C (rough estimate)
Density: 1.76
Vapor Density: 5.18 (vs air)
Vapor Pressure: FEMA Number: 3044 | TARTARIC ACID (D-, L-, DL-, MESO-)
Refractive Index: 12.5 ° (C=5, H2O)

Flash Point: 210 °C
Storage Temperature: Store at +5°C to +30°C.
Solubility: H2O: soluble 1M at 20°C, clear, colorless
Form: Solid
pKa: 2.98, 4.34 (at 25°C)
Color: White or colorless
Odor: Odorless at 100.00%
pH: 3.18 (1 mM solution); 2.55 (10 mM solution); 2.01 (100 mM solution)
Odor Type: Odorless
Optical Activity: [α]20/D +13.5±0.5°, c = 10% in H2O
Water Solubility: 1390 g/L (20 °C)
Merck Index: 14, 9070
JECFA Number: 621

BRN: 1725147
Dielectric Constant: 35.9 (-10°C)
Stability: Stable.
Incompatible with oxidizing agents, bases, reducing agents.
InChIKey: FEWJPZIEWOKRBE-JCYAYHJZSA-N
LogP: -1.43
FDA 21 CFR: 184.1099; 582.1099; 582.6099
Substances Added to Food (formerly EAFUS): TARTARIC ACID, L
SCOGS (Select Committee on GRAS Substances): L(+)-tartaric acid
CAS DataBase Reference: 87-69-4 (CAS DataBase Reference)
FDA UNII: W4888I119H
NIST Chemistry Reference: Butanedioic acid, 2,3-dihydroxy- [r-(r*,r*)]-(87-69-4)
EPA Substance Registry System: Tartaric acid (87-69-4)



FIRST AID MEASURES of L(+)-TARTARIC 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 L(+)-TARTARIC ACID:
-Personal precautions, protective equipment and emergency procedures:
Ensure adequate ventilation.
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Take up dry.
Clean up affected area.



FIRE FIGHTING MEASURES of L(+)-TARTARIC 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 L(+)-TARTARIC 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.
*Skin protection:
Protective clothing.
Protective boots, if the situation requires.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
Protective clothing.
*Hand protection:
Protective gloves.
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of L(+)-TARTARIC ACID:
-Conditions for safe storage, including any incompatibilities:
Storage conditions:
Tightly closed.
Dry.
-Precautions for safe handling:
*Technical measures:
Handling is performed in a well ventilated place.
Wear suitable protective equipment.
Wash hands and face thoroughlyafterhandling.
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Keep container tightly closed.
Store in a cool and dark place.



STABILITY and REACTIVITY of L(+)-TARTARIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Incompatible materials:
No data available

L-(+)-Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder.
L-(+)-Tartaric acid is odorless, with an extremely tart taste.
L-(+)-Tartaric acid is a naturally occurring chemical compound found in berries, grapes and various wines.

CAS Number: 87-69-4
Molecular Formula: C4H6O6
Molecular Weight: 150.09
EINECS Number: 201-766-0

Synonyms: ], Weinsaeure, BAROS COMPONENT TARTARIC ACID, L-2,3-DIHYDROXYSUCCINIC ACID, MFCD00064207, C4H6O6, L-tartarate, 4J4Z8788N8, 138508-61-9, (2R,3R)-2,3-Dihydroxybernsteinsaeure, Resolvable tartaric acid, d-alpha,beta-Dihydroxysuccinic acid, TARTARIC ACID (II), TARTARIC ACID [II], 144814-09-5, Kyselina 2,3-dihydroxybutandiova [Czech], REL-(2R,3R)-2,3-DIHYDROXYBUTANEDIOIC ACID, TARTARIC ACID (MART.), TARTARIC ACID [MART.], (1R,2R)-1,2-Dihydroxyethane-1,2-dicarboxylic acid, TARTARIC ACID (USP-RS), TARTARIC ACID [USP-RS], BUTANEDIOIC ACID, 2,3-DIHYDROXY-, (R-(R*,R*)), Tartaric acid D,L, Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)), TARTARIC ACID (EP MONOGRAPH), TARTARIC ACID [EP MONOGRAPH], Tartarate, L(+) tartaric acid, (2RS,3RS)-Tartaric acid, 2,3-dihydroxy-succinic acid, Traubensaeure, Vogesensaeure, Weinsaure, acide tartrique, acido tartarico, tartaric-acid, para-Weinsaeure, L-Threaric acid, 4ebt, NSC 148314, NSC-148314, (r,r)-tartarate, (+)-tartarate, l(+)tartaric acid, Tartaric acid; L-(+)-Tartaric acid, Tartaric acid (TN), (+/-)-Tartaric acid, Butanedioic acid, 2,3-dihydroxy-, (R*,R*), L-(+) tartaric acid, (2R,3R)-Tartarate, 1d5r, DL TARTARIC ACID, TARTARICUM ACIDUM, 2,3-dihydroxy-succinate, TARTARIC ACID,DL-, SCHEMBL5762, TARTARIC ACID, DL-, Tartaric acid (JP17/NF), TARTARIC ACID [FCC], TARTARIC ACID [JAN], d-a,b-Dihydroxysuccinic acid, MLS001336057, L-TARTARIC ACID [MI], TARTARIC ACID [VANDF], DL-TARTARIC ACID [MI], CCRIS 8978, L-(+)-Tartaric acid, ACS, TARTARIC ACID [WHO-DD], CHEMBL1236315, L-(+)-Tartaric acid, BioXtra, TARTARICUM ACIDUM [HPUS], UNII-4J4Z8788N8, (2R,3R)-2,3-tartaric acid, CHEBI:26849, HMS2270G22, Pharmakon1600-01300044, TARTARIC ACID, DL- [II], TARTARIC ACID, (+/-)-, TARTARIC ACID,DL- [VANDF], HY-Y0293, STR02377, TARTARIC ACID [ORANGE BOOK], EINECS 205-105-7, Tox21_300155, (2R,3R)-2,3-dihydroxysuccinicacid, NSC759609, s6233, AKOS016843282, L-(+)-Tartaric acid, >=99.5%, CS-W020107, DB09459, NSC-759609, (2R,3R)-2,3-dihydroxy-succinic acid, Butanedioic acid, 2,3-dihydroxy-; Butanedioic acid, 2,3-dihydroxy-, (R-(R*,R*)), CAS-87-69-4, L-(+)-Tartaric acid, AR, >=99%, TARTARIC ACID COMPONENT OF BAROS, (R*,R*)-2,3-dihydroxybutanedioic acid, NCGC00247911-01, NCGC00254043-01, BP-31012, SMR000112492, SBI-0207063.P001, (2R,3R)-rel-2,3-dihydroxybutanedioic acid, NS00074184, T0025, EN300-72271, (R*,R*)-(+-)-2,3-dihydroxybutanedioic acid, C00898, D00103, D70248, L-(+)-Tartaric acid, >=99.7%, FCC, FG, L-(+)-Tartaric acid, ACS reagent, >=99.5%, L-(+)-Tartaric acid, BioUltra, >=99.5% (T), J-500964, J-520420, L-(+)-Tartaric acid, ReagentPlus(R), >=99.5%, L-(+)-Tartaric acid, SAJ first grade, >=99.5%, L-(+)-Tartaric acid, tested according to Ph.Eur., Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(+-)-, L-(+)-Tartaric acid, JIS special grade, >=99.5%, L-(+)-Tartaric acid, natural, >=99.7%, FCC, FG, L-(+)-Tartaric acid, p.a., ACS reagent, 99.0%, L-(+)-Tartaric acid, Vetec(TM) reagent grade, 99%, Q18226455, F8880-9012, Z1147451717, Butanedioic acid, 2,3-dihydroxy-, (theta,theta)-(+-)-, 000189E3-11D0-4B0A-8C7B-31E02A48A51F, L-(+)-Tartaric acid, puriss. p.a., ACS reagent, >=99.5%, L-(+)-Tartaric acid, certified reference material, TraceCERT(R), Tartaric acid, United States Pharmacopeia (USP) Reference Standard, L-(+)-Tartaric acid, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent, >=99.5%, L-(+)-Tartaric acid, p.a., ACS reagent, reag. ISO, reag. Ph. Eur., 99.5%, Tartaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material.

L-(+)-Tartaric acid provides antioxidant properties and contributes to the sour taste within these products.
L-(+)-Tartaric acid belongs to the group of carboxylic acids, and is abundantly found in grapes and wine.
L-(+)-Tartaric acid is widely used in drugs, food, and beverage industry.

L-(+)-Tartaric acid occurs naturally in many fruits as the free acid or in combination with calcium, magnesium, and potassium.
Commercially, L-(+)-Tartaric acid is manufactured from potassium tartrate (cream of tartar), a by-product of wine making.
L-(+)-Tartaric acid is treated with hydrochloric acid, followed by the addition of a calcium salt to produce insoluble calcium tartrate.

This precipitate is then removed by filtration and reacted with 70% sulfuric acid to yield tartaric acid and calcium sulfate.
L-(+)-Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus.
Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.

L-(+)-Tartaric acid is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation.
The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste.
Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis.

L-(+)-Tartaric acid, an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics and is a dihydroxyl derivative of succinic acid.
L-(+)-Tartaric acid, also known as L-tartaric acid, is a naturally occurring organic acid commonly found in plants, particularly in grapes and bananas.
L-(+)-Tartaric acid is a type of tartaric acid with the chemical formula C4H6O6.

L-(+)-Tartaric acid is a tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3.
L-(+)-Tartaric acid is a conjugate acid of a L-tartrate(1-).
L-(+)-Tartaric acid is an enantiomer of a D-tartaric acid.

L-(+)-Tartaric acid serves as a donor ligand for biological processes.
L-(+)-Tartaric acid is used as a food additive in candies and soft drinks to impart a sour taste.
L-(+)-Tartaric acid has been known to winemakers for centuries.

However, the chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
L-(+)-Tartaric acid played an important role in the discovery of chemical chirality.
This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light.

Louis Pasteur continued this research in 1847 by investigating the shapes of sodium ammonium tartrate crystals, which he found to be chiral.
By manually sorting the differently shaped crystals, Pasteur was the first to produce a pure sample of levotartaric acid.
Naturally occurring form of the acid is dextro tartaric acid or L-(+)-Tartaric acid (obsolete name d-tartaric acid).

Because it is available naturally, L-(+)-Tartaric acid is cheaper than its enantiomer and the meso isomer.
The dextro and levo prefixes are archaic terms.
Modern textbooks refer to the natural form as (2R,3R)-tartaric acid (L-(+)-tartaric acid), and its enantiomer as (2S,3S)-tartaric acid (D-(-)-tartaric acid).

The meso diastereomer is referred to as (2R,3S)-tartaric acid or (2S,3R)-tartaric acid.
L-(+)-Tartaric acid and levo form monoclinic sphenoidal crystals[13] and orthorhombic crystals.
Racemic tartaric acid forms monoclinic and triclinic crystals (space group P1).

L-(+)-Tartaric acid crystallizes as monoclinic and triclinic polymorphys depending on the temperature at which crystallization from aqueous solution occurs.
L-(+)-Tartaric acid in Fehling's solution binds to copper(II) ions, preventing the formation of insoluble hydroxide salts.
L-(+)-Tartaric acid isomer of tartaric acid is industrially produced in the largest amounts.

L-(+)-Tartaric acid is obtained from lees, a solid byproduct of fermentations.
The former byproducts mostly consist of potassium bitartrate (KHC4H4O6)
L-(+)-Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork or bottom of the bottle.

These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization (which is not always preferred since it can change the wine's profile).
The tartrates remaining on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.
L-(+)-Tartaric acid, or "natural" tartaric acid, is abundant in nature, especially in fruits.

Its primary commercial source is as a byproduct of the wine industry.
L-(+)-Tartaric acid is used as an additive in many foods, such as soft drinks, bakery products, and candies.
Industrial uses include tanning, ceramics manufacture, and the production of tartrate esters for lacquers and textile printing.

L-(+)-Tartaric acid is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine.
L-(+)-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages.
L-(+)-Tartaric acid is an orally active weak organic acid that can be isolated from grapes.

L-(+)-Tartaric acid has vasodilatory and antihypertensive effects.
L-(+)-Tartaric acid can be used as flavorings and antioxidants in a range of foods and beverages.
L-(+)-Tartaric acid can be used in laser frequency doubling and optical limiting applications.

L-(+)-Tartaric acid is a white crystalline diprotic acid.
This aldaric acid occurs naturally in many plants, particularly grapes, bananas, and tamarinds, is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine.
L-(+)-Tartaric acid may be used in the synthesis of (R,R)-1,2-diammoniumcyclohexane mono-(+)-tartrate, an intermediate to prepare an enantioselective epoxidation catalyst.

L-(+)-Tartaric acid may also be used as a starting material in the multi-step synthesis of 1,4-di-O-benzyl-L-threitol.
L-(+)-Tartaric acid can be used a chiral resolving agent for the resolution of 2,2′-bispyrrolidine.
L-(+)-Tartaric acid is widely utilized in pharmaceutical industries.

It is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
L-(+)-Tartaric acid forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.
Owing to its efficient chelating property towards metal ions, L-(+)-Tartaric acid is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.

This is a natural acid extracted from grapes.
L-(+)-Tartaric acid is used to acidify musts and wines under conditions stipulated by regulation.
The label should indicate in a clear manner that the product is L-tartaric acid, sometimes written L(+)tartaric acid, since its rotatory power is positive.

L-(+)-Tartaric acid must also indicate the purity percentage (greater than 99.5%) and storage requirements.
L-(+)-Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes.
L-(+)-Tartaric acid is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.

Used to impart a tart taste in food and beverages, including wine, soft drinks, and candies.
Helps in preserving foods due to its acidic properties.
Stabilizes the color of some foods and beverages.

L-(+)-Tartaric acid is used in combination with sodium bicarbonate to create effervescent tablets.
Acts as an excipient in pharmaceutical formulations.
L-(+)-Tartaric acid is used in cosmetics to adjust the pH level of products.

L-(+)-Tartaric acid utilized in skin care products for its exfoliating properties.
L-(+)-Tartaric acid is used in the textile and tanning industries to complex with metal ions.
Employed in the electroplating industry to adjust the pH of solutions.

Helps in acidifying wine musts and wines to achieve desired acidity levels.
Should be handled with care to avoid inhalation and contact with skin or eyes, as it can cause irritation.
Generally recognized as safe (GRAS) when used in food in accordance with good manufacturing practices.

Melting point: 170-172 °C(lit.)
alpha: 12 º (c=20, H2O)
Boiling point: 191.59°C (rough estimate)
Density: 1.76
vapor density: 5.18 (vs air)
vapor pressure: FEMA: 3044 | TARTARIC ACID (D-, L-, DL-, MESO-)
refractive index: 12.5 ° (C=5, H2O)
Flash point: 210 °C
storage temp.: Store at +5°C to +30°C.
solubility: H2O: soluble1M at 20°C, clear, colorless
form: Solid
pka: 2.98, 4.34(at 25℃)
color: White or colorless
Odor: at 100.00 %. odorless
PH: 3.18(1 mM solution);2.55(10 mM solution);2.01(100 mM solution);
Odor Type: odorless
optical activity: [α]20/D +13.5±0.5°, c = 10% in H2O
Water Solubility: 1390 g/L (20 ºC)
Merck: 14,9070
JECFA Number: 621
BRN: 1725147
Dielectric constant: 35.9（-10℃）
Stability: Stable. Incompatible with oxidizing agents, bases, reducing agents. Combustible.
InChIKey: FEWJPZIEWOKRBE-JCYAYHJZSA-N
LogP: -1.43

L-(+)-Tartaric acid is incompatible with silver and reacts with metal carbonates and bicarbonates (a property exploited in effervescent preparations).
L-(+)-Tartaric acid is a white crystalline diprotic acid.
This aldaric acid occurs naturally in many plants, particularly grapes,bananas, and tamarinds, is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine.

L-(+)-Tartaric acid is also added to other foods to give a sour taste, and is used as an antioxidant.
Salts of L-(+)-Tartaric acid are known as tartrates.
L-(+)-Tartaric acid is a dihydroxyl derivative of succinic acid.

L-(+)-Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.
The median lethal dose (LD50) is about 7.5 grams/kg for a human, 5.3 grams/kg for rabbits, and 4.4 grams/kg for mice.
Given this figure, it would take over 500 g (18 oz) to kill a person weighing 70 kg (150 lb) with 50% probability, so it may be safely included in many foods, especially sour-tasting sweets.

As a food additive, tartaric acid is used as an antioxidant with E number E334; tartrates are other additives serving as antioxidants or emulsifiers.
L-(+)-Tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation.
In the mouth, L-(+)-Tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.

L-(+)-Tartaric acid is a white crystalline diprotic acid.
This aldaric acid occurs naturally in many plants, particularly grapes,bananas, and tamarinds, is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine.

L-(+)-Tartaric acid is also added to other foods to give a sour taste, and is used as an antioxidant.
L-(+)-Tartaric acid is a dihydroxyl derivative of succinic acid.
As a chiral molecule, L-(+)-tartaric acid is used to resolve and separate racemic mixtures into their enantiomers in chemical synthesis and pharmaceutical manufacturing.

L-(+)-Tartaric acid serves as a catalyst in organic reactions, particularly in asymmetric synthesis.
Used in medicine as a chelating agent for certain metal ions and in some medical treatments.
Sometimes used as a dietary supplement due to its antioxidant properties and potential health benefits.

Utilized as a standard reference material in analytical chemistry for calibration and quality control purposes.
Used in laboratories as a reagent for experimental work and research studies in various fields of science.
L-(+)-Tartaric acid is biodegradable and does not persist in the environment under normal conditions.

Generally recognized as safe (GRAS) by regulatory authorities when used in food and pharmaceutical applications.
Proper handling and storage procedures should be followed to prevent exposure and ensure safety.

Widely available from chemical suppliers, pharmaceutical companies, and food ingredient distributors.
Typically sold as a white crystalline powder or as a solution in water.

Uses:
In the soft drink industry, confectionery products, bakery products, gelatin desserts, as an acidulant.
In photography, tanning, ceramics, manufacture of tartrates.
The common commercial esters are the diethyl and dibutyl derivatives used for lacquers and in textile printing. Pharmaceutic aid (buffering agent).

L-(+)-Tartaric acid may be used in the synthesis of (R,R)-1,2-diammoniumcyclohexane mono-(+)-tartrate, an intermediate to prepare an enantioselective epoxidation catalyst.
L-(+)-Tartaric acid may also be used as a starting material in the multi-step synthesis of 1,4-di-O-benzyl-L-threitol.
L-(+)-Tartaric acid can be used a chiral resolving agent for the resolution of 2,2′-bispyrrolidine.

L-(+)-Tartaric acid is widely utilized in pharmaceutical industries.
It is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent.
It forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries.

Owing to its efficient chelating property towards metal ions, it is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.
L-(+)-Tartaric acid is used in beverages, confectionery, food products, and pharmaceutical formulations as an acidulant.
L-(+)-Tartaric acid may also be used as a sequestering agent and as an antioxidant synergist.

In pharmaceutical formulations, it is widely used in combination with bicarbonates, as the acid component of effervescent granules, powders, and tablets.
L-(+)-Tartaric acid is also used to form molecular compounds (salts and cocrystals) with active pharmaceutical ingredients to improve physicochemical properties such as dissolution rate and solubility.
L-(+)-Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals.

For example, it has been used in the production of effervescent salts, in combination with citric acid, to improve the taste of oral medications.
The potassium antimonyl derivative of the acid known as tartar emetic is included, in small doses, in cough syrup as an expectorant.
L-(+)-Tartaric acid also has several applications for industrial use.

The acid has been observed to chelate metal ions such as calcium and magnesium.
Therefore, the acid has served in the farming and metal industries as a chelating agent for complexing micronutrients in soil fertilizer and for cleaning metal surfaces consisting of aluminium, copper, iron, and alloys of these metals, respectively.
L-(+)-Tartaric acid is widely used as an acidulant in the food industry to impart a sour taste to various products such as beverages (e.g., soft drinks), candies, jams, jellies, and fruit juices.

L-(+)-Tartaric acid is used in baking powder formulations where it reacts with sodium bicarbonate to produce carbon dioxide, causing dough to rise.
In winemaking, L-(+)-Tartaric acid helps adjust and balance acidity levels in grape musts and wines, which is crucial for flavor development and stability.
Due to its chiral nature, L-(+)-tartaric acid is used for resolving racemic mixtures into their respective enantiomers, a process important in pharmaceutical synthesis to produce single-isomer drugs.

L-(+)-Tartaric acid is used in dietary supplements due to its antioxidant properties and potential health benefits.
L-(+)-Tartaric acid is employed in cosmetics and personal care products as a pH adjuster to ensure formulations maintain the desired acidity or alkalinity.
It serves as an ingredient in skin care products for its exfoliating properties and ability to promote skin renewal.

L-(+)-Tartaric acid is used in textile dyeing and printing processes as a mordant to enhance dye uptake and color retention.
It acts as a chelating agent to remove rust and scale from metals in industrial cleaning processes.
L-(+)-Tartaric acid is used as a standard reference material in analytical chemistry for calibration purposes, especially in techniques like chromatography.

