CALCIUM LACTATE, N° CAS : 814-80-2 - Lactate de calcium, Nom INCI : CALCIUM LACTATE, Nom chimique : Calcium dilactate, N° EINECS/ELINCS : 212-406-7, Additif alimentaire : E327, Astringent : Permet de resserrer les pores de la peau, Régulateur de pH : Stabilise le pH des cosmétiques, Kératolytique : Décolle et élimine les cellules mortes de la couche cornée de l'apiderme.Principaux synonymes. Noms français : 2-HYDROXYPROPANOIC ACID CALCIUM SALT; 2-HYDROXYPROPANOIC ACID, CALCIUM SALT; CALCIUM, LACTATE DE; HYDROXY-2 PROPANOATE DE CALCIUM; LACTATE DE CALCIUM; LACTIC ACID, CALCIUM SALT (2:1); PROPANOIC ACID, 2-HYDROXY-, CALCIUM SALT (2:1). Noms anglais :CALCIUM LACTATE; LACTIC ACID, CALCIUM SALT. Utilisation et sources d'émission :Additif alimentaire, fabrication de produits pharmaceutiques

LAURYL LACTATE, Lactate de lauryle, N° CAS : 6283-92-7, Nom INCI : LAURYL LACTATE, Nom chimique : Dodecyl lactate, N° EINECS/ELINCS : 228-504-8 Ses fonctions (INCI) Emollient : Adoucit et assouplit la peau Agent d'entretien de la peau : Maintient la peau en bon état

ETHYL LACTATE, N° CAS : 97-64-3. Nom INCI : ETHYL LACTATE. Nom chimique : Propanoic acid, 2-hydroxy-, ethyl ester. N° EINECS/ELINCS : 202-598-0. Solvant : Dissout d'autres substances Agent parfumant : Utilisé pour le parfum et les matières premières aromatiques. Noms français : Ethyl 2-hydropropionate Ethyl alpha-hydroxypropionate Ethyl hydroxy-2 propionate Lactate d'éthyle Lactic acid,ethyl ester Propanoic acid, 2-hydroxy-, ethyl ester Solactol Noms anglais : Ethyl lactate Famille chimique Ester Commentaires Le lactate d'éthyle existe sous deux formes isomériques, le (S)-lactate d'éthyle, qui est la forme L (CAS : 687-47-8) et le (R)-lactate d'éthyle, qui est la forme D (CAS : 7699-00-5); ce sont des images miroir l'une de l'autre. Le lactate d'éthyle vendu commercialement, sans désignation particulière quant à l'isomère présent, est un mélange de ces deux isomères, et il porte le numéro de CAS de la présente fiche (97-64-3). Utilisation: Le lactate d'éthyle est utilisé dans de nombreux domaines d'activité : décapage de peintures et de revêtements organiques dégraissage de pièces industrielles nettoyage de précision enlèvement des graffitis décapage d'adhésifs à base d’époxy nettoyage des presses offset formulation de produits cosmétiques et de préparations pharmaceutiques photolithographie (solvant de résine positive photosensible) polymères (solvant pour le nitrate de cellulose, l'acétobutyrate de cellulose, l'acétate de polyvinyle, les polyacrylates et polyméthacrylates, les résines polaires) synthèse organique de médicaments ou de produits agrochimiques (à partir d'un seul isomère) additif alimentaire, pharmaceutique ou cosmétique

SYNONYMS 2-Hydroxypropanoic acid; Lactic acid; 1-Hydroxyethanecarboxylic acid; Ethylidenelactic acid; alpha-Hydroxypropionic Acid; CAS NO 50-21-5, 79-33-4 (L), 10326-41-7 (D)

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

Lactic Acid 80% (E270)'s Chemical Formula is C3H6O3.
Lactic Acid 80% (E270) is produced as natural L-Lactic acid by fermentation of carbohydrates like sugar or starch.


CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3



α-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, α-Hydroxypropanoic acid, lactic acid, 2-hydroxypropanoic acid, DL-Lactic acid, 50-21-5, 2-hydroxypropionic acid,



Lactic Acid 80% (E270) is a colorless to yellow/brown liquid.
Store Lactic Acid 80% (E270) in a tightly closed container.
Store Lactic Acid 80% (E270) in a cool, dry, well-ventilated area away from incompatible substances.


Lactic Acid 80% (E270) can also be used for minor corrections in brewing PH can be used at higher levels for beer souring.
Lactic Acid 80% (E270) 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% (E270) improves extract yield and fermentation ability.
Lactic Acid 80% (E270) is suitable for beers where no other anions are needed, for example, lagers.
Lactic Acid 80% (E270) improves the clarity and stability of the finished product


Lactic Acid 80% (E270) is a ready-for-use acid used to reduce alkalinity in brewing liquor.
Lactic Acid 80% (E270) is Food Grade and made by fermentation of natural (beet or cane) sugar.
Lactic Acid 80% (E270) is a product of natural origin, obtained by fermentation of glucose.


Lactic Acid 80% (E270) is used in cosmetic compositions for pH adjustment and has good affinity for skin and hair.
Lactic Acid 80% (E270) improves skin hydration, removes dead cells and hair films (dandruff) having keratolytic action, hair shines.
Lactic Acid 80% (E270) is responsible for the tang that hits the mouth when eating dry aged beef.


Lactic Acid 80% (E270) is produced as natural L-Lactic acid by fermentation of carbohydrates like sugar or starch.
Lactic Acid 80% (E270)'s Chemical Formula is C3H6O3.
An organic acid, Lactic Acid 80% (E270), is used to reduce alkalinity without adding sulphate and chloride ions.


Lactic Acid 80% (E270) 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% (E270) is a versatile organic acid.
Lactic Acid 80% (E270) is soluble in water and in ethanol.
The inclusion of additional Lactic Acid 80% (E270) prior to rennetting overcomes this shortage and improves the curd yield.


Lactic Acid 80% (E270) 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% (E270) 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% (E270) and it is also responsible for the sour flavor of sourdough breads.


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% (E270), mix and measure again.
Lactic Acid 80% (E270), from Jungbunzlauer, is an organic acid, occurring naturally in the human body and in fermented foods.
Lactic Acid 80% (E270) is a natural preservative and pH regulator.


Lactic Acid 80% (E270) 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% (E270) is a versatile organic acid.


In its liquid state Lactic Acid 80% (E270) is colourless.
Lactic Acid 80% (E270) is one of the alpha-hydroxy acids (AHA’s).
These acids occur naturally in fruits, sugar cane and milk.


Lactic Acid 80% (E270) 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% (E270) is recommended to carry out a pH measurement of the mash before adding the product.


Lactic Acid 80% (E270) is a non dairy version that is part of a family of acids called Alpha Hydroxy Acids (AHA’s).
Lactic Acid 80% (E270) is produced from natural corn starch by advanced bio-fermentation and refining technology.
Lactic Acid 80% (E270) is a yellowish to colorless liquid, with a mildly acidic odour and taste.


Lactic Acid 80% (E270) is a naturally occurring alpha hydroxy acids (or AHAs) produced by fermentation of sugars.
Lactic Acid 80% (E270) is the alpha hydroxy acid most frequently used for peel products.
Lactic Acid 80% (E270), also known as milk acid, is an organic compound with the chemical formula C3H6O3.


Lactic Acid 80% (E270) 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% (E270) is also a widely used organic acidulate, probably because it is classified as a weak acid.


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% (E270) 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% (E270) is a liquid solution in water of about 80% purity.
Lactic Acid 80% (E270), is an organic acid with applications in beer production as well as the cosmetic, pharmaceutical, food and chemical industries.


Lactic Acid 80% (E270) is an anti-wrinkle and anti-pigmentation component available in both over-the-counter and professional-grade skincare products.
Lactic Acid 80% (E270) 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% (E270) is a liquid solution in water of about 80% purity.
Lactic Acid 80% (E270) is an AHA.
Lactic Acid 80% (E270) is sufficient to add a few drops to 100 ml shampoo to adjust the pH.


Even as a moisturizing additive Lactic Acid 80% (E270) should not be applied more than 0,5%.
Dilute Lactic Acid 80% (E270) before use.
As with all of the acids, Lactic Acid 80% (E270) is important to let your skin acclimate to their use.


Lactic Acid 80% (E270), also known as milk acid, is a chemical compound that plays a role in several biochemical processes.
Lactic Acid 80% (E270) is an alpha hydroxy acid that comes from milk.
As a result of its relatively greater molecular weight, Lactic Acid 80% (E270)'s keratolytic action is milder than that of glycolic acid, thus preventing skin irritations.


Lactic Acid 80% (E270) is an alpha hydroxy acid that comes from milk.
As a result of its relatively greater molecular weight, Lactic Acid 80% (E270)'s keratolytic action is milder than that of glycolic acid, thus preventing skin irritations.


Lactic Acid 80% (E270) 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.


Lactic Acid 80% (E270) comes in both R (D-) and S (L+) enantiomers which can be manufactured individually to near perfect optical purity.
This means Lactic Acid 80% (E270) is great in the production of other products which require a specific stereochemistry.
Lactic Acid 80% (E270) is a liquid solution in water of about 80% purity.


As with all manufacturing processes, we recommend lab scale trials in order to determine appropriate quantities.
Normally Lactic Acid 80% (E270) is titrated with a dilute solution of Lactic Acid (10 or 20% in water) until the desired pH is achieved.
Lactic Acid 80% (E270) is preferred as an acidulate as it tends to have less of a destabilizing effect on emulsions than Citric Acid.


Lactic Acid 80% (E270) is an Alpha Hydroxy Acid (AHA) and can be used to promote higher rates of desquamation and cell renewal.
Lactic Acid 80% (E270) is also a moistening compound.
Lactic Acid 80% (E270) belongs to a group of alpha hydroxy acids (AHA) which show exfoliating, moistening and anti-aging properties.


In nature Lactic Acid 80% (E270) exists in sour milk, yoghurts, sour rye soups and silages.
Lactic Acid 80% (E270) 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% (E270) is one of the main part of NMF – natural moistening factor, which is responsible for proper hydration of the epidermis.


Lactic Acid 80% (E270) stabilizes process of epidermis exfoliation in a very delicate way.
Lactic Acid 80% (E270) is an alpha hydroxy acid with both exfoliant and humectant properties.
Lactic Acid 80% (E270) 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% (E270) dissolves very well in water.
Lactic Acid 80% (E270) is natural.
Lactic Acid 80% (E270) is approved as food additive E 270.


Lactic Acid 80% (E270) is used organic acid for industrial purposes.
Lactic Acid 80% (E270) is a hydroxycarboxylic acid, so it contains both a carboxyl group and a hydroxyl group.
Lactic Acid 80% (E270) is therefore also referred to as 2-hydroxypropionic acid, but according to IUPAC nomenclature recommendations, the name 2-hydroxypropionic acid should be used.


The salts and esters of Lactic Acid 80% (E270) are called lactates.
A concentrated solution of Lactic Acid 80% (E270) is typically a mixture of lactic acid lactate and lactic acid.
Lactic Acid 80% (E270) appears as a colorless to yellow odorless syrupy liquid.


Lactic Acid 80% (E270) is produced from natural cornstarch by advanced bio-fermentation and refining technology.
Lactic Acid 80% (E270) is a yellowish to colorless liquid, having a mild acid odor and taste.
Lactic acid appears as a colorless to yellow odorless syrupy liquid.



USES and APPLICATIONS of LACTIC ACID 80% (E270):
The casein in fermented milk is coagulated (curdled) by Lactic Acid 80% (E270).
Lactic Acid 80% (E270) 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% (E270) is used directly as the acidulant.
Pickled Vegetables uses of Lactic Acid 80% (E270): Lactic Acid is effective in preventing the spoilage of olives, gherkins, pearl onions and other vegetables preserved in brine.


Lactic Acid 80% (E270) 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% (E270) is an Alpha Hydroxy Acid (AHA) and can be used to promote higher rates of desquamation and cell renewal.


Lactic Acid 80% (E270) can be used to adjust the pH of many formulations and can be used as a milder alternative to glycolic acid.
Lactic Acid 80% (E270) and its salt, Sodium Lactate, can be used as humectants.
Lactic Acid 80% (E270) is used in facial products and also body lotions and moisturisers, never directly on skin.


Lactic Acid 80% (E270) is also used as an acidifying agent.
Lactic Acid 80% (E270) is food grade and is used for the production of several types of cheeses.
Lactic Acid 80% (E270) 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% (E270).


Lactic Acid 80% (E270) is easy to use in liquid form.
Lactic Acid 80% (E270) works well with hyaluronic acid and Vitamins A, B and C.
Lactic Acid 80% (E270) can also be used as a pH regulator: lactic acid will lower the pH.


Lactic Acid 80% (E270) is used Soapmaking pH adjustment, increased firmness of bars and solid format products (especially if pre-neutralised with Lye).
Lactic Acid 80% (E270) 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% (E270) 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% (E270) 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% (E270), 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% (E270) is the perfect choice for creating a finished product that meets all quality standards while delighting consumers.
Lactic Acid 80% (E270) can be used to adjust the pH of many formulations and can be used as a milder alternative to glycolic acid.


Lactic Acid 80% (E270) and its salt, Sodium Lactate, can be used as humectants.
Lactic Acid 80% (E270) is used skincare pH adjustment, humectancy, skin brightening, desquamation, exfoliation.
Lactic Acid 80% (E270) is used haircare pH adjustment, humectancy.


Lactic Acid 80% (E270) has an anti-microbial effect and is the basis for preservation by fermentation in many food products.
Lactic Acid 80% (E270) serves as a preservative, pH regulator and flavouring agent.
Lactic Acid 80% (E270) is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir, and some cottage cheeses.


Faster exfoliation of cells results in the growth of new ones.
Preparations with Lactic Acid 80% (E270) support the treatment of acne.
When using masques with Lactic Acid 80% (E270) pointwise (7.0-15.0%) one can try removing sun, acne and aging maculae.


After using preparations with Lactic Acid 80% (E270) 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% (E270) belong to basic cosmetics for the care of oily, mixed, acne and mature complexions.


The cosmetics with Lactic Acid 80% (E270) should be used with the utmost care for dry complexion.
Lactic Acid 80% (E270) regulates cellular skin regeneration, and improves skin structure and colour.
Lactic Acid 80% (E270) enhances the effects of other cosmetic preparations.


Lactic Acid 80% (E270) improves skin moistening for the skin becomes more soft and elastic.
Lactic Acid 80% (E270) influences the production of skin collagen by increasing thickness and strengthening the dermis.
Lactic Acid 80% (E270) 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% (E270) 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% (E270) 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% (E270) is widely used as an acidulent in the food industry, as well as for preservation and flavouring.
Lactic Acid 80% (E270) is used very useful to rejuvenate the skin by encouraging the shedding of old surface skin cells.
Lactic Acid 80% (E270) can reduce the appearance of fine lines, irregular pigmentation, age spots & decreases enlarged pores.


Lactic Acid 80% (E270) is often used in creams & lotions at a lower concentration for a more gentle acid-based peel.
Lactic Acid 80% (E270) is used in cosmetic to biolifting for it makes the skin elastic, evens wrinkles, brightens discolorations and narrows pores.
Lactic Acid 80% (E270) is also used in conditioners and shampoos because it activates hair bulbs, accelerating hair growth.


The combination of mild peeling, regeneration and hydration that Lactic Acid 80% (E270) 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% (E270) in combination with the pH result in targeted actions and indications.


Lactic Acid 80% (E270) is applied to adjust the pH of cosmetic products such as shampoo and shower gel or creams and lotions.
As Lactic Acid 80% (E270) is evident from the name, it reduces the pH of a product.
In addition to pH-regulation Lactic Acid 80% (E270) has excellent moisturizing effects.


An exception is the application in chemical peels.
Lactic Acid 80% (E270) is widely used in a range of food, industrial and manufacturing processes.
Lactic Acid 80% (E270) can be used for adjusting pH in the mash or sparge water.


Lactic Acid 80% (E270) may vary in colour from transparent to pale yellow.
Lactic Acid 80% (E270) is used a pH meter or test strips to control the pH.
Lactic Acid 80% (E270) may also be used in the final beer or wine for adding acidity.


Lactic Acid 80% (E270) is used to treat dry, rough & scaly skin.
Lactic Acid 80% (E270) may also be used for other conditions as determined by your doctor.
Normally Lactic Acid 80% (E270) 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% (E270) tends to have less of a destabilizing effect on emulsions than Citric Acid.
Lactic Acid 80% (E270) is used treating dry, rough & scaly skin.
Lactic Acid 80% (E270) may also be used for other conditions as determined by your doctor.


Lactic Acid 80% (E270) is one of the popular food additives and ingredients in most countries.
Commonly Lactic Acid 80% (E270) is used as a preservative and antioxidant.
Lactic Acid 80% (E270) also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.


Lactic Acid 80% (E270) 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% (E270) 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% (E270) is used as an additive in animal nutrition.
Lactic Acid 80% (E270) has health promoting properties.
Lactic Acid 80% (E270) is used as a humectant, or moisturizer, in some cosmetics.


Lactic Acid 80% (E270) ia used as a mordant, a chemical that helps fabrics accept dyes, in textiles.
Lactic Acid 80% (E270) is also used in tanning leather.
Lactic Acid 80% (E270) is used in the manufacturing of lacquers and inks.


Lactic Acid 80% (E270) 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% (E270) is used to adjust the pH of the mash or the sparge water.


Lactic Acid 80% (E270) is used for Pilsner style lagers to reduce alkalinity.
Lactic Acid 80% (E270) used to reduce alkalinity without adding sulphate and chloride ions.
Lactic Acid 80% (E270) can also be used for minor corrections in brewing


Lactic Acid 80% (E270) 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% (E270) is used to treat dry, rough & scaly skin.


Lactic Acid 80% (E270) may also be used for other conditions as determined by your doctor.
Dilute Lactic Acid 80% (E270) before use.
As with all of the acids, Lactic Acid 80% (E270) 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% (E270) reduce usage.
Lactic Acid 80% (E270) 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% (E270) is used a sunscreen, wear protective clothing, and limit sun exposure while using this product and for a week afterwards.
Lactic Acid 80% (E270) 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% (E270) improves extract yield and fermentation ability
Lactic Acid 80% (E270) is suitable for beers where no other anions are needed for example lagers.
Lactic Acid 80% (E270) improves clarity and stability of the finished product.


Lactic acid in 80% concentration for chemical exfoliation, suitable for all skin types.
Lactic Acid 80% (E270) offers cellular regeneration, hydration and reduction of the appearance of wrinkles on the skin.
Typical use level of Lactic Acid 80% (E270) is between 1-20% in peels, creams, lotions, masks, cleansers.


Due to Lactic Acid 80% (E270)'s acidity the final product needs to be tested for safe pH.
Optimal pH range of Lactic Acid 80% (E270) is from 3.5-5.0.
Some over the counter products, after adding Lactic Acid 80% (E270), will separate as a result of the low pH, and need to be stabilized.


In many food products usually serves, Lactic Acid 80% (E270) is used as either as a pH regulator, as a preservative, or as a flavoring agent.
Lactic Acid 80% (E270) is used as an acidity regulator.
Lactic Acid 80% (E270) is effective in preventing the spoilage of vegetabels.


Lactic Acid 80% (E270) is used as an excellent acidification agent for many dairy products.
Lactic Acid 80% (E270) is used as an enhance savory flavors.
In pharmaceutical technology, Lactic Acid 80% (E270) is used as a starting material for other substances.


Lactic Acid 80% (E270) is used as a valuable component in biomaterials.
Lactic Acid 80% (E270) is used as a natural anti-bacterial agent in disinfecting products.
Lactic Acid 80% (E270) is used in the industrial processes.


PH can be used at higher levels for beer souring.
Lactic Acid 80% (E270) has a good moisturising effect on the skin and can be used in water based serums, gels, toners, creams and lotions.
Lactic Acid 80% (E270) can help the skin to look fresher and younger.


Lactic Acid 80% (E270) is especially beneficial in night creams and anti aging products.
When Lactic Acid 80% (E270) is used at higher concentrations, it can have an exfoliating effect.
Lactic Acid 80% (E270) 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% (E270) will cleanse a congested scalp for example, after a weave has been removed, having been on for several months.
Never use Lactic Acid 80% (E270) directly on the skin.


Best Lactic Acid 80% (E270) is added in stage 3 (cool down) when making creams and lotions.
Be aware that Lactic Acid 80% (E270) 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% (E270) 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% (E270) is derived from milk, however, ours is made from maize or corn, and free from GMO.
Lactic Acid 80% (E270) is sold at an 80% concentration i.e. Lactic Acid 80% (E270) with 20% Water as an aqueous solution.
According to the Cosmetic Ingredient Database (CosIng), the functions of Lactic Acid 80% (E270) are: Buffering, Humectant, Skin Conditioning.


Lactic Acid 80% (E270) 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% (E270) is produced by fermentation of glucose syrup from maize by using a bacterial strain.
Lactic Acid 80% (E270) is an acid and should never be used undiluted.


When used in proper concentrations (up to 5.0%), Lactic Acid 80% (E270) loosens intercellular cement.
Regular use of cosmetics with Lactic Acid 80% (E270) rejuvenates the epidermis and makes wrinkles even by means of a gradual exfoliation of dead cells of horny layer.


Lactic Acid 80% (E270) 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% (E270) 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% (E270) is used soapmaking pH adjustment, increased firmness of bars and solid format products (especially if pre-neutralised with Lye).
Lactic Acid 80% (E270) is used Skincare pH adjustment, humectancy, skin brightening, desquamation, exfoliation.
Lactic Acid 80% (E270) is used Haircare pH adjustment, humectancy.


Skin Care: Depending on the strength of the dilution used, Lactic Acid 80% (E270) can be used as a pH regulator, a moisturiser or as a skin peel.
In the lower percentages, Lactic Acid 80% (E270) reduces Trans Epidermal Water Loss (TEWL) by supporting the skin's barrier function.
When applied, Lactic Acid 80% (E270) 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% (E270) stimulates the production of collagen and glycosaminoglycans that make up the intercellular material.
Another advantage provided by Lactic Acid 80% (E270) is that it naturally hydrates the skin; this action results in increased formation of ceramides, thus enhancing the function of the keratin barrier.


Within the Personal Care sector, Lactic Acid 80% (E270) functions as an acidifier with moisturising, exfoliating and antibacterial properties.
When used topically, Lactic Acid 80% (E270) 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.


Confectionery products uses of Lactic Acid 80% (E270): such as hard boiled candy, fruit gums with Lactic Acid 80% (E270) results in a mild acid taste, improved quality and longer shelf life.
Lactic Acid 80% (E270) has moistening effect as a result of its properties to bind water in upper layers of the epidermis.


Lactic Acid 80% (E270) is used to make cultured dairy products, as a food preservative, and to make chemicals.
Lactic Acid 80% (E270) is used as a solvent and acidulant in the production of foods, drugs, and dyes.
Lactic Acid 80% (E270) is also used as a mordant in woolen goods printing, a soldering flux, a dehairing agent, and a catalyst for phenolic resins.


Lactic Acid 80% (E270) is also used in leather tanning, oil well acidizing, and as a plant growth regulator.
Lactic Acid 80% (E270) is applied in Petroleum Production and Refining, Soldering, Farming (Pesticides) ,Leather Tanning and Processing, Fur Dressing and Dyeing, Textiles (Printing, Dyeing, or Finishing).


The fastest growing use for Lactic Acid 80% (E270) is its use as a monomer for the production of polylactic acid or polylactide (PLA).
Applications for PLA include containers for the food and beverage industries, films and rigid containers for packaging, and serviceware (cups, plates, utensils).


The PLA polymer can also be spun into fibers and used in apparel, fiberfill (pillows, comforters), carpet, and nonwoven applications such as wipes.
Lactic Acid 80% (E270) is used in dyeing baths, as mordant in printing woolen goods, solvent for water-insoluble dyes (alcohol-soluble induline, nigrosine, spirit-blue).


Lactic Acid 80% (E270) is used reducing chromates in mordanting wool.
Lactic Acid 80% (E270) is used manufacturing cheese, confectionery.
Lactic Acid 80% (E270) is used component of babies' milk formulas; acidulant in beverages; for acidulating worts in brewing.


Lactic Acid 80% (E270) is used in preparation of sodium lactate injections. Ingredient of cosmetics.
Lactic Acid 80% (E270) is used component of spermatocidal jellies.
Lactic Acid 80% (E270) is used for removing Clostridium butyricum in manufacturing of yeast; dehairing, plumping, and decalcifying hides.


Lactic Acid 80% (E270) is used solvent for cellulose formate.
Lactic Acid 80% (E270) is used flux for soft solder.
Lactic Acid 80% (E270) is used manufacturing lactates which are used in food products, in medicine, and as solvents.


Lactic Acid 80% (E270) is used plasticizer, catalyst in the casting of phenolaldehyde resins.
Lactic Acid 80% (E270) can be used as acidulent, flavoring agent and pH regulator in beverages, meat, sourdough, salads and dressings, confectionery and pickled vegetables.


Lactic Acid 80% (E270) is used in food and technical applications.
Liquid Lactic Acid 80% (E270), as a 1:1 mixture of levorotatory and dextrorotatory lactic acid, is very commonly used for acid regulation in bakery and confectionery products or in beverages and for preservation.


Likewise, Lactic Acid 80% (E270) is used in lactofermentation and is used to preserve silages in feed production.
In technical applications, Lactic Acid 80% (E270) provides support through its biocidal effect and is therefore a component of disinfectant solutions and other cleaners.


In addition, Lactic Acid 80% (E270) is used for gentle decalcification.
Lactic Acid 80% (E270) is food grade and is used for the production of several types of cheeses.
Lactic Acid 80% (E270) is particularly useful when UHT, ultra-pasteurised 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% (E270).


The inclusion of additional Lactic Acid 80% (E270) prior to rennetting overcomes this shortage and improves the curd yield.
Lactic Acid 80% (E270) 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.


In production, Lactic Acid 80% (E270) is usually added so that the pH of the milk reaches around 5.0.
The casein in fermented milk is coagulated (curdled) by Lactic Acid 80% (E270) and it is also responsible for the sour flavour of sourdough breads.
Lactic Acid 80% (E270) is mainly used to adjust the pH of cosmetic products and is added during the production of shampoos to increase the shine of the hair.


Lactic Acid 80% (E270) is used to adjust the pH of cosmetic products
When making shampoos, Lactic Acid 80% (E270) is added to make the hair shiner
Often used as food or feed additives, Lactic Acid 80% (E270) can improve the flavor of food and prolong the shelf life.


Lactic Acid 80% (E270) is widely used in canned food, bread, flour, pastry, feed and other industries as a food flavor improver.
Lactic Acid 80% (E270) is especially suitable for the acidity adjustment of various solid and powdered foods.
Lactic Acid 80% (E270)'s excellent pH adjustment function and antibacterial ability can effectively inhibit the growth of microorganisms and prolong the shelf life of food.