L-(+)-Tartaric acid is utilized in electroplating baths to adjust and control the pH of solutions.
L-(+)-Tartaric acid serves as a reagent in various laboratory experiments and research studies.
L-(+)-Tartaric acid is biodegradable and does not persist in the environment.

L-(+)-Tartaric acid is generally recognized as safe (GRAS) for use in food and pharmaceutical applications, though proper handling and storage practices are recommended.
L-(+)-Tartaric acid and its derivatives are utilized as catalysts in chemical reactions, particularly in asymmetric synthesis where the chiral center influences reaction selectivity and efficiency.
L-(+)-Tartaric acid acts as a complexing agent for metal ions in chemical processes and formulations.

L-(+)-Tartaric acid is used in agriculture as an ingredient in certain pesticides and herbicides, contributing to their effectiveness and stability.
In water treatment, L-(+)-Tartaric acid is sometimes used as a scale inhibitor to prevent the buildup of scale deposits in pipes and equipment.
L-(+)-Tartaric acid has historical use in photography as a component of developing solutions for photographic films and papers.

L-(+)-Tartaric acid is included in some oral care products such as toothpaste and mouthwash for its tartar-control properties.
In the pyrotechnics industry, L-(+)-Tartaric acid is used to produce special effects in fireworks due to its ability to enhance coloration.
L-(+)-Tartaric acid is employed in leather tanning processes to modify leather properties and improve quality.

L-(+)-Tartaric acid is considered environmentally friendly due to its biodegradable nature, minimizing environmental impact during use and disposal.
L-(+)-Tartaric acid is derived from natural sources such as grapes and other fruits, aligning with sustainable sourcing practices.

Increasing focus on green chemistry principles is likely to drive innovation in the use of L-(+)-Tartaric acid and its derivatives in environmentally sustainable manufacturing processes.
Ongoing research explores new applications of L-(+)-Tartaric acid in functional foods and nutraceuticals, leveraging its health-promoting properties.

Safety Profile:
Moderately toxic by intravenous route.
Mildly toxic by ingestion.
Reaction with silver produces the unstable silver tartrate.

When heated to decomposition L-(+)-Tartaric acid emits acrid smoke and irritating fumes.
L-(+)-Tartaric acid is widely used in food products and oral, topical, and parenteral pharmaceutical formulations.
L-(+)-Tartaric acid is generally regarded as a nontoxic and nonirritant material; however, strong tartaric acid solutions are mildly irritant and if ingested undiluted may cause gastroenteritis.

Direct contact with L-(+)-Tartaric acid in its solid form or concentrated solutions may cause irritation to the skin, especially in individuals with sensitive skin or prolonged exposure.
Contact with the eyes can cause irritation, redness, and discomfort.
Immediate flushing with water is recommended in case of accidental exposure.

Inhalation of dust or aerosolized particles of L-(+)-Tartaric acid may irritate the respiratory tract, leading to coughing, shortness of breath, or respiratory discomfort.
Ingestion of large quantities of L-(+)-Tartaric acid may cause gastrointestinal irritation, nausea, vomiting, or abdominal discomfort.

L-(+)-Tartaric acid, commonly known as tartaric acid, is a naturally occurring organic acid found in many plants, particularly in grapes.
L-(+)-Tartaric acid is a white, crystalline solid that is soluble in water and alcohol.
Chemically, tartaric acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.

CAS Number: 87-69-4
EC Number: 201-766-0

Tartaric acid, (+)-Tartaric acid, D-Tartaric acid, L-Tartaric acid, 2,3-Dihydroxybutanedioic acid, 2,3-Dihydroxysuccinic acid, Threaric acid, Threoinic acid, Uvic acid, (-)-Tartaric acid, (R)-Tartaric acid, (R)-(+)-Tartaric acid, (R)-(-)-Tartaric acid, L(+)-Tartaric acid, (2R,3R)-2,3-Dihydroxybutanedioic acid, (2R,3R)-2,3-Dihydroxysuccinic acid



APPLICATIONS


L-(+)-Tartaric acid is commonly used in the food and beverage industry as an acidulant and flavoring agent.
L-(+)-Tartaric acid is added to foods and beverages to impart a tart taste and enhance flavor.
L-(+)-Tartaric acid is used in the production of fruit-flavored candies, jams, and jellies.

L-(+)-Tartaric acid is a key ingredient in baking powder, where it reacts with sodium bicarbonate to produce carbon dioxide gas, which leavens baked goods.
L-(+)-Tartaric acid is utilized in winemaking to adjust the acidity of grape must and balance the flavors of wine.

L-(+)-Tartaric acid is added to wine during fermentation to promote clarity and stability.
L-(+)-Tartaric acid is used in the pharmaceutical industry as an ingredient in medications and supplements.

L-(+)-Tartaric acid is utilized as an acidulant and flavoring agent in effervescent tablets and vitamin formulations.
Tartaric acid is employed in the cosmetic industry in skincare products such as exfoliating scrubs and chemical peels.

L-(+)-Tartaric acid helps to remove dead skin cells, unclog pores, and promote skin renewal.
L-(+)-Tartaric acid is used in the production of metal cleaning solutions and rust removers.
L-(+)-Tartaric acid acts as a chelating agent, binding to metal ions and facilitating their removal from surfaces.

Tartaric acid is utilized in the textile industry for dyeing and finishing processes.
L-(+)-Tartaric acid helps to fix dyes to fibers and improve colorfastness.

L-(+)-Tartaric acid is added to cleaning agents and detergents as a pH buffer and water softener.
L-(+)-Tartaric acid enhances the cleaning efficiency of these products and prevents mineral deposits on surfaces.

Tartaric acid is used in the manufacturing of adhesives and sealants as a cross-linking agent.
L-(+)-Tartaric acid helps to improve the adhesion and durability of these materials.
L-(+)-Tartaric acid is employed in the production of photography chemicals as a developing agent.

L-(+)-Tartaric acid helps to reduce silver halides to metallic silver during film processing.
L-(+)-Tartaric acid is used in the leather industry for tanning and finishing processes.
L-(+)-Tartaric acid helps to stabilize collagen fibers and improve the quality of leather products.

L-(+)-Tartaric acid is utilized in the production of ceramics and glass as a fluxing agent.
L-(+)-Tartaric acid lowers the melting point of raw materials and promotes uniform melting and shaping.
Tartaric acid is employed in agricultural applications as a soil conditioner and plant nutrient.

L-(+)-Tartaric acid is utilized in the production of carbonated beverages as a flavoring agent and acidity regulator.
L-(+)-Tartaric acid enhances the tartness and refreshment of soft drinks, colas, and sparkling water.
L-(+)-Tartaric acid is added to fruit juices and fruit-flavored drinks to balance sweetness and acidity.

In the confectionery industry, L-(+)-Tartaric acid is used to impart a sour taste to candies, gummies, and sour powders.
L-(+)-Tartaric acid contributes to the tanginess and flavor intensity of sour candies and confectionery products.

L-(+)-Tartaric acid is employed in the preparation of gelatin desserts and fruit-flavored gelatin molds.
L-(+)-Tartaric acid helps to stabilize gelatin and improve its texture and consistency.

The compound is added to canned fruits and vegetables as a preservative to maintain color and freshness.
L-(+)-Tartaric acid is utilized in the production of fruit jams, jellies, and preserves to enhance flavor and promote gel formation.

L-(+)-Tartaric acid is added to salad dressings and marinades as a flavor enhancer and emulsifying agent.
L-(+)-Tartaric acid is used in the brewing industry to adjust the acidity of beer and improve flavor stability.

L-(+)-Tartaric acid helps to balance the sweetness and bitterness of beer and prevent off-flavors.
The compound is employed in the dairy industry in the production of yogurt and cheese to enhance acidity and texture.

L-(+)-Tartaric acid is utilized in the textile printing process as a mordant to fix dyes to fabrics and improve color retention.
It is added to metalworking fluids as a corrosion inhibitor and pH buffer to protect metal surfaces from rust and degradation.

L-(+)-Tartaric acid is used in electroplating solutions as a complexing agent to improve the deposition of metal coatings.
L-(+)-Tartaric acid is added to antifreeze solutions as a pH buffer and stabilizer to prevent corrosion in automotive cooling systems.

L-(+)-Tartaric acid is employed in the production of synthetic resins and polymers as a cross-linking agent to improve mechanical properties.
L-(+)-Tartaric acid is used in the manufacture of paper and pulp to adjust pH levels and enhance pulp bleaching processes.

L-(+)-Tartaric acid is utilized in the oil and gas industry in the production of drilling fluids as a pH buffer and viscosity modifier.
L-(+)-Tartaric acid is added to water treatment chemicals as a scale inhibitor to prevent mineral deposits in pipes and equipment.

L-(+)-Tartaric acid is used in the production of detergents and cleaning agents as a chelating agent to remove metal ions and improve cleaning efficiency.
L-(+)-Tartaric acid is employed in the construction industry as an additive in cement and concrete formulations to improve workability and reduce setting time.

L-(+)-Tartaric acid is added to personal care products such as toothpaste and mouthwash as a pH adjuster and tartar control agent.
Overall, L-(+)-Tartaric acid plays a vital role in a wide range of applications across numerous industries, contributing to its versatility and importance.



DESCRIPTION


L-(+)-Tartaric acid, commonly known as tartaric acid, is a naturally occurring organic acid found in many plants, particularly in grapes.
L-(+)-Tartaric acid is a white, crystalline solid that is soluble in water and alcohol.
Chemically, tartaric acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.

The chemical formula of L-(+)-Tartaric acid is C4H6O6, and its molar mass is approximately 150.09 grams per mole.
L-(+)-Tartaric acid is optically active and exists in two enantiomeric forms: L-(+)-tartaric acid and D-(-)-tartaric acid.
The L-(+)-tartaric acid isomer is the biologically active form found in living organisms.

L-(+)-Tartaric acid has a variety of applications across different industries.
In the food and beverage industry, it is commonly used as an acidulant and flavoring agent.
L-(+)-Tartaric acid contributes to the tartness of certain foods and beverages and is often added to jams, jellies, soft drinks, and wine to enhance their flavor profile.

L-(+)-Tartaric acid is a naturally occurring organic compound found in many fruits, particularly grapes.
L-(+)-Tartaric acid is a white, crystalline solid with a tart taste and acidic smell.
The chemical formula of L-(+)-Tartaric acid is C4H6O6, and its molar mass is approximately 150.09 grams per mole.

L-(+)-Tartaric acid is optically active and exists in two enantiomeric forms: L-(+)-tartaric acid and D-(-)-tartaric acid.
L-(+)-Tartaric acid is soluble in water and alcohol, making it versatile for various applications.

L-(+)-Tartaric acid has two carboxylic acid functional groups, which contribute to its acidity and reactivity.
L-(+)-Tartaric acid has a melting point of approximately 171-174°C.
L-(+)-Tartaric acid is commonly found in nature as the potassium salt, potassium bitartrate, known as cream of tartar.

L-(+)-Tartaric acid plays a crucial role in winemaking, where it helps regulate acidity and stabilize wines.
L-(+)-Tartaric acid is also used in the baking industry as a leavening agent in conjunction with baking soda.

L-(+)-Tartaric acid contributes to the rise and texture of baked goods such as cakes, cookies, and bread.
L-(+)-Tartaric acid is utilized in the pharmaceutical industry as an ingredient in medications and dietary supplements.

L-(+)-Tartaric acid is added to effervescent tablets to produce carbon dioxide gas when dissolved in water.
L-(+)-Tartaric acid is utilized in cosmetic products such as skincare masks and exfoliating scrubs for its skin-renewing properties.

L-(+)-Tartaric acid is used in metal cleaning solutions and rust removers for its chelating abilities.
L-(+)-Tartaric acid helps remove mineral deposits and stains from metal surfaces.

L-(+)-Tartaric acid is employed in the textile industry for dyeing and finishing processes.
L-(+)-Tartaric acid acts as a mordant, helping to fix dyes to fibers and improve colorfastness.

L-(+)-Tartaric acid is utilized in cleaning agents and detergents as a pH buffer and water softener.
L-(+)-Tartaric acid is added to adhesives and sealants to improve their adhesion and durability.

The compound is used in photography chemicals as a developing agent, aiding in the production of photographic prints.
L-(+)-Tartaric acid is employed in the ceramic and glass industry as a fluxing agent, facilitating the melting and shaping of raw materials.
L-(+)-Tartaric acid is utilized in agricultural applications as a soil conditioner and plant nutrient.

L-(+)-Tartaric acid helps improve soil structure and fertility, leading to better plant growth and crop yield.
Overall, L-(+)-Tartaric acid is a versatile compound with diverse applications across various industries, contributing to its importance and widespread use.



PROPERTIES


Chemical Formula: C4H6O6
Molecular Weight: Approximately 150.09 grams per mole
Physical State: Solid at room temperature (crystalline)
Color: White
Odor: Odorless
Taste: Tart or sour
Solubility in Water: Soluble
Solubility in Organic Solvents: Soluble in alcohol, slightly soluble in ether
Melting Point: Approximately 171-174°C
Boiling Point: Decomposes before boiling
Density: Approximately 1.79 g/cm³
pH: Acidic (approximately 2.2 at 1% solution)
Optical Activity: Optically active (D-tartaric acid rotates polarized light to the right, L-tartaric acid rotates it to the left)
Hygroscopicity: Low
Stability: Stable under normal conditions
Flammability: Non-flammable
Refractive Index: Approximately 1.63
Dielectric Constant: Approximately 10.5
Heat of Combustion: Approximately -1575 kJ/mol
Heat of Fusion: Approximately 53 kJ/mol
Heat of Vaporization: Approximately 106 kJ/mol
Specific Heat Capacity: Approximately 0.868 J/g°C
Flash Point: Not applicable (solid)
Surface Tension: Approximately 105 mN/m
Viscosity: Varies with concentration and temperature



FIRST AID


Inhalation:

If inhaled, immediately remove the affected person to fresh air.
Allow the person to rest in a well-ventilated area.
If breathing difficulties persist, seek medical attention promptly.
Provide oxygen if the person has difficulty breathing.


Skin Contact:

Remove contaminated clothing and shoes immediately.
Wash the affected area with plenty of soap and water for at least 15 minutes.
Rinse skin thoroughly to remove any traces of the substance.
If irritation, redness, or rash develops, seek medical advice.
Apply a soothing moisturizer or barrier cream to the affected area to help alleviate discomfort.


Eye Contact:

Flush eyes with lukewarm water, keeping eyelids open, for at least 15 minutes.
Remove contact lenses if present and easily removable.
Seek immediate medical attention if irritation, pain, or redness persists.
Protect the unaffected eye to prevent contamination.


Ingestion:

Rinse mouth with water and drink plenty of water to dilute the substance.
Do not induce vomiting unless instructed to do so by medical personnel.
Seek medical attention immediately and provide information on the ingested substance.
Do not give anything by mouth to an unconscious person.


General Advice:

Keep affected person calm and reassure them.
If seeking medical attention, provide the Safety Data Sheet (SDS) or product label information to healthcare providers.
If the substance has entered the respiratory tract, monitor for signs of respiratory distress and administer CPR if necessary.
Do not administer any medications unless directed by medical personnel.
If exposed to large quantities or experiencing severe symptoms, seek emergency medical assistance immediately.
Be prepared to provide information on the specific product, concentration, and duration of exposure when seeking medical advice.
If transporting an affected individual to a medical facility, ensure proper ventilation and monitor their condition closely.



HANDLING AND STORAGE


Handling:

Personal Protective Equipment (PPE):
Wear suitable protective clothing, including gloves, safety glasses, and a lab coat, when handling L-(+)-Tartaric acid to prevent skin contact and eye irritation.
Use respiratory protection, such as a dust mask or respirator, if handling in powdered form or in poorly ventilated areas to prevent inhalation of dust particles.

Ventilation:
Handle L-(+)-Tartaric acid in a well-ventilated area or under a fume hood to minimize exposure to airborne particles and vapors.
Ensure adequate ventilation in storage areas to prevent the accumulation of vapors and maintain air quality.

Avoidance of Contamination:
Prevent contamination of L-(+)-Tartaric acid by keeping containers tightly closed when not in use.
Do not allow the substance to come into contact with incompatible materials, such as strong oxidizing agents or bases, to avoid hazardous reactions.

Safe Handling Practices:
Avoid generating dust or aerosols when handling L-(+)-Tartaric acid.
Use appropriate handling tools, such as scoops or spatulas, to minimize skin contact and prevent spills.
Do not eat, drink, or smoke while handling L-(+)-Tartaric acid to prevent accidental ingestion.

Emergency Procedures:
Familiarize yourself and other personnel with emergency procedures in case of spills, leaks, or exposure incidents.
Have appropriate spill control measures, absorbent materials, and personal protective equipment readily available.


Storage:

Storage Conditions:
Store L-(+)-Tartaric acid in a cool, dry, well-ventilated area away from sources of heat, moisture, and direct sunlight.
Keep containers tightly closed when not in use to prevent contamination and moisture absorption.

Temperature and Humidity:
Maintain storage temperature within the recommended range (typically room temperature) to ensure stability and minimize degradation.
Avoid exposure to extreme temperatures or fluctuations, as this may affect the quality and shelf life of the product.

Compatibility:
Store L-(+)-Tartaric acid away from incompatible materials, such as strong oxidizing agents, alkalis, and reducing agents, to prevent hazardous reactions.
Segregate L-(+)-Tartaric acid from other chemicals to avoid cross-contamination and potential hazards.

Labeling and Identification:
Clearly label storage containers with the product name, hazard warnings, handling instructions, and date of receipt.
Ensure proper identification and labeling of L-(+)-Tartaric acid to prevent confusion and facilitate safe handling and storage.

Security Measures:
Restrict access to storage areas containing L-(+)-Tartaric acid to authorized personnel only.
Implement appropriate security measures, such as locked cabinets or storage rooms, to prevent unauthorized access or tampering.

Spill Containment and Cleanup:
Have spill containment kits, absorbent materials, and personal protective equipment readily available for spill cleanup.
Follow established spill cleanup procedures and disposal guidelines to minimize environmental impact and ensure safety.

Regulatory Compliance:
Store and handle L-(+)-Tartaric acid in compliance with local regulations, codes, and guidelines governing the storage and handling of hazardous substances.
Maintain accurate records of storage conditions, inventory levels, and handling procedures for regulatory compliance and safety auditing purposes.