Pharmaceutical technology uses Lactic Acid 80% (E270) to convert water-insoluble medicinal substances into salts of lactic acid (lactates); these are more soluble in water (example: ciprofloxacin).
In cosmetics, Lactic Acid 80% (E270) is used in skin creams and other products to treat acne.


Lactic Acid 80% (E270) is used to make cultured dairy products, as a food preservative, and to make chemicals.
Lactic Acid 80% (E270) has a role as a Daphnia magna metabolite and an algal metabolite.
Lactic Acid 80% (E270) is functionally related to a propionic acid.


Lactic Acid 80% (E270) is a conjugate acid of a lactate.
A normal intermediate in the fermentation (oxidation, metabolism) of sugar.
The concentrated form is used internally to prevent gastrointestinal fermentation.


Sodium lactate is the sodium salt of Lactic Acid 80% (E270), and has a mild saline taste.
It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting Lactic Acid 80% (E270) to create a compound having the formula NaC3H5O3.
Lactic Acid 80% (E270) was one of active ingredients in Phexxi, a non-hormonal contraceptive agent.


-Power supply uses of Lactic Acid 80% (E270):
A number of foods are made directly through Lactic Acid 80% (E270) fermentation.
This mainly includes sour milk products such as sour milk, yogurt, kefir and buttermilk.
These are produced by infecting pasteurized milk with starter cultures of Lactic Acid 80% (E270) bacteria.

Other products include lacto-fermented vegetables such as sauerkraut, beetroot in some varieties of borscht, or kimchi, as well as sourdough and sourdough products.
Silage, fresh feed made sustainable by fermentation, is also based on Lactic Acid 80% (E270) fermentation.
As a food additive, Lactic Acid 80% (E270) carries the designation E 270.

Lactic Acid 80% (E270) is used in many different ways as an acidity regulator in the food and luxury goods industries, for example in baked goods, confectionery and occasionally in lemonades.
By changing the pH value in the food to a pH of about 4, the food is preserved, since colonization with other microorganisms is largely excluded.
In the form of the salts calcium lactate or calcium lactate gluconate Lactic Acid 80% (E270) can also be added for calcium enrichment.


-Material uses of Lactic Acid 80% (E270):
Lactic Acid 80% (E270) is the monomer of polylactides or polylactic acids (PLA), which are used in various ways as biodegradable and biobased plastics.
Lactic Acid 80% (E270) has an antibacterial effect and is therefore added to liquid soaps, cleaners and detergents.

They develop their disinfecting effect optimally at a pH value of 3 to 4.
Lactic Acid 80% (E270) was and is also used as a contraceptive.
Lactic Acid 80% (E270) is used as a descaling agent in the tannery for descaling hides.

Lactic Acid 80% (E270) is also used for this purpose in the textile industry and printing companies.
Some cleaning tablets for coffee machines, soft drinks machines and similar appliances contain Lactic Acid 80% (E270) as a descaling agent.
Beekeepers use Lactic Acid 80% (E270) to treat bees against the Varroa mite, ensuring that the treated hives or honeycombs are brood free.
Arachnologists use Lactic Acid 80% (E270) to illuminate the prepared epigyne of female spiders or other chitin structures and to dissolve tissue debris.


-Beer brewing uses of Lactic Acid 80% (E270):
Lactic Acid 80% (E270) is to lower the pH and add a bit of tartness.
Naturally add in small amounts or Lactic Acid 80% (E270) will become quite sour.


-Cheese making & Whipped Butter uses of Lactic Acid 80% (E270):
Ricotta in particular and whipped butter in combination with GDL.
Ricotta Impastata, Mozzarella and Queso Blanco.


-Interesting non food uses for Lactic Acid 80% (E270):
Lactic Acid 80% (E270) 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% (E270) is also being used in the cosmetics industry for acne treatment.



FEATURES AND BENEFITS OF LACTIC ACID 80% (E270):
*Lactic Acid 80% (E270) is very useful to rejuvenate the skin by encouraging the shedding of old surface skin cells
*Lactic Acid 80% (E270) can reduce the appearance of fine lines, irregular pigmentation, age spots & decreases enlarged pores
*Lactic Acid 80% (E270) is used good choice for first-time peel users or for those with sensitive skin
*Lactic Acid 80% (E270) is often used in creams & lotions at a lower concentration for a more gentle acid-based peel.



USE IN FOOD, LACTIC ACID 80% (E270):
Lactic Acid 80% (E270) is a natural preservative found in several foods, including pickled vegetables, yoghurt, and baked goods.
Lactic Acid 80% (E270) is a cheap and minimally processed
Lactobacillus and Streptococcus cultures produce Lactic Acid 80% (E270) through fermentation.
The bacteria break down sugar to extract energy and produce Lactic Acid 80% (E270) as a byproduct.
Lactic Acid 80% (E270) helps regulate pH levels and prevents the growth of microorganisms, extending shelf life.



HOW TO USE LACTIC ACID 80% (E270) IN COSMETICS:
- Lactic Acid 80% (E270) is a product that does not apply to pure skin
- Lactic Acid 80% (E270) can be included as an ingredient in cosmetic compositions containing acidulant and water: serums, gels, tonics, masks, lotions, creams, shampoos, cleanses, etc.



BENEFITS AND APPLICATIONS OF LACTIC ACID 80% (E270):
Lactic Acid 80% (E270) is used to treat hyperpigmentation, age spots, and other conditions that contribute to a dull, uneven complexion.
Lactic Acid 80% (E270) also enhances skin tone and minimises the appearance of pores.

Lactic Acid 80% (E270) 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% (E270) works really well for sensitive skin because of its milder nature as compared to other alpha-hydroxy acids.

Lactic Acid 80% (E270) 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% (E270) aids in the dissolution of the clog of skin cells that form around the hair follicle, smoothing out the bumpiness.
Lactic Acid 80% (E270) is commonly found in topical therapies for eczema, psoriasis, and rosacea.



THE PROPERTIES OF LACTIC ACID 80% (E270):
The properties of Lactic Acid 80% (E270)
- Keratolytic exfoliates the skin by removing dead skin and scalp cells
- Stimulates collagen and elastin synthesis, promoting cell renewal
- Lactic Acid 80% (E270) improves skin grain and appearance pH
- Activates the emulsifier conditioner used in the manufacture of hair care compositions



BENEFITS OF LACTIC ACID 80% (E270):
*Brightens a dull complexion
*Humectant and skin firmer
*Exfoliant
*Improves skin tone and texture
*Vegan Friendly
*GMO-free



FUNCTION OF LACTIC ACID 80% (E270):
In food, apart from its nutritional function for normal growth, Lactic Acid 80% (E270) 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% (E270) increases effectiveness of antioxidants, prevents decolorization of fruits and vegetables.



BENEFITS OF LACTIC ACID 80% (E270):
Lactic Acid 80% (E270) 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% (E270) improves extract yield and fermentability.
Lactic Acid 80% (E270) is suitable for beers where no other anions are needed, for example, pilsner lagers.
Lactic Acid 80% (E270) can also be used to reduce the pH of final wort or products.



SUGGESTED BLENDS OF LACTIC ACID 80% (E270):
Lactic Acid 80% (E270) 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.



HOW LACTIC ACID 80% (E270) WORKS:
Lactic Acid 80% (E270) works by removing the upper layer of skin cells, which is usually composed of dead skin cells.
Lactic Acid 80% (E270) 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% (E270):
Lactic Acid 80% (E270) is recommended that it should be used at a concentration of 1–5%.
Lactic Acid 80% (E270) is soluble in water, alcohol, and glycerol but is insoluble in oil.



HOW TO USE LACTIC ACID 80% (E270):
Prepare the oil and water phases of your formulation separately.
Heat the oil and water phases using a double boiler.
Add Lactic Acid 80% (E270) to the water phase, accompanied by constant stirring.
Blend both the phases together using a mini-mixer or a large mixing brush



PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID 80% (E270):
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

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



FIRST AID MEASURES of LACTIC ACID 80% (E270):
-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% (E270):
-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% (E270):
-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% (E270):
-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% (E270):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.



STABILITY and REACTIVITY of LACTIC ACID 80% (E270):
-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

Lactic acid ethyl ester is an environmentally benign solvent with effectiveness comparable to petroleum-based solvents.
Lactic acid ethyl ester is found naturally in small quantities in a wide variety of foods including wine, chicken, and various fruits.
Lactic acid ethyl ester, also known as lactic acid ethyl ester, is the organic compound with the formula CH3CH(OH)CO2CH2CH3.

CAS Number: 687-47-8
EC Number: 202-598-0
Molecular Formula: C5H10O3
Molecular Weight (g/mol): 118.13

ETHYL LACTATE, 97-64-3, Ethyl 2-hydroxypropanoate, Solactol, Actylol, Acytol, Lactic acid, ethyl ester, Ethyl 2-hydroxypropionate, Propanoic acid, 2-hydroxy-, ethyl ester, Lactate d'ethyle, 2-Hydroxypropanoic acid ethyl ester, Lactic Acid Ethyl Ester, Ethyl alpha-hydroxypropionate, FEMA No. 2440, Eusolvan, Ethyl lactate (natural), Ethylester kyseliny mlecne, Lactate d'ethyle [French], NSC 8850, HSDB 412, Ethylester kyseliny mlecne [Czech], 2-Hydroxypropionic Acid Ethyl Ester, EINECS 202-598-0, UN1192, Ethyl ester of lactic acid, BRN 1209448, UNII-F3P750VW8I, AI3-00395, F3P750VW8I, Ethyl .alpha.-hydroxypropionate, DTXSID6029127, CHEBI:78321, NSC-8850, 4-03-00-00643 (Beilstein Handbook Reference), ethyl d-lactate, Ethyl lactate,C5H10O3,97-64-3, EthylL-(-)-Lactate, ethyl-lactate, ethyl DL-lactate, DL-Ethyl Lactate, Milchsaureathylester, Nat. Ethyl Lactate, MFCD00065359, Ethyl racemic-lactate, lactic acid ethylester, (S)-(-)-2-Hydroxypropionic acid ethyl ester, PURASOLV ELS, VERTECBIO EL, Lactic acid-ethyl ester, ELT (CHRIS Code), Mono-Ethyl mono-lactate, ETHYL LACTATE [MI], (.+/-.)-Ethyl lactate, Ethyl 2-hydroxypropanoate #, ETHYL LACTATE [FCC], SCHEMBL22598, ETHYL LACTATE [FHFI], ETHYL LACTATE [HSDB], ETHYL LACTATE [INCI], ETHYL LACTATE [MART.], DTXCID509127, WLN: QVY1 & O2, ETHYL LACTATE [WHO-DD], CHEMBL3186323, (+-)-Ethyl 2-hydroxypropanoate, (+-)-Ethyl 2-hydroxypropionate, FEMA 2440, NSC8850, Tox21_200889, 2-hydroxy-propionic acid ethyl ester, NA1192, Ethyl lactate, >=98%, FCC, FG, AKOS009157222, LS-2733, UN 1192, (+/-)-LACTIC ACID ETHYL ESTER, CAS-97-64-3, NCGC00248866-01, NCGC00258443-01, (+/-)-ETHYL 2-HYDROXYPROPIONATE, AS-13500, SY030456, A9137, Ethyl lactate [UN1192] [Flammable liquid], Ethyl lactate, natural, >=98%, FCC, FG, Ethyl lactate, SAJ first grade, >=97.5%, FT-0626259, FT-0627926, FT-0651151, L0003, Ethyl lactate [UN1192] [Flammable liquid], EN300-115258, A845735, Q415418, J-521263, 2-[(4-benzylpiperazin-1-yl)methyl]isoindoline-1,3-dione, (±)-Ethyl 2 hydroxypropanoate, (±)-Ethyl 2-hydroxypropionate, (±)-Ethyl lactate, 2-Hydroxypropanoate d'éthyle [French] [ACD/IUPAC Name], 2-Hydroxypropanoic acid ethyl ester, 97-64-3 [RN], Ethyl 2-hydroxypropanoate [ACD/IUPAC Name], Ethyl ester of lactic acid, Ethyl lactate [ACD/Index Name] [Wiki], Ethyl α-hydroxypropionate, Ethyl α-hydroxypropionate, Ethyl-2-hydroxypropanoat [German] [ACD/IUPAC Name], MFCD00065359 [MDL number], OD5075000, Propanoic acid, 2-hydroxy-, ethyl ester [ACD/Index Name], QY1&VO2 [WLN], 2-hydroxypropionic acid ethyl ester, 4-03-00-00643 [Beilstein], Actylol, Acytol, DL-Ethyl Lactate, DL-Ethyllactate, DL-LACTIC ACID, ETHYL ESTER, Ethyl 2-hydroxy propanoate, Ethyl lactate,C5H10O3,97-64-3, Ethyl racemic-lactate, Ethylester kyseliny mlecne [Czech], ethyllactate, Ethyl-lactate, Eusolvan, Lactate d'ethyle [French], lactic acid ethyl ester, Lactic acid, ethyl ester, Lactic acid-ethyl ester, L-lactic acid ethyl ester, MFCD00077825 [MDL number], Milchs??ure??thylester, Propanoic acid, 2-hydroxy-, ethyl ester (9CI), Solactol, UN 1192

Lactic acid ethyl ester is found naturally in small quantities in a wide variety of foods including wine, chicken, and various fruits.
The odor of Lactic acid ethyl ester when dilute is mild, buttery, creamy, with hints of fruit and coconut.

Lactic acid ethyl ester is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 to < 100 tonnes per annum.
Lactic acid ethyl ester is used by consumers, by professional workers (widespread uses), in formulation or re-packing and at industrial sites.

Lactic acid ethyl ester, also known as actylol, is the organic compound with the formula CH3CH(OH)CO2CH2CH3.
Lactic acid ethyl ester is the ethyl ester of lactic acid.

A colorless liquid, Lactic acid ethyl ester is a chiral ester.
Being naturally derived, Lactic acid ethyl ester is readily available as a single enantiomer.

Lactic acid ethyl ester is commonly used as a solvent.
Lactic acid ethyl ester is considered biodegradable and can be used as a water-rinsible degreaser.

Lactic acid ethyl ester is an environmentally benign solvent with effectiveness comparable to petroleum-based solvents.
The worldwide solvent market is about 30 million pounds per year, where Lactic acid ethyl ester can have an important share.

Lactic acid ethyl ester is considered a chemical commodity and has attracted much attention in recent years, since Lactic acid ethyl ester is formed by the esterification reaction of ethanol and lactic acid, which can be generated from biomass raw materials through fermentation.
In this work, an overview regarding the main properties and applications of Lactic acid ethyl ester, as well as Lactic acid ethyl ester synthesis and production processes, with a particular emphasis on reactive/separation processes, is presented.

Lactic acid ethyl ester, lactic acid ethyl ester or 2-hydroxypropanoic acid ethyl ester is the chemical compound of lactic acid with ethanol in the form of an ester.
Depending on Lactic acid ethyl ester synthesis, Lactic acid ethyl ester is available as racemate or pure substance.

If Lactic acid ethyl ester is split back into Lactic acid ethyl ester starting materials ethanol and lactic acid (e.g. by a chemical reaction), Lactic acid ethyl ester can be decomposed in nature.
Esterases, naturally occurring enzymes, can also carry out the split back into the original materials.

Lactic acid ethyl ester is therefore considered a "green solvent", as Lactic acid ethyl ester does not leave any toxic decomposition products in the ecosystem.
This provides an advantage over chlorinated solvents or glycols or glycol ethers, which have a higher biological toxicity.

Also known as lactic acid ethyl ester, is a monobasic ester formed from lactic acid and ethanol, commonly used as a solvent hence the name “lactic acid ethyl ester”.
Lactic acid ethyl ester is considered biodegradable and can be used as a water-risible degreaser.
Lactic acid ethyl ester is found naturally in small quantities in a wide variety of foods including wine, chicken, and various fruits.

Lactic acid ethyl ester is produced from biological sources and can be either the Levo (S) form or Dextro (R) form, depending on the organism that is the source of the lactic acid.
The most biologically sourced Lactic acid ethyl ester is ethyl (−)-L-lactate (ethyl (S)-lactate).

Lactic acid ethyl ester is also produced industrially from petrochemical stocks, and this Lactic acid ethyl ester consists of the racemic mixture of Levo and Dextro forms.
In some jurisdictions, the natural product is exempt from many restrictions placed upon the use and disposal of solvents.
Because both enantiomers are found in nature, and because Lactic acid ethyl ester is easily biodegradable, Lactic acid ethyl ester is considered to be a “green solvent.”

Uses of Lactic acid ethyl ester:
Lactic acid ethyl ester is used as a solvent substitute for glycol ethers in photolithography in the semiconductor manufacturing industry.
Lactic acid ethyl ester is used in some nail polish removers.

Lactic acid ethyl ester is used as a solvent for resins, dyes, and coatings; has FDA approval for use as a food flavoring agent
Lactic acid ethyl ester is the active ingredient in many anti-acne preparations.

Uses at industrial sites:
Lactic acid ethyl ester is used in the following products: semiconductors, photo-chemicals, polymers, metal surface treatment products, non-metal-surface treatment products and washing & cleaning products.
Lactic acid ethyl ester is used in the following areas: formulation of mixtures and/or re-packaging.

Lactic acid ethyl ester is used for the manufacture of: electrical, electronic and optical equipment and machinery and vehicles.
Release to the environment of Lactic acid ethyl ester can occur from industrial use: in processing aids at industrial sites.

Industry Uses:
Processing aids, not otherwise listed
Solvent
Solvents (which become part of product formulation or mixture)

Consumer Uses:
Lactic acid ethyl ester is used in the following products: air care products, biocides (e.g. disinfectants, pest control products), perfumes and fragrances, polishes and waxes, washing & cleaning products and cosmetics and personal care products.
Other release to the environment of Lactic acid ethyl ester is likely to occur from: indoor use as processing aid and outdoor use as processing aid.

Widespread uses by professional workers:
Lactic acid ethyl ester is used in the following products: polishes and waxes and washing & cleaning products.
Other release to the environment of Lactic acid ethyl ester is likely to occur from: indoor use as processing aid.

Industrial Processes with risk of exposure:
Semiconductor Manufacturing
Painting (Solvents)
Plastic Composites Manufacturing

Applications of Lactic acid ethyl ester:
Lactic acid ethyl ester is an excellent ingredient for formulating printing inks, coatings, resin cleaners, paint strippers, graffiti removers, ink cleaners, etc.
Lactic acid ethyl ester alone and is an ideal wipe solvent.

Lactic acid ethyl ester can be used in industrial coatings applications, primarily in coil, extrusion, wood furniture and fixtures, containers and closures, automotive finishes and machinery.
Lactic acid ethyl ester is 100% biodegradable, easy and inexpensive to recycle.

Due to Lactic acid ethyl ester low toxicity, Lactic acid ethyl ester is a popular choice across many different production scenarios.
Lactic acid ethyl ester is also used as a solvent with various types of polymers.
In the presence of water, acids and bases the chemical will hydrolyse into ethanol and lactic acid.

Because both enantiomers are found in nature, and because Lactic acid ethyl ester is easily biodegradable, Lactic acid ethyl ester is considered to be a "green solvent."
Lactic acid ethyl ester and Lactic acid ethyl ester aqueous solutions are used as sustainable media for organic synthesis.

Due to Lactic acid ethyl ester relatively low toxicity, Lactic acid ethyl ester is used commonly in pharmaceutical preparations, food additives, and fragrances.
Lactic acid ethyl ester is also used as solvent for nitrocellulose, cellulose acetate, and cellulose ethers.

Production of Lactic acid ethyl ester:
Lactic acid ethyl ester is produced from biological sources, and can be either the levo (S) form or dextro (R) form, depending on the organism that is the source of the lactic acid.
Most biologically sourced Lactic acid ethyl ester is ethyl (−)-L-lactate (ethyl (S)-lactate).
Lactic acid ethyl ester is also produced industrially from petrochemical stocks, and this Lactic acid ethyl ester consists of the racemic mixture of levo and dextro forms.

Methods of Manufacturing of Lactic acid ethyl ester:

Derivation: (a) By the esterification of lactic acid with ethanol; (b) by combining acetaldehyde with hydrogen cyanide to form acetaldehyde cyanohydrin, which is converted into Lactic acid ethyl ester by treating with ethanol and an inorganic acid.

d-Lactic acid ethyl ester is obtained from d-lactic acid by azeotropic distillation with ethyl alcohol or benzene in the presence of concentrated H2SO4.
The l-form is prepared in similar fashion starting from l-lactic acid.
The racemic product is prepared by boiling for 24 hours optically inactive lactic acid with ethyl alcohol in carbon tetrachloride, or with an excess of ethyl alcohol in the presence of chlorosulfonic acid, or in the presence of benzenesulfonic acid in benzene solution.

Handling and Storage of Lactic acid ethyl ester:

Nonfire Spill Response:
ELIMINATE all ignition sources (no smoking, flares, sparks or flames) from immediate area.
All equipment used when handling Lactic acid ethyl ester must be grounded.

Do not touch or walk through spilled material.
Stop leak if you can do Lactic acid ethyl ester without risk.

Prevent entry into waterways, sewers, basements or confined areas.
A vapor-suppressing foam may be used to reduce vapors.

Absorb or cover with dry earth, sand or other non-combustible material and transfer to containers.
Use clean, non-sparking tools to collect absorbed material.

LARGE SPILL:
Dike far ahead of liquid spill for later disposal.
Water spray may reduce vapor, but may not prevent ignition in closed spaces.

Reactivity Profile of Lactic acid ethyl ester:

Lactic acid ethyl ester is an ester.
Esters react with acids to liberate heat along with alcohols and acids.
Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products.

Heat is also generated by the interaction of esters with caustic solutions.
Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.

Fire Fighting of Lactic acid ethyl ester:
The majority of these products have a very low flash point.
Use of water spray when fighting fire may be inefficient.

SMALL FIRE:
Dry chemical, CO2, water spray or alcohol-resistant foam.
Do not use dry chemical extinguishers to control fires involving nitromethane (UN1261) or nitroethane (UN2842).

LARGE FIRE:
Water spray, fog or alcohol-resistant foam.
Avoid aiming straight or solid streams directly onto Lactic acid ethyl ester.
If Lactic acid ethyl ester can be done safely, move undamaged containers away from the area around the fire.

FIRE INVOLVING TANKS OR CAR/TRAILER LOADS:
Fight fire from maximum distance or use unmanned master stream devices or monitor nozzles.
Cool containers with flooding quantities of water until well after fire is out.

Withdraw immediately in case of rising sound from venting safety devices or discoloration of tank.
ALWAYS stay away from tanks engulfed in fire.
For massive fire, use unmanned master stream devices or monitor nozzles; if this is impossible, withdraw from area and let fire burn.

Accidental Release Measures of Lactic acid ethyl ester:

Isolation and Evacuation:

IMMEDIATE PRECAUTIONARY MEASURE:
Isolate spill or leak area for at least 50 meters (150 feet) in all directions.

LARGE SPILL:
Consider initial downwind evacuation for at least 300 meters (1000 feet).

FIRE:
If tank, rail car or tank truck is involved in a fire, ISOLATE for 800 meters (1/2 mile) in all directions; also, consider initial evacuation for 800 meters (1/2 mile) in all directions.

Cleanup Methods:
Use personal protective equipment.
Avoid breathing vapors, mist or gas.

Ensure adquate ventilation.
Remove all sources of ignition.

Evacuate personnel to safe areas.
Beware of vapors accumulating to form explosive concentrations.
Vopors can accumulate in low areas.

Disposal Methods of Lactic acid ethyl ester:
Recycle any unused portion of the material for Lactic acid ethyl ester approved use or return Lactic acid ethyl ester to the manufacturer or supplier.

Ultimate disposal of the chemical must consider:
Lactic acid ethyl ester's impact on air quality; potential migration in air, soil or water; effects on animal, aquatic and plant life; and conformance with environmental and public health regulations.
If Lactic acid ethyl ester is possible or reasonable use an alternative chemical product with less inherent propensity for occupational harm/injury/toxicity or environmental contamination.

Identifiers of Lactic acid ethyl ester:
CAS Number:
687-47-8 (L-isomer)
97-64-3 (racemate)
7699-00-5 (D-isomer)

ChemSpider: 13837423
ECHA InfoCard: 100.002.363
EC Number: 202-598-0
PubChem CID: 7344
RTECS number: OD5075000
UNII: F3P750VW8I
UN number: 1192
CompTox Dashboard (EPA): DTXSID6029127
InChI: InChI=1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3
Key: LZCLXQDLBQLTDK-UHFFFAOYSA-N
InChI=1/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3
Key: LZCLXQDLBQLTDK-UHFFFAOYAV
SMILES: CCOC(=O)C(C)O

Synonym(s): (S)-(-)-Lactic acid ethyl ester, L(-)-Lactic acid ethyl ester, (S)-(-)-2-Hydroxypropionic acid ethyl ester
Linear Formula: CH3CH(OH)COOC2H5
CAS Number: 687-47-8
Molecular Weight: 118.13
MDL number: MFCD00004518
EC Index Number: 211-694-1

CAS: 687-47-8
Molecular Formula: C5H10O3
Molecular Weight (g/mol): 118.13
MDL Number: MFCD00004518
InChI Key: LZCLXQDLBQLTDK-BYPYZUCNSA-N
PubChem CID: 92831
ChEBI: CHEBI:78322
IUPAC Name: ethyl (2S)-2-hydroxypropanoate
SMILES: CCOC(=O)C(C)O

Properties of Lactic acid ethyl ester:
Chemical formula: C5H10O3
Molar mass: 118.132 g·mol−1
Appearance: Colorless liquid
Density: 1.03 g/cm3
Melting point: −26 °C (−15 °F; 247 K)
Boiling point: 151 to 155 °C (304 to 311 °F; 424 to 428 K)
Solubility in water: Miscible
Solubility in ethanol
and most alcohols: Miscible
Chiral rotation ([α]D): −11.3°
Magnetic susceptibility (χ): -72.6·10−6 cm3/mol

vapor pressure: 1.6 hPa ( 20 °C)
Quality Level: 200
Assay: ≥99% (GC)
form: liquid
autoignition temp.: 400 °C
potency: >2000 mg/kg LD50, oral (Rat)
expl. lim.: 1.5-16.4 % (v/v)
pH: 4 (20 °C, 50 g/L in H2O)
kinematic viscosity: 2.7 cSt(25 °C)
bp: 154 °C/1013 hPa
mp: -25 °C
transition temp: flash point 53 °C
density: 1.03 g/cm3 at 20 °C
storage temp.: 2-30°C
InChI: 1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3/t4-/m0/s1
InChI key: LZCLXQDLBQLTDK-BYPYZUCNSA-N

Molecular Weight: 118.13 g/mol
XLogP3-AA: 0.2
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 3
Exact Mass:
118.062994177 g/mol
Monoisotopic Mass:
118.062994177 g/mol
Topological Polar Surface Area: 46.5Ų
Heavy Atom Count: 8
Complexity: 79.7
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Specifications of Lactic acid ethyl ester:
Acidity: 0.1% max. (as lactic acid)
Melting Point: -26.0°C
Density: 1.0340g/mL
Boiling Point: 154.0°C
Flash Point: 46°C
Infrared Spectrum: Authentic
Assay Percent Range: 96% min. (GC)
Packaging: Glass bottle
Linear Formula: CH3CH(OH)CO2C2H5
Refractive Index: 1.4100 to 1.4160
Quantity: 250 mL
Beilstein: 03,264
Fieser: 17,135
Merck Index: 14,3817
Specific Gravity: 1.034
Specific Rotation Condition: − 10.00 (20.00°C neat)
Specific Rotation: − 10.00
Solubility Information: Solubility in water: soluble. Other solubilities: miscible with alcohols,ketones and esters
Formula Weight: 118.13
Percent Purity: 97%
Physical Form: Liquid
Chemical Name or Material: Ethyl L(-)-lactate

Structure of Lactic acid ethyl ester:
Dipole moment: 3.46 D

Related compounds of Lactic acid ethyl ester:
Lactic acid, MLactic acid ethyl ester

Related Products of Lactic acid ethyl ester:
Dimethyl Glutaconate (~10% Cis)
(E,E)-4,6-Dimethyl-2,4-heptadienoic Acid
3,6-Dimethyl-3-heptanol
1,1-Dimethoxybutane
(E)-6,6-Dimethyl-2-hept-1-en-4-yn-1-amine

Names of Lactic acid ethyl ester:

Regulatory process names:
2-Hydroxypropanoic acid ethyl ester
Actylol
Acytol
Ethyl 2-hydroxypropionate
Ethyl alpha-hydroxypropionate
ethyl DL-lactate
Ethyl lactate
ETHYL LACTATE
Ethyl lactate
ethyl lactate
Ethyl lactate (natural)
ethyl lactate ethyl DL-lactate
ethyl lactate; ethyl DL-lactate
Ethylester kyseliny mlecne
Lactate d'ethyle
Lactic acid, ethyl ester
Propanoic acid, 2-hydroxy-, ethyl ester
Solactol

Translated names:
DL-mleczan etylu (pl)
ester etylowy kwasu mlekowego (pl)
Ethyl DL-lactat (de)
ethyl-DL-laktát (cs)
ethyl-laktát (cs)
ethyl-laktát ethyl-DL-laktát (cs)
ethyllacta (da)
ethyllactaat (nl)
Ethyllactat (de)
Ethyllactat Ethyl DL-lactat (de)
etil DL-lactat (ro)
etil DL-laktat (sl)
etil lactat (ro)
etil lactat etil DL-lactat (ro)
etil laktat (sl)
etil laktat etil DL-laktat (sl)
etil-DL-laktat (hr)
etil-DL-laktatas (lt)
etil-DL-laktát (hu)
etil-DL-laktāts (lv)
etil-laktat (hr)
etil-laktát (hu)
etil-laktát etil-DL-laktát (hu)
etillaktatas (lt)
etillaktatas etil-DL-laktatas (lt)
etillaktāts (lv)
etyl-(RS)-laktát (sk)
etyl-laktát (sk)
etyllaktat (no)
etyllaktat (sv)
etyylilaktaatti (fi)
Etüül-DL-laktaat (et)
Etüüllaktaat (et)
lactate d'éthyle; DL-lactate d'éthyle; (fr)
lactato de etilo (es)
lactato de etilo (pt)
lattato di etile (it)
mleczan etylu (pl)
mleczan etylu DL-mleczan etylu ester etylowy kwasu mlekowego (pl)
γαλακτικό αιθυλο (el)
етил DL-лактат (bg)
етил лактат (bg)
етил лактат етил DL-лактат (bg)

IUPAC names:
2-ethoxypropanoic acid
ethyl (2R)-2-hydroxypropanoate
Ethyl (S)-2-hydroxypropanoate
ethyl 2-hydroxypropanoat
ETHYL 2-HYDROXYPROPANOATE
Ethyl 2-hydroxypropanoate
ethyl 2-hydroxypropanoate
Ethyl alpha hydroxypropionate
Ethyl DL Lactate
ethyl DL-lactate
ETHYL LACTATE
Ethyl Lactate
Ethyl lactate
ethyl lactate
ethyl lactate
ethyl lactate;
Ethyllactat
Ethyl 2-hydroxypropanoate

Other names:
Ethyl lactate
Lactic acid ethyl ester
2-Hydroxypropanoic acid ethyl ester
Actylol
Acytol

Other identifiers:
2676-33-7
607-129-00-7
97-64-3

Lactic Acid Food Grade is a colorless or yellowish liquid with the characteristic smell of sour milk.
Lactic Acid Food Grade is an organic acid involved in various biochemical processes.


CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3



SYNONYMS:
α-hydroxypropionic acid, or 2-hydroxypropanoic acid, Milk acid



Lactic Acid Food Grade is also used as a flavoring agent.
Lactic Acid Food Grade can be used as acidulant, flavoring agent and pH regulator in beverage, beer, fruit wine, meat, sourdough, salads, dressings, confectionery (such as hard- boiled candy, fruit gums) and pickled vegetables.


Lactic Acid Food Grade is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
Lactic Acid Food Grade finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
Lactic Acid Food Grade is an organic acid occurring naturally in the human body and in fermented foods.


The commercial production of lactic acid is typically done by fermentation.
Lactic Acid Food Grade is an organic acid.
Lactic Acid Food Grade has the molecular formula CH3CHOOH.


In its solid state, Lactic Acid Food Grade is white and miscible with water.
When it is in its dissolved state, Lactic Acid Food Grade forms a colourless solution.
Naturally, Lactic Acid Food Grade occurs as a chemical byproduct of anaerobic respiration in humans, this is the process by which cells produce energy without oxygen.


Lactic Acid Food Grade is also produced by bacteria in yoghurts and is also found in blood, where it is deposited by muscle and red blood cells.
Industrially, Lactic Acid Food Grade is produced by the bacterial fermentation of carbohydrates; fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria.


There is another method of production, through the chemical synthesis from acetaldehyde.
This is done by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.
Lactic Acid Food Grade can be used in pharmaceutical products because it produces water-soluble lactates from otherwise insoluble ingredients.


In the food industry, Lactic Acid Food Grade is found primarily in sour milk products, these include kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.
Lactic Acid Food Grade is also responsible for the sour flavour of sourdough bread.


Lactic Acid Food Grade is sourced from fermentation of plant sugars.
Lactic Acid Food Grade is a perfect for use in vegan cheese recipes.
Lactic Acid Food Grade adds a natural sour flavor to sourdough breads.


Lactic Acid Food Grade is an organic acid with applications in beer production as well as the cosmetic, pharmaceutical, food and chemical industries.
Lactic Acid Food Grade, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.


Lactic Acid Food Grade is also responsible for the sour flavor of sourdough breads.
As an ingredient in personal care products, Lactic Acid Food Grade has the ability to boost skin’s moisture levels—even as it exfoliates.
At higher concentrations, Lactic Acid Food Grade acts as an exfoliator helping to dissolve connections between skin cells, while at lower levels it is used as a humectant, meaning it can actually help hydrate skin by pulling in water to the outer skin layer.


Lactic Acid Food Grade is one of the popular food additives and ingredients in most countries.
Lactic Acid Food Grade is an organic acid that is naturally occurring in the human body and fermented foods.
Fermentation occurs when natural bacteria feed on the sugar and starch of a food, producing Lactic Acid Food Grade.


The process creates B-vitamins, beneficial enzymes, and more.
L(+) form is preferred for better metabolism and natural carbohydrates.
Lactic Acid Food Grade is a versatile ingredient used in the food industry as an acidity regulator and acidulant.


Lactic Acid Food Grade helps stabilize acidity, maintain pH levels, and prevent microbial contaminations.
Increase the shelf life of your dairy products, fermented preserves, processed meats, beverages, egg-based products, and infant foods with Lactic Acid Food Grade.


Not only does Lactic Acid Food Grade act as a preservative, but it also enhances the taste and aroma of your creations.
Lactic Acid Food Grade is an organic acid occurring naturally in the human body and in fermented foods.
The commercial production of Lactic Acid Food Grade is typically done by traditional fermentation of natural carbohydrates.


Lactic Acid Food Grade standard is produced from natural corn starch by advanced bio-fermentation and refining technology.
Lactic Acid Food Grade is a yellowish to colorless liquid, having a mild acid odor and taste.
Lactic Acid Food Grade is an organic compound with the formula CH3CH(OH)CO2H.


In its solid state, Lactic Acid Food Grade is white and water-soluble.
In its liquid state, Lactic Acid Food Grade is clear.
Lactic Acid Food Grade is produced both naturally and synthetically.


As a food additive Lactic Acid Food Grade is approved for use in the EU, USA and Australia and New Zealand; it is listed by its INS number 270 or as E number E270.
Lactic Acid Food Grade is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.


Carbohydrate sources of Lactic Acid Food Grade include corn, beets, and cane sugar.
Lactic Acid Food Grade is an alpha hydroxy acid with both exfoliant and humectant properties.
Lactic Acid Food Grade 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 Food Grade may exist either as a white solid in pure form, or a clear to yellowish liquid when dissolved in water.
Lactic Acid Food Grade can be produced via fermentation of carbohydrates, or synthesized from acetaldehyde.
Produced from natural corn starch through the traditional fermentation of natural carbohydrates, Lactic Acid Food Grade is a highly versatile solution used in various food applications.


One of the critical benefits of Lactic Acid Food Grade is its ability to help control pH levels.
Balancing pH levels improves flavor and texture and ensures the final product is safe and stable.
Due to regulating and lowering pH levels, Lactic Acid Food Grade serves as a microbial inhibitor with the growth of potentially harmful bacteria.


As a highly effective preservative, Lactic Acid Food Grade can help to extend product shelf life and reduce the risk of spoilage or contamination.
Lactic Acid Food Grade is ideal for bakery, dairy, beverages, meat, and many other applications.
Lactic Acid Food Grade is non-GMO.


Lactic Acid Food Grade is a chemical compound classified as an organic acid.
Lactic Acid Food Grade is a type of carboxylic acid, specifically known as 2-hydroxypropanoic acid.
Lactic Acid Food Grade is produced in the body as a byproduct of anaerobic metabolism, primarily in muscle tissues, during periods of intense physical activity or when oxygen supply is limited.


Lactic Acid Food Grade plays a crucial role in energy production and can serve as an alternative energy source when glucose availability is reduced.
In terms of its chemical structure, Lactic Acid Food Grade consists of a three-carbon molecule with a hydroxyl group (-OH) and a carboxyl group (-COOH) attached to the second carbon.


Lactic Acid Food Grade exists in two stereoisomeric forms: L-lactic acid and D-lactic acid.
L-lactic acid is the most common and biologically active form found in humans.
Overall, Lactic Acid Food Grade is an important compound with diverse biological and industrial significance, contributing to various physiological processes and serving as a versatile chemical building block in numerous applications.


Industrially, Lactic Acid Food Grade is produced by the bacterial fermentation of carbohydrates; fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria.
There is another method of production, through the chemical synthesis from acetaldehyde.


This is done by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.
Lactic Acid Food Grade, particularly in its food-grade form, has a variety of uses in the food and beverage industry.
Lactic Acid Food Grade is a natural organic acid produced through fermentation, often from sources like sugars and starches.


Lactic Acid Food Grade has a mild, tart flavor and is generally recognized as safe (GRAS) when used in food applications.
Lactic Acid Food Grade is an organic acid.
Lactic Acid Food Grade has the molecular formula CH3CHOOH.


In its solid state, Lactic Acid Food Grade is white and miscible with water.
When it is in its dissolved state, Lactic Acid Food Grade forms a colourless solution.
Lactic Acid Food Grade is an alpha hydroxy acid with both exfoliant and humectant properties.


Naturally, Lactic Acid Food Grade occurs as a chemical byproduct of anaerobic respiration in humans, this is the process by which cells produce energy without oxygen.
Lactic Acid Food Grade is also produced by bacteria in yoghurts and is also found in blood, where it is deposited by muscle and red blood cells.



USES and APPLICATIONS of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc.
Lactic Acid Food Grade in food products usually serves as either as a pH regulator or as a preservative.


Lactic Acid Food Grade is produced from natural corn starch by advanced bio-fermentation and refining technology.
Lactic Acid Food Grade is a yellowish to colorless liquid, having a mild acid odor and taste.
Lactic Acid Food Grade is a carboxylic acid widely used as acidity regulator in food and beverage.


Lactic Acid Food Grade is able to preserve and flavor; however, that is not its only feature.
In the food industry Lactic Acid Food Grade is used as a preservative, acidity regulator, flavor enhancer and has an INS number of 270 or an E number of E270.


Lactic Acid Food Grade is used as a food preservative, hardener and flavoring.
Lactic Acid Food Grade is an ingredient in processed foods and is used in meat processing as a tenderiser and flavor enhancer.
Some beers (sour beers) deliberately contain added Lactic Acid Food Grade, one such type being Belgian lambics.


In most cases, Lactic Acid Food Grade in beer is produced from various bacterial strains.
These bacteria ferment sugars into acids, unlike yeasts which ferment sugars into ethanol.
Once the wort has cooled, the yeast and bacteria are allowed to 'fall' into the open fermenters.


Brewers of more conventional beers would ensure that such bacteria do not enter the fermenter.
Other styles of sour beer include 'Berliner weisse', 'Flanders red' and 'American wild ale'.
In wine production, natural malic acid is converted to Lactic Acid Food Grade to reduce spiciness and for other taste reasons, a natural or controlled bacterial process is often used.


If the bacterial action is unstable, additional Lactic Acid Food Grade is added to maintain stable product parameters.
In the washing industry, an antimicrobial agent, Lactic Acid Food Grade is used as a natural ingredient for descaling, which is natural and environmentally friendly.


Lactic Acid Food Grade is commonly found in organic descalers for coffee machines.
Many products can be found for the care of the skin of livestock (therapeutic ointments, disinfectants, post-milking teat wipes, pre-milking cleansers etc.).


Lactic Acid Food Grade is also used as a respiratory and acidity regulator, thus making feed more palatable and odorous and thus increasing the digestibility of feed.
Animals gain weight faster and produce more milk.


Lactic Acid Food Grade in animal nutrition is characterized by lowering the pH of the stomach, reducing the buffering properties of the feed, increasing the activity of proteolytic enzymes/improving the secretion of pancreatic secretions, stimulating the activity of digestive enzymes, stimulating the growth of beneficial bacterial growth, reducing the survival of pathogens in the stomach/maintaining the balance of microbial populations, and directly killing bacteria.


Lactic Acid Food Grade is also found as a nutritional additive for livestock, which improves the digestion of herbivorous animals, as the acid helps to ferment feed faster.
Lactic Acid Food Grade is widely used in brewing to adjust pH In the mash in small quantities to adjust the room temperature mash to 5.4-5.6 range.


Lactic Acid Food Grade is also used in beer making, wine production and as a food additive.
Lactic Acid Food Grade is naturally present in many foodstuffs.
Lactic Acid Food Grade is formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables.


Lactic Acid Food Grade is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc.
Lactic Acid Food Grade in food products usually serves as either as a pH regulator or as a preservative.


Lactic Acid Food Grade is also used as a flavouring agent.
Meat, Poultry & Fish: Lactic Acid Food Grade can be used in meat, poultry and fish in the form of sodium or potassium lactate to extend shelf life, control pathogenic bacteria (improve food safety), enhance and protect meat flavour, improve water binding capacity and reduce sodium.


Beverages uses of Lactic Acid Food Grade: Because of its mild taste, Lactic Acid Food Grade is used as an acidity regulator in beverages such as soft drinks and fruit juices.
Lactic Acid Food Grade is widely used in brewing to adjust pH In the mash in small quantities to adjust the room temperature mash to 5.4-5.6 range.


Lactic Acid Food Grade commonly used as a pH modifier in beer brewing.
Lactic Acid Food Grade is used in beer brewing to lower the pH and increase the body of the beer.
Lactic Acid Food Grade is also used in various beverages and cocktails to impart a sour taste.


Lactic Acid Food Grade is commonly used as a preservative and antioxidant.
Lactic Acid Food Grade also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.
Lactic Acid Food Grade 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 Food Grade can also cause micro peeling, which can help reduce various scars and age spots.
Lactic Acid Food Grade is a great solution for people with sensitive or dry skin where exfoliants don’t work.
Lactic Acid Food Grade is used for food and personal care products.


Lactic Acid Food Grade can be used as acidulant, flavoring agent and pH regulator in beverages, meat, sourdough, salads and dressings, confectionery and pickled vegetables.
Lactic Acid Food Grade is used as in acidification agent for beverages.


Lactic Acid Food Grade is used as a preservative and flavoring in dressings and salads.
Lactic Acid Food Grade is used in fermentation and pH regulator in beer, wine, and spirits.
Lactic Acid Food Grade is used as in antimicrobial agent and shelf life extender in bakery, meat products.


Lactic Acid Food Grade is food grade and is used for the production of several types of cheeses.
Lactic Acid Food Grade is particularly useful when UHT, ultra-pasteurised 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.


The inclusion of additional lactic acid prior to rennetting overcomes this shortage and improves the curd yield.
Lactic Acid Food Grade 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.


In production, Lactic Acid Food Grade is usually added so that the pH of the milk reaches around 5.0.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade and it is also responsible for the sour flavour of sourdough breads.
Lactic Acid Food Grade is responsible for the tangy flavor of fermented milk products (e.g. yogurt, kefir), sour beers, and sourdough bread.


Fermentation usually results in the racemate, although some fermenting bacteria produce the D-enantiomer only.
In winemaking, some wines may go through a natural or induced process called malolactic fermentation, which converts malic acid to Lactic Acid Food Grade, to reduce the sharpness of the acidity.


Given its prevalence in nature, Lactic Acid Food Grade is useful for manipulating food chemistry, and is therefore a common additive.
Lactic Acid Food Gradev may be used as a preservative, an acidifier, a dairy culturing agent, or an ingredient in infant formulas.
Lactic Acid Food Grade may also be used in pharmaceuticals and cosmetics as a preservative and acidifier, and in contraceptive jellies as an active ingredient.


Lactic Acid Food Grade is used as a food preservative, curing agent, and flavoring agent.
Lactic Acid Food Grade is an ingredient in processed foods and is used as a decontaminant during meat processing.
Lactic Acid Food Grade has several industrial applications, including its use in food production, pharmaceuticals, and cosmetics.


Lactic Acid Food Grade is often utilized as a preservative, flavoring agent, pH regulator, and moisturizer.
Lactic Acid Food Grade is also employed in various chemical processes, such as the production of biodegradable plastics and environmentally friendly solvents.


Lactic Acid Food Grade is a natural organic acid with a long history of food, leather, wood-dyeing, and cosmetic industries.
Lactic Acid Food Grade was formed by natural fermentation in products such as cheese, yogurt, soy sauce, meat products, pickled vegetables, beer, and wine.
Lactic Acid Food Grade is used as pH regulator in Pharma products, used in nickel plating because of its unique complexion constant for the nickel.


Lactic Acid Food Grade is used Preservative, Dairy culturing agent, Contraceptive jellies, Acidifier, Pharmaceutical ingredient, and Cosmetic ingredient.
Lactic Acid Food Grade has the dual characteristics of Lactic acid and Calcium lactate, which not only possesses mild and lasting sourness of lactic acid, but also an excellent source of calcium.


Because Lactic Acid Food Grade is powder product so it's especially suitable for regulating the acidity and sourness of various kinds of solid food.
Meanwhile because the good ability of bacteriostasis and fresh-keeping, Lactic Acid Food Grade can be used to extend product's shelf life.
Lactic Acid Food Grade is widely used in candy, canned food, bread and other solid foods.


Lactic Acid Food Grade is a colorless transparent liquid that can be mixed with water.
Lactic Acid Food Grade is widely used in applications such as baking and beer.
Lactic Acid Food Grade, in its food-grade form, is commonly used in the food and beverage industry for various purposes.


Lactic Acid Food Grade can also be used as a flavoring agent.
Lactic Acid Food Grade 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.


Pickling: Lactic Acid Food Grade is used in the pickling process to create a sour flavor and lower the pH of pickled vegetables like cucumbers.
Cheese Making: In cheese production, Lactic Acid Food Grade bacteria are used to ferment milk and produce the acidity required for curd formation and flavor development.


Marinades and Sauces: Lactic Acid Food Grade is used in marinades and sauces for meats and seafood to enhance flavor and tenderness.
Fruit Juices: Lactic Acid Food Grade can be added to fruit juices to adjust acidity levels and improve the taste of citrus and other fruit-based beverages.
Confections: Lactic Acid Food Grade is used in the production of confectionery items like gummies and sour candies to provide a sour and tangy flavor.


Fermentation: Lactic Acid Food Grade bacteria are employed in the fermentation of various foods, such as sauerkraut, kimchi, and sourdough bread.
Sports and Energy Drinks: Lactic Acid Food Grade or its salts are added to sports and energy drinks to provide a mild acidity and enhance the flavor profile.


Preservative: Lactic Acid Food Grade and its salts, such as sodium lactate, can help extend the shelf life of certain food products by lowering the pH and creating an environment that inhibits the growth of spoilage microorganisms.
Flavor Enhancer: Lactic Acid Food Grade is used as a flavor enhancer in various foods, including dairy products, candies, and soft drinks, to impart a mildly tangy taste.


pH Regulator: Lactic Acid Food Grade can be used to regulate the pH of certain food products, especially in the dairy industry, to improve product stability.
Lactic Acid Food Grade can be used in pharmaceutical products because it produces water-soluble lactates from otherwise insoluble ingredients.


Lactic Acid Food Grade has many uses and is produced by bacterial fermentation of carbohydrates such as sugars and starches.
In the food industry, Lactic Acid Food Grade is found primarily in sour milk products, these include kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.


Lactic Acid Food Grade is also responsible for the sour flavour of sourdough bread.
Lactic Acid Food Grade is also used in beer making, wine production and as a food additive.
Lactic Acid Food Grade is also used to adjust the pH level in foods and beverages.


Lactic Acid Food Grade is a natural preservative and is commonly used to preserve dairy products, such as cheese, yogurt, and sour cream, as well as canned fruits and vegetables.
Lactic Acid Food Grade can be used to produce a tart or sour flavor in foods and beverages and can be used to add a unique flavor to craft beer.
Lactic Acid Food Grade is used as a flavoring agent and preservative in processed cheese, salad dressings, pickles, and carbonated beverages.


Lactic Acid Food Grade is also used as a raw material or a catalyst in numerous chemical processes.
Lactic Acid Food Grade is widely used as acidulants and preservatives in food and beverage industries.
Lactic Acid Food Grade is an organic acid that is used as a preservative in food products and as an additive in beverages.


-Acidulant:
Lactic Acid Food Grade is used as an acidulant to adjust the pH level and provide a tangy or sour flavor in various food products.
Lactic Acid Food Grade's commonly used in salad dressings, condiments, and beverages to enhance taste.


-Bakery Products: In baking, Lactic Acid Food Grade is used as a dough conditioner to enhance the texture, rise, and shelf life of bread and other baked goods.
Lactic Acid Food Grade can also contribute to the browning of bread crusts.


-Dairy Products:
Lactic Acid Food Grade is naturally present in fermented dairy products such as yogurt, kefir, and buttermilk.
Lactic Acid Food Grade contributes to the tangy flavor and the thickening of these products.


-Meat and Poultry:
Lactic Acid Food Grade can be used to reduce microbial load and enhance food safety in meat and poultry products.
Lactic Acid Food Grade is sometimes applied as a surface treatment or spray to reduce the risk of bacterial contamination.


-Flavoring and pH regulation:
Lactic Acid Food Grade is employed as a natural flavoring agent and pH regulator in a wide range of food and beverage products.
Lactic Acid Food Grade imparts a tangy or sour taste, similar to the flavor of yogurt or sourdough bread.


-Food preservation:
Lactic Acid Food Grade exhibits antimicrobial properties, and its use as a food preservative helps inhibit the growth of harmful bacteria, molds, and yeasts.
Lactic Acid Food Grade can extend the shelf life of processed foods and prevent spoilage.


-Acidification:
Lactic Acid Food Grade is utilized to acidify and adjust the pH of certain foods and beverages.
Lactic Acid Food Grade is particularly valuable in fermented products such as sauerkraut, pickles, kimchi, and yogurt, where it contributes to the characteristic acidity and tanginess.


-Dairy products:
Lactic Acid Food Grade plays a vital role in the production of various dairy products.
Lactic Acid Food Grade is used in cheese making to facilitate curd formation and enhance the texture, flavor, and shelf life of cheeses.
Lactic Acid Food Grade bacteria are also employed in the fermentation of milk to produce yogurt and cultured buttermilk.


-Meat and poultry processing:
Lactic Acid Food Grade is employed as an antimicrobial treatment in the processing of meat and poultry products.
Lactic Acid Food Grade can help reduce bacterial contamination and enhance food safety.


-Bakery products:
Lactic Acid Food Grade is utilized in the baking industry to regulate dough fermentation and improve the texture and volume of baked goods.
Lactic Acid Food Grade contributes to the development of a desirable crumb structure and imparts a mild tangy flavor.


-Beverages:
Lactic Acid Food Grade finds applications in the production of various beverages, including fruit juices, soft drinks, and alcoholic beverages.
Lactic Acid Food Grade helps adjust acidity levels, improve flavor profiles, and act as a natural preservative.
It is important to note that Lactic Acid Food Grade is generally recognized as safe (GRAS) by regulatory authorities when used in accordance with the approved levels and good manufacturing practices.



SPECIFICATIONS OF LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is affirmed GRAS by the FDA.
Lactic Acid Food Grade is also certified 21 CFR 184.1061.
Lactic Acid Food Grade does not use genetically modified microorganism for fermentation.
Lactic Acid Food Grade is Kosher under the Orthodox Union and Halal certified.



CHARACTERISTICS OF LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is a mild-tasting acidity regulator, flavor enhancer, and shows antibacterial properties.
Lactic Acid Food Grade is colorless to yellowish, nearly odorless, and has a syrupy texture.
Lactic Acid Food Grade is an aqueous solution stable under normal conditions and has a pH (50%) value of less than 2 at 25°C.
Lactic Acid Food Grade is easily biodegradable and should not be in environments warmer than 200°C.



PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID FOOD GRADE:
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
Molecular Formula: CH3CHOHCOOH.
Molecular Weight: 90.08 g/mol.