LABSA; Dodecylbenzene Sulfonic Acid (Strait Chain); LAS; Laurylbenzenesulfonic Acid; Laurylbenzenesulfonate; n-Dodecylbenzene Sulfonic Acid; Alkylbenzene sulphonate, sodium salt; Linear Alkylbenzene Sulphonic Acid; Dodecylbenzolsulfonsäure (German); ácido dodecilbenceno sulfónico (Spanish); Acide dodécylbenzènesulfonique; cas no: 27176-87-0

LABSA LIQUID Linear Alkyl Benzene Sulphonic Acid Chemical Name: Linear Alkyl Benzene Sulphonic Acid; Linear Alkyl Benzene Sulphonic Acid Description and Uses: Linear Alkyl Benzene Sulphonic Acid; is an anionic surfactant commonly used in the manufacture of detergents and emulsifiers. It is environmentally friendly as it can be dried as powder. Usage areas LABSA Liquid is formed by the reaction of Linear Alkyl Benzene Sulphonic Acid (LAB) with SO3 (sulfonation). Today, LABSA Liquid is used as the main surfactant in liquid, gel or powder detergent production processes. It is one of the main raw materials of synthetic detergent industry. Laundry, dishwasher powder detergents, detergent gels, liquid soaps, cleaning powders, oily soaps and so on. as. It is used as mercerizing and washing agent in textile sector. As the raw material of detergent, it is used in the production of alkynbenzene solphonic acid sodium in decontamination, emulsion, dispersion performance, wetting and foam properties. It is widely used in various detergent and emulsion production such as washing powder, dishwashing detergent, light or hard dirt detergent, textile industry cleaner, paint assistant, coating and leather making industry and paper making industry. PRODUCT IDENTIFICATION CAS NO. 27176-87-0 LINEAR ALKYL BENZENE SULPHONIC ACID EINECS NO. 248-289-4 FORMULA CH3(CH2)11C6H4SO3H SYNONYMS Dodecylbenzene Sulfonic Acid (Strait Chain); LAS; LABSA Liquid; Laurylbenzenesulfonic Acid; Laurylbenzenesulfonate; n-Dodecylbenzene Sulfonic Acid; Alkylbenzene sulphonate, sodium salt; Linear Alkyl benzene Sulphonic Acid; Dodecylbenzolsulfonsäure (German); ácido dodecilbenceno sulfónico (Spanish); Acide dodécylbenzènesulfonique (French); CLASSIFICATION Anionic Surfactant DESCRIPTION OF LABSA Liquid Linear alkyl benzene sulphonic acid is the largest-volume synthetic surfactant because of its relatively low cost, good performance, the fact that it can be dried to a stable powder and the biodegradable environmental friendliness as it has straight chain. LABSA Liquid is an anionic surfactants with molecules characterized by a hydrophobic and a hydrophilic group. Alpha-olefin sulfonates (AOS) alkyl sulfates (AS) are also examples of commercial anionic surfactants. They are nonvolatile compounds produced by sulfonation. LABSA Liquid are complex mixtures of homologues of different alkyl chain lengths (C10 to C13 or C14) and phenyl positional isomers of 2 to 5-phenyl in proportions dictated by the starting materials and reaction conditions, each containing an aromatic ring sulfonated at the para position and attached to a linear alkyl chain at any position with the exception of terminal one (1-phenyl). The properties of LABSA Liquid differ in physical and chemical properties according to the alkyl chain length, resulting in formulations for various applications. The starting material LABSA Liquid (linear alkylbenzene) is produced by the alkylation of benzene with n-paraffins in the presence of hydrogen fluoride (HF) or aluminium chloride (AlCl3) as a catalyst. LABSA Liquid is produced by the sulfonation of LAB with oleum in batch reactors. Other sulfonation alternative reagents are sulfuric acid, diluted sulfur trioxide, chlorosulfonic acid and sulfamic acid on falling film reactors. LABSA Liquid are then neutralized to the desired salt (sodium, ammonium, calcium, potassium, and triethanolamine salts). Surfactants are widely used in the industry needed to improve contact between polar and non-polar media such as between oil and water or between water and minerals. Linear alkyl benzene sulphonic acid is mainly used to produce household detergents including laundry powders, laundry liquids, dishwashing liquids and other household cleaners as well as in numerous industrial applications like as a coupling agent and as an emulsifier for agricultural herbicides and in emulsion polymerization. PHYSICAL AND CHEMICAL PROPERTIES Household detergents including laundry powders, laundry liquids, dishwashing liquids and other household cleaners. Industrial applications of wetting agent, emulsifier for agricultural herbicides and in polymerization. LABSA Liquid HOMOLOGUES AND SALTS Linear Alkyl benzene Sulphonic Acid (LABSA Liquid)/Linear Alkylate Sulfonate (LAS) Linear alkyl benzene sulphonic acid (LABSA Liquid) is prepared commercially by sulfonating linear alkylbenzene (LAB). Linear alkylbenzene sulfonate (LABSA Liquid), the world’s largest-volume synthetic surfactant, which includes the various salts of sulfonated alkylbenzenes, is widely used in household detergents as well as in numerous industrial applications. The LABSA Liquid market is driven by the markets for LABSA Liquid, primarily household detergents. Linear alkylbenzene sulfonate was developed as a biodegradable replacement for nonlinear (branched) alkylbenzene sulfonate (BAS) and has largely replaced BAS in household detergents throughout the world. The pattern of LABSA Liquid consumption demonstrates the overwhelming preference by consumers for liquid laundry detergents in North America, whereas powders continue to be the dominant products in Western Europe, Japan, and China. Comparable and reliable data in other world regions are generally unavailable. In these less-developed world areas, LABSA Liquid is essentially used only in laundry powders (particularly in India and Indonesia) and hand dishwashing liquids. The latter are often used as general-purpose cleaners. The following pie chart shows world consumption of LABSA Liquid: About 82–87% of LABSA Liquid is used in household detergents, including laundry powders, laundry liquids, dishwashing liquids, and other household cleaners. Industrial, institutional, and commercial cleaners account for most of the other applications, but LABSA Liquid is also used as an emulsifier (e.g., for agricultural herbicides and in emulsion polymerization) and as a wetting agent. Very small volumes are also used in personal care applications. Demand in the North American household segment fell sharply in 2000–11, as a result of several developments, including reformulations away from LABSA Liquid to alternative surfactants because of cost considerations, the greater use of enzymes, and adverse economic conditions that resulted in lower overall surfactant levels in detergents. However, consumption stabilized during 2011–17. Although consumption of LABSA Liquid will likely stabilize or decline slightly in the highly developed regions, it will increase by 3.0–5.0% in some less-developed regions or countries, such as the Middle East, Africa, India, and China, as well as Southeast Asia. As a result of the rapid growth of LABSA Liquid demand in the Asia Pacific region, demand in the region accounted for over half of global demand in 2017. The worldwide growth of LABSA Liquid will be negatively impacted by the efforts of detergent manufacturers to reduce the active content in their surfactant formulations, by the shift to liquid detergents in some countries (which benefits competing surfactants), and by less consumer overdosing (particularly in North America with unit dose laundry products, assuming they continue to take some market share from traditional liquid detergents). However, consumption of LABSA Liquid will be positively affected in countries/regions such as India, China, Africa, and the Middle East, where powder detergents are still a very large part of the laundry detergent market. Linear alkylbenzene sulfonate competes with several other major surfactants for use in household detergents. Some of the competitive surfactants have greater hard-water tolerance and better compatibility with enzymes and are milder than LABSA Liquid. Historically, however, LABSA Liquid has most often been lower in cost and has had other more favorable properties compared with competing surfactants. During 2002–06, very high crude oil prices made LABSA Liquid far less competitive than had been true in most years since its introduction. During 2007–11, LABSA Liquid prices tracked more closely those of the competitive surfactants. This led to a more stable pattern of consumption, even as prices for all surfactants continued to be very volatile. From late 2014 through 2017, low crude oil prices helped LABSA Liquid become more competitive. LABSA Liquid/LAS production is impacted by the supply situation for competing products—mainly alcohol ether sulfates (AES). Shortages in AES supply or its high price has usually favored the use of LABSA Liquid/LAS. In the developing world, LABSA Liquid competes with soaps. Alkylbenzene sulfonates are a class of anionic surfactants, consisting of a hydrophilic sulfonate head-group and a hydrophobic alkylbenzene tail-group. Along with sodium laureth sulfate they are one of the oldest and most widely used synthetic detergents and may be found in numerous personal-care products (soaps, shampoos, toothpaste etc.) and household-care products (laundry detergent, dishwashing liquid, spray cleaner etc.).[1] They were first introduced in the 1930s in the form of branched alkylbenzene sulfonates (BAS) however following environmental concerns these were replaced with linear alkylbenzene sulfonates (LABSA Liquid) during the 1960s.[2] Since then production has increased significantly from about 1 million tons in 1980, to around 3.5 million tons in 2016, making them most produced anionic surfactant after soaps. Linear alkylbenzene sulfonates (LAS) are prepared industrially by the sulfonation of linear alkylbenzenes (LABSA Liquid), which can themselves be prepared in several ways.[2] In the most common route benzene is alkylated by long chain monoalkenes (e.g. dodecene) using hydrogen fluoride as a catalyst.[9] The purified dodecylbenzenes (and related derivatives) are then sulfonated with sulfur trioxide to give the sulfonic acid.[10] The sulfonic acid is subsequently neutralized with sodium hydroxide.[1] The term "linear" refers to the starting alkenes rather than the final product, perfectly linear addition products are not seen, in-line with Markovnikov's rule. Thus, the alkylation of linear alkenes, even 1-alkenes such as 1-dodecene, gives several isomers of phenyldodecane.[11] Structure property relationships Under ideal conditions the cleaning power of BAS and LABSA Liquid is very similar, however LABSA Liquid performs slightly better in normal use conditions, due to it being less affected by hard water.[12] Within LABSA Liquid itself the detergency of the various isomers are fairly similar,[13][14] however their physical properties (Krafft point, foaming etc.) are noticeably different.[15][16] In particular the Krafft point of the high 2-phenyl product (i.e. the least branched isomer) remains below 0 °C up to 25% LABSA Liquid whereas the low 2-phenyl cloud point is ∼15 °C.[17] This behavior is often exploited by producers to create either clear or cloudy products.. LABSA Liquid Linear Alkyl Benzene Sulphonic Acid Product Information LABSA Liquid Linear alkyl benzene Sulphonic Acid is a chemical which is colorless and have viscous properties. LABSA Liquid Linear alkyl benzene sulphonic acid mainly using in detergent formulations. It is one of the most important and cheapest surfactants in powder formulation and detergent fluids. It has excellent cleansing properties. Usages of Linear Alkyl Benzene Sulphonic Acid LABSA Liquid Linear Alkyl Benzene sulphonic acid is a batch of organic sulfur compounds that are used in most home detergents, dishwashing detergents, detergent powder, cleaning powder, washing powders, detergent cake, liquid soap, soaps etc. LABSA Liquid, sulfonic acid compound is used as a foaming agent, cleaning agent in more formulations and toilet soaps for foaming. Sulfonic acid, LABSA Liquid is using in detergent industries, in textile industry as a washing agent, pesticides industries to improve the quality of spray. Sulfonic acid, LABSA Liquid is not inflammable substance and can dissolve in water, but not in organic solvent. industrial uses. LABSA Liquid Linear alkyl benzene Sulphonic Acid uses in produce sulfonic acid. LABSA Liquid is an additive as a LABSA Liquid Linear alkyl benzene Sulphonic Acid packing Basekim Chemical Production can supply LABSA Liquid Linear alkyl benzene Sulphonic Acid with drum. Each drum can take 220 kg and 80 drum can easily load in a container. It also depends on customer demands as well. LABSA Liquid Linear alkyl benzene Sulphonic Acid LABSA Liquid Linear alkyl benzene Sulphonic Acid is a chemical which is colorless and have viscous properties. LABSA Liquid Linear alkyl benzene Sulphonic Acid mainly using in detergent formulations. It is one of the most important and cheapest surfactants in powder formulation and detergent fluids. It has excellent cleansing properties. LABSA Liquid Linear alkyl benzene Sulphonic Acid in the formulation of anionic, non-anionic, and amphoteric surfactants, and it is extremely important for its degradability in nature. It is soluble in water and emulsifying agent. Linear Alkyl benzene sulphonic acid is one of the most widely used anionic surfactants due to its low cost, high efficiency and biocompatibility due to its linear chain. This anionic surfactant has hydrophilic and hydrophobic groups. These are non-volatile compounds produced by the sulfonation process. These compounds consist of mixtures of carbon chains of 10 to 14 carbon lengths that are a phenyl group with a sulfonate group LABSA Liquid Linear alkyl benzene Sulphonic Acid LABSA Liquid Linear alkyl benzene Sulphonic Acid application The properties of LABSA Liquid Linear alkyl benzene Sulphonic Acid depend on the length of the alkane chains that give them different functionality. Surfactants are used in the industry to increase the contact of polar and non-polar phases, such as oil, water, or water and minerals. Linear alkyl benzene Sulphonic Acid sulfonate is mainly used for the manufacture of household detergents such as laundry powder, washing liquid, dishwashing liquid and other household cleaners and other industrial uses. LABSA Liquid Linear alkyl benzene Sulphonic Acid uses in produce sulfonic acid. LABSA Liquid is an additive as an lubricating agent oils and have as corrosion and rust prevention. his product is a very effective intermediate surfactant. It is usually neutralized with alkali types and forms sulphonates used in different fields. This product can be used in acidic environments. LABSA Liquid Linear alkyl benzene Sulphonic Acid packing can supply LABSA Liquid Linear alkyl benzene Sulphonic Acid with drum . Each drum can take 220 kg and 80 drum can easily load in a container LABSA Liquid Linear alkyl benzene Sulphonic Acid PACKING Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) Specification LABSA Liquid properties: 1. Linear alkyl benzene sulphonic acids (LABSA Liquid) are anionic surfactants. Linear alkyl benzene Synonyms LAS;LABSA Liquid;LABS;Laurylbenzenesulfonic Acid;Laurylbenzenesulfonate;Linear Alkyl benzene Sulphonic Acid;DDBSA;Dodecyl Benzene Sulphonic Acid;Dodecyl Benzene Sulfonic Acid Linear alkyl benzene sulphonic acid, also known as LABSA Liquid is a synthetic chemical surfactant, which is a widely used industrial detergent. It is used in washing powder, detergent powder, oil soap, cleaning powder and detergent cake. DESCRIPTION LABSA Liquid is an anionic surfactant, whose molecules are characterized by a hydrophilic and a hydrophobic group. This nonvolatile chemical compound is synthesized through the process of sulfonation. The sulfonation reagents include sulfuric acid, chlorosulfonic acid, sulfamic acid and diluted sulfur trioxide. The properties of LABSA Liquid, differs in chemical and physical properties based on the length of the alkyl chain. This results in formulations, which finds many applications. The resulting surfactants are used in the chemical industry to improve contact between water and minerals. USES LABSA Liquid is chiefly used in the detergent industry for the manufacture of washing powder, detergent powder, detergent cake, liquid soap, oil soap, scouring bar and cleaning powder. This chemical finds applications in anionic specialty formulations. The quality of pesticide sprays can be improved from it. Linear alkyl benzene sulphonic acid is used as a washing and mercerizing agent in the textile industry. The surface area of distempers is increased using LABSA Liquid. It is used as a wetting agent as well as an emulsifier in small quantities along with other surfactants, for foaming of toilet soaps. Owing to its high active matter content and miscibility with low salt content and water, LABSA Liquid is used in the polymerization of emulsions and in production of coupling agents, emulsifiers, agricultural herbicides, household and industrial cleaners. ENVIRONMENTAL AND SAFETY CONSIDERATIONS Most anionic surfactants including LABSA Liquid are nontoxic in nature. However, prolonged exposure to these surfactants, could irritate and damage the skin through the disruption of the lipid membrane, which protects the skin and other cells. On the other hand, the biodegradability is determined by surfactant's hydrophobic hydrocarbon group. ADVANTAGES Linear Alkyl Benzene Sulphonic Acid is one of the largest synthetic surfactants by volume due to its low cost and high performance. Apart from this, LABSA Liquid can be dried to a stable powder form. This chemical is biodegradable and environmentally friendly. Buy excess stock of LABSA Liquid for a discounted price. Product Description Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 90% is the largest-volume synthetic surfactant because of its relatively low cost, good performance, the fact that it can be dried to a stable powder and the biodegradable environmental friendliness. LAB Sulphonic Acid is an anionic surfactant widely used in formulation of all ranges of Domestic Detergents Powder ,Cake & Dish wash cleaners. Linear Alkyl Benzene Sulphonic Acid Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 90% is the largest-volume synthetic surfactant because of its relatively low cost, good performance, the fact that it can be dried to a stable powder and the biodegradable environmental friendliness. LAB Sulphonic Acid is an anionic surfactant widely used in formulation of all ranges of Domestic Detergents Powder ,Cake & Dish wash cleaners. Due to its high active matter , miscibility with water and low salt content , it is also used in formulation of Industrial & Household liquid cleaners as well as in numerous industrial applications like as a coupling agent and as an emulsifier for agricultural herbicides and in emulsion polymerization. Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 90% - Soft Acid Slurry is main raw material for: Properties of LABSA Liquid Nature Anionic Constitution Sulphonated Linear Alkyl Benzene Sulphonic Acid Appearance Light Yellow-Brown viscous liquid Solubility Readily soluble in water Specifications of LABSA Liquid Active matter ( % by weight) 90 ± 1% Non-Digestive oil matter( % by weight) 1% Max Free Sulphuric acid % by weight) 7 Max Color [KLETT] (When dispatched) 30 Avg Advantages of LABSA Liquid 90 % over LABSA Liquid 96 % Cost Factor Cost of LABSA Liquid 90% Sulphonation Plant is 1/10th as compared to LABSA Liquid 96 % Sulphonation plant thereby giving huge cost advantage as a result of which LABSA Liquid 90% can be offered to consumers at competitive prices vis-a-vis LABSA Liquid 96% LABSA Liquid 90 % has 5-6 % Free Acid which is converted to Glauber Salt (Sodium Sulphate) on reaction with Soda Ash which is the common ingredient for all Detergent Powders. This Glauber Salt helps in keeping End Product i.e Detergent Powder free flowing and imparts anti-caking properties which is absent in Detergents formulated with LABSA Liquid 96 % LINEAR ALKYL BENZENE SULPHONIC ACID/ SODIUM ALKYL BENZENE SULFONATE / LABSA Liquid/ SODIUM DODYL BENZENE SULFONATE Anionic surfactant used in all cleaning & detergent products like dishwashing liquid, all purpose cleaner, laundry liquid , car shampoo, degreasers and in so many industrial cleaners. LABSA Liquid is acidic & has to be neutralized with any of caustic soda, potassium hydroxide or TEA ( you can also order them from us). We are providing LABSA Liquid as below 1. pure acid LABSA Liquid/ linear alkyl benzene sulphonic acid/ dodyl benzene 2. ready neutralized LABSA Liquid..LABSA Liquid sodium salt/ sodium dodyl benzene sulfonate 40%. ..................................Uniclean america......................... sizes are :- plastic HDPE : 16 oz, 32 oz, 64 oz, 128 oz, 5 gallon & 20 liter . Linear Alkyl Benzene Sulphonic Acid| LABSA Liquid Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is a largest volume surfactant because of its low cost, good performance; environmental friendliness .For the production of Linear Alkyl Benzene sulphonic acid, LABSA Liquid, alkaline benzene linear sulfation is usually used. Its components: linear alkyl benzene Sulphonic Acid, oxygen, sulfur and citric acid. (LABSA Liquid) Linear Alkyl Benzene Sulphonic Acid| LABSA Liquid used in: Linear Alkyl Benzene Sulphonic acid, LABSA Liquid is a batch of organic sulfur compounds that are used in most home detergents, dishwashing detergents, detergent powder, cleaning powder, washing powders, detergent cake, liquid soap, soaps etc. LABSA Liquid, sulfonic acid compound is used as a foaming agent , cleaning agent in more formulations and toilet soaps for foaming. Linear Alkyl Benzene Sulphonic acid, LABSA Liquid is using in detergent industries, in textile industry as a washing agent, pesticides industries to improve the quality of spray. Sulfonic acid, LABSA Liquid is not inflammable substance and can dissolve in water, but not in organic solvent. Definition Linear Alkyl Benzene Sulphonic Acid Definition Linear Alkyl Benzene Sulphonic Acid, Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) LABSA Liquid properties: Chemical Name: Linear Alkyl Benzene Sulphonic Acid Synonyms: LABSA Liquid;LABS;Laurylbenzenesulfonic Acid;Laurylbenzenesulfonate;Linear Alkyl benzene Sulphonic Acid;DDBSA;Dodecyl Benzene Sulphonic Acid; Dodecyl Benzene Sulfonic Acid Formula Linear Alkyl Benzene Sulphonic Acid Storage Linear Alkyl Benzene Sulphonic Acid | LABSA Liquid Linear Alkyl Benzene Sulphonic Acid Stored in cool, ventilated and dry place, kept away from sunshine and rain Packing Linear Alkyl Sulphonic Acid | LABSA Liquid Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) package by 200 kg Linear Alkyl Benzene Sulphonic Acid package by 210 kg Linear Alkyl Benzene Sulphonic Acid package by 220 kg net plastic drum. It’s possible packing in pelleting for each 4 LABSA Liquid drums. However according to customer inquiries it is able to offer in Bulk. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid Exporting Destinations: ATDM are exporting Sulphonic Acid to African, European, South American, East Asian countries.ATDM lead to packing and exporting to mention above destinations, under Iran authorization by the best Iranian LABSA Liquid raw materials in accordance with standard. If you want the updated price for LABSA Liquid or Linear Alkyl Benzene Sulphonic acid and knowing more about further details, please contact us. Advantage of Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid: LABSA Liquid Excellent solubility even at low temperatures LABSA Liquid has high power of foam LABSA Liquid is a biodegradable. Linear Alkyl Benzene Sulphonic Acid application Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used in produce cleansers, light detergent, hard detergent, Liquid Soap, Cleaning powder, Scouring Bar, Oil soaps etc. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used in produce various detergents and emulsifiers. It is used to increase the surface area of distempers Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used in produce cleaner of textile industry such as washing powder. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used in produce industrial electronic, leather industry. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used in produce paper-making industry. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid can be used in produce detergent of dishware. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is used to produce Linear Alkyl Benzene Sulphonic Acid sodium. Warning LABSA Liquid, Linear Alkyl Benzene Sulphonic Acid LABSA Liquid, Linear Alkyl Benzene Sulphonic acid is capable of causing eye, skin and lung irritation as well as burns in extreme cases. Thus, occupational exposure limits should be implemented for safe industrial practices. When you work with sulfonic acid, LABSA Liquid, you must be caring you. Same as workplace that make use of Linear Alkyl Benzene sulphonic acid, LABSA Liquid should have enclosed operations with the use of local ventilation or exhaust to release the chemicals. You should be attention to warning information at the work area to communicate all the safety about this corrosive element. Linear Alkyl Benzene Sulphonic Acid Product description CAS No.: 27176-87-0 Synonyms: Dodecylbenzene Sulfonic Acid (Strait Chain); LAS; LABSA Liquid; Laurylbenzenesulfonic Acid; Laurylbenzenesulfonate; n-Dodecylbenzene Sulfonic Acid Linear Alkyl Benzene Sulphonic Acid is a synthetic surfactant with a wide range of applications like as a coupling agent, as an emulsifier and in the production of household detergents. LABSA Liquid 96% Linear Alkyl Benzene Sulphonic Acid DBSA For Laundry soap detergent Description: it is a kind of weak organic acid and easy to dissolve in water. Widely used in washing powder, civil detergent cleanser and industrial detergents 96% active content,brown liquid ,must be neutralized by hydroxyl sodium when use it . Feature: Product name: Linear Alkyl Benzene Sulphonic Acid Other name: LAS,LABSA Liquid,Dodecyl Benzenesulfonic Acid Molecular Formula:C18H30O3S CAS No.: 85536-14-7 HS Code: 34021100 Molecular weight: 326.49 Apparence:brown liquid Synonyms: Linear alkyl benzene Sulphonic Acid (LABSA Liquid) SYNONYMS: Dodecylbenzene Sulfonic Acid (Strait Chain); LAS; LABSA Liquid; Laurylbenzenesulfonic Acid; Laurylbenzenesulfonate; N-Dodecylbenzene Sulfonic Acid; Alkylbenzene sulphonate, sodium salt; Linear Alkyl benzene Sulphonic Acid; Linear alkyl benzene Sulphonic Acid is household detergents including laundry powders, laundry liquids, dishwashing liquids and other household cleaners. Industrial applications of wetting agent, emulsifier for agricultural herbicides and in polymerization Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 Detergent Chemical: Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 / Application [1] Used as raw material for washing powder, laundry detergent and industrial detergent. [2] can be used as a curing catalyst for amino baking varnish, used to prepare various liquid and solid detergents. [3] It is used for the production of linear alkylbenzene sulfonate sodium salt, ammonium salt and ethanolamine salt. It is the main raw material for the production of detergents, household liquid detergents, industrial detergents and other common detergents. Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 Synonyms: Linear Alkyl benzene Sulphonic Acid; LABSA Liquid;DBSA; Molecular Formula: C18H30O3S Type: Detergent chemical material Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 / Properties LABSA Liquid has the action of detergency, moistening, foaming, emulsion. dispersionand brown viscous fluid in appearance with acidity. it is nonflammable. quickly ,the product has strong absorbency. it would be unclear viscous liquid after absorbed water. Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 / Specification Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 / Application [1] Used as raw material for washing powder, laundry detergent and industrial detergent. [2] can be used as a curing catalyst for amino baking varnish, used to prepare various liquid and solid detergents. [3] It is used for the production of linear alkylbenzene sulfonate sodium salt, ammonium salt and ethanolamine salt. It is the main raw material for the production of detergents, household liquid detergents, industrial detergents and other common detergents. Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 / Packing Packed in plastic drums netted 200 kgs,16 mt / 20 fcl Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid) 96% CAS No. 27176-87-0 Hot Tags: linear alkyl benzene sulphonic acid (LABSA Liquid) 96% CAS No. 27176-87-0, China, suppliers, manufacturers, factory, price, for sale, free sample ARTICLES / LINEAR ALKYL BENZENE SULPHONIC ACID LABSA Liquid | MSDS | APPLICATIONS. Uses advised against Food, drug, pesticide or biocidal product use. 69669-44-9 C10-14 Alkyl deriv benzene sulfonic acid, sodium salt 85117-50-6 C10-14 Monoalkylbenzene sulfonic acid, sodium salt 90194-45-9 C10-13 Alkyl deriv benzene sulfonic acid, sodium salt 127184-52-5 4-C10-13-sec Alkyl deriv. Details of the supplier of the safety data sheet Emergency Telephone Number For information … III. The LABSA Liquid market is driven by the markets … : AC325900000; AC325900010; AC325905000 CAS-No 85536-14-7 Synonyms Mostly dodecylbenzene sulfonic acid. First Aid Measures Inhalation: Move to fresh air. Linear Alkyl Benzene Sulphonic Acid, LABSA Liquid is a largest volume surfactant because of its low cost, good performance; environmental friendliness .For the production of Linear Alkyl Benzene sulphonic acid, LABSA Liquid, alkaline benzene linear sulfation is usually used. CAS N. EC N. SYMBOL Common Name Linear Alkyl Benzene Sulphonic Acid CAS Number Mixture COMPONENT CAS NUMBER CONCENTRATION Benzenesulfonic Acid, C10-16 alkyl Derivatives 68584-22-5 90 – 100% Sulfuric Acid (Byproduct) 7664-93-9 < 1.5% Benzene, C10-16 alkyl Derivatives 68648-87-3 < 1.5% Sulfur Dioxide 7446-09-5 < 0.1% Section 4. We have a combined production capacity of 80000 MT LABSA Liquid per Annum. CHEMICAL NAME : Linear Alkyl Benzene Sulphonic Acid CHEMICAL FORMULA : C6H4 (SO3H) (CS2)10CS3 CAS NUMBER : 27176-87-0 EINECS NUMBER : 248-289-4 EC NUMBER : Not Classified. LINEAR ALKYL BENZENE SULPHONIC ACID. Recommended Use Laboratory chemicals. Linear alkylbenzene sulfonate (LABSA Liquid), the world’s largest-volume synthetic surfactant, which includes the various salts of sulfonated alkylbenzenes, is widely used in household detergents as well as in numerous industrial applications. HAZARDOUS IMPURITIES NAME CONCENTR. Major portion of our production … Linear alkyl benzene sulphonic acid (LABSA Liquid) is prepared commercially by sulfonating linear alkylbenzene (LAB). Its components: linear alkyl benzene Sulphonic Acid, oxygen, sulfur and citric acid. Linear alkyl benzene sulphonic acid is prepared commercially by just sulfonating linear alkylbenzene (LABSA Liquid).Linear alkyl benzene sulphonic acid which is mainly called (LABSA Liquid), the worlds largest volume synthetic surfactant, which includes the various salts of sulfonated alkylbenzenes, which is widely used in household detergents as well as in numerous industrial application. We, New India Detergents Ltd. Group of Companies are engaged in manufacturing of Linear Alkyl Benzene Sulphonic Acid (LABSA Liquid 90% ) since 20 years and have grown to be a leader in its area of operations, adhering to the quality standards and catering to the domestic & global markets. LABSA Liquid . Product Name Dodecylbenzene sulfonic acid, mixture of C10-C13 isomers Cat No. benzene sulfonic acid, sodium salt Category Name Linear Alkylbenzene Sulfonate (LABSA Liquid) Structural Formula Call a … INTRODUCTION: This project profile in detail foresees setting up of unit to produce ACID SLURRY LABSA Liquid have been the major surfactant used in detergents for more than thirty years and continues to represent a substantial portion of the surfactants market today. Supporting this history of safe usage is a large archive of environmental research that has been conducted on LABSA Liquid. This environmental research, performed by top environmental scientists and research agencies, has investigated virtually every part of the environment that could have been exposed to LABSA Liquid. The studies have repeatedly proven LABSA