Boiling point: 122 °C.
Melting point: 16.8 °C.
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
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
Chemical Name : 2-hydroxy – propanoic acid
Molecular Weight : 90.08

Stereochemical purity (L isomer) Min 97.0 %
Content Min 80.0 %
Colour Fresh : Max 100 Apha
Appearance: Colorless to yellow.
Assay: 80 to 88%.
Also known as: Milk acid.
CAS No: 50-21-5.
Density: 1.206 g/ml.
Grade Standard: Commercial, Food Grade.
Molecular Formula: C3H6O3.
Molecular Weight: 90.078 g·mol−1.
Physical State: Liquid.
Usage: Food, Pharma Synthesis.
Chemical Name: L(S)-2-hydroxypropionic acid.



FIRST AID MEASURES of LACTIC ACID FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.



STABILITY and REACTIVITY of LACTIC ACID FOOD GRADE:
-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

Lactic Acid (food grade) is an organic acid that occurs naturally in various food products and is commonly used as a preservative, flavoring agent, and acidulant in the food and beverage industry.
Lactic Acid food grade is known for its sour taste and is found in fermented products such as yogurt, sauerkraut, and pickles.

CAS Number: 50-21-5
EC Number: 200-018-0

Synonyms: Lactic acid, Milk acid, 2-Hydroxypropanoic acid, α-Hydroxypropionic acid, Lactate, 2-Hydroxypropionic acid, 2-Hydroxypropanoate, 2-Hydroxypropionate, Ethylidene-lactic acid, Lactic acid, 2-hydroxy-1-propanecarboxylic acid, L-Lactic acid, (S)-Lactic acid, DL-Lactic acid, (±)-Lactic acid, Lactobacillic acid, 2-Hydroxypropanoic acid, (R)-, Acesol, Racemic lactic acid, D-(-)-Lactic acid, Lactic acid, (R)-, E270, Lactic acid, L-, α-Hydroxypropionic acid, (R)-, Corilagin, Lactic acid, (S)-, Lactic acid, (R)-, Corilaginic acid, Hydroxypropionic acid, (R)-, D-(-)-Lactic acid, L-Lactic acid, (S)-, Lactic acid, (S)-, α-Hydroxypropanoic acid, (S)-, Lactic acid, (S)-, L-, Lactic acid, (R)-, 2-Hydroxypropanoic acid, Lactic acid, (R)-, 2-Hydroxypropanoic acid, (R)-, DL-Lactic acid, Lactic acid, DL-, Lactic acid, (±)-, DL-2-Hydroxypropanoic acid, Lactic acid, (±)-, 2-Hydroxypropanoic acid, DL-, L-Lactic acid, Lactic acid, L-, Lactic acid, (S)-, D-(-)-Lactic acid, (S)-Lactic acid, Lactic acid, (S)-, L-, (S)-Lactic acid, Lactate, DL-, Lactic acid, L-(+)-, Lactic acid, (R)-, Hydroxypropionic acid, (S)-, Lactic acid, D-(-)-, Lactic acid, D-(-)-, 2-Hydroxypropanoic acid, D-(-)-, Lactic acid, (S)-, 2-Hydroxypropanoic acid, Lactic acid, (S)-, D-(-)-Lactic acid, 2-Hydroxypropanoic acid, Lactic acid, D-(-)-, Lactic acid, (S)-, DL-Lactic acid, 2-Hydroxypropanoic acid, DL-Lactic acid, Lactic acid, DL



APPLICATIONS


Lactic Acid food grade is extensively used in the food and beverage industry as an acidulant and flavor enhancer.
Lactic Acid food grade is commonly found in dairy products such as yogurt, cheese, and sour cream, contributing to their tart flavor.

Lactic Acid food grade is used in the fermentation of vegetables like sauerkraut and pickles, aiding in preservation and flavor development.
In the baking industry, lactic acid is added to doughs to improve texture and extend shelf life.

Lactic Acid food grade is used as a pH regulator and preservative in various processed foods, including meats, sauces, and dressings.
Lactic Acid food grade is employed in the production of beverages such as beer, cider, and soft drinks for its sour taste.

In the pharmaceutical industry, lactic acid is used as an excipient in drug formulations, particularly oral solutions and intravenous fluids.
Lactic Acid food grade is utilized in the manufacture of cosmetics and personal care products as an exfoliant and moisturizing agent.
Lactic Acid food grade is incorporated into skin care products like creams, lotions, and peels to promote skin renewal and hydration.

In agriculture, lactic acid is added to animal feed to improve digestion and enhance nutrient absorption in livestock.
Lactic Acid food grade is used in the production of biodegradable plastics such as polylactic acid (PLA), which is derived from renewable resources.
Lactic Acid food grade is employed in the textile industry for textile dyeing and finishing processes, acting as a pH regulator and color fixative.

Lactic Acid food grade is used in the cleaning and detergent industry for its descaling and antimicrobial properties.
Lactic Acid food grade is added to household cleaning products like bathroom cleaners and dishwashing detergents for effective stain removal.
In the medical field, lactic acid is used as a component of wound dressings and topical medications for its antimicrobial properties.

Lactic Acid food grade is used in the production of biodegradable polymers for medical implants and drug delivery systems.
Lactic Acid food grade is employed in the synthesis of lactate-based polymers used in tissue engineering and regenerative medicine.

Lactic Acid food grade is used in the manufacture of biodegradable packaging materials, reducing the environmental impact of packaging waste.
Lactic Acid food grade is utilized in the production of biodegradable solvents and lubricants as an eco-friendly alternative to petroleum-based products.

Lactic Acid food grade is employed in the production of biodegradable detergents and surfactants for use in household and industrial cleaning applications.
Lactic Acid food grade is used in the leather industry for leather tanning and finishing processes, enhancing the quality and durability of leather goods.
Lactic Acid food grade is employed in the production of adhesives and sealants for its adhesive properties and moisture resistance.
Lactic Acid food grade is utilized in the printing and paper industry for paper sizing and coating applications, improving print quality and durability.

Lactic Acid food grade is added to personal care products such as toothpaste and mouthwash for its tart flavor and antibacterial properties.
Lactic Acid food grade finds applications in a wide range of industries, from food and beverages to pharmaceuticals, cosmetics, and beyond, owing to its diverse functional properties and eco-friendly nature.

Lactic Acid food grade is used in the production of biodegradable plastics for packaging materials, reducing plastic pollution and environmental impact.
Lactic Acid food grade is employed in the textile industry for dyeing and finishing processes to improve color fastness and fabric softness.
Lactic Acid food grade is added to skincare products such as serums and masks to exfoliate dead skin cells and promote a radiant complexion.

In the automotive industry, lactic acid is used in the production of biodegradable lubricants and antifreeze solutions.
Lactic Acid food grade is employed in the manufacturing of dietary supplements and sports nutrition products to support muscle recovery and endurance.

Lactic Acid food grade is utilized in the fermentation of probiotic supplements and cultured dairy products for its beneficial effects on gut health.
Lactic Acid food grade is added to pet care products such as shampoos and grooming sprays for its skin-conditioning properties.
Lactic Acid food grade is used in the production of biofuels such as ethanol and biodiesel as a fermentation substrate.

In the construction industry, lactic acid is used in the production of eco-friendly concrete additives and sealants.
Lactic Acid food grade is employed in the pharmaceutical industry as a chelating agent in metal ion complexation and drug delivery systems.

Lactic acid is used in the production of biodegradable detergents for household and industrial cleaning applications.
Lactic Acid food grade is employed in the treatment of industrial wastewater for its ability to neutralize pH and remove heavy metals.
Lactic Acid food grade is used in the preservation of fresh produce and seafood to extend shelf life and maintain quality.

Lactic Acid food grade is added to cosmetic formulations such as hair care products and deodorants for its antimicrobial and odor-neutralizing properties.
Lactic Acid food grade is used in the production of biodegradable inks and coatings for printing and packaging applications.
Lactic Acid food grade is employed in the manufacturing of eco-friendly pesticides and herbicides for agricultural pest control.

Lactic Acid food grade is added to animal feed as a feed additive to improve digestion and nutrient absorption in livestock.
Lactic Acid food grade is used in the production of biodegradable cleaning wipes and disinfectants for household and industrial use.

Lactic Acid food grade is employed in the production of biodegradable polymers for 3D printing and additive manufacturing.
Lactic Acid food grade is added to oral care products such as mouthwashes and toothpaste for its tart flavor and antimicrobial properties.
Lactic Acid food grade is used in the production of biodegradable film and packaging materials for food and pharmaceutical applications.

Lactic Acid food grade is employed in the production of biodegradable detergents and degreasers for automotive and industrial cleaning.
Lactic Acid food grade is used in the production of biodegradable fertilizers and soil conditioners for sustainable agriculture.
Lactic Acid food grade is added to fermentation media for the production of biopharmaceuticals and bio-based chemicals.



DESCRIPTION


Lactic Acid (food grade) is an organic acid that occurs naturally in various food products and is commonly used as a preservative, flavoring agent, and acidulant in the food and beverage industry.
Lactic Acid food grade is known for its sour taste and is found in fermented products such as yogurt, sauerkraut, and pickles.

Lactic Acid food grade is a colorless to slightly yellow, viscous liquid.
Lactic Acid food grade has a mild, characteristic odor and a sour taste.
Lactic Acid food grade is naturally present in various fermented foods such as yogurt, cheese, and sauerkraut.

Lactic Acid food grade plays a crucial role in the fermentation process, contributing to the tangy flavor of fermented products.
The chemical formula of lactic acid is C3H6O3, and its molecular weight is 90.08 g/mol.
Lactic Acid food grade is classified as a weak organic acid due to its relatively low acidity.

Lactic Acid food grade is soluble in water and miscible with ethanol, acetone, and glycerol.
Lactic acid is commonly used as a food additive in the form of its sodium or calcium salts (lactates).

In the body, lactic acid is produced during anaerobic metabolism, especially during strenuous exercise.
Lactic Acid food grade serves as an important energy source for muscles and tissues during periods of high activity.

Lactic Acid food grade is biodegradable and environmentally friendly, making it suitable for various applications.
Lactic Acid food grade is used as a pH regulator, acidulant, and preservative in the food and beverage industry.

Lactic Acid food grade contributes to the texture, flavor, and shelf life of many food products.
In cosmetics and personal care products, lactic acid is used as an exfoliant and moisturizing agent.
Lactic Acid food grade helps to promote skin renewal and improve skin hydration.

Lactic Acid food grade is also utilized in the pharmaceutical industry as an excipient in drug formulations.
Lactic Acid food grade can be found in topical medications, oral solutions, and intravenous fluids.
Lactic Acid food grade has antimicrobial properties, making it effective in inhibiting the growth of bacteria and fungi.
In agriculture, lactic acid is used as a feed additive to promote digestion and improve animal health.

Lactic Acid food grade is also employed in cleaning products and detergents for its descaling and antibacterial properties.
Lactic Acid food grade is produced industrially through fermentation or chemical synthesis.
Lactic Acid food grade is an important raw material for the production of polylactic acid (PLA), a biodegradable polymer.

Lactic Acid food grade is recognized as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA).
Lactic Acid food grade has a wide range of applications across various industries, including food, pharmaceuticals, cosmetics, and agriculture.
Lactic Acid food grade is a versatile compound with diverse uses and beneficial properties in numerous applications.



PROPERTIES


Physical Properties:

Appearance: Clear to slightly yellow, viscous liquid
Odor: Mild, characteristic odor
Taste: Sour
Density: 1.21 g/cm³ at 20°C
Melting Point: 16.8°C (solidifies below this temperature)
Boiling Point: 122°C at 15 mmHg (decomposes at higher temperatures)
Solubility in Water: Miscible in all proportions
Solubility in Other Solvents: Soluble in ethanol, acetone, and glycerol
pH: Typically around 2.0-3.0 for a 1% aqueous solution
Hygroscopicity: Exhibits some hygroscopic properties, absorbing moisture from the air
Refractive Index: 1.37
Viscosity: Relatively high viscosity as a liquid


Chemical Properties:

Chemical Formula: C3H6O3
Molecular Weight: 90.08 g/mol
Functional Groups: Hydroxyl group (-OH), Carboxyl group (-COOH)
Acid Strength: Weak organic acid with a pKa value of approximately 3.86
Hydrophilicity: Highly hydrophilic due to the presence of hydroxyl and carboxyl groups
Chirality: Exists as both L-lactic acid and D-lactic acid enantiomers, with L-lactic acid being the naturally occurring form
Optical Activity: Exhibits optical activity due to its chiral nature
Isomerization: Can undergo isomerization between the L- and D-forms under certain conditions
Decomposition: Decomposes at elevated temperatures, producing carbon dioxide and water
Polymerization: Can undergo polymerization to form polylactic acid (PLA) under appropriate conditions
Reactivity: Participates in esterification, transesterification, and condensation reactions
Hydrolysis: Undergoes hydrolysis in aqueous solutions to form lactate ions and protons



FIRST AID


Inhalation:

Move to Fresh Air:
Immediately remove the affected person from the contaminated area to an area with fresh air.

Assess Breathing:
Check the person's breathing. If breathing is difficult or absent, seek medical attention immediately.

Provide Oxygen:
If breathing is difficult, provide oxygen if available and trained to do so.

Keep Warm and Rested:
Keep the affected person warm and in a resting position until medical help arrives.


Skin Contact:

Remove Contaminated Clothing:
Quickly and gently remove any contaminated clothing, jewelry, or footwear.

Flush with Water:
Rinse the affected area thoroughly with lukewarm water for at least 15 minutes, ensuring complete removal of the chemical.

Use Mild Soap:
Wash the affected area with mild soap and water to remove any residual chemical.

Seek Medical Attention:
If irritation, redness, or other symptoms develop, seek medical advice promptly.

Apply Emollient:
After rinsing, apply a soothing emollient or moisturizer to the affected area to help soothe irritation and promote healing.

Monitor for Symptoms:
Monitor the affected area for any signs of blistering, swelling, or prolonged irritation, and seek medical attention if necessary.


Eye Contact:

Flush Eyes Immediately:
Immediately flush the affected eye(s) with gently flowing lukewarm water for at least 15 minutes, keeping eyelids open.

Remove Contact Lenses:
If present and easily removable, remove contact lenses after the initial flush.

Continue Flushing:
Continue to flush the eye(s) with water, ensuring thorough rinsing of the eye(s) and eyelids.

Seek Medical Attention:
Seek immediate medical attention, even if symptoms seem minor or if irritation persists after rinsing.

Do Not Rub Eyes:
Avoid rubbing or applying pressure to the eyes, as this may exacerbate irritation or injury.

Protect the Eye:
Cover the affected eye with a clean, sterile dressing or bandage to prevent further contamination or injury.


Ingestion:

Do NOT Induce Vomiting:
Do not induce vomiting unless instructed to do so by medical personnel.

Do NOT Give Anything by Mouth:
Do not give anything by mouth to an unconscious person.

Rinse Mouth:
If the person is conscious and able to swallow, rinse their mouth with water and encourage them to drink water slowly.

Seek Medical Attention:
Seek immediate medical attention or contact a poison control center for further guidance.

Monitor for Symptoms:
Monitor the person for symptoms such as nausea, vomiting, abdominal pain, difficulty swallowing, or other signs of ingestion.



HANDLING AND STORAGE

Handling:

Personal Protective Equipment (PPE):
Wear appropriate personal protective equipment (PPE), including safety goggles, chemical-resistant gloves, and a lab coat or protective clothing, when handling lactic acid.
Ensure that all PPE is properly fitted and in good condition before use.

Avoid Contact:
Avoid skin and eye contact with lactic acid. In case of contact, follow the first aid measures outlined in the SDS (Safety Data Sheet) or chemical label.

Use in Well-Ventilated Areas:
Handle lactic acid in well-ventilated areas to prevent the buildup of vapors or fumes. Use local exhaust ventilation if available.

Prevent Spills and Leaks:
Take precautions to prevent spills and leaks during handling and transfer of lactic acid. Use spill containment measures such as secondary containment trays or spill kits.

Avoid Mixing with Incompatible Substances:
Do not mix lactic acid with strong oxidizing agents, strong bases, or other incompatible substances. Refer to the SDS for a list of incompatible materials.

Use Proper Equipment:
Use appropriate equipment such as chemical-resistant pumps, hoses, and containers for handling and transferring lactic acid.

Labeling:
Ensure that containers of lactic acid are properly labeled with the appropriate product name, concentration, hazard warnings, and handling instructions.


Storage:

Store in Cool, Dry Area:
Store containers of lactic acid in a cool, dry, well-ventilated area away from heat sources and direct sunlight.
Maintain storage temperatures within the recommended range specified on the SDS or chemical label.

Avoid Temperature Extremes:
Avoid exposure to extreme temperatures.
Do not allow lactic acid to freeze, as it may solidify at low temperatures.

Keep Containers Tightly Closed:
Keep containers of lactic acid tightly closed when not in use to prevent contamination and evaporation of the chemical.

Separate from Incompatible Substances:
Store lactic acid away from incompatible substances such as strong oxidizing agents, strong bases, and reactive metals.

Store Away from Food and Feedstuffs:
Do not store lactic acid near food, feedstuffs, or food preparation areas to prevent accidental contamination.

Store Away from Reactive Materials:
Keep lactic acid containers away from reactive materials, combustible materials, and sources of ignition to prevent fire or explosion hazards.

Check for Leaks and Damage:
Regularly inspect containers for signs of leaks, damage, or deterioration. Replace damaged containers promptly to prevent spills or accidents.

Follow Local Regulations:
Adhere to local regulations and guidelines for the storage of lactic acid, including any specific requirements for hazardous chemicals in your region.

Lactic Acid Food Grade is an organic acid.
Lactic Acid Food Grade has the molecular formula CH3CHOOH.


CAS Number: 50-21-5
EC Number: 200-018-0
Molecular Formula: C3H6O3



SYNONYMS:
α-hydroxypropionic acid, or 2-hydroxypropanoic acid, Milk acid



Lactic Acid Food Grade is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables.
Along with making your food last longer, Lactic Acid Food Grade can boost your health by strengthening your immune system.
Lactic Acid Food Grade is an organic acid that forms when certain foods go through the process of fermentation.


Lactic Acid Food Grade’s often found in pickled foods, fermented soy products, salami, yogurt, and more.
Food manufacturers add Lactic Acid Food Grade to packaged food products such as bread, desserts, olives, and jams to give them longer shelf lives.
Lactic Acid Food Grade is a good preservative because it can kill and suppress bacteria in food.


Lactic Acid Food Grade also helps prevent discoloration and works as a gelling agent and a curing agent.
Lactic Acid Food Grade is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients.
Lactic Acid Food Grade finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.


Lactic Acid Food Grade is an organic acid occurring naturally in the human body and in fermented foods.
The commercial production of lactic acid is typically done by fermentation.
Lactic Acid Food Grade is an organic acid.


Lactic Acid Food Grade has the molecular formula CH3CHOOH.
In its solid state, Lactic Acid Food Grade is white and miscible with water.
When it is in its dissolved state, Lactic Acid Food Grade forms a colourless solution.


Naturally, Lactic Acid Food Grade occurs as a chemical byproduct of anaerobic respiration in humans, this is the process by which cells produce energy without oxygen.
Lactic Acid Food Grade is also produced by bacteria in yoghurts and is also found in blood, where it is deposited by muscle and red blood cells.


Industrially, Lactic Acid Food Grade is produced by the bacterial fermentation of carbohydrates; fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria.
Lactic Acid Food Grade is a colorless or yellowish liquid with the characteristic smell of sour milk.


Lactic Acid Food Grade is an organic acid involved in various biochemical processes.
Lactic Acid Food Grade is also used as a flavoring agent.
Lactic Acid Food Grade can be used as acidulant, flavoring agent and pH regulator in beverage, beer, fruit wine, meat, sourdough, salads, dressings, confectionery (such as hard- boiled candy, fruit gums) and pickled vegetables.


Lactic Acid Food Grade is an organic acid with applications in beer production as well as the cosmetic, pharmaceutical, food and chemical industries.
Lactic Acid Food Grade, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.


The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.
Lactic Acid Food Grade is also responsible for the sour flavour of sourdough bread.
Lactic Acid Food Grade is sourced from fermentation of plant sugars.


Lactic Acid Food Grade is a perfect for use in vegan cheese recipes.
Lactic Acid Food Grade adds a natural sour flavor to sourdough breads.
Lactic Acid Food Grade is one of the popular food additives and ingredients in most countries.


Lactic Acid Food Grade is an organic acid that is naturally occurring in the human body and fermented foods.
Fermentation occurs when natural bacteria feed on the sugar and starch of a food, producing Lactic Acid Food Grade.
Lactic Acid Food Grade helps stabilize acidity, maintain pH levels, and prevent microbial contaminations.


Increase the shelf life of your dairy products, fermented preserves, processed meats, beverages, egg-based products, and infant foods with Lactic Acid Food Grade.
Not only does Lactic Acid Food Grade act as a preservative, but it also enhances the taste and aroma of your creations.


Lactic Acid Food Grade is an organic acid occurring naturally in the human body and in fermented foods.
The commercial production of Lactic Acid Food Grade is typically done by traditional fermentation of natural carbohydrates.
Lactic Acid Food Grade standard is produced from natural corn starch by advanced bio-fermentation and refining technology.


Lactic Acid Food Grade is a yellowish to colorless liquid, having a mild acid odor and taste.
Lactic Acid Food Grade is an organic compound with the formula CH3CH(OH)CO2H.
The process creates B-vitamins, beneficial enzymes, and more.


L(+) form is preferred for better metabolism and natural carbohydrates.
Lactic Acid Food Grade is a versatile ingredient used in the food industry as an acidity regulator and acidulant.
In its solid state, Lactic Acid Food Grade is white and water-soluble.


In its liquid state, Lactic Acid Food Grade is clear.
Lactic Acid Food Grade is produced both naturally and synthetically.
As a food additive Lactic Acid Food Grade is approved for use in the EU, USA and Australia and New Zealand; it is listed by its INS number 270 or as E number E270.


Lactic Acid Food Grade is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.
Carbohydrate sources of Lactic Acid Food Grade include corn, beets, and cane sugar.
Lactic Acid Food Grade is an alpha hydroxy acid with both exfoliant and humectant properties.


Lactic Acid Food Grade 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.
There is another method of production, through the chemical synthesis from acetaldehyde.
This is done by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.


Lactic Acid Food Grade can be used in pharmaceutical products because it produces water-soluble lactates from otherwise insoluble ingredients.
In the food industry, Lactic Acid Food Grade is found primarily in sour milk products, these include kumis, laban, yogurt, kefir, and some cottage cheeses.
Lactic Acid Food Grade is also responsible for the sour flavor of sourdough breads.


As an ingredient in personal care products, Lactic Acid Food Grade has the ability to boost skin’s moisture levels—even as it exfoliates.
At higher concentrations, Lactic Acid Food Grade acts as an exfoliator helping to dissolve connections between skin cells, while at lower levels it is used as a humectant, meaning it can actually help hydrate skin by pulling in water to the outer skin layer.


Lactic Acid Food Grade is a chemical compound classified as an organic acid.
Lactic Acid Food Grade is a type of carboxylic acid, specifically known as 2-hydroxypropanoic acid.
Lactic Acid Food Grade is produced in the body as a byproduct of anaerobic metabolism, primarily in muscle tissues, during periods of intense physical activity or when oxygen supply is limited.


Lactic Acid Food Grade plays a crucial role in energy production and can serve as an alternative energy source when glucose availability is reduced.
In terms of its chemical structure, Lactic Acid Food Grade consists of a three-carbon molecule with a hydroxyl group (-OH) and a carboxyl group (-COOH) attached to the second carbon.


Lactic Acid Food Grade may exist either as a white solid in pure form, or a clear to yellowish liquid when dissolved in water.
Lactic Acid Food Grade can be produced via fermentation of carbohydrates, or synthesized from acetaldehyde.
Produced from natural corn starch through the traditional fermentation of natural carbohydrates, Lactic Acid Food Grade is a highly versatile solution used in various food applications.


One of the critical benefits of Lactic Acid Food Grade is its ability to help control pH levels.
Balancing pH levels improves flavor and texture and ensures the final product is safe and stable.
Due to regulating and lowering pH levels, Lactic Acid Food Grade serves as a microbial inhibitor with the growth of potentially harmful bacteria.


As a highly effective preservative, Lactic Acid Food Grade can help to extend product shelf life and reduce the risk of spoilage or contamination.
Lactic Acid Food Grade is ideal for bakery, dairy, beverages, meat, and many other applications.
Lactic Acid Food Grade is non-GMO.


Industrially, Lactic Acid Food Grade is produced by the bacterial fermentation of carbohydrates; fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillus bacteria.
There is another method of production, through the chemical synthesis from acetaldehyde.


This is done by reacting acetaldehyde with hydrogen cyanide and hydrolysing the resultant lactonitrile.
Lactic Acid Food Grade, particularly in its food-grade form, has a variety of uses in the food and beverage industry.
Lactic Acid Food Grade is a natural organic acid produced through fermentation, often from sources like sugars and starches.


Lactic Acid Food Grade has a mild, tart flavor and is generally recognized as safe (GRAS) when used in food applications.
Lactic Acid Food Grade is an organic acid.
Lactic Acid Food Grade has the molecular formula CH3CHOOH.


Lactic Acid Food Grade exists in two stereoisomeric forms: L-lactic acid and D-lactic acid.
L-lactic acid is the most common and biologically active form found in humans.
Overall, Lactic Acid Food Grade is an important compound with diverse biological and industrial significance, contributing to various physiological processes and serving as a versatile chemical building block in numerous applications.


In its solid state, Lactic Acid Food Grade is white and miscible with water.
When it is in its dissolved state, Lactic Acid Food Grade forms a colourless solution.
Lactic Acid Food Grade is an alpha hydroxy acid with both exfoliant and humectant properties.


Naturally, Lactic Acid Food Grade occurs as a chemical byproduct of anaerobic respiration in humans, this is the process by which cells produce energy without oxygen.
Lactic Acid Food Grade is also produced by bacteria in yoghurts and is also found in blood, where it is deposited by muscle and red blood cells.


Lactic Acid Food Grade has strong antiseptic and fresh-keeping effect.
In terms of seasoning, the unique sour taste of Lactic Acid Food Grade can increase the taste of food.
Adding a certain amount of Lactic Acid Food Grade to salads such as salad, soy sauce and vinegar can maintain the stability and safety of microorganisms in the product while making the taste milder.


Natural Lactic Acid Food Grade is a natural intrinsic ingredient in dairy products.
Lactic Acid Food Grade has the taste of dairy products and good anti-microbial effect.
Lactic Acid Food Grade has been widely used in blending yoghurt cheese, ice cream and other foods, and has become a popular dairy sour agent.


Lactic Acid Food Grade powder is a direct sour conditioner for the production of steamed bread.
Lactic Acid Food Grade is a natural fermented acid, so it can make bread unique.
Lactic Acid Food Grade is a natural sour taste regulator.


Lactic Acid Food Grade is an organic acid that naturally occurs in a variety of foods during the fermentation process.
The digestive tract can easily break down Lactic Acid Food Grade since it’s naturally present in the body.
Lactic Acid Food Grade is known for its tangy flavor profile and nearly colorless appearance, which lends itself to various food applications.


Lactic Acid Food Grade is typically produced by the fermentation of natural carbohydrates.
Lactic Acid Food Grade is available at 80% and is approved as a natural ingredient.
Within the Personal Care sector, Lactic Acid Food Grade functions as an acidifier with moisturising, exfoliating and antibacterial properties.


Lactobacillus and Streptococcus cultures produce Lactic Acid Food Grade through fermentation.
The bacteria break down sugar to extract energy and produce Lactic Acid Food Grade as a byproduct.
Lactic Acid Food Grade helps regulate pH levels and prevents the growth of microorganisms, extending shelf life.



USES and APPLICATIONS of LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is a precursor for the production of glycolic acid another alpha hydroxy acid used in skincare products.
In cosmetic formulations, Lactic Acid Food Grade is often included in anti-ageing products due to its exfoliating properties and potential to improve skin texture.


Lactic Acid Food Grade is a natural preservative found in several foods, including pickled vegetables, yogurt, and baked goods.
Lactic Acid Food Grade is a cheap and minimally processedTrusted Source preservative.
Lactic Acid Food Grade is a natural preservative and is commonly used to preserve dairy products, such as cheese, yogurt, and sour cream, as well as canned fruits and vegetables.


Lactic Acid Food Grade can be used to produce a tart or sour flavor in foods and beverages and can be used to add a unique flavor to craft beer.
Lactic Acid Food Grade is used as a flavoring agent and preservative in processed cheese, salad dressings, pickles, and carbonated beverages.
Lactic Acid Food Grade is also used as a raw material or a catalyst in numerous chemical processes.


Lactic Acid Food Grade is widely used as acidulants and preservatives in food and beverage industries.
Lactic Acid Food Grade is an organic acid that is used as a preservative in food products and as an additive in beverages.
The slightly sour taste of natural Lactic Acid Food Grade also enhances the flavor profile of baked goods, candies, and culinary cuisines.


You can use Lactic Acid Food Grade for cooking by adding it to marinades, dressings, and sauces.
The all-natural Lactic Acid Food Grade helps to balance pH levels and acidity.
Use our food-grade Lactic Acid Food Grade in recipes that have leavening agents, like yeast and baking soda.


The natural Lactic Acid Food Grade works in conjunction with the leavening agents to help the baked goods rise in a timely manner.
Lactic Acid Food Grade for baking applications helps improve the texture of desserts and bread.
For vegetarian dishes, Lactic Acid Food Grade is used to impart the tangy and slightly sour taste that dairy products lend to recipes.


Lactic Acid Food Grade is used in various cooking and baking applications catering to a diverse range of palates.
When incorporating Lactic Acid Food Grade into cooking and baking applications, start with a small amount and then add more if desired.
The liquid formula of Lactic Acid Food Grade is highly concentrated, and a little goes a long way.


Lactic Acid Food Grade is also used in skincare products, as it’s packed with the gentlest alpha-hydroxy acids beneficial to the skin thanks to its hydrating and exfoliating properties.
Lactic Acid Food Grade is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc.


Lactic Acid Food Grade in food products usually serves as either as a pH regulator or as a preservative.
Lactic Acid Food Grade is produced from natural corn starch by advanced bio-fermentation and refining technology.
Lactic Acid Food Grade is a yellowish to colorless liquid, having a mild acid odor and taste.


Lactic Acid Food Grade is a carboxylic acid widely used as acidity regulator in food and beverage.
Lactic Acid Food Grade is able to preserve and flavor; however, that is not its only feature.
In the food industry Lactic Acid Food Grade is used as a preservative, acidity regulator, flavor enhancer and has an INS number of 270 or an E number of E270.


Lactic Acid Food Grade is used as a food preservative, hardener and flavoring.
Lactic Acid Food Grade is an ingredient in processed foods and is used in meat processing as a tenderiser and flavor enhancer.
Lactic Acid Food Grade is used for baking and baking in bread, cakes, biscuits and other baked foods.


Lactic Acid Food Grade can improve the quality of food and maintain color extend the shelf life.
Since Lactic Acid Food Grade is part of the skin's inherent natural moisturizing factor, it is widely used as a moisturizer for many skin care products.
Lactic Acid Food Grade has strong antiseptic and fresh-keeping effect.


Lactic Acid Food Grade can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning, food processing, fruit storage, with adjustment pH, bacteriostatic, prolonged shelf life, seasoning, color preservation, and product quality.
Because of the mild acidity of Lactic Acid Food Grade, it can also be used as the preferred sour agent for delicate soft drinks and juices.


When brewing beer, adding proper amount of Lactic Acid Food Grade can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life.
Lactic Acid Food Grade is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste.


Lactic Acid Food Grade is used in a range of applications and industries such as food, drinks, personal care and cleaning.
Lactic Acid Food Grade has halal and Kosher Certified.
Food applications: Lactic Acid Food Grade is used Beverages, Meat, Confectionary, Feed and Pet food.


Lactic Acid Food Grade is used in a wide range of applications and industries, including but not limited to food, drinks, personal care and cleaning.
For the food applications, Lactic Acid Food Grade serves mainly as a mild-tasting acidity regulator, as a preservative and as a flavouring agent.
Lactic Acid Food Grade is certified Halal and Kosher.


For technical applications, Lactic Acid Food Grade is exploited primarily for its acid moiety and antibacterial properties.
Lactic Acid Food Grade can be added to baked goods, like bread, muffins, and cake, as well as other food products, like yogurt and cheese, since it acts as a natural preservative.


Lactic Acid Food Grade helps to extend the shelf life of many foods, preventing bacteria growth.
Meanwhile because the good ability of bacteriostasis and fresh-keeping, Lactic Acid Food Grade can be used to extend product's shelf life.
Lactic Acid Food Grade is widely used in candy, canned food, bread and other solid foods.


Lactic Acid Food Grade is a colorless transparent liquid that can be mixed with water.
Lactic Acid Food Grade is widely used in applications such as baking and beer.
Lactic Acid Food Grade, in its food-grade form, is commonly used in the food and beverage industry for various purposes.


Lactic Acid Food Grade is often utilized as a preservative, flavoring agent, pH regulator, and moisturizer.
Lactic Acid Food Grade is also employed in various chemical processes, such as the production of biodegradable plastics and environmentally friendly solvents.


Lactic Acid Food Grade is used Preservative, Dairy culturing agent, Contraceptive jellies, Acidifier, Pharmaceutical ingredient, and Cosmetic ingredient.
Lactic Acid Food Grade has the dual characteristics of Lactic acid and Calcium lactate, which not only possesses mild and lasting sourness of lactic acid, but also an excellent source of calcium.


Because Lactic Acid Food Grade is powder product so it's especially suitable for regulating the acidity and sourness of various kinds of solid food.
Lactic Acid Food Grade can also be used as a flavoring agent.
Lactic Acid Food Grade 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.
Some beers (sour beers) deliberately contain added Lactic Acid Food Grade, one such type being Belgian lambics.


In most cases, Lactic Acid Food Grade in beer is produced from various bacterial strains.
These bacteria ferment sugars into acids, unlike yeasts which ferment sugars into ethanol.
Once the wort has cooled, the yeast and bacteria are allowed to 'fall' into the open fermenters.


Brewers of more conventional beers would ensure that such bacteria do not enter the fermenter.
Other styles of sour beer include 'Berliner weisse', 'Flanders red' and 'American wild ale'.
In wine production, natural malic acid is converted to Lactic Acid Food Grade to reduce spiciness and for other taste reasons, a natural or controlled bacterial process is often used.


If the bacterial action is unstable, additional Lactic Acid Food Grade is added to maintain stable product parameters.
In the washing industry, an antimicrobial agent, Lactic Acid Food Grade is used as a natural ingredient for descaling, which is natural and environmentally friendly.


Lactic Acid Food Grade is commonly found in organic descalers for coffee machines.
Many products can be found for the care of the skin of livestock (therapeutic ointments, disinfectants, post-milking teat wipes, pre-milking cleansers etc.).


Lactic Acid Food Grade is also used as a respiratory and acidity regulator, thus making feed more palatable and odorous and thus increasing the digestibility of feed.
Animals gain weight faster and produce more milk.


Preservative: Lactic Acid Food Grade and its salts, such as sodium lactate, can help extend the shelf life of certain food products by lowering the pH and creating an environment that inhibits the growth of spoilage microorganisms.
Flavor Enhancer: Lactic Acid Food Grade is used as a flavor enhancer in various foods, including dairy products, candies, and soft drinks, to impart a mildly tangy taste.


pH Regulator: Lactic Acid Food Grade can be used to regulate the pH of certain food products, especially in the dairy industry, to improve product stability.
Lactic Acid Food Grade can be used in pharmaceutical products because it produces water-soluble lactates from otherwise insoluble ingredients.


Lactic Acid Food Grade is used as a preservative and flavoring in dressings and salads.
Lactic Acid Food Grade is used in fermentation and pH regulator in beer, wine, and spirits.
Lactic Acid Food Grade is used as in antimicrobial agent and shelf life extender in bakery, meat products.


Lactic Acid Food Grade is food grade and is used for the production of several types of cheeses.
Lactic Acid Food Grade is particularly useful when UHT, ultra-pasteurised 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.


Lactic Acid Food Grade is a natural organic acid with a long history of food, leather, wood-dyeing, and cosmetic industries.
Lactic Acid Food Grade was formed by natural fermentation in products such as cheese, yogurt, soy sauce, meat products, pickled vegetables, beer, and wine.
Lactic Acid Food Grade is used as pH regulator in Pharma products, used in nickel plating because of its unique complexion constant for the nickel.


Lactic Acid Food Grade is commonly used as a preservative and antioxidant.
Lactic Acid Food Grade also has uses as a fuel additive, chemical intermediate, acidity regulator, and disinfectant.
Lactic Acid Food Grade 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 Food Grade can also cause micro peeling, which can help reduce various scars and age spots.
Lactic Acid Food Grade is a great solution for people with sensitive or dry skin where exfoliants don’t work.
Lactic Acid Food Grade is used for food and personal care products.


Lactic Acid Food Grade can be used as acidulant, flavoring agent and pH regulator in beverages, meat, sourdough, salads and dressings, confectionery and pickled vegetables.
Lactic Acid Food Grade is used as in acidification agent for beverages.


Lactic Acid Food Grade is also used in a wide range of food applications such as bakery products, beverages, meat products, confectionery, dairy products, salads, dressings, ready meals, etc.
Lactic Acid Food Grade in food products usually serves as either as a pH regulator or as a preservative.


Lactic Acid Food Grade is also used as a flavouring agent.
Meat, Poultry & Fish: Lactic Acid Food Grade can be used in meat, poultry and fish in the form of sodium or potassium lactate to extend shelf life, control pathogenic bacteria (improve food safety), enhance and protect meat flavour, improve water binding capacity and reduce sodium.


Pickling: Lactic Acid Food Grade is used in the pickling process to create a sour flavor and lower the pH of pickled vegetables like cucumbers.
Cheese Making: In cheese production, Lactic Acid Food Grade bacteria are used to ferment milk and produce the acidity required for curd formation and flavor development.


Marinades and Sauces: Lactic Acid Food Grade is used in marinades and sauces for meats and seafood to enhance flavor and tenderness.
Fruit Juices: Lactic Acid Food Grade can be added to fruit juices to adjust acidity levels and improve the taste of citrus and other fruit-based beverages.
Confections: Lactic Acid Food Grade is used in the production of confectionery items like gummies and sour candies to provide a sour and tangy flavor.


Fermentation: Lactic Acid Food Grade bacteria are employed in the fermentation of various foods, such as sauerkraut, kimchi, and sourdough bread.
Sports and Energy Drinks: Lactic Acid Food Grade or its salts are added to sports and energy drinks to provide a mild acidity and enhance the flavor profile.


Lactic Acid Food Grade has many uses and is produced by bacterial fermentation of carbohydrates such as sugars and starches.
In the food industry, Lactic Acid Food Grade is found primarily in sour milk products, these include kumis, laban, yogurt, kefir, and some cottage cheeses.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade.


Lactic Acid Food Grade is also responsible for the sour flavour of sourdough bread.
Lactic Acid Food Grade is also used in beer making, wine production and as a food additive.
Lactic Acid Food Grade is also used to adjust the pH level in foods and beverages.


In production, Lactic Acid Food Grade is usually added so that the pH of the milk reaches around 5.0.
The casein in fermented milk is coagulated (curdled) by Lactic Acid Food Grade and it is also responsible for the sour flavour of sourdough breads.
Lactic Acid Food Grade is responsible for the tangy flavor of fermented milk products (e.g. yogurt, kefir), sour beers, and sourdough bread.


Fermentation usually results in the racemate, although some fermenting bacteria produce the D-enantiomer only.
In winemaking, some wines may go through a natural or induced process called malolactic fermentation, which converts malic acid to Lactic Acid Food Grade, to reduce the sharpness of the acidity.


Beverages uses of Lactic Acid Food Grade: Because of its mild taste, Lactic Acid Food Grade is used as an acidity regulator in beverages such as soft drinks and fruit juices.
Lactic Acid Food Grade is widely used in brewing to adjust pH In the mash in small quantities to adjust the room temperature mash to 5.4-5.6 range.


Lactic Acid Food Grade commonly used as a pH modifier in beer brewing.
Lactic Acid Food Grade is used in beer brewing to lower the pH and increase the body of the beer.
Lactic Acid Food Grade is also used in various beverages and cocktails to impart a sour taste.


Lactic Acid Food Grade in animal nutrition is characterized by lowering the pH of the stomach, reducing the buffering properties of the feed, increasing the activity of proteolytic enzymes/improving the secretion of pancreatic secretions, stimulating the activity of digestive enzymes, stimulating the growth of beneficial bacterial growth, reducing the survival of pathogens in the stomach/maintaining the balance of microbial populations, and directly killing bacteria.


Lactic Acid Food Grade is also found as a nutritional additive for livestock, which improves the digestion of herbivorous animals, as the acid helps to ferment feed faster.
Lactic Acid Food Grade is widely used in brewing to adjust pH In the mash in small quantities to adjust the room temperature mash to 5.4-5.6 range.


Lactic Acid Food Grade is also used in beer making, wine production and as a food additive.
Lactic Acid Food Grade is naturally present in many foodstuffs.
Lactic Acid Food Grade is formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables.


The inclusion of additional lactic acid prior to rennetting overcomes this shortage and improves the curd yield.
Lactic Acid Food Grade 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.


Given its prevalence in nature, Lactic Acid Food Grade is useful for manipulating food chemistry, and is therefore a common additive.
Lactic Acid Food Gradev may be used as a preservative, an acidifier, a dairy culturing agent, or an ingredient in infant formulas.
Lactic Acid Food Grade may also be used in pharmaceuticals and cosmetics as a preservative and acidifier, and in contraceptive jellies as an active ingredient.


Lactic Acid Food Grade is used as a food preservative, curing agent, and flavoring agent.
Lactic Acid Food Grade is an ingredient in processed foods and is used as a decontaminant during meat processing.
Lactic Acid Food Grade has several industrial applications, including its use in food production, pharmaceuticals, and cosmetics.


-Food preservation:
Lactic Acid Food Grade exhibits antimicrobial properties, and its use as a food preservative helps inhibit the growth of harmful bacteria, molds, and yeasts.
Lactic Acid Food Grade can extend the shelf life of processed foods and prevent spoilage.


-Acidification:
Lactic Acid Food Grade is utilized to acidify and adjust the pH of certain foods and beverages.
Lactic Acid Food Grade is particularly valuable in fermented products such as sauerkraut, pickles, kimchi, and yogurt, where it contributes to the characteristic acidity and tanginess.


-Bakery products:
Lactic Acid Food Grade is utilized in the baking industry to regulate dough fermentation and improve the texture and volume of baked goods.
Lactic Acid Food Grade contributes to the development of a desirable crumb structure and imparts a mild tangy flavor.


-Beverages:
Lactic Acid Food Grade finds applications in the production of various beverages, including fruit juices, soft drinks, and alcoholic beverages.
Lactic Acid Food Grade helps adjust acidity levels, improve flavor profiles, and act as a natural preservative.
It is important to note that Lactic Acid Food Grade is generally recognized as safe (GRAS) by regulatory authorities when used in accordance with the approved levels and good manufacturing practices.


-Meat and Poultry:
Lactic Acid Food Grade can be used to reduce microbial load and enhance food safety in meat and poultry products.
Lactic Acid Food Grade is sometimes applied as a surface treatment or spray to reduce the risk of bacterial contamination.


-Flavoring and pH regulation:
Lactic Acid Food Grade is employed as a natural flavoring agent and pH regulator in a wide range of food and beverage products.
Lactic Acid Food Grade imparts a tangy or sour taste, similar to the flavor of yogurt or sourdough bread.


-Dairy products:
Lactic Acid Food Grade plays a vital role in the production of various dairy products.
Lactic Acid Food Grade is used in cheese making to facilitate curd formation and enhance the texture, flavor, and shelf life of cheeses.
Lactic Acid Food Grade bacteria are also employed in the fermentation of milk to produce yogurt and cultured buttermilk.


-Meat and poultry processing:
Lactic Acid Food Grade is employed as an antimicrobial treatment in the processing of meat and poultry products.
Lactic Acid Food Grade can help reduce bacterial contamination and enhance food safety.


-Acidulant:
Lactic Acid Food Grade is used as an acidulant to adjust the pH level and provide a tangy or sour flavor in various food products.
Lactic Acid Food Grade's commonly used in salad dressings, condiments, and beverages to enhance taste.


-Bakery Products: In baking, Lactic Acid Food Grade is used as a dough conditioner to enhance the texture, rise, and shelf life of bread and other baked goods.
Lactic Acid Food Grade can also contribute to the browning of bread crusts.


-Dairy Products:
Lactic Acid Food Grade is naturally present in fermented dairy products such as yogurt, kefir, and buttermilk.
Lactic Acid Food Grade contributes to the tangy flavor and the thickening of these products.



SPECIFICATIONS OF LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is affirmed GRAS by the FDA.
Lactic Acid Food Grade is also certified 21 CFR 184.1061.
Lactic Acid Food Grade does not use genetically modified microorganism for fermentation.
Lactic Acid Food Grade is Kosher under the Orthodox Union and Halal certified.



CHARACTERISTICS OF LACTIC ACID FOOD GRADE:
Lactic Acid Food Grade is a mild-tasting acidity regulator, flavor enhancer, and shows antibacterial properties.
Lactic Acid Food Grade is colorless to yellowish, nearly odorless, and has a syrupy texture.
Lactic Acid Food Grade is an aqueous solution stable under normal conditions and has a pH (50%) value of less than 2 at 25°C.
Lactic Acid Food Grade is easily biodegradable and should not be in environments warmer than 200°C.



WHY IS LACTIC ACID FOOD GRADE PUT INTO FOOD?
The primary reason food manufacturers add Lactic Acid Food Grade to food is due to its antimicrobial properties and ability to extend shelf life.
Lactic Acid Food Grade also enhances flavor.

Furthermore, food manufacturers use Lactic Acid Food Grade in food, because it is a:
*natural additive
*solvent
*curing agent
*gelling agent
*food carrier
*discoloration inhibitor
The FDA approve the use of Lactic Acid Food Grade in most foods. However, this does not apply to infant formulas or foods.



IS LACTIC ACID FOOD GRADE VEGAN?
The Vegetarian Resource Group state that food manufacturers tend to use beet sugar or corn starch when cultivating Lactic Acid Food Grade, which means it is vegan.
Vegan foods that contain Lactic Acid Food Grade include:

*pickled vegetables
*fermented soy products
*cereals
*legumes



WHAT FOODS HAVE HIGH LEVELS OF LACTIC ACID FOOD GRADE?
Some common foods that contain high levels of Lactic Acid Food Grade and its-producing bacteria include:
*pickled vegetables
*sauerkraut
*kimchi
*yogurt
*kefir
*cured fish
Bacteria that produce Lactic Acid Food Grade — for example, Lactobacillus — are a type of probiotic.



IS LACTIC ACID FOOD GRADE GOOD FOR YOU?
Lactic Acid Food Grade and the bacteria that produce it may offer some health benefits, such as:
*protection against infection
*immune system support
*increased absorption of vitamins and minerals
*antioxidant effects

Researchers found Lactic Acid Food Grade-producing bacteria could provide several health benefits.
For example, they may:
*prevent colon cancer
*alleviate lactose intolerance
*ease diarrhea
*relieve peptic ulcers
*stimulate the immune system

Summary:
Lactic Acid Food Grade is a naturally occurring preservative that manufacturers add to some food products.
Foods such as pickled vegetables and yogurt contain Lactic Acid Food Grade.

Lactic Acid Food Grade and the bacteria that produce it may have numerous health benefits.
For instance, they may boost the immune system and help protect the body against certain types of cancer.

The bacteria that produce Lactic Acid Food Grade are a type of probiotic.
Probiotics have several health benefits, including improving gut health.



IS LACTIC ACID FOOD GRADE GOOD FOR YOU?
Yes, Lactic Acid Food Grade is good for you, even when it’s in the form of a food preservative.

Although many food preservatives are unhealthy, Lactic Acid Food Grade preservatives will help protect you from getting sick.
Lactic Acid Food Grade controls the pH, or acidity and alkalinity, to prevent food from spoiling.

Lactic Acid Food Grade also improves your food’s taste.
By controlling the acidity, Lactic Acid Food Grade balances flavors in foods such as olives, cheese, canned fish, desserts, and carbonated drinks.

More importantly, Lactic Acid Food Grade can boost the quality of your food’s nutrition.
While the Lactic Acid Food Grade added to desserts, canned fish, and carbonated drinks is not very healthy, the naturally produced it in fermented foods such as kimchi and yogurt offers a variety of health benefits by:

*Strengthening your immune system
*Helping your body absorb minerals and vitamins
*Giving your food antioxidant effects
*Protecting you from vaginal and urinary infections
*Some strains of Lactic Acid Food Grade bacteria found in food are probiotics, such as those belonging to the genus Lactobacillus.

This means many foods high in Lactic Acid Food Grade have probiotic qualities and can boost your gut health.
Lactic Acid Food Grade can also protect you from constipation and other gastrointestinal issues.



IS LACTIC ACID FOOD GRADE VEGAN?
Generally, Lactic Acid Food Grade is vegan because it’s made from or originates from cereals, legumes, or fermented vegetables.
The main exceptions are Lactic Acid Food Grade found in fermented meat and dairy products, which are non-vegan.

But some food manufacturers may have used animal sources to produce human-made Lactic Acid Food Grade.
The only way to find out for certain is to ask the manufacturer directly.



HOW IS LACTIC ACID FOOD GRADE MADE?
Lactic Acid Food Grade is produced through fermentation, a process where yeasts, mold, fungi, or bacteria break down carbohydrates -- like sugar and starch -- into alcohol, gas, and acids.
Fermentation results in food products high in Lactic Acid Food Grade.

*Fermentation can happen naturally.
Yogurt and sourdough, for instance, ferment on their own.
But in most cases, food manufacturers use a starter culture to begin the fermentation process.

A manufacturer takes these steps to create fermented foods:
*Selects a container to limit oxygen exposure
*Adds a brine of water and salt to the container before sealing it
*Puts in the food that needs to be fermented, such as cabbage or cucumber
*As bacteria break down the sugar in the food, carbon dioxide and Lactic Acid Food Grade will form.

Meanwhile, the process removes oxygen, and the food becomes more acidic.
This promotes the growth of more Lactic Acid Food Grade bacteria and suppresses the growth of other microorganisms.

The fermentation process can take anywhere from days to months.
The food manufacturer will then take the fermented food out and store it in a cool place to keep it from spoiling.



WHAT FOODS ARE HIGH IN LACTIC ACID FOOD GRADE?
A few types of foods are high in Lactic Acid Food Grade.
Generally, any food produced through a fermentation process is full of Lactic Acid Food Grade bacteria and other beneficial bacteria.
These include but are not limited to:

*Bread and beer
*Soy products such as tofu and soy milk
*Cheese
*Pickled vegetables such as kimchi and sauerkraut
*Pickled meats such as salami
*Legumes such as beans and peas.

To get the most out of these foods, avoid cooking them over high heat.
This may kill the beneficial bacteria.
Instead, try adding them as toppings or condiments for cooked food.

Fermented foods are delicious and highly varied in texture and flavor.
They make an excellent addition to any meal.



PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID FOOD GRADE:
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
Molecular Formula: CH3CHOHCOOH.
Molecular Weight: 90.08 g/mol.

Boiling point: 122 °C.
Melting point: 16.8 °C.
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
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
Chemical Name : 2-hydroxy – propanoic acid
Molecular Weight : 90.08

Stereochemical purity (L isomer) Min 97.0 %
Content Min 80.0 %
Colour Fresh : Max 100 Apha
Appearance: Colorless to yellow.
Assay: 80 to 88%.
Also known as: Milk acid.
CAS No: 50-21-5.
Density: 1.206 g/ml.
Grade Standard: Commercial, Food Grade.
Molecular Formula: C3H6O3.
Molecular Weight: 90.078 g•mol−1.
Physical State: Liquid.
Usage: Food, Pharma Synthesis.
Chemical Name: L(S)-2-hydroxypropionic acid.



FIRST AID MEASURES of LACTIC ACID FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-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 FOOD GRADE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.



STABILITY and REACTIVITY of LACTIC ACID FOOD GRADE:
-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

Lactose; (+)-Lactose; Lactose anhydrous; Milk sugar; 4-(beta-D-Galactosido)-D-glucose; 4-O-beta-D-Galactopyranosyl-D-glucose; Aletobiose; D-Lactose; 1-beta-D-Galactopyranosyl-4-D-glucopyranose; Lactobiose; Lactosum anhydricum; beta-D-galactopyranosyl-(1->4)-D-glucopyranose; (2R,3R,4S,5R,6S)-2-(Hydroxymethyl)-6- ((2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl) oxyoxane-3,4,5-triol CAS NO: 63-42-3 (anhydrous), CAS NO: 64044-51-5 (hydrate)

L-ALPHA-PINENE, N° CAS : 7785-26-4, Nom INCI : L-ALPHA-PINENE, Nom chimique : (-)-Pin-2(3)-ene, N° EINECS/ELINCS : 232-077-3. Ses fonctions (INCI). Agent parfumant : Utilisé pour le parfum et les matières premières aromatiques. (-)-alpha-pinene; Pinene Alpha; alpha-Pinen (1S)-(-)-alpha-Pinene (1S,5S)-4,6,6-trimethylbicyclo[3.1.1]hept-3-ene (1S,5S)-4,7,7-trimethylbicyclo[3.1.1]hept-3-ene 2,6,6-trimethylbicyclo[3.1.1]hept-2-ene 4,6,6-trimetilbiciclo[3.1.1]hept-3-eno ALPHA PINENE Bicyclo(3.1.1)hept-2-ene, 2,6,6-trimethyl-, (1S,5S)- Alpha Pinene Laevo Laevo Alpha Pinene

Lactose monohydrate is a sugar that occurs in many plants.
Lactose monohydrate is extracted commercially from sugar cane and sugar beet.
Lactose monohydrate is a disaccharide formed from a glucose unit and a fructose unit.