LACTIC ACID Lactic acid Jump to navigationJump to search Lactic acid 7 Milchsäure.svg L-Lactic acid molecule spacefill.png Names Preferred IUPAC name 2-Hydroxypropanoic acid[1] Other names Lactic acid[1] Milk acid Identifiers CAS Number 50-21-5 check 79-33-4 (l) check 10326-41-7 (d) check 3D model (JSmol) Interactive image 3DMet B01180 Beilstein Reference 1720251 ChEBI CHEBI:422 check ChEMBL ChEMBL330546 check ChemSpider 96860 check ECHA InfoCard 100.000.017 Edit this at Wikidata EC Number 200-018-0 E number E270 (preservatives) Gmelin Reference 362717 IUPHAR/BPS 2932 KEGG C00186 PubChem CID 612 RTECS number OD2800000 UNII 33X04XA5AT ☒ UN number 3265 CompTox Dashboard (EPA) DTXSID7023192 Edit this at Wikidata InChI[show] SMILES[show] Properties Chemical formula C3H6O3 Molar mass 90.078 g·mol−1 Melting point 18 °C (64 °F; 291 K) Boiling point 122 °C (252 °F; 395 K) at 15 mmHg Solubility in water Miscible[2] Acidity (pKa) 3.86,[3] 15.1[4] Thermochemistry Std enthalpy of combustion (ΔcH⦵298) 1361.9 kJ/mol, 325.5 kcal/mol, 15.1 kJ/g, 3.61 kcal/g Pharmacology ATC code G01AD01 (WHO) QP53AG02 (WHO) Hazards GHS pictograms GHS05: Corrosive[5] GHS hazard statements H315, H318[5] GHS precautionary statements P280, P305+351+338[5] Related compounds Other anions Lactate Related carboxylic acids Acetic acid Glycolic acid Propionic acid 3-Hydroxypropanoic acid Malonic acid Butyric acid Hydroxybutyric acid Related compounds 1-Propanol 2-Propanol Propionaldehyde Acrolein Sodium lactate Ethyl lactate Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). ☒ verify (what is check☒ ?) Infobox references Lactic acid is an organic acid. It has a molecular formula CH3CH(OH)COOH. It is white in the solid state and it is miscible with water.[2] When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate. In solution, it can ionize, producing the lactate ion CH 3CH(OH)CO− 2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic 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 is chiral, consisting of two enantiomers. 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. A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. dl-Lactic acid is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic acid and l-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-lactic acid. On the other hand, lactic acid produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called "sarcolactic" acid, from the Greek "sarx" for 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.[6] It 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.[7] The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward.[8][9] In addition to other biological roles, l-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).[10][11] In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.[12][13][14][15] 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. Contents 1 History 2 Production 2.1 Fermentative production 2.2 Chemical production 3 Biology 3.1 Molecular biology 3.2 Exercise and lactate 3.3 Metabolism 4 Blood testing 5 Polymer precursor 6 Pharmaceutical and cosmetic applications 7 Foods 8 Forgery 9 Cleaning products 10 See also 11 References 12 External links History Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic acid in 1780 from sour milk.[16] The name reflects the lact- combining form derived from the Latin word lac, which means milk. In 1808, Jöns Jacob Berzelius discovered that lactic acid (actually l-lactate) also is produced in muscles during exertion.[17] Its structure was established by Johannes Wislicenus in 1873. In 1856, the role of Lactobacillus in the synthesis of lactic acid was discovered by Louis Pasteur. This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895. In 2006, global production of lactic acid reached 275,000 tonnes with an average annual growth of 10%.[18] Production Lactic acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.[19] In 2009, lactic acid was produced predominantly (70–90%)[20] by fermentation. Production of racemic lactic acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-lactic acid, is possible by microbial fermentation. Industrial scale production of d-lactic acid by fermentation is possible, but much more challenging. Fermentative production Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus), Lactobacillus helveticus, Lactococcus lactis, and Streptococcus salivarius subsp. thermophilus (Streptococcus thermophilus). As a starting material for industrial production of lactic acid, almost any carbohydrate source containing C5 and C6 sugars can be used. Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.[21] Lactic 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.[22] Chemical production Racemic lactic 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 by this route.[23] Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.[24] Biology Molecular biology l-Lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).[10][11] Exercise and lactate 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. 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; see Cori cycle[25] If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores. However, lactate is continually formed even at rest and during moderate exercise. Some causes of this are metabolism in red blood cells that lack mitochondria, and limitations resulting from the enzyme activity that occurs in muscle fibers having high glycolytic capacity.[25] In 2004, Robergs et al. maintained that lactic acidosis during exercise is a "construct" or myth, pointing out that part of the H+ comes from ATP hydrolysis (ATP4− + H2O → ADP3− + HPO2− 4 + H+), and that reducing pyruvate to lactate (pyruvate− + NADH + H+ → lactate− + NAD+) actually consumes H+.[26] Lindinger et al.[27] countered that they had ignored the causative factors of the increase in [H+]. After all, the production of lactate− from a neutral molecule must increase [H+] to maintain electroneutrality. The point of Robergs's paper, however, was that lactate− is produced from pyruvate−, which has the same charge. It is pyruvate− production from neutral glucose that generates H+: Polymer precursor Main article: polylactic acid Two molecules of lactic acid can be dehydrated to the lactone lactide. In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters. PLA is an example of a plastic that is not derived from petrochemicals. Pharmaceutical and cosmetic applications Lactic acid is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients. It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties. Foods Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough bread. In lists of nutritional information lactic 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.[40] If this is the case then the calculated food energy may use the standard 4 kilocalories (17 kJ) per gram that is often used for all carbohydrates. But in some cases lactic acid is ignored in the calculation.[41] The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.[42] Some beers (sour beer) purposely contain lactic 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.[43][44] In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by lactic acid bacteria. While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.[45] As a food additive it is approved for use in the EU,[46] USA[47] and Australia and New Zealand;[48] it is listed by its INS number 270 or as E number E270. Lactic acid is used as a food preservative, curing agent, and flavoring agent.[49] It is an ingredient in processed foods and is used as a decontaminant during meat processing.[50] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.[49] Carbohydrate sources include corn, beets, and cane sugar.[51] Forgery Lactic acid has historically been used to assist with the erasure of inks from official papers to be modified during forgery.[52] Cleaning products Lactic acid is used in some liquid cleaners as a descaling agent for removing hard water deposits such as calcium carbonate, forming the lactate, Calcium lactate. Owing to its high acidity, such deposits are eliminated very quickly, especially where boiling water is used, as in kettles. It also is gaining popularity in antibacterial dish detergents and hand soaps replacing Triclosan. See also Hydroxybutyric acid Acids in wine Alanine cycle Biodegradable plastic Dental caries MCT1, a lactate transporter Thiolactic acid Lactic acid, or lactate, is a chemical byproduct of anaerobic respiration — the process by which cells produce energy without oxygen around. Bacteria produce it in yogurt and our guts. Lactic acid is also in our blood, where it's deposited by muscle and red blood cells. It was long thought that lactic acid was the cause of muscle soreness during and after an intense period of exercise, but recent research suggests that's not true, said Michael Gleeson, an exercise biochemist at Loughborough University in the U.K., and author of "Eat, Move, Sleep, Repeat" (Meyer & Meyer Sport, 2020). "Lactate has always been thought of as the bad boy of exercise," Gleeson told Live Science. Contrary to that reputation, lactic acid is a constant, harmless presence in our bodies. While it does increase in concentration when we exercise hard, it returns to normal levels as soon as we're able to rest — and even gets recycled back into energy our body can use later on, Gleeson said. CLOSE How muscles produce lactic acid Throughout most of the day, our body burns energy aerobically — that is, in the presence of oxygen. Part of that energy comes from sugar, which our muscle cells break down in a series of chemical reactions called glycolysis. (We also get energy from fat, but that involves a whole other chemical process). The end product of glycolysis is pyruvate, a chemical that the body uses to produce even more energy. But energy can be harvested from pyruvate only in the presence of oxygen. That changes during hard exercise. Related: Muscle spasms and cramps: Causes and treatments When you break into an all-out sprint your muscles start working overtime. The harder you work, the more energy your muscles need to sustain your pace. Luckily, our muscles have built-in turbo-boosters, called fast-twitch muscle. Unlike slow-twitch muscle, which we use for most of the day, fast-twitch muscle is super-effective at producing lots of energy quickly and does so anaerobically, Gleeson said. Fast-twitch muscle also uses glycolysis to produce energy, but it skips harvesting energy from pyruvate, a process that takes oxygen. Instead, pyruvate gets converted into a waste product, lactic acid, and released into the bloodstream. It's a common misconception that muscle cells produce lactic acid when they can't get enough oxygen, Gleeson said. "That's not the case. Your muscles are getting plenty of oxygen," he said. But in times of intense energy needs, muscles switch to anaerobic respiration simply because it's a much quicker way to produce energy. Other sources of lactic acid Muscle cells aren't the only sources of lactic acid. Red blood cells also produce lactic acid as they roam the body, according to the online text Anatomy and Physiology published by Oregon State University. Red blood cells don't have mitochondria — the part of the cell responsible for aerobic respiration — so they only respire anaerobically. Many species of bacteria also respire anaerobically and produce lactic acid as a waste product. In fact, these species make up between 0.01-1.8% of the human gut, according to a review published in the Journal of Applied Microbiology. The more sugar these little guys eat, the more lactic acid they produce. Slightly more insidious are the lactic acid bacteria that live in our mouths. Because of the acidifying effect they have on saliva, these bacteria are bad news for tooth enamel, according to a study published in Microbiology. Finally, lactic acid is commonly found in fermented dairy products, like buttermilk, yogurt and kefir. Bacteria in these foods use anaerobic respiration to break lactose — milk sugar — into lactic acid. That doesn't mean that lactic acid itself is a dairy product, however — it's 100% vegan. It happens to get its name from dairy simply because Carl Wilhelm, the first scientist to isolate lactic acid, did so from some spoiled milk, according to a study published in the American Journal of Physiology. A young girl eating yogurt out of a cup. Lactic acid is found in fermented dairy products, like yogurt, but lactic acid itself isn't dairy — it's 100% vegan. (Image credit: Shutterstock) Your body on lactic acid It's common to feel a burning in your legs after you squat with heavy weights, or complete a hard workout. But contrary to popular belief, it's not lactic acid that causes the soreness, Gleeson said. Lactic acid is processed by the liver and the heart. The liver converts it back into sugar; the heart converts it into pyruvate. During exercise, concentrations of lactic acid in the body do spike because the heart and liver can't deal with the waste product as quickly as it's produced. But as soon as we're done exercising, lactic acid concentrations go back to normal, Gleeson said. Related: Feel the pain? Don't blame lactic acid. Muscle soreness after exercise most likely has more to do with tissue damage and inflammation, Gleeson said. Hard exercise physically breaks down your muscles, and it can take days for them to recover. Lactic acid can build up to life-threatening levels in the body, according to a review published in the Mayo Clinic Proceedings. But this condition, called acute lactic acidosis, happens because of acute illness or injury, not exercise. When tissues are deprived of blood due to a heart attack or sepsis, for example, they tend to go into anaerobic respiration, producing lactic acid. "They get starved of oxygen," Gleeson said. But Gleeson said he's never heard of a case of life-threatening lactic acidosis because of exercise. "That would be most unusual." Additional resources: Read about anaerobic respiration on Khan Academy. Find out why you feel so sore after a workout. Learn about acute lactic acidosis on Medscape.

Lactic acid (2-hydroxypropionic acid) is the most widely occurring organic acid in nature.
Due to its chiral a-carbon atom, Lactic acid (2-hydroxypropionic acid) has two enantiomeric forms.
Of these, Lactic acid (2-hydroxypropionic acid) is more important in food and pharmaceutical industries because humans have only L-lactate dehydrogenase.

CAS: 50-21-5
MF: C3H6O3
MW: 90.08
EINECS: 200-018-0

Synonyms
FEMA 2611;DL-ALPHA-HYDROXYPROPIONIC ACID;DL-Lactic acid, ACS reagent, 85+%;LACTIC ACID, 85% REAGENT (ACS);Lactic;dl-lactic acid, acs;LACTICACID,RACEMIC,USP;2-Hydroxy-2-methylacetic acid
;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;Milk acid;lactate;Tonsillosan;Racemic lactic acid;Ordinary lactic acid;Ethylidenelactic acid;26100-51-6;Lactovagan;Acidum lacticum;Milchsaeure;Lactic acid, dl-;Kyselina mlecna;Lacticum acidum;DL-Milchsaeure;Lactic acid USP;(+/-)-Lactic acid;Propanoic acid, 2-hydroxy-;Aethylidenmilchsaeure;598-82-3;1-Hydroxyethanecarboxylic acid;alpha-Hydroxypropionic acid;Lactic acid (natural);(RS)-2-Hydroxypropionsaeure;FEMA No. 2611;Milchsaure;Kyselina 2-hydroxypropanova;Lurex;Propionic acid, 2-hydroxy-;Purac FCC 80;Purac FCC 88;Cheongin samrakhan;DL- lactic acid;FEMA Number 2611;CCRIS 2951;HSDB 800;Cheongin Haewoohwan;Cheongin Haejanghwan;SY-83;2-Hydroxypropionicacid;(+-)-2-Hydroxypropanoic acid;Biolac;NSC 367919
;Lactic acid, tech grade;Chem-Cast;alpha-Hydroxypropanoic acid;AI3-03130;HIPURE 88;EINECS 200-018-0;EINECS 209-954-4;EPA Pesticide Chemical Code 128929;Lactic acid,buffered;NSC-367919;UNII-3B8D35Y7S4;2-Hydroxy-2-methylacetic acid;BRN 5238667;INS NO.270;DTXSID7023192;(+/-)-2-hydroxypropanoic acid;CHEBI:78320;INS-270;2 Hydroxypropanoic Acid;3B8D35Y7S4;E 270
;MFCD00004520;LACTIC ACID (+-);.alpha.-Hydroxypropanoic acid;.alpha.-Hydroxypropionic acid;DTXCID003192;E-270;EC 200-018-0;NCGC00090972-01;2-hydroxy-propionic acid;C01432;Milchsaure [German];Lactic acid [JAN];Kyselina mlecna [Czech];Propanoic acid, hydroxy-;CAS-50-21-5;(R)-2-Hydroxy-propionic acid;H-D-Lac-OH;2 Hydroxypropionic Acid;Kyselina 2-hydroxypropanova [Czech];Lactic acid [USP:JAN];lactasol;1-Hydroxyethane 1-carboxylic acid;acido lactico;DL-Milchsaure;MFCD00064266;(2RS)-2-Hydroxypropanoic acid;Lactate (TN);4b5w;Propanoic acid, (+-);DL-Lactic Acid, Racemic;LACTIC ACID (II);(.+/-.)-Lactic acid;Lactic acid (7CI,8CI);DL-Lactic Acid (90%);Lactic acid (JP17/USP);Lactic acid, 85%, FCC;Lactic Acid, Racemic, USP;NCIOpen2_000884;(+-)-LACTIC ACID;DL-LACTIC ACID [MI];LACTIC ACID [WHO-IP];(RS)-2-hydroxypropanoic acid;LACTIC ACID, DL-(II);LACTICUM ACIDUM [HPUS];1-hydroxyethane carboxylic acid;33X04XA5AT;DL-Lactic Acid (90per cent);L-(+)-Lactic acid, 98%;CHEMBL1200559;Lactic acid, natural, >=85%;BDBM23233;L-lactic acid or dl-lactic acid;Lactic Acid, 85 Percent, FCC;LACTIC ACID, DL- [II];DL-Lactic acid, ~90% (T);DL-Lactic acid, AR, >=88%;DL-Lactic acid, LR, >=88%;DL- LACTIC ACID [WHO-DD];LACTIC ACID (EP MONOGRAPH);Lactic Acid, 10 Percent Solution;HY-B2227;LACTIC ACID (USP MONOGRAPH);Propanoic acid, 2-hydroxy- (9CI);Tox21_111049;Tox21_202455;Tox21_303616;BBL027466;NSC367919;STL282744;AKOS000118855;AKOS17278364;Tox21_111049_1;ACIDUM LACTICUM [WHO-IP LATIN];AM87208;DB04398;SB44647;SB44652;Propanoic acid,2-hydroxy-,(.+/-.)-;2-Hydroxypropionic acid, DL-Lactic acid;NCGC00090972-02;NCGC00090972-03;NCGC00257515-01;NCGC00260004-01;849585-22-4;Lactic Acid, 85 Percent, Reagent, ACS;(R)-Lactate;(R)-2-Hydroxypropionic acid;;DB-071134;DB-347146;CS-0021601;L0226;EN300-19542;Lactic acid, meets USP testing specifications;D00111;F71201;A877374;DL-Lactic acid, SAJ first grade, 85.0-92.0%;Q161249;DL-Lactic acid, JIS special grade, 85.0-92.0%;Dl-alpha-hydroxypropionic acid;2-hydroxypropionic acid;F2191-0200;Z104474158;BC10F553-5D5D-4388-BB74-378ED4E24908;Lactic acid, United States Pharmacopeia (USP) Reference Standard;Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material;DL-Lactic acid 90%, synthetic, meets the analytical specifications of Ph. Eur.;152-36-3

The chemical behavior of Lactic acid (2-hydroxypropionic acid) is mostly determined by the two functional groups.
Besides the acidic character in aqueous medium, the bifunctionality (a terminal carboxylic acid and a hydroxyl group) allows Lactic acid (2-hydroxypropionic acid) molecules to form ‘‘interesters’’ such as the cyclic dimers, the trimers, or longer lactic acid oligomers.
After its first isolation by the Swedish chemist Scheel in 1780 from sour milk, Lactic acid (2-hydroxypropionic acid) has been produced commercially since the 1880s in the United States and later in Europe.
Worldwide, Lactic acid (2-hydroxypropionic acid) production was approximately 250,000 metric tons per year in 2012 and is expected to reach 330,000 metric tons by the year 2015, with an average price of 1.25 US$ per kilogram in 2013 (food grade, 80–85 % purity).
Approximately 85 % of the demand for LA is from the food industry.
The primary use of Lactic acid (2-hydroxypropionic acid) is as a pH-adjusting agent in the beverage sector and as a preservative in the food industry.

Lactic acid (2-hydroxypropionic acid) is included in the Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration as a food ingredient and was deemed safe by the European Food Safety Authority as well.
The acceptable daily intake for Lactic acid (2-hydroxypropionic acid) was defined by the Joint FAO/WHO Expert Committee on Food Additives as ‘‘not limited,’’ and it is also supported by the Scientific Committee of Food.
In recent decades, the consumption of Lactic acid (2-hydroxypropionic acid) due to its novel applications has grown quite rapidly, by 19 % per year.
Nonfood use of Lactic acid (2-hydroxypropionic acid) for polymer production contributes to this growth.
Biodegradable polylactic acid is considered to be an environmentally friendly alternative to other plastics from petroleum.
Lactic acid (2-hydroxypropionic acid) is used in various fields, including drug delivery systems, medical devices, fibers, and packaging materials.
Lactic acid (2-hydroxypropionic acid) can be produced via chemical synthesis or carbohydrate fermentation.
The chemical route has various issues, including toxic raw materials, low conversion rates, and especially the inability to produce the optically pure isomer.
Therefore, approximately 90 % of Lactic acid (2-hydroxypropionic acid) worldwide is produced by biotechnological processes, namely fermentations using renewable resources, which is relatively fast, economical, and able to supply selectively one or two stereoisomers of lactic acid.

Lactic acid (2-hydroxypropionic acid) is an organic acid.
Lactic acid (2-hydroxypropionic acid) has the molecular formula CH3CH(OH)COOH.
Lactic acid (2-hydroxypropionic acid) is white in the solid state and it is miscible with water.
When in the dissolved state, Lactic acid (2-hydroxypropionic acid) forms a colorless solution.
Production includes both artificial synthesis as well as natural sources.
Lactic acid (2-hydroxypropionic acid) is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
Lactic acid (2-hydroxypropionic acid) is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.

The conjugate base of Lactic acid (2-hydroxypropionic acid) is called lactate (or the lactate anion).
The name of the derived acyl group is lactoyl.
In solution, Lactic acid (2-hydroxypropionic acid) can ionize by a loss of a proton to produce the lactate ion CH
3CH(OH)CO−2.
Compared to acetic acid, its pKa is 1 unit less, meaning Lactic acid (2-hydroxypropionic 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 (2-hydroxypropionic acid) is chiral, consisting of two enantiomers.
One is known as Lactic acid (2-hydroxypropionic acid), (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is d-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called dl-lactic acid, or racemic Lactic acid (2-hydroxypropionic acid).
Lactic acid is hygroscopic.
Lactic acid (2-hydroxypropionic acid) is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F).
d-Lactic acid and l-lactic acid have a higher melting point.
Lactic acid (2-hydroxypropionic acid) produced by fermentation of milk is often racemic, although certain species of bacteria produce solely d-lactic acid.
On the other hand, Lactic acid (2-hydroxypropionic acid) produced by anaerobic respiration in animal muscles has the enantiomer and is sometimes called "sarcolactic" acid, from the Greek sarx, meaning "flesh".

In animals, Lactic acid (2-hydroxypropionic acid) is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise.
Lactic acid (2-hydroxypropionic 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, Lactic acid (2-hydroxypropionic 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 (2-hydroxypropionic acid) fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic 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.
Lactic acid (2-hydroxypropionic acid) is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.

Lactic acid (2-hydroxypropionic acid) is an alpha hydroxy acid, an organic compound with the formula CH3CH(OH)CO2H.
Lactic acid (2-hydroxypropionic acid) is a white, water-soluble solid or clear liquid,having a mild acid odor and taste.
Lactic acid (2-hydroxypropionic acid) is found in muscle tissue and blood and is an intermediate in the metabolism of carbohydrates.
Lactic acid (2-hydroxypropionic acid) is also used as an acidifying agent.
Lactic acid (2-hydroxypropionic acid) is produced from natural corn starch by advanced bio-fermentation and refining technology.

Lactic acid (2-hydroxypropionic acid) is a compound that plays a role in a variety of biochemical processes.
Lactic acid (2-hydroxypropionic acid) is a carboxylic acid with a molecular formula of C3H6O3.
Lactic acid (2-hydroxypropionic acid) is a carboxylic acid containing a hydroxyl group, so it is an alpha-hydroxy acid (AHA).
In the aqueous solution, Lactic acid (2-hydroxypropionic acid)'s carboxyl group releases a proton to produce the lactate ion CH3CHOHCOO.
During fermentation, lactate dehydrogenase converts pyruvate to Lactic acid (2-hydroxypropionic acid).
In general metabolism and exercise, Lactic acid (2-hydroxypropionic acid) is constantly produced, but its concentration generally does not increase.

Lactic acid (2-hydroxypropionic acid) Chemical Properties
Melting point: 18°C
Boiling point: 122 °C/15 mmHg (lit.)
Alpha: -0.05 º (c= neat 25 ºC)
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℃)
Color: Colorless to yellow
Specific Gravity: 1.209
PH: 3.51(1 mM solution);2.96(10 mM solution);2.44(100 mM solution);
Odor: at 100.00 %. odorless
Odor Type: odorless
Water Solubility: SOLUBLE
Merck: 14,5336
JECFA Number: 930
BRN: 1209341
Dielectric constant: 22.0（16℃）
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey: JVTAAEKCZFNVCJ-UHFFFAOYSA-N
LogP: -0.72
CAS DataBase Reference: 50-21-5(CAS DataBase Reference)
NIST Chemistry Reference: Lactic acid (2-hydroxypropionic acid) (50-21-5)
EPA Substance Registry System: Lactic acid (2-hydroxypropionic acid) (50-21-5)

Lactic acid (2-hydroxypropionic acid), CH3CHOHCOOH, also known as 2-hydroxypropanoic acid, is a hygroscopic liquid that exists in three isometric forms.
Lactic acid (2-hydroxypropionic acid) is found in blood and animal tissue as a product of glucose and glycogen metabolism.
Lactic acid (2-hydroxypropionic acid) is obtained by fermentation of sucrose (corn refining), The racemic mixture is present in foods prepared by bacterial fermentation or prepared synthetically.
Lactic acid (2-hydroxypropionic acid) is soluble in water,alcohol,and ether.
Lactic acid (2-hydroxypropionic acid) is used as a solvent, in manufacturing confectionery, and in medicine.
Lactic acid (2-hydroxypropionic acid) is odorless.
Lactic acid (2-hydroxypropionic acid) consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5).
The commercial product is the racemic form.

Lactic acid (2-hydroxypropionic acid) is usually available in solutions containing 50 to 90% lactic acid.
Lactic acid (2-hydroxypropionic acid) consists of a mixture of 2-hydroxypropionic acid, its condensation products, such as lactoyllactic acid and other polylactic acids, and water.
Lactic acid (2-hydroxypropionic acid) is usually in the form of the racemate, (RS)-lactic acid, but in some cases the (S)-(+)-isomer is predominant.
A colorless or yellowish, nearly odorless, syrupy liquid consisting of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5).
Lactic acid (2-hydroxypropionic acid) is obtained by the lactic fermentation of sugars or is prepared synthetically.
The commercial product is the racemic form.
Lactic acid (2-hydroxypropionic acid) is usually available in solutions containing the equivalent of from 50% to 90% lactic acid.
Lactic acid (2-hydroxypropionic acid) is hygroscopic, and when concentrated by boiling, the acid condenses to form lactic acid lactate, 2-(lactoyloxy)propanoic acid, which on dilution and heat ing hydrolyzes to lactic acid.
Lactic acid (2-hydroxypropionic acid) is miscible with water and with alcohol.

Uses
Lactic acid (2-hydroxypropionic acid) is a multi-purpose ingredient used as a preservative, exfoliant, moisturizer, and to provide acidity to a formulation.
In the body, Lactic acid (2-hydroxypropionic acid) is found in the blood and muscle tissue as a product of the metabolism of glucose and glycogen.
Lactic acid (2-hydroxypropionic acid) is also a component of the skin’s natural moisturizing factor.
Lactic acid (2-hydroxypropionic acid) has better water intake than glycerin.
Studies indicate an ability to increase the water-retention capacity of the stratum corneum.
They also show that the pliability of the stratum corneum layer is closely related to the absorption of Lactic acid (2-hydroxypropionic acid); that is, the greater the amount of absorbed lactic acid, the more pliable the stratum corneum layer.
Researchers report that continuous use of preparations formulated with lactic acid in concentrations ranging between 5 and 12 percent provided a mild to moderate improvement in fine wrinkling and promote softer, smoother skin.
Lactic acid (2-hydroxypropionic acid)'s exfoliating properties can help in the process of removing excess pigment from the surface of the skin, as well as improving skin texture and feel.

Lactic acid (2-hydroxypropionic acid) is an alpha hydroxy acid occurring in sour milk and other lesser-known sources, such as beer, pickles, and foods made through a process of bacterial fermentation.
Lactic acid (2-hydroxypropionic acid) is caustic when applied to the skin in highly concentrated solutions.
Lactic acid (2-hydroxypropionic acid) can be used in fruit wine, beverages, meat, food, pastry making, vegetables, pickling and canning processing, grain processing, fruit storage, etc., because Lactic acid (2-hydroxypropionic acid) has the ability to adjust pH, extend shelf life, flavor, maintain food color, and improve Product quality and other effects;
In terms of seasonings, the special sourness of Lactic acid (2-hydroxypropionic acid) can increase the deliciousness of food.
Adding an appropriate amount of Lactic acid (2-hydroxypropionic acid) to salads, soy sauce, vinegar and other seasonings can maintain the stability of the microorganisms in the product and make the taste more mild.
Lactic acid (2-hydroxypropionic acid) is an inherent ingredient in dairy products.
Lactic acid (2-hydroxypropionic acid) has the taste of dairy products and good antimicrobial effects.
Lactic acid (2-hydroxypropionic 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.

Biology
Molecular biology
Lactic acid (2-hydroxypropionic acid) is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).

Exercise and lactate
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 Lactic acid (2-hydroxypropionic acid), causing lactate concentrations to rise.
The production of Lactic acid (2-hydroxypropionic acid) 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.

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; see Cori cycle
If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores.
However, 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.
Some causes of this are metabolism in red blood cells that lack mitochondria, and limitations resulting from the enzyme activity that occurs in muscle fibers having high glycolytic capacity.
Lactic acidosis is a physiological condition characterized by accumulation of lactate (especially l-lactate), with formation of an excessively low pH in the tissues – a form of metabolic acidosis.

Lactic acidosis during exercise may occur due to the H+ from ATP hydrolysis (ATP4− + H2O → ADP3− + HPO2−4 + H+), and that reducing pyruvate to lactate (pyruvate− + NADH + H+ → lactate− + NAD+) actually consumes H+.
The causative factors of the increase in [H+] result from the production of lactate− from a neutral molecule, increasing [H+] to maintain electroneutrality.
A contrary view is that lactate− is produced from pyruvate−, which has the same charge.
Lactic acid (2-hydroxypropionic acid) is pyruvate− production from neutral glucose that generates H+:

C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4 → 2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O
Subsequent lactate− production absorbs these protons:

2 CH3COCO−2 + 2 H+ + 2 NADH → 2 CH3CH(OH)CO−2 + 2 NAD+
The combined effect is:

C6H12O6 + 2 ADP3− + 2HPO2−4 → 2 CH3CH(OH)CO−2 + 2 ATP4− + 2 H2O
Although the reaction glucose → 2 lactate− + 2 H+ releases two H+ when viewed on its own, the H+ are absorbed in the production of ATP.
On the other hand, the absorbed acidity is released during subsequent hydrolysis of ATP:

ATP4− + H2O → ADP3− + HPO2−4 + H+
So once the use of ATP is included, the overall reaction is

C6H12O6 → 2 CH3CH(OH)CO−2 + 2 H+

Neural tissue energy source
Although glucose is usually assumed to be the main energy source for living tissues, there are a few reports that indicate that Lactic acid (2-hydroxypropionic acid) is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammalian species (the notable ones being mice, rats, and humans).
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.

Brain development metabolism
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.
Lactic acid (2-hydroxypropionic acid) was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than Lactic acid (2-hydroxypropionic acid) was previously assumed, acting either through better support of metabolites, or alterations in base intracellular pH levels, or both.

Studies of brain slices of mice show that β-hydroxybutyrate, Lactic acid (2-hydroxypropionic acid), and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that Lactic acid (2-hydroxypropionic acid) can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.
The study "provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominantly from activity-induced concentration changes to the cellular NADH pools."
Lactic acid (2-hydroxypropionic acid) can also serve as an important source of energy for other organs, including the heart and liver.
During physical activity, up to 60% of the heart muscle's energy turnover rate derives from Lactic acid (2-hydroxypropionic acid) oxidation.

Lactic Acid (E270) (2-hydroxypropionic acid, CH3-CHOH-COOH) is the most widely occurring organic acid in nature.
Due to Lactic Acid (E270)s chiral a-carbon atom, lactic acid (LA) has two enantiomeric forms.
Of these, L-(+)-Lactic Acid (E270) is more important in food and pharmaceutical industries because humans have only L-lactate dehydrogenase.

CAS: 50-21-5
MF: C3H6O3
MW: 90.08
EINECS: 200-018-0

The chemical behavior of Lactic Acid (E270) is mostly determined by the two functional groups.
Besides the acidic character in aqueous medium, the bifunctionality (a terminal carboxylic acid and a hydroxyl group) allows Lactic Acid (E270) molecules to form ‘‘interesters’’ such as the cyclic dimers, the trimers, or longer lactic acid oligomers.
After Lactic Acid (E270)s first isolation by the Swedish chemist Scheel in 1780 from sour milk, lactic acid has been produced commercially since the 1880s in the United States and later in Europe.
Worldwide, Lactic Acid (E270) production was approximately 250,000 metric tons per year in 2012 and is expected to reach 330,000 metric tons by the year 2015, with an average price of 1.25 US$ per kilogram in 2013 (food grade, 80–85 % purity).
Approximately 85 % of the demand for LA is from the food industry.
The primary use of Lactic Acid (E270) is as a pH-adjusting agent in the beverage sector and as a preservative in the food industry.
Lactic Acid (E270) is included in the Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration as a food ingredient and was deemed safe by the European Food Safety Authority as well.
The acceptable daily intake for Lactic Acid (E270) was defined by the Joint FAO/WHO Expert Committee on Food Additives as ‘‘not limited,’’ and it is also supported by the Scientific Committee of Food.
In recent decades, the consumption of Lactic Acid (E270) due to its novel applications has grown quite rapidly, by 19 % per year.
Nonfood use of Lactic Acid (E270) for polymer production contributes to this growth.
Biodegradable polylactic acid is considered to be an environmentally friendly alternative to other plastics from petroleum.

Lactic Acid (E270) is used in various fields, including drug delivery systems, medical devices, fibers, and packaging materials.
Lactic Acid (E270) can be produced via chemical synthesis or carbohydrate fermentation.
The chemical route has various issues, including toxic raw materials, low conversion rates, and especially the inability to produce the optically pure isomer.
Therefore, approximately 90 % of Lactic Acid (E270) worldwide is produced by biotechnological processes, namely fermentations using renewable resources, which is relatively fast, economical, and able to supply selectively one or two stereoisomers of lactic acid.
A colorless to yellow odorless syrupy liquid.
Corrosive to metals and tissue.
Used to make cultured dairy products, as a food preservative, and to make chemicals.
Lactic Acid (E270) is an organic acid.
Lactic Acid (E270) has the molecular formula CH3CH(OH)COOH.
Lactic Acid (E270) is white in the solid state and it is miscible with water.
When in the dissolved state, Lactic Acid (E270) forms a colorless solution.
Production includes both artificial synthesis as well as natural sources.
Lactic Acid (E270) is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group.
Lactic Acid (E270) is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
The conjugate base of Lactic Acid (E270) is called lactate (or the lactate anion).
The name of the derived acyl group is lactoyl.
In solution, Lactic Acid (E270) can ionize by a loss of a proton to produce the lactate ion CH3CH(OH)CO−2.
Compared to acetic acid, Lactic Acid (E270)'s pKa is 1 unit less, meaning Lactic Acid (E270) 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 (E270) is chiral, consisting of two enantiomers.
One is known as l-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, Lactic Acid (E270)'s mirror image, is d-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid.
Lactic Acid (E270) is hygroscopic.
dl-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F).
d-Lactic acid and l-lactic acid have a higher melting point.
Lactic Acid (E270) produced by fermentation of milk is often racemic, although certain species of bacteria produce solely d-lactic acid.

On the other hand, Lactic Acid (E270) produced by anaerobic respiration 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 (E270) 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 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 (E270) fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid.
These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.
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.
Lactic Acid (E270) is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Lactic Acid (E270), also known as Milk Acid, is found primarily in sour milk products, such as yoghurt, kefir, koumiss, lassi and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid (E270).
Lactic Acid (E270) is also responsible for the sour flavour of sourdough breads.
Lactic Acid (E270) is used in beer brewing, to lower the pH and increase the body of the beer.
Lactic Acid (E270) is also used in various beverages and cocktails to impart a sour taste.

Lactic Acid (E270) Chemical Properties
Melting point: 18°C
Boiling point: 122 °C/15 mmHg (lit.)
Alpha: -0.05 º (c= neat 25 ºC)
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℃)
Color: Colorless to yellow
Specific Gravity: 1.209
PH: 3.51(1 mM solution);2.96(10 mM solution);2.44(100 mM solution);
Odor: at 100.00 %. odorless
Odor Type: odorless
Water Solubility: SOLUBLE
Merck: 14,5336
JECFA Number: 930
BRN: 1209341
Dielectric constant: 22.0（16℃）
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey: JVTAAEKCZFNVCJ-UHFFFAOYSA-N
LogP: -0.72
CAS DataBase Reference: 50-21-5(CAS DataBase Reference)
NIST Chemistry Reference: Propanoic acid, 2-hydroxy-(50-21-5)
EPA Substance Registry System: Lactic Acid (E270) (50-21-5)

Chemical Properties
Lactic Acid (E270) is odorless.
Lactic Acid (E270) consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5).
The commercial product is the racemic form.
Lactic Acid (E270) is usually available in solutions containing 50 to 90% lactic acid.
Lactic Acid (E270), CH3CHOHCOOH, also known as 2-hydroxypropanoic acid, is a hygroscopic liquid that exists in three isometric forms.
Lactic Acid (E270) is found in blood and animal tissue as a product of glucose and glycogen metabolism.
Lactic Acid (E270) is obtained by fermentation of sucrose (corn refining), The racemic mixture is present in foods prepared by bacterial fermentation or prepared synthetically.
Lactic Acid (E270) is soluble in water,alcohol,and ether.