CAS: 5989-81-1
MF: C12H24O12
MW: 360.31
EINECS: 611-913-4

Lactose monohydrate is hydrolyzed to a mixture of fructose and glucose by the enzyme invertase.
Since Lactose monohydrate has a different optical rotation (levorotatory) than the original sucrose, the mixture is called invert sugar.
Lactose monohydrate is widely used in pharmaceutical formulations as a diluent in oral capsule and tablet formulations.
Lactose monohydrate may also be used in intravenous injections.

Adverse reactions to Lactose monohydrate are largely due to lactose intolerance, which occurs in individuals with a deficiency of the enzyme lactase.
Lactose monohydrate is a reducing sugar.
The amorphous Lactose monohydrate, which is the most reactive form of lactose present in spray-dried lactose, will interact more readily than conventional crystalline grades.
Typical reactions include the Maillard reaction with either primary or secondary amines.

Lactose monohydrate is a crystallized form of milk sugar.
Lactose monohydrate’s commonly used as a filler for medications and added to packaged foods, baked goods, and infant formulas as a sweetener or stabilizer.
This additive is widely considered safe and may not cause symptoms in those who are otherwise lactose intolerant.
However, those with severe Lactose monohydrate may wish to avoid products with this additive to be safe.

Lactose monohydrate is milk sugar.
Lactose monohydrate is a disaccharide composed of one galactose and one glucose molecule.
In the pharmaceutical industry, Lactose monohydrate is used to help form tablets because it has excellent compressibility properties.
Lactose monohydrate is also used to form a diluent powder for dry-powder inhalations.
Lactose monohydrate may be listed as lactose hydrous, lactose anhydrous, lactose monohydrate, or lactose spray-dried.

People who are Lactose monohydrate do not have the enzymes needed to digest lactose.
Most medications do not contain enough lactose to cause lactose intolerance.
But some patients with severe Lactose monohydrate may experience symptoms.
Lactose monohydrate can be found in birth control pills, and some OTC drugs to treat stomach acid or gas.
Patients who are specifically "allergic" to Lactose monohydrate (not just lactose intolerant) should not use tablets containing lactose, or ask their health care provider prior to use.

Lactose monohydrate is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11.
Lactose monohydrate makes up around 2–8% of milk (by mass).
The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
Lactose monohydrate is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste.
Lactose monohydrate is used in the food industry.

Lactose monohydrate Chemical Properties
Melting point: 219 °C
Boiling point: 412.35°C (rough estimate)
Alpha: [α]D20+52.2～+52.8°
Density: 1,53 g/cm3
Refractive index: 1.6480 (estimate)
RTECS: OD9625000
Storage temp.: Inert atmosphere,Room Temperature
Solubility H2O: soluble1M, clear, colorless
Form: neat
Color: White to Off-White
PH: pH (50g/l, 25℃) : 4.0～6.0
Water Solubility: Soluble in water.
Stability: Hygroscopic
InChIKey: WSVLPVUVIUVCRA-KPKNDVKVSA-N
CAS DataBase Reference: 5989-81-1(CAS DataBase Reference)
EPA Substance Registry System: Lactose monohydrate (5989-81-1)

Lactose monohydrate occurs as white to off-white crystalline particles or powder.
Lactose monohydrate is odorless and slightly sweet-tasting.
Spray-dried directcompression grades of Lactose monohydrate are generally composed of 80–90% specially prepared pure a-lactose monohydrate along with 10–20% of amorphous lactose.

Structure and Reactions
Lactose monohydrate is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage.
Lactose monohydrate's systematic name is β-D-galactopyranosyl-(1→4)-D-glucose.
The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone.

Detection reactions for Lactose monohydrate are the Woehlk- and Fearon's test.
Both can be easily used in school experiments to visualise the different lactose content of different dairy products such as whole milk, lactose free milk, yogurt, buttermilk, coffee creamer, sour cream, kefir, etc.
Lactose monohydrate is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, and catalytically hydrogenated to the corresponding polyhydric alcohol, lactitol.
Lactose monohydrate is a commercial product, used for treatment of constipation.

Uses
Lactose monohydrate is used as a carrier and stabiliser of aromas, pharmaceutical products, Food industry.
Lactose monohydrate is widely used as a binder, filler-binder, and flow aid in direct compression tableting.
Lactose monohydrate's mild flavor and easy handling properties have led to its use as a carrier and stabiliser of aromas and pharmaceutical products.
Lactose monohydrate is not added directly to many foods, because its solubility is less than that of other sugars commonly used in food.
Infant formula is a notable exception, where the addition of Lactose monohydrate is necessary to match the composition of human milk.

Lactose monohydrate is not fermented by most yeast during brewing, which may be used to advantage.
For example, Lactose monohydrate may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout.
Yeast belonging to the genus Kluyveromyces have a unique industrial application, as they are capable of fermenting Lactose monohydrate for ethanol production.
Surplus lactose from the whey by-product of dairy operations is a potential source of alternative energy.
Another significant Lactose monohydrate use is in the pharmaceutical industry.
Lactose monohydrate is added to tablet and capsule drug products as an ingredient because of its physical and functional properties.
For similar reasons, Lactose monohydrate can be used to dilute illicit drugs such as cocaine or heroin.

Production Methods
A suspension of a-lactose monohydrate crystals in a lactose solution is atomized and dried in a spray drier.
Approximately 10–20% of the total amount of lactose is in solution and the remaining 80–90% is present in the crystalline form.
The spray-drying process predominantly produces spherical particles.
The compactibility of the material and its flow characteristics are a function of the primary particle size of the lactose monohydrate and the amount of amorphous lactose.

Biochem/physiol Actions
Lactose monohydrate is the primary sugar present in milk and the main energy source to a newborn mammalian through its mother′s milk.
Lactose monohydrate is digested by the intestinal lactase (EC 3.2.1.108), an enzyme expressed in newborns.
The enzyme′s activity declines following weaning which can lead to lactose intolerance in adult mammals.

Synonyms
Lactose monohydrate
5989-81-1
alpha-D-Lactose monohydrate
alpha-Lactose monohydrate
64044-51-5
Respitose
D-Lactose monohydrate
Lactose, monohydrate
Lactose(Monohydrate)
alpha-lactose hydrate
LACTOSE,MONOHYDRATE
Lactose monohydrate [NF]
EWQ57Q8I5X
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol;hydrate
Lactose, hydrous
MFCD00150747
a-D-Glucopyranose, 4-O-b-D-galactopyranosyl-, monohydrate
4-O-beta-D-Galactopyranosyl-alpha-D-glucose
Lactose monohydrate (NF)
Lactopress
Pharmatose
Lactochem
Lactohale
Wyndale
Wynhale
lactose hydrate
Lactose hydrous
ALPHA-LACTOSEMONOHYDRATE
a-Lactose monohydrate
10039-26-6
Lactose Monohydrate (Alpha-Form)
Pharmatose dcl ii
Supertab 11sd
Supertab 14sd
Supertab 30gr
Microtose
Pharmaose
Supertab 50 odt
Supertab 11sd nz
Pharmatose dcl 11
Lactopress spray dried
Lactose fastflo 316
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol hydrate
(2S,3R,4R,5S,6R)-6-(Hydroxymethyl)-5-(((2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2,3,4-triol hydrate
Spherolac 100
Alpha-lactose,monohydrate
alpha-D-Glucopyranose, 4-O-beta-D-galactopyranosyl-, monohydrate
Lactose (TN)
NSC-760401
UNII-EWQ57Q8I5X
.alpha.-D-Glucopyranose, 4-O-.beta.-D-galactopyranosyl-, monohydrate
Lactose (JP17)
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)tetrahydropyran-3-yl]oxy-tetrahydropyran-3,4,5-triol
alpha -lactose monohydrate
SCHEMBL16787
LACTOSE HYDRATE [JAN]
LACTOSE, HYDROUS [II]
D-Glucose, 4-O-beta-D-galactopyranosyl-, monohydrate
PHARMATOSE DCL II [II]
D-Glucose, 4-O-.beta.-D-galactopyranosyl-, monohydrate
DTXSID1052828
LACTOSE MONOHYDRATE [II]
alpha-D-Lactose monohydrate, ACS
CHEBI:189432
alpha-Lactose, analytical standard
LACTOSE MONOHYDRATE [USP-RS]
LACTOSE MONOHYDRATE [WHO-IP]
AKOS015896871
FS-3862
NSC 760401
MALONICACIDDISODIUMSALTMONOHYDRATE
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol hydrate
LACTOSE MONOHYDRATE [EP MONOGRAPH]
CS-0128727
LACTOSUM, MONOHYDRATE [WHO-IP LATIN]
D03226
E80712
EN300-1608278
alpha-4-O-(beta-D-galactopyranosido)-D-glucopyranose
Q27277391
alpha-Lactose monohydrate, >=99% total lactose basis (GC)
4-O-beta-D-Galactopyranosyl-alpha-D-glucopyranose monohydrate
alpha-D-Glucopyranose, 4-O-beta-D-galactopyranosyl-, hydrate
alpha-Lactose monohydrate, BioXtra, >=99% total lactose basis (GC)
alpha-Lactose monohydrate, suitable for cell culture, BioReagent
.alpha.-D-Glucopyranose, 4-O-.beta.-D-galactopyranosyl-, hydrate (1:1)
66857-12-3

LAMP BLACK 101; Amorphous carbon cas no: 1333-86-4

Lameform TGI (Polyglyceryl-3 Diisostearate) is a water-in-oil emulsifier for use in the production of cosmetic emulsions, lipophilic sticks and ointments.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a clear, yellowish liquid which turns cloudy at room temperature.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used as a water-in-oil emulsifier for cold manufacture, and the cloudiness appearance is reversible by heating.

CAS Number: 66082-42-6
Molecular Formula: C45H88O9

Triglycerin diisostearate, 66082-42-6, [2-hydroxy-3-[2-hydroxy-3-[2-hydroxy-3-(16-methylheptadecanoyloxy)propoxy]propoxy]propyl] 16 methylheptadecanoate, Triglyceryl diisostearate.

Lameform TGI (Polyglyceryl-3 Diisostearate) is a humectant and moisturizer ingredient just like glycerin, but the larger molecular structure penetrates slower into the skin and gives milder, longer lasting moisture.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a nonionic, W/O emulsifier.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used in sun care (after-sun, self-tanning & self-protection), body & face care, personal care wipes and baby care & cleansing formulations.

Lameform TGI (Polyglyceryl-3 Diisostearate), also known as Polyglyceryl-3 Diisostearate, is an ingredient commonly used in cosmetics and personal care products.
Lameform TGI (Polyglyceryl-3 Diisostearate) belongs to the class of polyglyceryl esters, which are derived from glycerin and fatty acids.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a plant-derived ingredient, usually appearing as a yellow viscous liquid with a characteristic fatty acid scent.

This ingredient is used as an emulsifier, aiding the mixing of water and oil ingredients by reducing their surface tension.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used as an emulsifier.
Lameform TGI (Polyglyceryl-3 Diisostearate) gives a soft and powdery feel to the formula.

Lameform TGI (Polyglyceryl-3 Diisostearate) is very gentle and hence used for baby and sensitive skin formulations.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used as an emollient and surfactant in products such as anti-aging serums, foundations, lip gloss, lipsticks, sunscreens, bronzers, moisturizers.
Lameform TGI (Polyglyceryl-3 Diisostearate) adds shine, gloss, vibrancy in make up products.

Lameform TGI (Polyglyceryl-3 Diisostearate) is incorporated into lipophilic ointments and sticks.
Lameform TGI (Polyglyceryl-3 Diisostearate) improves spreadability, absorption of the product and provides softness to the skin.
Lameform TGI (Polyglyceryl-3 Diisostearate) can be derived from stearic acid (a saturated fatty acid from coconut/palm) and polyglycerin-3 (vegetable oil component).

Lameform TGI (Polyglyceryl-3 Diisostearate) is hydroxy compounds used in cosmetics and skin care products as emollients and surfactants, and are found primarily in lip glosses and lipsticks, although they are also seen in foundations, sunscreens, bronzers, moisturizers and anti-aging serums.
Lameform TGI (Polyglyceryl-3 Diisostearate) facilitates the blending of oil and water components in formulations, ensuring uniform distribution and stability.
Lameform TGI (Polyglyceryl-3 Diisostearate) can contribute to the texture and feel of cosmetic products, imparting a smooth and luxurious skin feel.

Lameform TGI (Polyglyceryl-3 Diisostearate) may help to hydrate and moisturize the skin by forming a protective barrier that reduces water loss from the skin's surface.
This ingredient can improve the spreadability of formulations, allowing for easy application and smooth coverage on the skin.
Lameform TGI (Polyglyceryl-3 Diisostearate) is generally well-tolerated by the skin and is suitable for use in a wide range of cosmetic formulations.

An effective emulsifier for Water in Oil formulations.
Lameform TGI (Polyglyceryl-3 Diisostearate) is exceptionally gentle on the skin and mild, which makes it ideal in products aimed at sensitive skin areas.
The emulsifier is especially versatile during production, being both usable in Hot and Cold Process formulations. Suitable for both skin and hair formulations.

Lameform TGI (Polyglyceryl-3 Diisostearate) is a water-in-oil emulsifier for use in the production of cosmetic emulsions, lipophilic sticks and ointments.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a clear, yellowish liquid which turns cloudy at room temperature.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used as a water-in-oil emulsifier for cold manufacture, and the cloudiness appearance is reversible by heating.

Lameform TGI (Polyglyceryl-3 Diisostearate) is primarily used as an emulsifier and surfactant in cosmetic formulations.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps to stabilize emulsions by promoting the mixing of oil and water phases, leading to the formation of stable and homogeneous products.
This ingredient is often found in creams, lotions, moisturizers, makeup products, and sunscreens.

Lameform TGI (Polyglyceryl-3 Diisostearate) is a nonionic surfactant, meaning it does not carry an electrical charge in solution.
Nonionic surfactants are generally milder and less irritating compared to ionic surfactants, making them suitable for use in skincare products, especially for sensitive or delicate skin types.
Lameform TGI (Polyglyceryl-3 Diisostearate) is soluble in both water and oil phases, which makes it versatile in formulating various types of cosmetic products.

Lameform TGI (Polyglyceryl-3 Diisostearate) can help create stable emulsions with different ratios of water to oil, providing flexibility in product design.
When applied to the skin, Lameform TGI (Polyglyceryl-3 Diisostearate) can form a thin, protective film that helps to lock in moisture and protect the skin from environmental stressors.
This film-forming property can contribute to the long-lasting hydration and comfort of skincare products.

Lameform TGI (Polyglyceryl-3 Diisostearate) is often used in combination with other emulsifiers and thickeners to optimize the performance and stability of cosmetic formulations.
Its compatibility with a wide range of ingredients allows formulators to achieve desired product characteristics and sensory attributes.
Lameform TGI (Polyglyceryl-3 Diisostearate) is generally recognized as safe (GRAS) for use in cosmetics and personal care products by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Union (EU).

Lameform TGI (Polyglyceryl-3 Diisostearate) is listed on ingredient inventories such as the Cosmetic Ingredient Database (Cosing) and the Personal Care Product Council (PCPC) International Cosmetic Ingredient Dictionary and Handbook.
Lameform TGI (Polyglyceryl-3 Diisostearate) is considered biodegradable and environmentally friendly, with low toxicity to aquatic organisms.

This makes it a preferred choice for formulators seeking sustainable and eco-friendly cosmetic ingredients.
Lameform TGI (Polyglyceryl-3 Diisostearate) is commercially available from various suppliers worldwide, making it readily accessible to cosmetic manufacturers and formulators.

Acid Value: ≤12
Saponification Value: ≤165

Lameform TGI (Polyglyceryl-3 Diisostearate) is a natural emulsifiable obtained from glycerin and stearic acid.
Lameform TGI (Polyglyceryl-3 Diisostearate) is used in oily external fase cream formulations and allows to properly emulsify the physical filters in sunscreens.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a hydroxy compound used as an emollient and surfactant.

Lameform TGI (Polyglyceryl-3 Diisostearate) is used in lip glosses and lipsticks especially along with foundations, sunscreens, moisturizers and anti-aging serums.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a Diester of isostearic acid and polyglycerin3 Polyglyceryl-3 diisostearate uses and applications include: Emulsifier, emollient, thickener, solvent in cosmetics, creams, lotions, lip products, pharmaceuticals; dye and pigment wetting agent; food emulsifier; pharmaceuticals excipient.

Lameform TGI (Polyglyceryl-3 Diisostearate) helps improve the stability of cosmetic formulations by preventing phase separation, creaming, or coalescence.
This ensures that the product maintains its desired consistency and appearance over time, even under various storage conditions.
In addition to its emulsifying properties, Lameform TGI (Polyglyceryl-3 Diisostearate) can contribute to the overall texture and sensorial experience of cosmetic products.

Lameform TGI (Polyglyceryl-3 Diisostearate) imparts a smooth, non-greasy feel and can help create lightweight, easily spreadable formulations that are pleasant to use.
Lameform TGI (Polyglyceryl-3 Diisostearate) is compatible with a wide range of active ingredients commonly used in skincare formulations, including antioxidants, vitamins, and botanical extracts.
This compatibility allows formulators to incorporate various functional ingredients without compromising the stability or efficacy of the final product.

Lameform TGI (Polyglyceryl-3 Diisostearate) can be used in a variety of cosmetic products, including moisturizers, creams, lotions, serums, sunscreens, and makeup formulations.
Its versatility makes it suitable for both leave-on and rinse-off products, providing formulators with flexibility in product development.
Lameform TGI (Polyglyceryl-3 Diisostearate) contributes to the sensory attributes of cosmetic products, such as smoothness, silkiness, and skin feel.

Lameform TGI (Polyglyceryl-3 Diisostearate) helps create formulations that are easy to apply, absorb quickly into the skin, and leave a soft, velvety finish without tackiness or greasiness.
When combined with other emulsifiers, thickeners, and stabilizers, Lameform TGI (Polyglyceryl-3 Diisostearate) can act synergistically to optimize the performance and aesthetics of cosmetic formulations.
This synergistic effect allows formulators to achieve specific product goals, such as enhanced hydration, improved skin barrier function, or prolonged wear.

Cosmetic products formulated with Lameform TGI (Polyglyceryl-3 Diisostearate) often appeal to consumers seeking lightweight, non-comedogenic, and non-irritating skincare solutions.
Its mildness and compatibility with sensitive skin make it suitable for a wide range of skin types, including dry, oily, and combination skin.
Lameform TGI (Polyglyceryl-3 Diisostearate) complies with regulatory requirements for cosmetic ingredients in major markets worldwide, including the United States, European Union, Japan, and China.

Lameform TGI (Polyglyceryl-3 Diisostearate) meets safety standards and specifications established by regulatory agencies to ensure consumer safety and product quality.
Lameform TGI (Polyglyceryl-3 Diisostearate) can help improve skin hydration and moisturization by forming a protective barrier on the skin's surface.
This barrier helps to prevent moisture loss and maintains the skin's natural hydration levels, resulting in smoother, softer, and more supple skin.

Due to its lightweight and non-greasy texture, formulations containing Lameform TGI (Polyglyceryl-3 Diisostearate) are often non-comedogenic, meaning they are less likely to clog pores or contribute to acne breakouts.
This makes it suitable for use in skincare products designed for acne-prone or oily skin types.
Lameform TGI (Polyglyceryl-3 Diisostearate) exhibits emollient properties, which help to soften and smooth the skin's surface.

Lameform TGI (Polyglyceryl-3 Diisostearate) can also act as a conditioning agent, improving the overall texture and feel of cosmetic products while imparting a luxurious skin feel.
In formulations containing antioxidants or other sensitive active ingredients, Lameform TGI (Polyglyceryl-3 Diisostearate) can help enhance stability and protect these ingredients from degradation due to exposure to air, light, or heat.
This ensures the efficacy and longevity of the product over time.

Lameform TGI (Polyglyceryl-3 Diisostearate) is compatible with a wide range of formulation ingredients, including oils, waxes, silicones, and hydrophilic polymers.
This compatibility allows formulators to create innovative and multifunctional cosmetic products with diverse textures and sensory profiles.
By improving the dispersion and compatibility of ingredients within cosmetic formulations, Lameform TGI (Polyglyceryl-3 Diisostearate) can enhance the overall performance of the product.

This includes attributes such as spreadability, absorbency, adherence, and longevity, resulting in products that deliver optimal results to consumers.
Some suppliers of Lameform TGI (Polyglyceryl-3 Diisostearate) offer sustainable sourcing options and eco-friendly manufacturing processes.
This aligns with the growing demand for environmentally conscious and socially responsible cosmetic ingredients, appealing to consumers who prioritize sustainability.

Lameform TGI (Polyglyceryl-3 Diisostearate) can be easily incorporated into various cosmetic formulations at different concentrations to achieve specific performance objectives and desired sensory attributes.
This allows formulators to customize products according to market trends, consumer preferences, and brand identity.
Many formulations containing Lameform TGI (Polyglyceryl-3 Diisostearate) undergo rigorous clinical testing and safety assessments to ensure they meet regulatory standards and consumer safety requirements.

This includes dermatological testing, irritation testing, sensitization testing, and stability testing to confirm the safety and efficacy of the product.
Cosmetic companies often provide information about the benefits and uses of Lameform TGI (Polyglyceryl-3 Diisostearate) to educate consumers and promote transparency regarding ingredient sourcing, manufacturing practices, and product performance.
This helps to build trust and confidence in the brand and its products among consumers.

Uses:
Lameform TGI (Polyglyceryl-3 Diisostearate) is used in cosmetic, food, plastic, metal process and petrochemical industry etc.
Lameform TGI (Polyglyceryl-3 Diisostearate) could be used in ice cream, candy, protein beverage, margarine, dairy products because of the good emulsification, dispersing and stable property.
Lameform TGI (Polyglyceryl-3 Diisostearate) could be used in meat product such as sausage, luncheon meat, burger, fish stuffing because of the good dispersing and stable property.

Lameform TGI (Polyglyceryl-3 Diisostearate) could be used in pharmaceutical chemicals, such as pharmacy painting, printing ink.
Lameform TGI (Polyglyceryl-3 Diisostearate) could be used as protective agent in edible dry yeast, improve the antistaling agent's freshness effect.
Lameform TGI (Polyglyceryl-3 Diisostearate) could improve productivity by improving the crystallization of sucrose.

Lameform TGI (Polyglyceryl-3 Diisostearate) also could be used as dispersing agents in cod-liver oil emulsion or spongarion.
As emulsion, stabilizer, dispersing agents and plasticizer, it could be widely applied in textile, papermaking, painting, plastic, rubber, printing and dyeing industry. Lameform TGI (Polyglyceryl-3 Diisostearate) has broad range of HLB value, except for its high security for human, it also has good characteristics of non-stimulation for skin, good water and emulsion solubility.

Lameform TGI (Polyglyceryl-3 Diisostearate) could stand thermophilic digestion so that it's good for goods' sterilization .
Lameform TGI (Polyglyceryl-3 Diisostearate) acts as an emulsifier, helping to stabilize oil-in-water and water-in-oil emulsions.
This property is essential for creating homogeneous mixtures of oil and water phases in products like creams, lotions, and serums.

As a surfactant, Lameform TGI (Polyglyceryl-3 Diisostearate) reduces the surface tension between different ingredients, facilitating their dispersion and improving the spreadability of cosmetic formulations.
v contributes to the texture and feel of cosmetic products, imparting a smooth, non-greasy sensation to formulations.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps create products with desirable sensory attributes.

Lameform TGI (Polyglyceryl-3 Diisostearate) forms a protective barrier on the skin, helping to lock in moisture and prevent dehydration.
This moisturizing effect is particularly beneficial in skincare products like moisturizers and body lotions.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps soften and condition the skin, leaving it feeling smooth and hydrated.

This makes it a valuable ingredient in skincare products designed to improve skin texture and appearance.
Lameform TGI (Polyglyceryl-3 Diisostearate) enhances the compatibility of different ingredients in cosmetic formulations, ensuring their proper integration and interaction.
This property is crucial for maintaining the stability and efficacy of the final product.

Lameform TGI (Polyglyceryl-3 Diisostearate) assists in the formulation process by improving the homogeneity, stability, and performance of cosmetic products.
Formulators rely on Lameform TGI (Polyglyceryl-3 Diisostearate) to achieve desired product characteristics and meet consumer expectations.
Lameform TGI (Polyglyceryl-3 Diisostearate) serves multiple functions in cosmetic formulations, simplifying the formulation process and reducing the need for additional ingredients.

Its versatility makes it suitable for a wide range of skincare, haircare, and personal care products.
Lameform TGI (Polyglyceryl-3 Diisostearate) is a compound used primarily in lip care and lipsticks due to its emollient effect, although it is also found in sunscreens, bronzers, moisturizers and anti-aging serums.
Lameform TGI (Polyglyceryl-3 Diisostearate) used as a natural and gentle emulsifier that gives a soft texture to products.

Vegetable-based high polarity oil with medium viscosity used as co-emulsifier in emulsions.
Lameform TGI (Polyglyceryl-3 Diisostearate) products are pale yellow to yellow waxy solid, are easy to soluble in oil, organic solvent, and disperse into hot water.
Lameform TGI (Polyglyceryl-3 Diisostearate) also has good property of thermostability and acid resistance

Lameform TGI (Polyglyceryl-3 Diisostearate) is used in sun care (after-sun, self-tanning and self-protection), body & face care, personal care wipes, and baby care & cleansing formulations
Lameform TGI (Polyglyceryl-3 Diisostearate) is commonly used in the formulation of creams and lotions, where it acts as an emulsifier to stabilize the mixture of water and oil phases.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps create smooth, creamy textures that are easy to apply and absorb into the skin.

In serums and moisturizers, Lameform TGI (Polyglyceryl-3 Diisostearate) serves as a moisturizing agent, helping to hydrate and soften the skin.
Its emollient properties contribute to the luxurious feel of these products, leaving the skin feeling nourished and supple.
Lameform TGI (Polyglyceryl-3 Diisostearate) is often included in sunscreen formulations to improve their spreadability and ensure even coverage on the skin.

Lameform TGI (Polyglyceryl-3 Diisostearate) helps disperse the active sunscreen ingredients evenly throughout the formulation, enhancing the product's efficacy.
In makeup products such as foundations, BB creams, and concealers, Lameform TGI (Polyglyceryl-3 Diisostearate) functions as an emulsifier and texture enhancer.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps create smooth, blendable textures that glide effortlessly onto the skin, providing a flawless finish.