Lactic Acid (E270) is used as a solvent, in manufacturing confectionery, and in medicine.
Lactic Acid (E270) consists of a mixture of 2-hydroxypropionic acid, its condensation products, such as lactoyllactic acid and other polylactic acids, and water.
Lactic Acid (E270) is usually in the form of the racemate, (RS)-lactic acid, but in some cases the (S)-(+)-isomer is predominant.
Lactic Acid (E270) is a practically odorless, colorless or slightly yellowcolored, viscous, hygroscopic, nonvolatile liquid.
A colorless or yellowish, nearly odorless, syrupy liquid consisting of a mixture of Lactic Acid (E270) (C3H6O3) and lactic acid lactate (C6H10O5).
Lactic Acid (E270)is obtained by the lactic fermentation of sugars or is prepared synthetically.
The commercial product is the racemic form.
Lactic Acid (E270) is usually available in solutions containing the equivalent of from 50% to 90% lactic acid.
Lactic Acid (E270) is hygroscopic, and when concentrated by boiling, the acid condenses to form lactic acid lactate, 2-(lactoyloxy)propanoic acid, which on dilution and heat ing hydrolyzes to lactic acid.
Lactic Acid (E270) is miscible with water and with alcohol.

Uses
Lactic Acid (E270) is a multi-purpose ingredient used as a preservative, exfoliant, moisturizer, and to provide acidity to a formulation.
In the body, Lactic Acid (E270) is found in the blood and muscle tissue as a product of the metabolism of glucose and glycogen.
Lactic Acid (E270) is also a component of the skin’s natural moisturizing factor.
Lactic Acid (E270) has better water intake than glycerin.
Studies indicate an ability to increase the water-retention capacity of the stratum corneum.
They also show that the pliability of the stratum corneum layer is closely related to the absorption of lactic acid; that is, the greater the amount of absorbed Lactic Acid (E270), the more pliable the stratum corneum layer.
Researchers report that continuous use of preparations formulated with lactic acid in concentrations ranging between 5 and 12 percent provided a mild to moderate improvement in fine wrinkling and promote softer, smoother skin.
Lactic Acid (E270)'s exfoliating properties can help in the process of removing excess pigment from the surface of the skin, as well as improving skin texture and feel.
Lactic Acid (E270) is an alpha hydroxy acid occurring in sour milk and other lesser-known sources, such as beer, pickles, and foods made through a process of bacterial fermentation.

Lactic Acid (E270) is caustic when applied to the skin in highly concentrated solutions.
Lactic Acid is an acidulant that is a natural organic acid present in milk, meat, and beer, but is normally associated with milk.
Lactic Acid (E270) is a syrupy liquid available as 50 and 88% aqueous solutions, and is mis- cible in water and alcohol.
Lactic Acid (E270) is heat stable, nonvolatile, and has a smooth, milk acid taste.
Lactic Acid (E270) functions as a flavor agent, preservative, and acidity adjuster in foods.
Lactic Acid (E270) is used in spanish olives to prevent spoilage and provide flavor, in dry egg powder to improve disper- sion and whipping properties, in cheese spreads, and in salad dress- ing mixes.
Lactic Acid (E270) showed good depressing effect on hornblende, pyroxene and biotite during flotation of hematite and ilmenite minerals.
Lactic Acid (E270) is used in some liquid cleaners as a descaling agent for removing hard water deposits such as calcium carbonate, forming the lactate, calcium lactate.
Owing to Lactic Acid (E270)'s high acidity, such deposits are eliminated very quickly, especially where boiling water is used, as in kettles.
Lactic Acid (E270) is used in some antibacterial soaps and dish detergents as a replacement for triclosan.
Lactic Acid (E270) has historically been used to assist with the erasure of inks from official papers to be modified during forgery.

Production Methods
Lactic Acid (E270) is prepared by the fermentation of carbohydrates, such as glucose, sucrose, and lactose, with Bacillus acidi lacti or related microorganisms.
On a commercial scale, whey, corn starch, potatoes, or molasses are used as a source of carbohydrate.
Lactic Acid (E270) may also be prepared synthetically by the reaction between acetaldehyde and carbon monoxide at 130–200°C under high pressure, or by the hydrolysis of hexoses with sodium hydroxide.
Lactic Acid (E270) prepared by the fermentation of sugars is levorotatory; lactic acid prepared synthetically is racemic.
However, Lactic Acid (E270) prepared by fermentation becomes dextrorotatory on dilution with water owing to the hydrolysis of (R)-lactic acid lactate to (S)- lactic 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, 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 (E270) 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.

Biochem Actions
In animals, Lactic Acid (E270) is a metabolic compound produced by proliferating cells and during anaerobic conditions such as strenuous exercise.
Lactic Acid (E270) can be oxidized back to pyruvate or converted to glucose via gluconeogenesis.
Lactic Acid (E270) is preferentially metabolized by neurons in several mammal species and during early brain development.

Synonyms
lactic acid
2-hydroxypropanoic acid
DL-Lactic acid
50-21-5
2-hydroxypropionic acid
Milk acid
lactate
Tonsillosan
Racemic lactic acid
Ordinary lactic acid
Ethylidenelactic acid
Lactovagan
Acidum lacticum
26100-51-6
Milchsaeure
Lactic acid, dl-
Kyselina mlecna
Lacticum acidum
DL-Milchsaeure
Lactic acid USP
(+/-)-Lactic acid
Propanoic acid, 2-hydroxy-
Aethylidenmilchsaeure
598-82-3
1-Hydroxyethanecarboxylic acid
alpha-Hydroxypropionic acid
Lactic acid (natural)
(RS)-2-Hydroxypropionsaeure
FEMA No. 2611
Milchsaure
Kyselina 2-hydroxypropanova
Lurex
Propionic acid, 2-hydroxy-
Purac FCC 80
Purac FCC 88
Cheongin samrakhan
FEMA Number 2611
CCRIS 2951
HSDB 800
Cheongin Haewoohwan
Cheongin Haejanghwan
SY-83
2-Hydroxypropionicacid
(+-)-2-Hydroxypropanoic acid
Biolac
NSC 367919
Lactic acid, tech grade
Chem-Cast
alpha-Hydroxypropanoic acid
AI3-03130
HIPURE 88
DL- lactic acid
EINECS 200-018-0
EINECS 209-954-4
EPA Pesticide Chemical Code 128929
Lactic acid,buffered
NSC-367919
UNII-3B8D35Y7S4
2-Hydroxy-2-methylacetic acid
BRN 5238667
INS NO.270
DTXSID7023192
(+/-)-2-hydroxypropanoic acid
CHEBI:78320
INS-270
3B8D35Y7S4
E 270
MFCD00004520
LACTIC ACID (+-)
.alpha.-Hydroxypropanoic acid
.alpha.-Hydroxypropionic acid
DTXCID003192
E-270
EC 200-018-0
NCGC00090972-01
2-hydroxy-propionic acid
(R)-2-Hydroxy-propionic acid;H-D-Lac-OH
C01432
Milchsaure [German]
Lactic acid [JAN]
Kyselina mlecna [Czech]
Propanoic acid, hydroxy-
CAS-50-21-5
2 Hydroxypropanoic Acid
2 Hydroxypropionic Acid
Kyselina 2-hydroxypropanova [Czech]
Lactic acid [USP:JAN]
lactasol
1-Hydroxyethane 1-carboxylic acid
acido lactico
DL-Milchsaure
(2RS)-2-Hydroxypropanoic acid
Lactate (TN)
4b5w
Propanoic acid, (+-)
DL-Lactic Acid, Racemic
LACTIC ACID (II)
(.+/-.)-Lactic acid
Lactic acid (7CI,8CI)
Lactic acid (JP17/USP)
Lactic acid, 85%, FCC
Lactic Acid, Racemic, USP
NCIOpen2_000884
(+-)-LACTIC ACID
DL-LACTIC ACID [MI]
LACTIC ACID [WHO-IP]
(RS)-2-hydroxypropanoic acid
LACTIC ACID, DL-(II)
LACTICUM ACIDUM [HPUS]
1-hydroxyethane carboxylic acid
33X04XA5AT
DL-Lactic Acid (90per cent)
CHEMBL1200559
Lactic acid, natural, >=85%
BDBM23233
L-lactic acid or dl-lactic acid
Lactic Acid, 85 Percent, FCC
LACTIC ACID, DL- [II]
DL-Lactic acid, ~90% (T)
DL-Lactic acid, AR, >=88%
DL-Lactic acid, LR, >=88%
DL- LACTIC ACID [WHO-DD]
LACTIC ACID (EP MONOGRAPH)
Lactic Acid, 10 Percent Solution
HY-B2227
LACTIC ACID (USP MONOGRAPH)
Propanoic acid, 2-hydroxy- (9CI)
Tox21_111049
Tox21_202455
Tox21_303616
NSC367919
AKOS000118855
AKOS017278364
Tox21_111049_1
ACIDUM LACTICUM [WHO-IP LATIN]
AM87208
DB04398
SB44647
SB44652
Propanoic acid,2-hydroxy-,(.+/-.)-
2-Hydroxypropionic acid, DL-Lactic acid
NCGC00090972-02
NCGC00090972-03
NCGC00257515-01
NCGC00260004-01
26811-96-1
Lactic Acid, 85 Percent, Reagent, ACS
CS-0021601
FT-0624390
FT-0625477
FT-0627927
FT-0696525
FT-0774042
L0226
EN300-19542
Lactic acid, meets USP testing specifications
D00111
F71201
A877374
DL-Lactic acid, SAJ first grade, 85.0-92.0%
Q161249
DL-Lactic acid, JIS special grade, 85.0-92.0%
F2191-0200
Z104474158
BC10F553-5D5D-4388-BB74-378ED4E24908
Lactic acid, United States Pharmacopeia (USP) Reference Standard
Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
DL-Lactic acid 90%, synthetic, meets the analytical specifications of Ph. Eur.
152-36-3

DESCRIPTION:
Lactic acid (milk acid) is an organic acid.
Lactic acid (milk acid)has a molecular formula CH3CH(OH)COOH.
Lactic acid (milk acid)is white in the solid state and it is miscible with water.


CAS Number: 50-21-5
EC Number: 200-018-0

When in the dissolved state, Lactic acid (milk acid) forms a colorless solution.
Production includes both artificial synthesis as well as 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 used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.
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, it can ionize by loss of a proton to produce the lactate ion CH3CH(OH)CO−2.
Compared to acetic acid, its pKa is 1 unit less, meaning lactic 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 is chiral, consisting of two enantiomers.
One is known as l-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is d-lactic acid, (R)-lactic acid, or (−)-lactic acid.
A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic.

dl-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F).
d-Lactic acid and l-lactic acid have a higher melting point.
Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely d-lactic acid.

On the other hand, lactic acid produced by anaerobic respiration 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.
It 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 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 fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid.
These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.
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.

HISTORY OF LACTIC ACID (MILK ACID):
Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic 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 (actually l-lactate) also is 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 was discovered by Louis Pasteur.
This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.
In 2006, global production of lactic acid reached 275,000 tonnes with an average annual growth of 10%.

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

Production of racemic lactic acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-lactic acid, is possible by microbial fermentation.
Industrial scale production of d-lactic 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, 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 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 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 by this route.
Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.

BIOLOGY OF LACTIC ACID (MILK ACID):
Molecular biology
l-Lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).

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.

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

If blood glucose concentrations are high, the glucose can be used to build up the liver's glycogen stores.
However, 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.

Some causes of this are metabolism in red blood cells that lack mitochondria, and limitations resulting from the enzyme activity that occurs in muscle fibers having high glycolytic capacity.
Lactic acidosis is a physiological condition characterized by accumulation of lactate (especially l-lactate), with formation of an excessively low pH in the tissues – a form of metabolic acidosis.

Lactic acidosis during exercise may occur due to the H+ from ATP hydrolysis (ATP4− + H2O → ADP3− + HPO2−4 + H+), and that reducing pyruvate to lactate (pyruvate− + NADH + H+ → lactate− + NAD+) actually consumes H+.
The causative factors of the increase in [H+] result from the production of lactate− from a neutral molecule, increasing [H+] to maintain electroneutrality.
A contrary view is that lactate− is produced from pyruvate−, which has the same charge.
It is pyruvate− production from neutral glucose that generates H+:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4 →2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O
Subsequent lactate− production absorbs these protons:
2 CH3COCO−2 + 2 H+ + 2 NADH → 2 CH3CH(OH)CO−2 + 2 NAD+

Overall:
C6H12O6 + 2 NAD+ + 2 ADP3− + 2 HPO2−4 → 2 CH3COCO−2 + 2 H+ + 2 NADH + 2 ATP4− + 2 H2O→ 2 CH3CH(OH)CO−2 + 2 NAD+ + 2 ATP4− + 2 H2O
Although the reaction glucose → 2 lactate− + 2 H+ releases two H+ when viewed on its own, the H+ are absorbed in the production of ATP.
On the other hand, the absorbed acidity is released during subsequent hydrolysis of ATP: ATP4− + H2O → ADP3− + HPO2−4 + H+.

So once the use of ATP is included, the overall reaction is
C6H12O6 → 2 CH3COCO−2 + 2 H+
The generation of CO2 during respiration also causes an increase in [H+].

Neural tissue energy source
Although glucose is usually assumed to be the main energy source for living tissues, there are a few reports that indicate that it is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammalian species (the notable ones being mice, rats, and humans).
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.

Brain development metabolism:
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.
It was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than it was previously assumed, acting either through better support of metabolites, or alterations in base intracellular pH levels, or both.

Studies of brain slices of mice show that β-hydroxybutyrate, lactate, and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.

The study "provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominantly from activity-induced concentration changes to the cellular NADH pools."

Lactate can also serve as an important source of energy for other organs, including the heart and liver.
During physical activity, up to 60% of the heart muscle's energy turnover rate derives from lactate oxidation.

Blood testing:
Reference ranges for blood tests, comparing lactate content (shown in violet at center-right) to other constituents in human blood
Blood tests for lactate are performed to determine the status of the acid base homeostasis in the body.
Blood sampling for this purpose is often arterial (even if it is more difficult than venipuncture), because lactate levels differ substantially between arterial and venous, and the arterial level is more representative for this purpose.


USES OF LACTIC ACID (MILK ACID):
Polymer precursor
Two molecules of lactic acid can be dehydrated to the lactone lactide. In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters.
PLA is an example of a plastic that is not derived from petrochemicals.

Pharmaceutical and cosmetic applications:
Lactic acid is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.

Lactic acid containing bacteria have shown promise in reducing oxaluria with its descaling properties on calcium compounds.

Foods:
Fermented food:
Lactic acid is found primarily in sour milk products, such as kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by lactic acid.
Lactic acid is also responsible for the sour flavor of sourdough bread.

In lists of nutritional information lactic 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 kilocalories (17 kJ) per gram that is often used for all carbohydrates.

But in some cases lactic acid is ignored in the calculation.
The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.

Some beers (sour beer) purposely contain lactic 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, to reduce the sharpness and for other flavor-related reasons.
This malolactic fermentation is undertaken by lactic acid bacteria.
While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.

As a food additive it 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 is used as a food preservative, curing agent, and flavoring agent.
Lactic acid is an ingredient in processed foods and is used as a decontaminant during meat processing.

Lactic 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.


CHEMICAL AND PHYSICAL PROPERTIES OF LACTIC ACID (MILK ACID):
Chemical formula C3H6O3
Molar mass 90.078 g•mol−1
Melting point 18 °C (64 °F; 291 K)
Boiling point 122 °C (252 °F; 395 K) at 15 mmHg
Solubility in water Miscible
Acidity (pKa) 3.86, 15.1
Thermochemistry
Std enthalpy of combustion (ΔcH⦵298) 1361.9 kJ/mol, 325.5 kcal/mol, 15.1 kJ/g, 3.61 kcal/g




SAFETY INFORMATION ABOUT LACTIC ACID (MILK ACID):
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:

If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.

In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.

If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.

Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas

Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.

Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.

Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.

Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.

Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials

Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.

Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).

Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.

Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.

Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.

If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.

Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product

Lactic acid (Milk acid), also known as milk acid, is a chemical compound with the molecular formula C3H6O3.
Lactic acid (Milk acid) is classified as an alpha-hydroxy acid (AHA) due to its structure containing a hydroxyl group adjacent to the carboxylic acid group.
Lactic acid (Milk acid) exists in two optical isomers: L-Lactic acid (Milk acid) and D-Lactic acid (Milk acid).

CAS Number: 50-21-5
EC Number: 200-018-0

Lactate, 2-Hydroxypropanoic acid, 2-Hydroxypropionic acid, alpha-Hydroxypropionic acid, 2-Hydroxypropanoate, alpha-Hydroxypropanoate, Ethylidene Lactic acid (Milk acid), Hydroxyacetic acid, SarcoLactic acid (Milk acid), 2-Hydroxypropanedioic acid, alpha-Hydroxypropanedioic acid, 2-Hydroxypropanedioate



APPLICATIONS


Lactic acid (Milk acid) is widely used in the food and beverage industry as an acidulant, flavoring agent, and preservative.
Lactic acid (Milk acid) is commonly added to dairy products, such as yogurt and cheese, to enhance flavor and acidity.
Lactic acid (Milk acid) serves as a key ingredient in the production of sourdough bread, giving it its characteristic tangy taste.
In the pharmaceutical industry, Lactic acid (Milk acid) is utilized as an excipient in drug formulations and as a pH adjuster in topical preparations.

Lactic acid (Milk acid) is employed in cosmetic products, including skin creams, lotions, and peels, for its exfoliating and moisturizing properties.
Lactic acid (Milk acid) is used in the textile industry for dyeing and finishing processes, acting as a mordant to improve color fastness.

In the agricultural sector, Lactic acid (Milk acid) is used as a crop preservative and soil conditioner to improve nutrient uptake and soil structure.
Lactic acid (Milk acid) fermentation is utilized in the production of fermented foods and beverages, such as kimchi, sauerkraut, and kombucha.

Lactic acid (Milk acid) is added to animal feed as a growth promoter and to improve digestibility in livestock.
Lactic acid (Milk acid) is employed in the production of biodegradable plastics and polymers as a precursor in polymerization reactions.
In the medical field, Lactic acid (Milk acid) is used as a diagnostic marker for conditions such as Lactic acid (Milk acid)osis and sepsis.

Lactic acid (Milk acid) serves as a chelating agent in metal cleaning and descaling formulations, aiding in the removal of mineral deposits.
Lactic acid (Milk acid) is utilized in the manufacture of biodegradable solvents and cleaning agents for industrial and household applications.

Lactic acid (Milk acid) is added to personal care products, including shampoos, conditioners, and soaps, for its antimicrobial and pH-balancing properties.
Lactic acid (Milk acid) is employed in the production of biodegradable polymers for use in agricultural mulches and packaging materials.

Lactic acid (Milk acid) serves as a corrosion inhibitor in metalworking fluids and cooling water treatments to prevent rust and scale formation.
Lactic acid (Milk acid) is utilized in the production of lactate esters, which are used as plasticizers, solvents, and surfactants in various applications.
In the brewing industry, Lactic acid (Milk acid) bacteria are used to produce sour beers, imparting tartness and complexity to the final product.

Lactic acid (Milk acid) is added to detergents and cleaning products as a pH adjuster and to enhance their effectiveness against grease and stains.
Lactic acid (Milk acid) is employed in the textile industry for dyeing and finishing processes, improving color retention and fabric softness.
In the paper and pulp industry, Lactic acid (Milk acid) is used as a pulping aid to improve fiber bonding and paper strength.

Lactic acid (Milk acid) serves as a fermentation substrate in the production of biofuels, such as ethanol and butanol, from renewable feedstocks.
Lactic acid (Milk acid) is utilized in the production of biodegradable polymers for use in medical implants and drug delivery systems.

Lactic acid (Milk acid) is added to wastewater treatment systems to enhance biological nutrient removal and reduce odor emissions.
Lactic acid (Milk acid) serves as a flavoring agent and acidity regulator in the production of confectionery, beverages, and processed foods.

Lactic acid (Milk acid) is utilized in the leather industry as a tanning agent to soften and preserve hides.
Lactic acid (Milk acid) serves as a pH regulator and buffering agent in cosmetic formulations, ensuring product stability and skin compatibility.
Lactic acid (Milk acid) is added to household cleaning products, such as bathroom cleaners and disinfectants, for its antimicrobial properties.

Lactic acid (Milk acid) is used in the production of biodegradable polymers for use in 3D printing and additive manufacturing processes.
Lactic acid (Milk acid) serves as a feedstock in the synthesis of lactide, a precursor to polyLactic acid (Milk acid) (PLA), a biodegradable plastic.
In the fermentation industry, Lactic acid (Milk acid) bacteria are used to produce probiotic supplements and fermented health drinks.