Some cleansing formulations, such as facial cleansers and body washes, contain Lameform TGI (Polyglyceryl-3 Diisostearate) to improve their texture and emulsification properties.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps the formulation effectively remove dirt, oil, and makeup while leaving the skin feeling clean and refreshed.
Lameform TGI (Polyglyceryl-3 Diisostearate) can also be used in haircare products such as shampoos, conditioners, and styling products.

Lameform TGI (Polyglyceryl-3 Diisostearate) helps emulsify the ingredients in these formulations, improving their stability and performance while enhancing the texture and manageability of the hair.
Due to its mild and non-irritating properties, Lameform TGI (Polyglyceryl-3 Diisostearate) is suitable for use in formulations designed for sensitive skin.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps minimize the risk of skin irritation or allergic reactions, making it an ideal choice for gentle skincare products.

Lameform TGI (Polyglyceryl-3 Diisostearate) can be used in natural and organic cosmetic formulations as a plant-derived emulsifier.
Lameform TGI (Polyglyceryl-3 Diisostearate) allows formulators to create natural skincare products that meet consumer demand for clean, green beauty options.
In anti-aging skincare products, Lameform TGI (Polyglyceryl-3 Diisostearate) helps improve the texture and appearance of the skin, reducing the appearance of fine lines and wrinkles.

Its moisturizing properties help hydrate and plump the skin, giving it a more youthful and radiant appearance.
From body lotions and creams to body scrubs and massage oils, Lameform TGI (Polyglyceryl-3 Diisostearate) is a versatile ingredient used in various body care formulations.
Lameform TGI (Polyglyceryl-3 Diisostearate) helps enhance the texture, spreadability, and moisturizing properties of these products, leaving the skin feeling soft, smooth, and nourished.

Safety profile:
Lameform TGI (Polyglyceryl-3 Diisostearate) is considered to be safe for use in cosmetics.
Lameform TGI (Polyglyceryl-3 Diisostearate) is not known to cause allergy, irritation, toxicity or carcinogenicity.
In some individuals, Lameform TGI (Polyglyceryl-3 Diisostearate) may cause skin irritation or allergic reactions, especially in those with sensitive skin or pre-existing skin conditions.

Lameform TGI (Polyglyceryl-3 Diisostearate)'s important to perform patch testing before using products containing this ingredient, particularly if you have a history of skin sensitivity.
Contact with the eyes may cause irritation or discomfort.
Avoid direct contact with the eyes and rinse thoroughly with water if accidental exposure occurs.

Inhalation: Inhalation of airborne particles or aerosols containing Lameform TGI (Polyglyceryl-3 Diisostearate) may cause respiratory irritation in sensitive individuals.
Ensure adequate ventilation when handling powdered forms of the substance and use appropriate respiratory protection if necessary.
While Lameform TGI (Polyglyceryl-3 Diisostearate) is not intended for ingestion, accidental ingestion of large quantities may cause gastrointestinal discomfort or irritation.

Keep products containing this ingredient out of reach of children and pets, and seek medical attention if ingestion occurs.
Lameform TGI (Polyglyceryl-3 Diisostearate) is considered biodegradable, excessive discharge into the environment may contribute to water pollution.
Dispose of unused products properly and follow local regulations for wastewater treatment and disposal.

DESCRIPTION:

LAMEPON S is an anionic & co-surfactant.
LAMEPON S belongs to the product class of protein fatty acid condensates which account of its very good physiological characteristics.
LAMEPON S improves the skin and eye mucosa compatibility of basic surfactants and/or surfactant systems.
LAMEPON S is used in mild shower, foam baths, shampoos and body cleansers.

LAMEPON S is Co-surfactant suitable for mild shower and foam baths as well as shampoos and body cleansers.
Lamepon S belongs to the product class of protein fatty acid condensates which account of its excellent physiological characteristics is highly suited for use in mild shower and foam baths as well as in shampoos and body cleansers.
As co-surfactant Lamepon S clearly improves the skin and eye mucosa compatibility of basic surfactants and/or surfactant systems.

CHEMICAL AND PHYSICAL PROPERTIES OF LAMEPON S:
Chemical Function: Protein
Product Applications: Bath & Shower, Hand Cleansing, Skin Cleansing


SAFETY INFORMATION ABOUT LAMEPON S:

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.

LANETH-10, N° CAS : 61791-20-6. Nom INCI : LANETH-10. Classification : Composé éthoxylé. Ses fonctions (INCI). Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile). Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation. Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

Lamp black 101 (Carbon Black) is a finely divided form of carbon.
Lamp black 101 (Carbon Black) may ignite explosively if suspended in air in the presence of an ignition source or slowly undergo spontaneous combustion upon contact with water.
In addition, Lamp black 101 (Carbon Black) is toxic by inhalation, with a TLV of 3.5 mg/m3 in air.

CAS: 1333-86-4
MF: C
MW: 12.01
EINECS: 215-609-9

Lamp black 101 (Carbon Black) is a black pigment that is used in the manufacture of paints, inks, and other products.
Lamp black 101 (Carbon Black) has high values of thermal expansion and adsorption properties.
Lamp black 101 (Carbon Black) has been used as an adsorbent for the removal of chemical pesticides from wastewater.
Lamp black 101 (Carbon Black) also has been used to remove phenols and organic matter from water by adsorption.
The optimum concentration of carbon black is between 0.5% and 1%.
The concentration-time curve for activated carbon shows a rapid initial rise followed by a slower rate of increase.
This curve occurs due to the fast absorption capacity of activated carbon, which leads to rapid uptake rates in the early stages before saturation occurs.

Primary uses are in the manufacture of tires, belt covers, plastics, carbon paper, colorant for printing inks, and as a solar-energy absorber.
A finely divided form of carbon, practically all of which is made by burning vaporized heavy-oil frac- tions in a furnace with 50% of the air required for complete combustion (partial oxidation).
This type is also called furnace black.
Carbon black can also be made from methane or natural gas by crack- ing (thermal black) or direct combustion (channel black), but these methods are virtually obsolete.
All types are characterized by extremely fine particle size, which accounts for their reinforcing and pig- menting effectiveness.

Multi walled carbon nanotubes (MWNTs, CNTs) were prepared by chemical vapor deposition (CVD).
In chemical vapor deposition (CVD), a volatile precursor undergoes thermal decomposition at elevated temperatures to form a solid deposit on a substrate.
1 Carboxylic acid groups can be attached to the defect sides and ends of the nanotube by treatment with oxidizing agents.
Carboxylic acid groups can be easily derivatized into different functional groups.

Lamp black 101 (Carbon Black) (with subtypes acetylene black, channel black, furnace black, lamp black and thermal black) is a material produced by the incomplete combustion of coal tar, vegetable matter, or petroleum products, including fuel oil, fluid catalytic cracking tar, and ethylene cracking in a limited supply of air.
Lamp black 101 (Carbon Black) is a form of paracrystalline carbon that has a high surface-area-to-volume ratio, albeit lower than that of activated carbon.

Lamp black 101 (Carbon Black) is dissimilar to soot in its much higher surface-area-to-volume ratio and significantly lower (negligible and non-bioavailable) polycyclic aromatic hydrocarbon (PAH) content.
However, Lamp black 101 (Carbon Black) can be used as a model compound for diesel soot to better understand how diesel soot behaves under various reaction conditions as carbon black and diesel soot have some similar properties such as particle sizes, densities, and copolymer adsorption abilities that contribute to them having similar behaviours under various reactions such as oxidation experiments.

Lamp black 101 (Carbon Black) is used as a colorant and reinforcing filler in tires and other rubber products; pigment and wear protection additive in plastics, paints, and ink pigment.
Lamp black 101 (Carbon Black) is used in the EU as a food colorant when produced from vegetable matter.
The current International Agency for Research on Cancer (IARC) evaluation is that, "Carbon black is possibly carcinogenic to humans (Group 2B)".
Short-term exposure to high concentrations of Lamp black 101 (Carbon Black) dust may produce discomfort to the upper respiratory tract through mechanical irritation.

Lamp black 101 (Carbon Black) Chemical Properties
Melting point: 3550 °C(lit.)
Boiling point: 500-600 °C(lit.)
Density: ~1.7 g/mL at 25 °C(lit.)
Vapor pressure: Fp: >230 °F
Solubility: H2O: soluble0.1mg/mL
Form: rod
Color: Clear colorless
Specific Gravity: bulk 0.10/g/cm3
Water Solubility: Insoluble
Merck: 14,1808
Exposure limits ACGIH: TWA 3 mg/m3
OSHA: TWA 3.5 mg/m3
NIOSH: IDLH 1750 mg/m3; TWA 3.5 mg/m3; TWA 0.1 mg/m3
Stability: Stable. Combustible.
InChIKey: VNWKTOKETHGBQD-UHFFFAOYSA-N
LogP: 1.090 (est)
IARC: 2B (Vol. Sup 7, 65, 93) 2010
EPA Substance Registry System: Lamp black 101 (Carbon Black) (1333-86-4)

Physical properties
Lamp black 101 (Carbon Black) is virtually pure elemental carbon (diamond and graphite are other forms of nearly pure carbon) in the form of near-spherical colloidal particles that are produced by incomplete combustion or thermal decomposition of gaseous or liquid hydrocarbons.
Lamp black 101 (Carbon Black)'s physical appearance is that of a black, finely divided pellet or powder, the latter sometimes small enough to be invisible to the naked eye.
Lamp black 101 (Carbon Black)'s use in tires, rubber and plastic products, printing inks and coatings is related to the properties of specific surface area, particle size and structure, conductivity and color.
Lamp black 101 (Carbon Black) is in the top 50 industrial chemicals manufactured worldwide, based on annual tonnage. Current worldwide production is about 15 billion pounds per year (6.81 million metric tons).

Approximately 90% of Lamp black 101 (Carbon Black) is used in rubber applications, 9% as a pigment, and the remaining 1% as an essential ingredient in hundreds of diverse applications.
Modern Lamp black 101 (Carbon Black) products are direct descendants of early “lampblack”, first produced in China over 3500 years ago.
These early lampblacks were not very pure and differed greatly in their chemical composition from current carbon blacks.
Since the mid-1970s most carbon black has been produced by the oil furnace process, which is most often referred to as furnace black.
Unlike diamond and graphite, which are crystalline carbons, Lamp black 101 (Carbon Black) is an amorphous carbon composed of fused particles called aggregates.
Properties, such as surface area, structure, aggregate diameter and mass differentiate the various carbon black grades.

Uses
1. Lamp black 101 (Carbon Black) is edible black pigment.
Lamp black 101 (Carbon Black) can be used for pastry with the usage amount of 0.001% to 0.1%.
2. Lamp black 101 (Carbon Black) can be used for food coloring agent.
China provides that Lamp black 101 (Carbon Black) can be used for rice, flour products, candy, biscuits and pastries with the maximum usage amount of 5.0g/kg.
3. Rubber industry uses Lamp black 101 (Carbon Black) as a reinforcing filler.
Paint Inks applies Lamp black 101 (Carbon Black) as coloring pigments in paint inks.
Used for the manufacturing of black paper such as packaging materials for photographic materials and the black paper made of high-conductivity black carbon in the radio equipment.
4. Carbon paper and typewriter; Lamp black 101 (Carbon Black) is used when it is required for darker colors and can remain on the carrier.
5. Plastic coloring, ink, phonograph records, shoe polish, paint cloth, leather coatings, colored cement, electrodes, electronic brushes, batteries and so on.

As electric conductive agent of lithium ion battery;
Mainly used for rubber, paint, ink and other industries;
6. Used for the reinforcement of car tread and sidewall, hose, groove, industrial rubber products as well as conveyor belt.
7. Used for tire tread, surface tire repair, automotive rubber parts, conveyor belts, conveyor pads, etc., The vulcanized glue of this carbon black shows excellent tensile strength and abrasion resistance
8. Lamp black 101 (Carbon Black) is mainly used for the reinforcement of tire belt, sidewall, solid tires, outer layer of roller, hose surface, industrial rubber products and car tire tread.
9. Lamp black 101 (Carbon Black) is used for the reinforcement of the tire tread of car and truck, surface of conveyor belt and industrial rubber products.
10. For rubber reinforcement, coloring agent, metallurgy, rocket propellant.

11. For rubber products to fill and reinforcement.
12. For rubber products, carcass, valves and other filling .
13. For paints and inks, plastics and other industries.
14. Mainly used for raw materials of battery as well as for conductive and anti-static rubber products.
15. In the rubber industry, Lamp black 101 (Carbon Black) is used as the reinforcing agent and filter for the manufacturing of natural rubber and butyl rubber, being able to endow the vulcanized rubber with excellent tensile strength, elongation and tear resistance and so on.
Lamp black 101 (Carbon Black) should be mostly used for natural rubber-based large-scale engineering tires and a variety of off-road tires as well as being used for carcass and sidewall.
In addition, Lamp black 101 (Carbon Black) can also be used for high-strength conveyor belt, cold rubber products and drilling device.
In light industry, Lamp black 101 (Carbon Black) can be used as the filter of the paint, ink, enamel and plastic products.

Lamp black 101 (Carbon Black) was used as conductive agent.
Super P furnace black the best conductive additive.
Lamp black 101 (Carbon Black) was added with binder in the composite electrode to compensate the low electrical conductivity of PPy and PPyDVB in miniemulsion polymerization.
The hybrid Super P-SACNT conductive network manifests itself as a promising strategy to improve the battery performances with a minimum amount of conductive fillers.

Tire treads, belt covers, and other abrasion- resistant rubber products; plastics as a reinforc- ing agent, opacifier, electrical conductor, UV- light absorber; colorant for printing inks;carbon paper; typewriter ribbons; paint pigment; nucleat- ing agent in weather modification; expanders in bat- tery plates; solar-energy absorber (see note).
In the rubber, plastic, printing, and paint industries as a reinforcing agent and a pigment
Lamp black 101 (Carbon Black) is a type of fine soot that is obtained from materials that have not been completely burned.
Lamp black 101 (Carbon Black) has various applications, including its use in polishing celluloid and bone.

Production method
Natural gas tank method of making carbon black: take natural gas as raw material and use iron pipe to send it into the combustion chamber.
The form of the combustion chamber can be either long and short and is made of iron plate.
Lamp black 101 (Carbon Black) contains a number of olefin burner inside it.
Natural gas is sprayed with appropriate force from the burner nozzle and burned in the case of insufficient air, that is, to generate a bright and black smoke flame.
The flame then goes directly into the channel iron with the distance between the burner and the slot surface being 65~80 mm.

At this time, the temperature of olefin burning is reduced from about 1000 to 1400 ° C to about 500 ° C, and the carbon black is accumulated.
The groove can move back and forth horizontally, with a moving speed of 3 to 4 mm/s.
In order to maintain normal production, the required amount of air is about 2.5 to 3 times the theoretical calculation.
The resulting carbon black was scraped into a funnel with a fixed doctor blade and sent to a central packing chamber for disposal.

Then the carbon black is softened, filtered to remove the hard particles and scale and further sent into the mill grinding to enable more uniform thickness.
However, the body is still very light and loose, thus should be shaken to a become a bit solid.
Then add a small amount of water to the carbon black to make Lamp black 101 (Carbon Black) into paste-like shape and have a small needle rotated inside Lamp black 101 (Carbon Black) to forming micro-pellets, followed by drying to obtain the finished product.
In the case of using pigment for carbon black, in order to facilitate the dispersion, the granulation is unnecessary.

The process is as follows:
Raw gas, air → combustion cracking → collection → granulation → packaging → finished product.
Carbon black is one of the oldest industrial products.
In ancient times, china has already applied incomplete combustion of vegetable oil for making pigment carbon black.
In 1872, the United States first used natural gas as raw material to produce carbon black using tank method and mainly used it as a coloring agent.
Lamp black 101 (Carbon Black) was not until 1912 when Mott found the reinforcement effect carbon black on the rubber before the carbon black industry had gotten rapid development.
Then Lamp black 101 (Carbon Black) had successively developed of a variety of process methods.
At present, oil furnace method is the most efficient and most economical method with the oil furnace black production amount accounting for 70-90% of the total carbon black production. There are mainly furnace, slot method, thermal cracking, three methods.
Lamp black 101 (Carbon Black) is obtained by the carbonization of the plant material such as peat.
Lamp black 101 (Carbon Black) can also be derived from the carbonization of cocoa shell and beef bone or from the combustion of vegetable oil.

Health Hazard
There are no well demonstrated health hazards to humans from acute exposure to Lamp black 101 (Carbon Black).
Commercial carbon black is a spherical colloidal form of nearly pure carbon particles and aggregates with trace amounts of organic impurities adsorbed on the surface.
Potential health effects usually are attributed to these impurities rather than to the carbon itself.
Soots, by contrast, contain mixtures of particulate carbon, resins, tars, and so on, in a nonadsorbed state.

Synonyms
ACTIVATED CARBON DARCO G-60
ACTIVATED CHARCOAL NORIT
ACTIVATED CHARCOAL NORIT(R)
ACETYLENE BLACK
ACETYLENE CARBON BLACK
COSMETICBLACK(A3278)
CARBONBLACKTONER
9901LAMPBLACK

LANETH-15, N° CAS : 61791-20-6 / 84650-19-1, Nom INCI : LANETH-15, Classification : Composé éthoxylé, Ses fonctions (INCI). Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile). Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation. Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

LANETH-20, N° CAS : 61791-20-6, Nom INCI : LANETH-20, Classification : Composé éthoxylé, Ses fonctions (INCI). Agent nettoyant : Aide à garder une surface propre. Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile).Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation. Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

LANETH-40, N° CAS : 61791-20-6. Nom INCI : LANETH-40. Classification : Composé éthoxylé. Ses fonctions (INCI). Agent nettoyant : Aide à garder une surface propre. Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile). Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation.Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

LANETH-5, N° CAS : 61791-20-6, Nom INCI : LANETH-5, Classification : Composé éthoxylé. Ses fonctions (INCI). Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile). Agent d'entretien de la peau : Maintient la peau en bon état. Tensioactif : Réduit la tension superficielle des cosmétiques et contribue à la répartition uniforme du produit lors de son utilisation. Agent de contrôle de la viscosité : Augmente ou diminue la viscosité des cosmétiques

SYNONYMS Wool fat; Wool grease; Wool wax; Woolwax ester;

Lanol 1688 is a very easy-to-emulsify emollient with a specific and complementary sensory profile.
Lanol 1688 is light, dry structure.


CAS Number: 90411-68-0
EC Number: 291-445-1
Chem/IUPAC Name: Hexanoic acid, 2-ethyl-, C16-18-alkyl esters
INCI: Cetearyl Ethylhexanoate
Molecular Formula: C24H48O2



Cetyl 2-ethylhexanoate, Cetyl Octanoate, Hexadecyl 2-ethylhexanoate, Hexadecyl Ester, Cetyl Ethylhexanoate, Cetearyl Octanoate, Perceline oil, Hexadecyl 2-ethylhexanoate, 59130-69-7, Cetyl 2-ethylhexanoate, cetyl ethylhexanoate, HEXANOIC ACID, 2-ETHYL-, HEXADECYL ESTER, 134647WMX4, EINECS 261-619-1, Schercemol CO, Exceparl HO, Tegosoft CO, UNII-134647WMX4, Cetearyl octanoate, Pelemol 168, Hest CSO (Salt/Mix), Crodamol CAP (Salt/Mix), EC 261-619-1, Tegosoft liquid (Salt/Mix), SCHEMBL15239, Lanol 1688 (Salt/Mix), 90411-68-0, DTXSID20866741, XJNUECKWDBNFJV-UHFFFAOYSA-N, 2-Ethylhexanoic acid, cetyl ester, CETYL ETHYLHEXANOATE [INCI], AKOS028108429, BENZALDEHYDEPROPYLENEGLYCOLACETAL, DB11349, Q27251471, Hexanoic acid, 2-ethyl-, C16-18-alkyl esters, CETYL ETHYLHEXANOATE, 134647WMX4, UNII:134647WMX4, Hexanoic acid, 2-ethyl-, hexadecyl ester, EINECS 261-619-1, Hexadecyl 2-ethylhexanoate,



Lanol 1688 is the ester of cetearyl alcohol and 2-ethylhexanoic acid and was formerly called cetearyl octanoate.
Lanol 1688 is a transparent, oil-like, water-resistant liquid that protects skin from moisture loss by acting as an emollient.
Lanol 1688, which has a comparable chemical makeup but slightly different properties and safety, should not be confused with this ingredient.


Lanol 1688 is easy to spread.
Lanol 1688 is a clear/colorless to pale yellow liquid.
Lanol 1688 is an oil that is compatible with all skin care products due to its rapid absorption into the skin, its soft, non-greasy feel, non-stickiness, easy emulsification and resistance to oxidation.


Lanol 1688 acts as a liquid emollient agent.
Lanol 1688 is preservative-free and extremely easy to spread, for light textures and a soft feel.
Lanol 1688 improves the skin's suppleness.


Lanol 1688 is easy to spread emollient, for light textures
The liquid emollient agent Lanol 1688 is extremely easy to spread, for light textures and a soft feel.


Commercially, Lanol 1688 is produced through the catalytic esterification of cetearyl alcohol and 2-ethylhexanoic acid, with the removal step being an azeotropic distillation.
Cetyl octanoate and stearyl octanoate can also be combined in a 7:2 weight ratio to create the product.



USES and APPLICATIONS of LANOL 1688:
Application of Lanol 1688: Hair care, skin care, hygiene, sun protection
Lanol 1688 acts as a liquid emollient agent.
Lanol 1688 is preservative-free and extremely easy to spread, for light textures and a soft feel.


Lanol 1688 improves the skin's suppleness.
Lanol 1688 is easy to spread emollient, for light textures
The liquid emollient agent Lanol 1688 is extremely easy to spread, for light textures and a soft feel.


Lanol 1688 is used in all types of skincare formula, suncare, make-up.
Lanol 1688 is an emollient oil which is distinguished by excellent application on the skin, fast absorption into the skin, a soft non-greasy, non-sticky feel, very easy emulsification and a good resistance to oxidation.


Applications of Lanol 1688: Skin Care, Hair Care, Hygiene, Make-Up, and Sun Care.
Lanol 1688 is a synthetic mixture of fatty acids imparts water repelling characteristics to cosmetics; it is also a moisturising ingredient.


-Skin care:
Lanol 1688 smooths and softens the skin.
Lanol 1688 adds a sophisticated spreadability to creams and lotions and is oxygen-stable in addition to its moisturizing qualities.
In leave-on products, Lanol 1688 can be used up to 35% of the time.

Additionally, Lanol 1688 serves as a replacement for whale-derived spermaceti wax.
Numerous cosmetic products, including foundation, facial moisturizers, lipsticks, lip glosses, lip/eye liners, conditioners, and anti-aging products, contain Lanol 1688.



FUNCTION OF LANOL 1688:
Liquid emollient ester similar to the natural oil derived from waterfowl.
Spreads evenly on the skin to impart velvety softness, and leaves a long-lasting silky feel to the skin.


WHAT IS LANOL 1688 USED FOR?
Lanol 1688 works as an emoliient, texture enhancer and a conditioning agent in cosmetics and personal care products.


CLAIMS OF LANOL 1688:
*Emollients > Esters
spreading
preservative-free
softness
light feeling



ALTERNATIVE OF LANOL 1688:
*CETYL ETHYLHEXANOATE,
*ETHYLHEXYL ETHYLHEXANOATE,
*ISODECYL ETHYLHEXANOATE


PROPERTIES OF LANOL 1688:
*Improves the skin's suppleness
*Very easy to spread
*Soft, light, dry feel


SPECIFICITIES OF LANOL 1688:
*Liquid presentation
*Preservative-free
*Lanol 1688 is covered by a Mass Balance certificate BVC-RSPO-1-1972708497.


SAFETY PROFILE OF LANOL 1688:
The safety of 16 alkyl ethylhexanoates, including Lanol 1688, as used in cosmetics was evaluated by the Cosmetic Ingredient Review (CIR) Expert Panel.
The panel looked over any clinical data on these ingredients that was available.
The panel came to the conclusion that these ingredients are safe when used in cosmetic formulations under the current usage and concentration patterns when they are made to be non-irritating.



PHYSICAL and CHEMICAL PROPERTIES of LANOL 1688:
Name: LANOL 1688
INCI: Cetearyl Ethylhexanoate
Form: Liquid
Color: Colorless
Certification: Ecocert&Cosmos&Nature
Boiling Point: 431.86°C
Solubility: Insoluble in water
Molecular Weight: 368.6 g/mol
XLogP3-AA: 10.7
Hydrogen Bond Donor Count: 0
Hydrogen Bond Acceptor Count: 2
Rotatable Bond Count: 21

Exact Mass: 368.365430770 g/mol
Monoisotopic Mass: 368.365430770 g/mol
Topological Polar Surface Area: 26.3Ų
Heavy Atom Count: 26
Formal Charge: 0
Complexity: 288
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
CAS Number: 90411-68-0
Molecular Formula: C24H48O2

Molecular Weight: 368.637
Chemical Name: Hexanoic acid, 2-ethyl-, C16-18-alkyl esters
CAS Registry Number: 90411-68-0
PubChemID: 42956
Molecular Weight: 368.63672
LogP: 11.15
EINECS: 291-445-1
Molecular Formula: C24H48O2
Density: 0.9±0.1 g/cm3
Boiling Point: 407.2±13.0 °C at 760 mmHg
Flash Point: 203.7±9.7 °C
Refractive Index: 1.449



FIRST AID MEASURES of LANOL 1688:
-Description of first-aid measures:
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
Call in physician.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
Consult a physician.
*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 LANOL 1688:
-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 LANOL 1688:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of LANOL 1688:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles
*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
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of LANOL 1688:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
Store at Room Temperature.
Light sensitive



STABILITY and REACTIVITY of LANOL 1688:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Incompatible materials:
No data available

DESCRIPTION:

Lanolin (from Latin lāna 'wool', and oleum 'oil'), also called wool fat, wool yolk, wool wax, or wool grease, is a wax secreted by the sebaceous glands of wool-bearing animals.
Lanolin used by humans comes from domestic sheep breeds that are raised specifically for their wool.
Historically, many pharmacopoeias have referred to lanolin as wool fat (adeps lanae); however, as lanolin lacks glycerides (glycerol esters), it is not a true fat.

CAS: 8006-54-0
European Community (EC) Number: 232-348-6


Lanolin primarily consists of sterol esters instead.
Lanolin's waterproofing property aids sheep in shedding water from their coats.
Certain breeds of sheep produce large amounts of lanolin.