Lactic acid (Milk acid) is employed in the production of biodegradable films and coatings for food packaging applications.
Lactic acid (Milk acid) is utilized in the formulation of dietary supplements and sports nutrition products for its potential health benefits.

Lactic acid (Milk acid) serves as a corrosion inhibitor in metal finishing processes, protecting metal surfaces from oxidation and rust.
Lactic acid (Milk acid) is added to horticultural products, such as soil amendments and plant growth stimulants, to improve crop yields and soil health.
In the textile industry, Lactic acid (Milk acid) is used as a dyeing assistant to enhance color uptake and fiber penetration.

Lactic acid (Milk acid) is employed in the production of lactate-based polymers for use in biomedical applications, such as tissue engineering and drug delivery.
Lactic acid (Milk acid) serves as a flavor enhancer and preservative in the fermentation of vegetables and pickled products.

Lactic acid (Milk acid) is used in the production of biodegradable detergents and soaps for both household and industrial cleaning applications.
Lactic acid (Milk acid) is added to pet care products, such as shampoos and grooming sprays, for its moisturizing and conditioning properties.

Lactic acid (Milk acid) serves as a reducing agent in the synthesis of pharmaceutical intermediates and fine chemicals.
Lactic acid (Milk acid) is employed in the production of biodegradable lubricants and hydraulic fluids for eco-friendly applications.

Lactic acid (Milk acid) is utilized in the manufacture of biodegradable plastics for disposable food service items, such as utensils and packaging.
Lactic acid (Milk acid) serves as a pH adjuster in water treatment systems to control acidity and alkalinity levels.

Lactic acid (Milk acid) is added to skincare products, such as facial masks and serums, for its exfoliating and brightening effects on the skin.
Lactic acid (Milk acid) is used in the production of biodegradable adhesives and sealants for construction and woodworking applications.

Lactic acid (Milk acid) serves as a fermentation substrate in the production of organic acids, such as acetic acid and propionic acid, through microbial fermentation.
Lactic acid (Milk acid) is employed in the production of biodegradable detergents and cleaning agents for industrial and institutional use.
Lactic acid (Milk acid) serves as a stabilizer and pH adjuster in the formulation of beverages, including fruit juices, sports drinks, and flavored water.
Lactic acid (Milk acid) is utilized in the preservation of agricultural crops and fresh produce to extend shelf life and maintain quality.

Lactic acid (Milk acid) is used in the production of biodegradable paints and coatings for architectural and industrial applications.
Lactic acid (Milk acid) serves as a natural preservative and flavor enhancer in the fermentation of kimchi, sauerkraut, and other fermented vegetables.
Lactic acid (Milk acid) is added to cosmetic formulations, such as facial masks and serums, for its skin brightening and anti-aging properties.

Lactic acid (Milk acid) is employed in the production of biodegradable polymers for use in 3D printing and additive manufacturing.
Lactic acid (Milk acid) serves as a fermentation substrate for the production of bio-based chemicals, such as acrylic acid and succinic acid.

Lactic acid (Milk acid) is used in the production of biodegradable detergents and dishwashing liquids for household and commercial use.
Lactic acid (Milk acid) is added to animal feed as a dietary supplement to improve digestion and nutrient absorption in livestock.

Lactic acid (Milk acid) serves as a pH adjuster and flavor enhancer in the formulation of non-alcoholic beverages, such as fruit juices and soft drinks.
Lactic acid (Milk acid) is employed in the production of biodegradable polymers for use in medical implants and surgical sutures.

Lactic acid (Milk acid) is used in the production of biodegradable mulches and soil conditioners for organic farming and gardening.
Lactic acid (Milk acid) serves as a chelating agent in the formulation of metal cleaners and descalers for industrial applications.

Lactic acid (Milk acid) is added to skincare products, such as exfoliating scrubs and toners, for its gentle yet effective exfoliation properties.
Lactic acid (Milk acid) is used in the production of biodegradable solvents and cleaning agents for industrial and household applications.

Lactic acid (Milk acid) serves as a fermentation substrate for the production of biofuels, such as ethanol and butanol, from renewable feedstocks.
Lactic acid (Milk acid) is employed in the production of biodegradable plastics for use in packaging materials and disposable products.

Lactic acid (Milk acid) is used in the production of biodegradable fertilizers and soil conditioners for sustainable agriculture practices.
Lactic acid (Milk acid) serves as a pH regulator in the formulation of personal care products, such as shampoos and body washes.

Lactic acid (Milk acid) is added to dairy products, such as sour cream and cottage cheese, to enhance flavor and prolong shelf life.
Lactic acid (Milk acid) is employed in the production of biodegradable lubricants and hydraulic fluids for eco-friendly applications.

Lactic acid (Milk acid) serves as a fermentation substrate for the production of bio-based polymers, such as polyhydroxyalkanoates (PHA), for use in bioplastics.
Lactic acid (Milk acid) is used in the production of biodegradable detergents and cleaning agents for institutional and industrial use.

Lactic acid (Milk acid) serves as a pH adjuster and flavor enhancer in the formulation of fermented beverages, such as kombucha and kefir.
Lactic acid (Milk acid) is added to pet care products, such as grooming wipes and dental chews, for its antimicrobial properties.

Lactic acid (Milk acid) is employed in the production of biodegradable adhesives and sealants for construction and packaging applications.
Lactic acid (Milk acid) serves as a fermentation substrate in the production of organic acids, such as citric acid and malic acid, through microbial fermentation.



DESCRIPTION


Lactic acid (Milk acid), also known as milk acid, is a chemical compound with the molecular formula C3H6O3.
Lactic acid (Milk acid) is classified as an alpha-hydroxy acid (AHA) due to its structure containing a hydroxyl group adjacent to the carboxylic acid group.
Lactic acid (Milk acid) exists in two optical isomers: L-Lactic acid (Milk acid) and D-Lactic acid (Milk acid).
The L-Lactic acid form is the most common and is found in various natural sources, including sour milk, yogurt, and fermented foods.

Lactic acid (Milk acid) is produced through the fermentation of carbohydrates, primarily in the muscles during intense exercise when oxygen availability is limited (anaerobic metabolism).
Lactic acid (Milk acid) is also produced by bacteria, such as Lactobacillus species, during the fermentation of sugars in foods, leading to the characteristic sour taste of fermented dairy products.

Lactic acid (Milk acid) has several industrial applications, including its use as a food additive (E270) for acidity regulation, flavor enhancement, and preservation.
Lactic acid (Milk acid) is also utilized in the pharmaceutical and cosmetic industries for its exfoliating and moisturizing properties.
Additionally, Lactic acid (Milk acid) is used in the production of biodegradable polymers, as a precursor in the synthesis of lactate esters for plasticizers, and in the textile industry for dyeing and finishing processes.

In the body, Lactic acid (Milk acid) plays a crucial role in various metabolic processes.
Lactic acid (Milk acid) serves as an energy source during anaerobic metabolism, helps regulate pH balance in tissues, and contributes to gluconeogenesis (the synthesis of glucose) in the liver.
However, accumulation of Lactic acid (Milk acid) beyond the body's capacity to metabolize it can lead to a condition known as Lactic acid (Milk acid)osis, which is associated with symptoms such as muscle weakness, fatigue, and metabolic acidosis.



PROPERTIES


Chemical Formula: C3H6O3
Molecular Weight: Approximately 90.08 g/mol
Appearance: Clear, colorless to slightly yellow liquid or white crystalline solid
Odor: Slightly acidic or sour odor
Taste: Acidic or sour taste
Density: 1.206 g/cm³ (liquid), 1.213 g/cm³ (solid)
Melting Point: Approximately 16-18°C (61-64°F)
Boiling Point: Approximately 122-130°C (252-266°F) at 760 mmHg
Solubility in Water: Miscible in water, forms a clear solution
Solubility in Other Solvents: Soluble in ethanol, methanol, and other polar solvents
pH: Approximately 2.4 (for a 1% aqueous solution)
Acidity: Weak acid, with a pKa value of around 3.86 for the carboxylic acid group
Refractive Index: 1.422 (20°C)
Viscosity: Low viscosity liquid
Hygroscopicity: Hygroscopic, absorbs moisture from the air
Flash Point: Not applicable (non-flammable)
Flammability: Non-flammable
Autoignition Temperature: Not applicable
Vapor Pressure: Negligible
Partition Coefficient (Log P): -0.39
Surface Tension: Approximately 59 mN/m (at 25°C)
Vapor Density: Heavier than air
Freezing Point Depression: Reduces the freezing point of water due to its presence in aqueous solutions
Boiling Point Elevation: Increases the boiling point of water in aqueous solutions
Dielectric Constant: Approximately 69.8 (at 20°C)
Hydrogen Bond Acceptor: Yes, due to the presence of the hydroxyl group
Hydrogen Bond Donor: Yes, due to the presence of the carboxylic acid and hydroxyl groups
Optical Rotation: Approximately -0.5° (for L-Lactic acid (Milk acid))
Magnetic Susceptibility: Diamagnetic
Thermal Conductivity: Approximately 0.5 W/m·K (at 25°C)
Heat Capacity: Approximately 155 J/mol·K (at 25°C)
Molar Refractivity: Approximately 18.9 cm^3/mol
Heat of Vaporization: Approximately 43.1 kJ/mol (at boiling point)
Heat of Fusion: Approximately 11.3 kJ/mol (at melting point)
Specific Heat Capacity: Approximately 2.42 J/g·K (for solid), 2.29 J/g·K (for liquid)
Dielectric Loss Factor: Approximately 0.011 (at 25°C)
Viscous Dissipation Factor: Approximately 0.0008 (at 25°C)
Surface Energy: Approximately 42.2 mJ/m^2
Fluorescence: Weak fluorescence in the ultraviolet region
UV Absorbance: Absorbs UV light with a peak absorbance around 210 nm
Radioactivity: Not radioactive
Hazardous Polymerization: Does not undergo hazardous polymerization
Biodegradability: Biodegradable under aerobic and anaerobic conditions
Toxicity: Low acute toxicity, but concentrated solutions may cause irritation to skin, eyes, and mucous membranes



FIRST AID


Inhalation:

Move to Fresh Air:
If Lactic acid (Milk acid) vapors are inhaled, immediately move the affected person to an area with fresh air.

Ensure Breathing:
Check the person's airway, breathing, and circulation.
If breathing is difficult, ensure an open airway and provide rescue breathing if necessary.

Seek Medical Attention:
If symptoms such as difficulty breathing, coughing, or respiratory distress persist, seek medical attention promptly.

Provide Oxygen:
If available and trained to do so, administer oxygen to the affected person while awaiting medical assistance.

Keep Calm and Reassure:
Keep the affected person calm and reassure them while waiting for medical help.


Skin Contact:

Remove Contaminated Clothing:
If Lactic acid (Milk acid) comes into contact with the skin, promptly remove any contaminated clothing.

Wash Skin Thoroughly:
Wash the affected area with soap and water for at least 15 minutes, ensuring thorough rinsing to remove any traces of Lactic acid (Milk acid).

Use Mild Soap:
Use a mild soap or detergent to gently cleanse the skin, avoiding harsh chemicals that may exacerbate irritation.

Apply Moisturizer:
After washing, apply a soothing moisturizer or emollient to the affected area to help soothe and hydrate the skin.

Seek Medical Advice:
If skin irritation persists or worsens, seek medical advice or consult a healthcare professional for further evaluation and treatment.


Eye Contact:

Flush with Water:
Immediately flush the eyes with lukewarm water for at least 15 minutes, holding the eyelids open to ensure thorough rinsing.

Remove Contact Lenses:
If wearing contact lenses, remove them as soon as possible to facilitate irrigation of the eyes.

Seek Medical Attention:
Seek immediate medical attention or contact an eye specialist if irritation, pain, or redness persists after flushing.


Ingestion:

Do Not Induce Vomiting:
Do not induce vomiting if Lactic acid (Milk acid) has been ingested, as it may lead to further complications.

Do Not Drink Water:
Refrain from giving anything by mouth to the affected person unless instructed by medical personnel.

Seek Medical Assistance:
Immediately contact a poison control center or seek medical assistance for further guidance and treatment.

Provide Information:
Provide medical personnel with details regarding the amount ingested, the time of ingestion, and any symptoms experienced by the affected person.



HANDLING AND STORAGE


Handling:

Personal Protective Equipment (PPE):
Wear appropriate PPE, including chemical-resistant gloves, safety goggles or face shield, and protective clothing (such as long sleeves and pants), when handling Lactic acid (Milk acid) to minimize skin and eye contact.

Ventilation:
Use local exhaust ventilation or work in a well-ventilated area to prevent the buildup of vapors or fumes.
Avoid breathing in Lactic acid (Milk acid) vapors or mists.

Avoid Contact:
Avoid skin contact with Lactic acid (Milk acid).
In case of skin contact, promptly wash affected areas with soap and water.
Remove contaminated clothing and wash it before reuse.

Eye Protection:
Wear safety goggles or a face shield to protect eyes from potential splashes or mists of Lactic acid (Milk acid).
In case of eye contact, immediately flush eyes with water for at least 15 minutes and seek medical attention if irritation persists.

Handling Equipment:
Use equipment made of compatible materials, such as stainless steel, glass, or plastic, for handling and transferring Lactic acid (Milk acid).
Avoid the use of reactive metals like aluminum or copper.

Prevent Spills:
Handle Lactic acid (Milk acid) containers with care to prevent spills or leaks.
Use appropriate containment measures, such as secondary containment trays or spill kits, in areas where spills may occur.

Do Not Mix:
Avoid mixing Lactic acid (Milk acid) with incompatible substances, such as strong bases, oxidizing agents, or reactive metals, as it may result in hazardous chemical reactions or releases of toxic gases.

Labeling:
Clearly label containers of Lactic acid (Milk acid) with the product name, hazard symbols, handling instructions, and storage conditions to ensure proper identification and safe handling.

Avoid Ingestion:
Do not ingest Lactic acid (Milk acid). Keep food, beverages, and tobacco products away from areas where Lactic acid (Milk acid) is handled or stored.

Training:
Provide training to personnel handling Lactic acid (Milk acid) on safe handling procedures, emergency response protocols, and the use of personal protective equipment.

Storage:

Container Selection:
Store Lactic acid (Milk acid) in tightly sealed containers made of compatible materials, such as high-density polyethylene (HDPE), polypropylene (PP), or glass, to prevent moisture ingress and contamination.

Temperature Control:
Store Lactic acid (Milk acid) in a cool, dry place away from direct sunlight and heat sources. Maintain storage temperatures between 15°C to 25°C (59°F to 77°F).

Avoid Freezing:
Protect Lactic acid (Milk acid) from freezing temperatures, as freezing may result in crystallization or solidification of the solution. If frozen, allow the solution to thaw completely before use.

Separation:
Store Lactic acid (Milk acid) away from incompatible substances, including strong oxidizing agents, bases, and reactive metals, to prevent chemical reactions or hazards.

Stability:
Lactic acid (Milk acid) solutions may oxidize slowly over time, especially in the presence of air or light. Store containers tightly closed to minimize air exposure and degradation.

Handling Precautions:
Handle containers with care to prevent damage or leakage. Store containers on shelves or racks with adequate support and spacing to prevent tipping or falling.

Security Measures:
Implement security measures, such as locked storage areas or restricted access, to prevent unauthorized handling or tampering with Lactic acid (Milk acid).

Emergency Response:
Have appropriate spill containment and cleanup materials readily available in case of spills or leaks.
Train personnel on proper spill response procedures and emergency protocols.

Lactic Acid 80% is an alpha hydroxy acid that comes from milk.
As a result of its relatively greater molecular weight, Lactic Acid 80%'s keratolytic action is milder than that of glycolic acid, thus preventing skin irritations.


CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3


Lactic Acid 80%, also known as milk acid, is a chemical compound that plays a role in several biochemical processes.
Lactic Acid 80% is an alpha hydroxy acid that comes from milk.
As a result of its relatively greater molecular weight, Lactic Acid 80%'s keratolytic action is milder than that of glycolic acid, thus preventing skin irritations.


Lactic Acid 80% is a liquid solution in water of about 80% purity.
Lactic Acid 80% is an AHA.
Lactic Acid 80% is sufficient to add a few drops to 100 ml shampoo to adjust the pH.


Even as a moisturizing additive Lactic Acid 80% should not be applied more than 0,5%.
Dilute Lactic Acid 80% before use.
As with all of the acids, Lactic Acid 80% is important to let your skin acclimate to their use.


Lactic Acid 80% is an anti-wrinkle and anti-pigmentation component available in both over-the-counter and professional-grade skincare products.
Lactic Acid 80% is derived from milk and belongs to the alpha-hydroxy acid (AHAs) class of anti-ageing compounds.
Glycolic acid and citric acid are two further examples of AHAs.


Lactic Acid 80% is a strong Alpha-Hydroxy Acid and hence will have excellent exfoliant properties, although these are weaker than, but second only to, Glycolic Acid.
AHA products should be a stand alone treatment product and not included in another product.


While AHA can be included in other products there are certain incompatibilities that may arise plus AHAs (because of the pH required for best effectiveness) may not allow other products (such as cleansing masks) to work properly, and vice versa.
Lactic Acid 80% is also a widely used organic acidulate, probably because it is classified as a weak acid.


As with all manufacturing processes, we recommend lab scale trials in order to determine appropriate quantities.
Lactic Acid 80% is a liquid solution in water of about 80% purity.
Lactic Acid 80%, is an organic acid with applications in beer production as well as the cosmetic, pharmaceutical, food and chemical industries.


Lactic Acid 80% comes in both R (D-) and S (L+) enantiomers which can be manufactured individually to near perfect optical purity.
This means Lactic Acid 80% is great in the production of other products which require a specific stereochemistry.
Lactic Acid 80% is a liquid solution in water of about 80% purity.


Lactic Acid 80% is a strong Alpha-Hydroxy Acid and hence will have excellent exfoliant properties, although these are weaker than, but second only to, Glycolic Acid.
AHA products should be a stand alone treatment product and not included in another product.


While AHA can be included in other products there are certain incompatibilities that may arise plus AHAs (because of the pH required for best effectiveness) may not allow other products (such as cleansing masks) to work properly, and vice versa.
Lactic Acid 80% is also a widely used organic acidulate, probably because it is classified as a weak acid.


As with all manufacturing processes, we recommend lab scale trials in order to determine appropriate quantities.
Normally Lactic Acid 80% is titrated with a dilute solution of Lactic Acid (10 or 20% in water) until the desired pH is achieved.
Lactic Acid 80% is preferred as an acidulate as it tends to have less of a destabilizing effect on emulsions than Citric Acid.


Lactic Acid 80% is a non dairy version that is part of a family of acids called Alpha Hydroxy Acids (AHA’s).
Lactic Acid 80% is produced from natural corn starch by advanced bio-fermentation and refining technology.
Lactic Acid 80% is a yellowish to colorless liquid, with a mildly acidic odour and taste.


Lactic Acid 80% is a naturally occurring alpha hydroxy acids (or AHAs) produced by fermentation of sugars.
Lactic Acid 80% is the alpha hydroxy acid most frequently used for peel products.
Lactic Acid 80%, also known as milk acid, is an organic compound with the chemical formula C3H6O3.


In its liquid state Lactic Acid 80% is colourless.
Lactic Acid 80% is one of the alpha-hydroxy acids (AHA’s).
These acids occur naturally in fruits, sugar cane and milk.


Lactic Acid 80% increasing wort's acidity and improving both mashing and fermentation.
The exact dosage depends on the alkalinity of the water used, the salts added and the malts used in the recipe.
Lactic Acid 80% is recommended to carry out a pH measurement of the mash before adding the product.


If the pH is not within the range of 5.3 - 5.8, make gradual additions (0.10 - 0.15 mL/L) of Lactic Acid 80%, mix and measure again.
Lactic Acid 80%, from Jungbunzlauer, is an organic acid, occurring naturally in the human body and in fermented foods.
Lactic Acid 80% is a natural preservative and pH regulator.


Lactic Acid 80% is an organic acid with wide-reaching industrial applications.
Lactic Acid's 80% Food Grade specification makes it especially useful for food and beverage production, as well as pharmaceutical and cosmetic products.
Lactic Acid 80% is a versatile organic acid.


Lactic Acid 80% is an Alpha Hydroxy Acid (AHA) and can be used to promote higher rates of desquamation and cell renewal.
Lactic Acid 80% is also a moistening compound.
Lactic Acid 80% belongs to a group of alpha hydroxy acids (AHA) which show exfoliating, moistening and anti-aging properties.


In nature Lactic Acid 80% exists in sour milk, yoghurts, sour rye soups and silages.
Lactic Acid 80% appears in two optical forms L and D, out of which only L-lactic acid is biologically active and is a natural element of the skin and hair.
Lactic Acid 80% is one of the main part of NMF – natural moistening factor, which is responsible for proper hydration of the epidermis.


Lactic Acid 80% stabilizes process of epidermis exfoliation in a very delicate way.
Lactic Acid 80% is an alpha hydroxy acid with both exfoliant and humectant properties.
Lactic Acid 80% is produced naturally in the body (it's the stuff that gives you a ‘stitch’ during a workout) and is also found in yogurt and milk.


Lactic Acid 80% can help stimulate collagen and strengthen the skin, which equals fewer fine lines and wrinkles.
The hydroxy acids exfoliate the top layer of skin, helping smooth and even complexion, keep pores unclogged, brighten skin and even fade dark marks and discoloration.


Lactic Acid 80% is a versatile organic acid.
Lactic Acid 80% is soluble in water and in ethanol.
The inclusion of additional Lactic Acid 80% prior to rennetting overcomes this shortage and improves the curd yield.


Lactic Acid 80% is presented in a dropper bottles holding 4fl oz, to ensure an accurate dosing of milk and achieve consistent results when cheese making.
In production, Lactic Acid 80% is usually added up so that the pH of the milk is 5.0.
The casein in fermented milk is coagulated (curdled) by Lactic Acid 80% and it is also responsible for the sour flavor of sourdough breads.


Lactic Acid 80% is a colorless to yellow/brown liquid.
Store Lactic Acid 80% in a tightly closed container.
Store Lactic Acid 80% in a cool, dry, well-ventilated area away from incompatible substances.


Lactic Acid 80% can also be used for minor corrections in brewing PH can be used at higher levels for beer souring.
Lactic Acid 80% reduces the alkalinity levels of brewing liquor, stimulating maximum enzyme activity in the wort and enabling optimum pH levels throughout the whole brewing process.


Lactic Acid 80% improves extract yield and fermentation ability.
Lactic Acid 80% is suitable for beers where no other anions are needed, for example, lagers.
Lactic Acid 80% improves the clarity and stability of the finished product


Lactic Acid 80% is a ready-for-use acid used to reduce alkalinity in brewing liquor.
Lactic Acid 80% is Food Grade and made by fermentation of natural (beet or cane) sugar.
Lactic Acid 80% is a product of natural origin, obtained by fermentation of glucose.


Lactic Acid 80% is used in cosmetic compositions for pH adjustment and has good affinity for skin and hair.
Lactic Acid 80% improves skin hydration, removes dead cells and hair films (dandruff) having keratolytic action, hair shines.
Lactic Acid 80% is responsible for the tang that hits the mouth when eating dry aged beef.


Lactic Acid 80% is produced as natural L-Lactic acid by fermentation of carbohydrates like sugar or starch.
Lactic Acid 80%'s Chemical Formula is C3H6O3.
An organic acid, Lactic Acid 80%, is used to reduce alkalinity without adding sulphate and chloride ions.



USES and APPLICATIONS of LACTIC ACID 80%:
In many food products usually serves, Lactic Acid 80% is used as either as a pH regulator, as a preservative, or as a flavoring agent.
Lactic Acid 80% is used as an acidity regulator.
Lactic Acid 80% is effective in preventing the spoilage of vegetabels.


Lactic Acid 80% is used as an excellent acidification agent for many dairy products.
Lactic Acid 80% is used as an enhance savory flavors.
In pharmaceutical technology, Lactic Acid 80% is used as a starting material for other substances.


Lactic Acid 80% is used as a valuable component in biomaterials.
Lactic Acid 80% is used as a natural anti-bacterial agent in disinfecting products.
Lactic Acid 80% is used in the industrial processes.


Lactic Acid 80% is used as an additive in animal nutrition.
Lactic Acid 80% has health promoting properties.
Lactic Acid 80% is used as a humectant, or moisturizer, in some cosmetics.


Lactic Acid 80% ia used as a mordant, a chemical that helps fabrics accept dyes, in textiles.
Lactic Acid 80% is also used in tanning leather.
Lactic Acid 80% is used in the manufacturing of lacquers and inks.


Lactic Acid 80% is the principal building block for Poly Lactic Acid (PLA).
PLA is a biobased and bio-degradable polymer that can be used for producing renewable and compostable plastics.
Lactic Acid 80% is used to adjust the pH of the mash or the sparge water.


Lactic Acid 80% is used for Pilsner style lagers to reduce alkalinity.
Lactic Acid 80% used to reduce alkalinity without adding sulphate and chloride ions.
Lactic Acid 80% can also be used for minor corrections in brewing


PH can be used at higher levels for beer souring.
Lactic Acid 80% has a good moisturising effect on the skin and can be used in water based serums, gels, toners, creams and lotions.
Lactic Acid 80% can help the skin to look fresher and younger.


Lactic Acid 80% is especially beneficial in night creams and anti aging products.
When Lactic Acid 80% is used at higher concentrations, it can have an exfoliating effect.
Lactic Acid 80% will improve the skin's appearance and help to remove surface debris and dead skin cells.


Hair Care: Used in a hair pack, Lactic Acid 80% will cleanse a congested scalp for example, after a weave has been removed, having been on for several months.
Never use Lactic Acid 80% directly on the skin.


Best Lactic Acid 80% is added in stage 3 (cool down) when making creams and lotions.
Be aware that Lactic Acid 80% can make creams and lotions thinner or unstable so you need to start with a very strong and stable cream or lotion.
As a pH regulator, Lactic Acid 80% can be used to move the pH number lower (more acidic) for when using Preservative K which only functions correctly in a narrow pH range.


Often, Lactic Acid 80% is derived from milk, however, ours is made from maize or corn, and free from GMO.
Lactic Acid 80% is sold at an 80% concentration i.e. Lactic Acid 80% with 20% Water as an aqueous solution.
According to the Cosmetic Ingredient Database (CosIng), the functions of Lactic Acid 80% are: Buffering, Humectant, Skin Conditioning.


Skin Care: Depending on the strength of the dilution used, Lactic Acid 80% can be used as a pH regulator, a moisturiser or as a skin peel.
In the lower percentages, Lactic Acid 80% reduces Trans Epidermal Water Loss (TEWL) by supporting the skin's barrier function.
When applied, Lactic Acid 80% cleaves the bonds between keratinocytes on the external layer, thus reducing them and leading to gradual regeneration.


This results in a mild but effective exfoliation of the horny layer and in the simultaneous regeneration of cells.
Lactic Acid 80% stimulates the production of collagen and glycosaminoglycans that make up the intercellular material.
Another advantage provided by Lactic Acid 80% is that it naturally hydrates the skin; this action results in increased formation of ceramides, thus enhancing the function of the keratin barrier.


The combination of mild peeling, regeneration and hydration that Lactic Acid 80% offers, makes it an ideal peeling treatment for sensitive and dehydrated skin and a good choice for skin that will undergo chemical peeling for the first time.
The Lactic Acid 80% in combination with the pH result in targeted actions and indications.


Lactic Acid 80% is applied to adjust the pH of cosmetic products such as shampoo and shower gel or creams and lotions.
As Lactic Acid 80% is evident from the name, it reduces the pH of a product.
In addition to pH-regulation Lactic Acid 80% has excellent moisturizing effects.


An exception is the application in chemical peels.
Lactic Acid 80% is widely used in a range of food, industrial and manufacturing processes.
Lactic Acid 80% can be used for adjusting pH in the mash or sparge water.


Lactic Acid 80% may vary in colour from transparent to pale yellow.
Lactic Acid 80% is used a pH meter or test strips to control the pH.
Lactic Acid 80% may also be used in the final beer or wine for adding acidity.


Lactic Acid 80% is used to treat dry, rough & scaly skin.
Lactic Acid 80% may also be used for other conditions as determined by your doctor.
Normally Lactic Acid 80% is titrated with a dilute solution of Lactic Acid (10 or 20% in water) until the desired pH is achieved.


It is preferred as an acidulate as Lactic Acid 80% tends to have less of a destabilizing effect on emulsions than Citric Acid.
Lactic Acid 80% is used treating dry, rough & scaly skin.
Lactic Acid 80% may also be used for other conditions as determined by your doctor.


Lactic Acid 80% is one of the popular food additives and ingredients in most countries.
Commonly Lactic Acid 80% is used as a preservative and antioxidant.
Lactic Acid 80% also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.


Lactic Acid 80% 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 80% 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 80% 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.
Lactic Acid 80% is used to treat dry, rough & scaly skin.


Lactic Acid 80% may also be used for other conditions as determined by your doctor.
Dilute Lactic Acid 80% before use.
As with all of the acids, Lactic Acid 80% is important to let your skin acclimate to their use.


For those whose skin is not used to the acids a slight stinging and redness may result.
If this occurs, Lactic Acid 80% reduce usage.
Lactic Acid 80% contains an alpha hydroxy acid (AHA) that may increase your skin's sensitivity to the sun and particularly the possibility of sunburn.


Lactic Acid 80% is used a sunscreen, wear protective clothing, and limit sun exposure while using this product and for a week afterwards.
Lactic Acid 80% reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process.


Lactic Acid 80% improves extract yield and fermentation ability
Lactic Acid 80% is suitable for beers where no other anions are needed for example lagers.
Lactic Acid 80% improves clarity and stability of the finished product.


Lactic acid in 80% concentration for chemical exfoliation, suitable for all skin types.
Lactic Acid 80% offers cellular regeneration, hydration and reduction of the appearance of wrinkles on the skin.
Typical use level of Lactic Acid 80% is between 1-20% in peels, creams, lotions, masks, cleansers.


Due to Lactic Acid 80%'s acidity the final product needs to be tested for safe pH.
Optimal pH range of Lactic Acid 80% is from 3.5-5.0.
Some over the counter products, after adding Lactic Acid 80%, will separate as a result of the low pH, and need to be stabilized.


Within the Personal Care sector, Lactic Acid 80% functions as an acidifier with moisturising, exfoliating and antibacterial properties.
When used topically, Lactic Acid 80% can assist with the removal of dead skin cells helping to renew the skin, improve skin texture and tone along with functioning as a humectant.


Lactic Acid 80% is often used as a milder alternative to glycolic acid in cosmetic formulations and can also be used to lower pH during manufacturing.
Lactic Acid 80% is produced by fermentation of glucose syrup from maize by using a bacterial strain.
Lactic Acid 80% is an acid and should never be used undiluted.


Lactic Acid 80% is classed as an advanced skincare ingredient and should not be used unless you understand the usage and applications of Lactic Acid.
Lactic Acid 80% is used acne Treatments & Skin Peels, Bee Keeping, In food production, To Extend shelf life of Meat,Fish & Poultry, Acidity regulator in drinks, In dairy products, Baking, Detergent, Animal Nutrition Supplement, and General Industry.


Lactic Acid 80% is widely used as an acidulent in the food industry, as well as for preservation and flavouring.
Lactic Acid 80% is used very useful to rejuvenate the skin by encouraging the shedding of old surface skin cells.
Lactic Acid 80% can reduce the appearance of fine lines, irregular pigmentation, age spots & decreases enlarged pores.


Lactic Acid 80% is often used in creams & lotions at a lower concentration for a more gentle acid-based peel.
Lactic Acid 80% is used in cosmetic to biolifting for it makes the skin elastic, evens wrinkles, brightens discolorations and narrows pores.
Lactic Acid 80% is also used in conditioners and shampoos because it activates hair bulbs, accelerating hair growth.


Lactic Acid 80% has moistening effect as a result of its properties to bind water in upper layers of the epidermis.
When used in proper concentrations (up to 5.0%), Lactic Acid 80% loosens intercellular cement.
Regular use of cosmetics with Lactic Acid 80% rejuvenates the epidermis and makes wrinkles even by means of a gradual exfoliation of dead cells of horny layer.


Faster exfoliation of cells results in the growth of new ones.
Preparations with Lactic Acid 80% support the treatment of acne.
When using masques with Lactic Acid 80% pointwise (7.0-15.0%) one can try removing sun, acne and aging maculae.


After using preparations with Lactic Acid 80% one should protect the skin against sun.
Without the layers of cornified cells, “young” epidermis absorbs nourishing cosmetics considerably better.
Therefore, tonics, scrubs and masques with Lactic Acid 80% belong to basic cosmetics for the care of oily, mixed, acne and mature complexions.


The cosmetics with Lactic Acid 80% should be used with the utmost care for dry complexion.
Lactic Acid 80% regulates cellular skin regeneration, and improves skin structure and colour.
Lactic Acid 80% enhances the effects of other cosmetic preparations.


Lactic Acid 80% improves skin moistening for the skin becomes more soft and elastic.
Lactic Acid 80% influences the production of skin collagen by increasing thickness and strengthening the dermis.
Lactic Acid 80% increases the level of glycosaminoglycans that is compounds that absorb water as a sponge and provide hydration of deeper layers of the skin.


Lactic Acid 80% makes small surface wrinkles even and improves skin elasticity as well as firmness; it is an anti-aging ingredient; it helps in case of discolorations and small acne scars.
Lactic Acid 80% makes pores clear and shows antibacterial properties, hence, it prevents the creation of trouble spots that are all kinds of eczemas and blackheads; it helps in the treatment of acne.


Lactic Acid 80% is also recommended for body and scalp-care for it helps in case of dry skin as well as skin exfoliation and cornification.
Lactic Acid 80% has been used in the production of beer for decades, contributing a unique tartness to this popular beverage.
With its 80% concentration of Lactic Acid 80%, this specially formulated solution allows you to easily control the level of tartness in your product.


Whether you’re using lactic acid to adjust the flavour of your beer or in other food production needs, Lactic Acid 80% is the perfect choice for creating a finished product that meets all quality standards while delighting consumers.
Lactic Acid 80% can be used to adjust the pH of many formulations and can be used as a milder alternative to glycolic acid.


Lactic Acid 80% and its salt, Sodium Lactate, can be used as humectants.
Lactic Acid 80% is used skincare pH adjustment, humectancy, skin brightening, desquamation, exfoliation.
Lactic Acid 80% is used haircare pH adjustment, humectancy.


Lactic Acid 80% is used soapmaking pH adjustment, increased firmness of bars and solid format products (especially if pre-neutralised with Lye).
Lactic Acid 80% is used Skincare pH adjustment, humectancy, skin brightening, desquamation, exfoliation.
Lactic Acid 80% is used Haircare pH adjustment, humectancy.


Lactic Acid 80% is used Soapmaking pH adjustment, increased firmness of bars and solid format products (especially if pre-neutralised with Lye).
Lactic Acid 80% is used to produce serial products or widely used in food, vintage, beverage, drugs, polymerization, textile, leather, tobacco, feed, plastic chemicals, pesticide, polymer solution and other industry.


Lactic Acid 80% is also used as an acidifying agent.
Lactic Acid 80% is food grade and is used for the production of several types of cheeses.
Lactic Acid 80% is particularly useful when UHT, ultra-pasturized 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 80%.


Lactic Acid 80% 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 80% is an Alpha Hydroxy Acid (AHA) and can be used to promote higher rates of desquamation and cell renewal.


Lactic Acid 80% can be used to adjust the pH of many formulations and can be used as a milder alternative to glycolic acid.
Lactic Acid 80% and its salt, Sodium Lactate, can be used as humectants.
Lactic Acid 80% is used in facial products and also body lotions and moisturisers, never directly on skin.


Lactic Acid 80% is easy to use in liquid form.
Lactic Acid 80% works well with hyaluronic acid and Vitamins A, B and C.
Lactic Acid 80% can also be used as a pH regulator: lactic acid will lower the pH.


Lactic Acid 80% has an anti-microbial effect and is the basis for preservation by fermentation in many food products.
Lactic Acid 80% serves as a preservative, pH regulator and flavouring agent.
Lactic Acid 80% is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir, and some cottage cheeses.


The casein in fermented milk is coagulated (curdled) by Lactic Acid 80%.
Lactic Acid 80% is produced natutally in the Lacto-fermentation of foods.
Some examples of these types of foods are Kimchi, Sauerkraut, sour beer, tsukemono, suan cai, atsara and yoghurt.


Lactic Acid 80% is used directly as the acidulant.
Pickled Vegetables uses of Lactic Acid 80%: Lactic Acid is effective in preventing the spoilage of olives, gherkins, pearl onions and other vegetables preserved in brine.


Confectionery products uses of Lactic Acid 80%: such as hard boiled candy, fruit gums with Lactic Acid 80% results in a mild acid taste, improved quality and longer shelf life.


-Beer brewing uses of Lactic Acid 80%:
Lactic Acid 80% is to lower the pH and add a bit of tartness.
Naturally add in small amounts or Lactic Acid 80% will become quite sour.


-Cheese making & Whipped Butter uses of Lactic Acid 80%:
Ricotta in particular and whipped butter in combination with GDL.
Ricotta Impastata, Mozzarella and Queso Blanco.


-Interesting non food uses for Lactic Acid 80%:
Lactic Acid 80% is the principal building block for Poly Lactic Acid (PLA) biodegradable plastics.
PLA is a biobased and bio-degradable polymer that can be used for producing renewable and compostable plastics.
Lactic Acid 80% is also being used in the cosmetics industry for acne treatment.



USE IN FOOD, LACTIC ACID 80%:
Lactic Acid 80% is a natural preservative found in several foods, including pickled vegetables, yoghurt, and baked goods.
Lactic Acid 80% is a cheap and minimally processed
Lactobacillus and Streptococcus cultures produce Lactic Acid 80% through fermentation.
The bacteria break down sugar to extract energy and produce Lactic Acid 80% as a byproduct.
Lactic Acid 80% helps regulate pH levels and prevents the growth of microorganisms, extending shelf life.



THE PROPERTIES OF LACTIC ACID 80%:
The properties of Lactic Acid 80%
- Keratolytic exfoliates the skin by removing dead skin and scalp cells
- Stimulates collagen and elastin synthesis, promoting cell renewal
- Lactic Acid 80% improves skin grain and appearance pH
- Activates the emulsifier conditioner used in the manufacture of hair care compositions



HOW TO USE LACTIC ACID 80% IN COSMETICS:
- Lactic Acid 80% is a product that does not apply to pure skin
- Lactic Acid 80% can be included as an ingredient in cosmetic compositions containing acidulant and water: serums, gels, tonics, masks, lotions, creams, shampoos, cleanses, etc.



BENEFITS OF LACTIC ACID 80%:
*Brightens a dull complexion
*Humectant and skin firmer
*Exfoliant
*Improves skin tone and texture
*Vegan Friendly
*GMO-free



BENEFITS AND APPLICATIONS OF LACTIC ACID 80%:
Lactic Acid 80% is used to treat hyperpigmentation, age spots, and other conditions that contribute to a dull, uneven complexion.
Lactic Acid 80% also enhances skin tone and minimises the appearance of pores.

Lactic Acid 80% promotes cell turnover and cell renewal, which are the processes through which your skin loses old cells and replaces them with new ones.
Lactic Acid 80% works really well for sensitive skin because of its milder nature as compared to other alpha-hydroxy acids.

Lactic Acid 80% is also a key component of over-the-counter lotions and creams for "chicken skin," i.e., pimples on the backs of the arms.
Lactic Acid 80% aids in the dissolution of the clog of skin cells that form around the hair follicle, smoothing out the bumpiness.
Lactic Acid 80% is commonly found in topical therapies for eczema, psoriasis, and rosacea.



HOW LACTIC ACID 80% WORKS:
Lactic Acid 80% works by removing the upper layer of skin cells, which is usually composed of dead skin cells.
Lactic Acid 80% also works by increasing the natural moisture retention capabilities of the skin to give your skin a hydrated look.



CONCENTRATION AND SOLUBILITY OF LACTIC ACID 80%:
Lactic Acid 80% is recommended that it should be used at a concentration of 1–5%.
Lactic Acid 80% is soluble in water, alcohol, and glycerol but is insoluble in oil.



HOW TO USE LACTIC ACID 80%:
Prepare the oil and water phases of your formulation separately.
Heat the oil and water phases using a double boiler.
Add Lactic Acid 80% to the water phase, accompanied by constant stirring.
Blend both the phases together using a mini-mixer or a large mixing brush.



FUNCTION OF LACTIC ACID 80%:
In food, apart from its nutritional function for normal growth, Lactic Acid 80% improves flavor and taste, improves quality of food and beverage products such as confectionery, cake, milk powder, yogurt etc. as firming agent, buffering agent and flour regulator.
Lactic Acid 80% increases effectiveness of antioxidants, prevents decolorization of fruits and vegetables.



BENEFITS OF LACTIC ACID 80%:
Lactic Acid 80% reduces the alkalinity levels of brewing liquor, stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process.
Lactic Acid 80% improves extract yield and fermentability.
Lactic Acid 80% is suitable for beers where no other anions are needed, for example, pilsner lagers.
Lactic Acid 80% can also be used to reduce the pH of final wort or products.



SUGGESTED BLENDS OF LACTIC ACID 80%:
Lactic Acid 80% works well in conjunction with Vitamin A, B and C.
Be sure to check the final pH level is not less than 3.5 when combining several acidic ingredients together.



PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID 80%:
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

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
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



FIRST AID MEASURES of LACTIC ACID 80%:
-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 80%:
-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 80%:
-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 80%:
-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 80%:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.



STABILITY and REACTIVITY of LACTIC ACID 80%:
-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



SYNONYMS:
α-hydroxypropionic acid, 2-hydroxypropanoic acid
2-Hydroxypropionic acid , 2-Hydroxypropanoic acid
DL-Lactic acid
DL-Lactic acid
2-Hydroxypropionic acid
Acidum lacticum
Lactic Acid 80% Pdr w/silca
Lactic Acid 80%
Unilac LA80
Tisulac
Espiritin
HiPure 90
l-lacticaci
Lactic L-Milchsàure