Lanolin is a principle component of lanolin, which is a natural product obtained from the fleece of sheep.
Lanolin is found in steroid-containing creams/ointments, medicated shampoos, veterinary products, hand lotions, moisturizers, sunscreens, self-tanning creams, lipsticks, makeup removers, foundations, eye shadows, hairsprays, shaving creams, baby oils and products, printing inks, furniture and shoe polishes, lubricants, leather, and paper.

Lanolin's role in nature is to protect wool and skin from climate and the environment; it also plays a role in skin (integumental) hygiene.
Lanolin and its derivatives are used in the protection, treatment, and beautification of human skin

Lanolin is a yellow fat obtained from sheep's wool.
It is used as an emollient, cosmetic, and pharmaceutic aid.
The US federal code of regulations states that lanolin in the concentration range of 12-50% may be included in over the counter skin ointments.
Lanolin is the purified, secreted product of the sheep sebaceous glands.
Lanolin primarily consists of long-chain waxy esters, or sterol esters, that lack glycerides.

For this reason, it is also called wool wax or wool grease.
Lanolin is used in the protection, treatment, and cosmetic enhancement of human skin.
Its hydrophobic properties can help protect skin against infections or skin irritation, as it helps seal in moisture that is already present in the skin.

Lanolin is used as an active ingredient in over the counter topical products such as ointments, lubricants, lotions and facial cosmetics.
Lanolin is also frequently used in protective baby skin treatment and for sore nipples in breastfeeding mothers,.



COMPOSITION OF LANOLIN :
A typical high-purity grade of lanolin is composed predominantly of long chain waxy esters (approximately 97% by weight) with the remainder being lanolin alcohols, lanolin acids and lanolin hydrocarbons.
An estimated 8,000 to 20,000 different types of lanolin esters are present in lanolin, resulting from combinations between the 200 or so different lanolin acids and the 100 or so different lanolin alcohols identified so far.


Lanolin’s complex composition of long-chain esters, hydroxyesters, diesters, lanolin alcohols, and lanolin acids means in addition to its being a valuable product in its own right, it is also the starting point for the production of a whole spectrum of lanolin derivatives, which possess wide-ranging chemical and physical properties.
The main derivatisation routes include hydrolysis, fractional solvent crystallisation, esterification, hydrogenation, alkoxylation and quaternisation.


Lanolin derivatives obtained from these processes are used widely in both high-value cosmetics and skin treatment products.
Hydrolysis of lanolin yields lanolin alcohols and lanolin acids.
Lanolin alcohols are a rich source of cholesterol (an important skin lipid) and are powerful water-in-oil emulsifiers; they have been used extensively in skincare products for over 100 years.

Approximately 40% of the acids derived from lanolin are alpha-hydroxy acids (AHAs).
The use of AHAs in skin care products has attracted a great deal of attention in recent years.
Details of the AHAs isolated from lanolin can be seen in the table below.


PRODUCTION OF LANOLIN :
Crude lanolin constitutes about 5–25% of the weight of freshly shorn wool.
The wool from one Merino sheep will produce about 250–300 ml of recoverable wool grease.
Lanolin is extracted by washing the wool in hot water with a special wool scouring detergent to remove dirt, wool grease (crude lanolin), suint (sweat salts), and anything else stuck to the wool.

The wool grease is continuously removed during this washing process by centrifuge separators, which concentrate it into a waxlike substance melting at approximately 38 °C (100 °F).


APPLICATIONS OF LANOLIN :
Lanolin and its many derivatives are used extensively in both the personal care (e.g., high value cosmetics, facial cosmetics, lip products) and health care sectors such as topical liniments.
Lanolin is also found in lubricants, rust-preventive coatings, shoe polish, and other commercial products.
Lanolin is a relatively common allergen and is often misunderstood as a wool allergy.


However, allergy to a lanolin-containing product is difficult to pinpoint and often other products containing lanolin may be fine for use.
Patch testing can be done if a lanolin allergy is suspected.
It is frequently used in protective baby skin treatment and for sore nipples from breastfeeding although health authorities do not recommend it, advise against nipple cleaning and rather recommend improving baby positioning and expressing milk by hand.

Lanolin is used commercially in many industrial products ranging from rustproof coatings to lubricants.
Some sailors use lanolin to create slippery surfaces on their propellers and stern gear to which barnacles cannot adhere.

Commercial products (e.g. Lanocote) containing up to 85% lanolin are used to prevent corrosion in marine fasteners, especially when two different metals are in contact with each other and saltwater.
The water-repellent properties make it valuable in many applications as a lubricant grease where corrosion would otherwise be a problem.
7-Dehydrocholesterol from lanolin is used as a raw material for producing vitamin D3 by irradiation with ultraviolet light.


Baseball players often use it to soften and break in their baseball gloves (shaving cream with lanolin is popularly used for this).
Anhydrous liquid lanolin, combined with parabens, has been used in trials as artificial tears to treat dry eye.

Anhydrous lanolin is also used as a lubricant for brass instrument tuning slides.
Lanolin can also be restored to woollen garments to make them water and dirt repellent, such as for cloth diaper covers.
Lanolin is also used in lip balm products such as Carmex.

For some people, it can irritate the lips.
Lanolin is sometimes used by people on continuous positive airway pressure therapy to reduce irritation with masks, particular nasal pillow masks that can often create sore spots in the nostrils.
Lanolin is a popular additive to moustache wax, particularly 'extra-firm' varieties.

Lanolin is used as a primary lubricating component in aerosol-based brass lubricants in the ammunition reloading process.
Mixed warm 1:12 with highly concentrated ethanol (usually 99%), the ethanol acts as a carrier which evaporates quickly after application, leaving a fine film of lanolin behind to prevent brass seizing in resizing dies.

Lanolin, when mixed with ingredients such as neatsfoot oil, beeswax and glycerol, is used in various leather treatments, for example in some saddle soaps and in leather care products.



STANDARDS AND LEGISLATION ABOUT LANOLIN :
In addition to general purity requirements, lanolin must meet official requirements for the permissible levels of pesticide residues.
The Fifth Supplement of the United States Pharmacopoeia XXII published in 1992 was the first to specify limits for 34 named pesticides.
A total limit of 40 ppm (i.e. 40 mg/kg) total pesticides was stipulated for lanolin of general use, with no individual limit greater than 10 ppm.


A second monograph also introduced into the US Pharmacopoeia XXII in 1992 was entitled 'Modified Lanolin'.
Lanolin conforming to this monograph is intended for use in more exacting applications, for example on open wounds.
In this monograph, the limit of total pesticides was reduced to 3 ppm total pesticides, with no individual limit greater than 1 ppm.


In 2000, the European Pharmacopoeia introduced pesticide residue limits into its lanolin monograph.
This requirement, which is generally regarded as the new quality standard, extends the list of pesticides to 40 and imposes even lower concentration limits.
Some very high-purity grades of lanolin surpass monograph requirements.

New products obtained using complex purification techniques produce lanolin esters in their natural state, removing oxidative and environmental impurities resulting in white, odourless, hypoallergenic lanolin.
These ultra-high-purity grades of lanolin are ideally suited to the treatment of dermatological disorders such as eczema and on open wounds.

Lanolin attracted attention owing to a misunderstanding concerning its sensitising potential.
A study carried out at New York University Hospital in the early 1950s had shown about 1% of patients with dermatological disorders were allergic to the lanolin being used at that time.

By one estimate, this simple misunderstanding of failing to differentiate between the general healthy population and patients with dermatological disorders exaggerates the sensitising potential of lanolin by 5,000–6,000 times.


The European Cosmetics Directive, introduced in July 1976, contained a stipulation that cosmetics which contained lanolin should be labelled to that effect.
This ruling was challenged immediately, and in the early 1980s, it was overturned and removed from the directive.
Despite only being in force for a short period of time, this ruling did harm both to the lanolin industry and to the reputation of lanolin in general.

The Cosmetics Directive ruling only applied to the presence of lanolin in cosmetic products; it did not apply to the many hundreds of its different uses in dermatological products designed for the treatment of compromised skin conditions.

Modern analytical methods have revealed lanolin possesses a number of important chemical and physical similarities to human stratum corneum lipids; the lipids which help regulate the rate of water loss across the epidermis and govern the hydration state of the skin.

Cryogenic scanning electron microscopy has shown that lanolin, like human stratum corneum lipids, consists of a mass of liquid crystalline material.
Cross-polarised light microscopy has shown the multilamellar vesicles formed by lanolin are identical to those formed by human stratum corneum lipids.
The incorporation of bound water into the stratum corneum involves the formation of multilamellar vesicles.

Skin bioengineering studies have shown the durational effect of the emollient (skin smoothing) action produced by lanolin is very significant and lasts for many hours.
Lanolin applied to the skin at 2 mg/cm2 has been shown to reduce roughness by about 35% after one hour and 50% after two hours, with the overall effect lasting for considerably more than eight hours.

Lanolin is also known to form semiocclusive (breathable) films on the skin.
When applied daily at around 4 mg/cm2 for five consecutive days, the positive moisturising effects of lanolin were detectable until 72 hours after final application.
Lanolin may achieve some of its moisturising effects by forming a secondary moisture reservoir within the skin.

The barrier repair properties of lanolin have been reported to be superior to those produced by both petrolatum and glycerol.
In a small clinical study conducted on volunteer subjects with terribly dry (xerotic) hands, lanolin was shown to be superior to petrolatum in reducing the signs and symptoms of dryness and scaling, cracks and abrasions, and pain and itch.
In another study, a high purity grade of lanolin was found to be significantly superior to petrolatum in assisting the healing of superficial wounds.



PRODUCTS THAT MAY CONTAIN LANOLIN :
Cosmetics
• Foundations
• Eye makeup
• Lipsticks

Hair Care
• Hairspray

Household Products
• Furniture polish
• Leather
• Paper
• Printing inks

Liquids
• Baby oils
• Baby ointments
• Hand lotion
• Moisturizers
• Self-tanners
• Sunscreen


SAFETY INFORMATION ABOUT LANOLIN :
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






SYNONYMS OF LANOLIN :
Lanolin
8006-54-0
7EV65EAW6H
Anhydrous lanolin
Wool grease
Wool wax, refined
Black Rose
Lanashield
Lanolin, anhydrous
Skin Protectant with Lanolin
Theresienol MD Skin Protectant
Theriac Advanced Healing
232-348-6
3CE DRAWING LIP CHILLING
4sport skincare anti chafing
AGNOLIN NO 1
AmeriDermDermaFix
CORONA MULTI-PURPOSE
CORONA ORIGINAL LANOLIN RICH
DTXSID2027678
EMERY 1600
EUCERITE
LANOLIN (II)
LANOLIN (USP MONOGRAPH)
LANOLIN (USP-RS)
LANOLIN,ANHYDROUS LIQUID
Lana1263
LanoGuardDaily Care Skin Protectant
LanoGuardDry Skin Therapy
Lanoderm
Lantiseptic Dry Skin Therapy
Lantiseptic by DermaRite Original Skin Protectant
Lantiseptic by Dermarite Dry Skin Therapy
LincoFix
North Country Dairy Supply Non Iodine Barrier Dip
PrimaGuardDaily Care Skin Protectant
SUINTINE
Smartchoices Lanolin Plus0
Soothe and Cool Free Medseptic
Soothe and Cool Free MedsepticSkin Protectant

LANOLIN; Wool fat; Wool grease; Wool wax; Woolwax ester; cas no: 8006-54-0

DESCRIPTION:

Lanolin (Cosmetic Grade), a natural substance derived from sheep's wool, is a commonly used ingredient in cosmetics and skincare products.
Lanolin (Cosmetic Grade) consists of a combination of lanolin oil and lanolin alcohol.
Extracted from wool grease, lanolin is purified to obtain anhydrous lanolin, which is free of water content.

CAS Number, 8006-54-0
EINECS/ELINCS No:, 232-348-6
COSING REF No:, 34857


SYNOYMS OF LANOLIN (COSMETIC GRADE):
Lanolin;Agnolin No. 1;Alapurin;Anhydrous lanolin;Anhydrous Lanum;Lanain;Lanalin;Lanesin;Lanichol;Laniol;Oesipos;Agnolin;Adeps lane;Amber lanolin;Lanum;Processed lanolin;Cosmelan;Lantrol;Fats,lanolin;Fats,wool;Lanoprodine;Crodapur;Argowax;Clearlan 1650;Clearlan;HHC 82;FPG 1;Lanox HHC 82;Lanox HH 73;Lanox FPG 103;Lanox FPG 105;Lanox CNB 500;Lanox FP 1410N;Fats and Glyceridic oils,wool;Fats and Glyceridic oils,lanolin;Emery HP 2050;Lanox FP 85N;Lanox FP 8;Lanox FPK 108;Lanox CNB 50;Wool wax,lanolin;Coronet;Lanox CNB 80;Medilan;Super Lanolin;Natralube 210;Furuiran SP;Furuiran T;Fluilan T;E 913;Rikaranoru;Rikalanol;Medilan Ultra;Crodamol ODL;Lanolin TR;Corilene UL;TJ-F 402;YOFCO;Lanolins;Super Lanolin SO;Corona 8;Adeps Lanae;114471-15-7;8036-05-3;8038-41-3;8038-43-5;8040-96-8




In the world of cosmetics, Lanolin (Cosmetic Grade) is known by various names such as wool wax, wool fat, or Adeps Lanae.
Lanolin (Cosmetic Grade) is essential to note that lanolin is not a steroid but rather a complex blend of lipids.
Lanolin (Cosmetic Grade) imparts moisturizing, emollient, and protective properties, making it a valued component in skincare formulations.
The chemical formula of Lanolin (Cosmetic Grade) is C34H68O2.

Lanolin (Cosmetic Grade) is a wax that comes from the wool of animals.
Usually, wool from sheep is used to extract Lanolin (Cosmetic Grade).

Lanolin (Cosmetic Grade) is a naturally forming yellowish waxy substance.
Lanolin (Cosmetic Grade) is also called 'wool wax'.

A regular ingredient in many cosmetic products, although loosing favour to vegetable products these days, Lanolin (Cosmetic Grade) is mostly used as a moisturiser.
Lanolin (Cosmetic Grade) is an excellent emollient, better than petrolatum or glycerin.
There is also a chemical similarity between human skin and lanolin.
Pure Lanolin (Cosmetic Grade) will be yellowish-brown in colour.

Lanolin (Cosmetic Grade) has long been hailed from the Ancient Greeks and Chinese as an essential ingredient for Skin care; nourishing, protecting, anti-aging, and helping to heal dry and cracked skin.
Lanolin (Cosmetic Grade) sinks deep into your skin.
Lanolin (Cosmetic Grade) keeps your skin moisturised on the surface but also helps it stay hydrated from within.
Lanolin (Cosmetic Grade) Beauty capture the purity and quality of Australian cosmetic grade Lanolin to offer unique everyday skincare.


Lanolin (Cosmetic Grade), USP is a great skin protectorate and conditioner.
Lanolin (Cosmetic Grade) helps with chaffing and skin irritation due to moisture loss and makes for the perfect skincare product for nursing mothers.
Lanolin (Cosmetic Grade), USP can be used for moisturizing dry skin and eczema, as well as healing cuts, scrapes and burns, and boost color in lip products.


Lanolin (Cosmetic Grade) has a wide range of applications because of its colloidal chemical Properties and compatibility with a broad range of ingredients.
Lanolin (Cosmetic Grade) is useful in pharmaceutical preparations, salves and ointments, as well as having functional attributes as an epidermal moisturizer, lubricant and emollient.
Lanolin (Cosmetic Grade) can also be used for other industrial applications, such as waterless hand cleaners, printing inks, can coatings, corrosive inhibitors and lubricants.


Lanolin Cosmetic Grade is a purified sterol rich compound.
Lanolin (Cosmetic Grade) has a lower cholesterol content compared to some superior pharmaceutical grades.
Lanolin (Cosmetic Grade) is soluble in mineral oil, ethanol, chloroform, ether, petroleum ether, and toluene.

Lanolin (Cosmetic Grade) is not soluble in water.
Lanolin (Cosmetic Grade) can be widely used in w/o emulsion.
It's an excellent emulsifier, stabilizer, thickener, and emollient in hair care and skin care products.



Lanolin (Cosmetic Grade) is a product of Lanolin wax.
The lanolin wax is subjected to low temperature fractional crystallization.
This isolates the liquid esters of the regular anhydrous lanolin.

In formulations and recipes it provides a lighter texture than Lanolin wax.
Lanolin (Cosmetic Grade) can also be used as a mineral oil substitute in any formulation.
Lanolin (Cosmetic Grade) is a great emollient and provides protection for the epidermis from moisture loss.

Lanolin (Cosmetic Grade) softens the skin and is a good humectant making it ideal for use in balms, hair treatments and conditioners, body oils, bath oils, rich creams, cosmetics and other products.
Lanolin (Cosmetic Grade) can also be used to treat chapped lips, diaper rash, dry skin, itchy skin, rough feet, minor cuts, minor burns and skin abrasions.


Lanolin (Cosmetic Grade) helps to form emulsions and blends well with nearly all other substances used in cosmetics and personal care products.
Pharmaceutical grade segment is highly demanded, as lanolin and its derivatives find wide utilization in medicinal and personal care applications.







USES OF LANOLIN (COSMETIC GRADE):
Lanolin (Cosmetic Grade) has many different uses in the world of skin care and cosmetics.
From providing moisturizing benefits to enhancing the texture of the products - this ingredient does it all.

Skin care:
Lanolin (Cosmetic Grade) is valued for its exceptional moisturizing properties.
Lanolin (Cosmetic Grade) acts as a natural emollient, creating a protective barrier that helps to prevent moisture loss and keeps the skin hydrated.
Lanolin (Cosmetic Grade) is often incorporated into creams, lotions, and lip balms to alleviate dryness, soothe rough or chapped skin, and promote softness and suppleness

Cosmetic products:
Lanolin (Cosmetic Grade) serves as a binding agent, helping to hold cosmetic formulations together and providing stability.
Lanolin (Cosmetic Grade) can also enhance the texture and spreadability of products, contributing to a smooth application

Lanolin (Cosmetic Grade) is used as Emulsifier.
Lanolin (Cosmetic Grade) is used as Antifoaming agent.
Lanolin (Cosmetic Grade) is used as Rust inhibitor.

Lanolin (Cosmetic Grade) is used as Corrosion inhibitor.
Lanolin (Cosmetic Grade) is used as Pharmaceutical additives.
Lanolin (Cosmetic Grade) is used as Cosmetic preparation.

Gas chromatographic fixative (maximum use temperature 200℃, solvent is chloroform), separation and analysis of non-polar compounds, ethanol, aromatic and heterocyclic compounds and volatile oil.


ORIGIN OF LANOLIN (COSMETIC GRADE):
Lanolin (Cosmetic Grade) is obtained through a process of extracting and purifying the wool grease found in sheep's wool.
The wool grease is treated to remove impurities and excess water, resulting in the production of lanolin.
This refined Lanolin (Cosmetic Grade) is then further processed to obtain different forms, such as anhydrous lanolin or lanolin oil.




CHEMICAL AND PHYSICAL PROPERTIES OF LANOLIN (COSMETIC GRADE):

Melting Point, 38-40°C
pH, 5.5-7.0
Solubility, Insoluble in water
Viscosity, High
Physical form at 25°C: Solid
Product Name:
Lanolin
CAS No.:
8006-54-0
InChIKeys:
BILPUZXRUDPOOF-UHFFFAOYSA-N
Molecular Weight:
508.9
Exact Mass:
508.521931
EC Number:
232-348-6
HScode:
15050000
Categories:
Fungicides
PSA：
26.3
XLogP3：
log Kow = 15.60 (est)
Appearance：
White to yellow Adhering Crystals or Powder
Density：
0.932-0.945 g/cm3 @ Temp: 15 °C
Melting Point：
38-42 °C
Flash Point：
209 °C
Water Solubility：
soluble in ether, petroleum ether, chloroform and petroleum benzene.
Sparingly soluble in ethanol. Insoluble in water.chloroform: 0.1 g/mL, clear to faintly turbid (
Storage Conditions：
Lanolin may gradually undergo autoxidation during storage.
To inhibit this process, the inclusion of butylated hydroxytoluene is permitted as an antioxidant.
Exposure to excessive or prolonged heating may cause anhydrous lanolin to darken in color and develop a strong rancidlike odor.

However, lanolin may be sterilized by dry heat at 150°C.
Ophthalmic ointments containing lanolin may be sterilized by filtration or by exposure to gamma irradiation.
Odor：
Slight odor or practically odorless

CHEMISTRY OF LANOLIN (COSMETIC GRADE):

Waxes
Functions
Emulsion stabilisers
Superfatting agents
Emulsifiers

REGIONAL AVAILABILITY OF LANOLIN (COSMETIC GRADE):

Asia
Europe
Latin America
N America

APPLICATIONS OF LANOLIN (COSMETIC GRADE):

Bath, shower & soaps
After sun
Body care
Eye contour care
Face / neck skin care
Hair conditioners - rinse off
Lip care
Lip colour
Shampoos
Shaving / hair removal
Sun protection

CONSUMER BENEFIT:
Hydrating / moisturising / nourishing
Calming / soothing / redness


SAFETY INFORMATION ABOUT LANOLIN (COSMETIC GRADE):
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

Lanolin (Wool Fat) is a popular substance that is often used as a care product for cracked and dry skin.
Lanolin (Wool Fat) is a natural product that is obtained from the wool of sheep.
Lanolin (Wool Fat) is of high quality tested for pesticides and pollutants.


CAS Number: 8006-54-0
EC Number: 232-348-6
Molecular Formula: C34H68O2



SYNONYMS:
Adeps Lanae ahydricus, Adeps lanae, Adeps lane, Agnin, Agnolin, Agnolin No. 1, Alapurin, Amber lanolin, Anhydrous lanolin, Anhydrous lanum, Caswell No. 518, Clearlan, Clearlan 1650, Coronet, Cosmelan, Crodapur, EINECS 232-348-6, EPA Pesticide Chemical Code 031601, Emery HP 2050, FPG 1, Fats and Glyceridic oils, lanoline, Fats and Glyceridic oils, wool, Fats, lanolin, Fats, wool, HHC 82, HSDB 1817, Lanae cera, Lanain, Lanalin, Lanesin, Lanichol, Laniol, Lanolin, Lanolin oil, Lanolin, anhydrous, Lanoprodine, Lanox CNB 50, Lanox CNB 500, Lanox CNB 80, Lanox FP 1410N, Lanox FP 8, Lanox FP 85N, Lanox FPG 103, Lanox FPG 105, Lanox FPK 108, Lanox HH 73, Lanox HHC 82, Lantrol, Lanum, Medilan, Natralube 210, Oesipos, Processed lanolin, Super Lanolin, Wollfett, Wool fat, Wool grease, Wool wax, lanolin, Wool wax, refined, Lanolin 8006-54-0, 7EV65EAW6H, Anhydrous lanolin, Wool grease, Wool wax, refined, Black Rose, Lanashield, Lanolin, anhydrous, Skin Protectant with Lanolin, Theresienol MD Skin Protectant, Theriac Advanced Healing, 232-348-6, 3CE DRAWING LIP CHILLING, 4sport skincare anti chafing, AGNOLIN NO 1, AmeriDermDermaFix, CORONA MULTI-PURPOSE, CORONA ORIGINAL LANOLIN RICH, DTXSID2027678, EMERY 1600, EUCERITE, LANOLIN (II), LANOLIN (USP MONOGRAPH), LANOLIN (USP-RS), LANOLIN,ANHYDROUS LIQUID, Lana1263, LanoGuardDaily Care Skin Protectant, LanoGuardDry Skin Therapy, Lanoderm, Lantiseptic Dry Skin Therapy, Lantiseptic by DermaRite Original Skin Protectant, Lantiseptic by Dermarite Dry Skin Therapy, LincoFix, North Country Dairy Supply Non Iodine Barrier Dip, PrimaGuardDaily Care Skin Protectant, SUINTINE, Smartchoices Lanolin Plus0, Soothe and Cool Free Medseptic, Soothe and Cool Free MedsepticSkin Protectant, Wool fat, Adeps lanae



Lanolin (Wool Fat) is obtained from raw wool by kneading it in water, or by scouring with soap solution, and then centrifuging.
The wool grease so obtained is refined, bleached, deodorized, and dried.
Chemically, Lanolin (Wool Fat) consists of a mixture of several sterols, fatty acids, and their esters.


Lanolin (Wool Fat) is a yellow fat obtained from sheep's wool.
It is used as an emollient, cosmetic, and pharmaceutic aid.
The US federal code of regulations states that Lanolin (Wool Fat) in the concentration range of 12-50% may be included in over the counter skin ointments.


Lanolin (Wool Fat) is the purified, secreted product of the sheep sebaceous glands.
Lanolin (Wool Fat) primarily consists of long-chain waxy esters, or sterol esters, that lack glycerides.
For this reason, Lanolin (Wool Fat) is also called wool wax or wool grease.


Lanolin (Wool Fat) is used in the protection, treatment, and cosmetic enhancement of human skin.
Its hydrophobic properties can help protect skin against infections or skin irritation, as Lanolin (Wool Fat) helps seal in moisture that is already present in the skin.


Lanolin (Wool Fat) is a waxy substance that sheep naturally produce to protect their wool.
Because Lanolin (Wool Fat)'s properties are similar to those of the sebum (oil) secreted by human skin, it is a popular ingredient in moisturizers, hair care products, and soaps.


Lanolin (Wool Fat) is also widely promoted as a natural remedy for sore nipples due to breastfeeding.
The Lanolin (Wool Fat) in the products you buy comes from sheep raised for their wool.
Lanolin (Wool Fat) also goes by the names wool grease, wool yolk, and wool wax.


Lanolin (Wool Fat) is a popular substance that is often used as a care product for cracked and dry skin.
Lanolin (Wool Fat) is a natural product that is obtained from the wool of sheep.
Lanolin (Wool Fat) is of high quality tested for pesticides and pollutants.


At a temperature of 39 °C, Lanolin (Wool Fat) begins to become liquid.
True to the “DIY” motto, you can create your own creams and ointments with Lanolin (Wool Fat).
Lanolin (Wool Fat) is 'occlusive' meaning it prevents water evaporating from our skin.


It has been researched than Lanolin (Wool Fat) can reduce skin's water loss by as much as 20-30%.
Lanolin (Wool Fat) does not increase the moisture content of the skin, it only hold existing moisture.
Lanolin (Wool Fat) contains cholesterol similar to the cholesterol our skin naturally produces which is why Lanolin (Wool Fat) is so good for human skin.


Lanolin (Wool Fat) is safe, however if you have known allergies to it then it is best to not use it.
Allergies normally stem from the Lanolin (Wool Fat) not being refined to become purified.
Lanolin (Wool Fat) once separated from the wool, undergoes refining processes of up to 5 times to ensure the end product is free from as many impurities as possible.


The Merino breed of sheep produces the most amount of Lanolin (Wool Fat).
Lanolin (Wool Fat) is the naturally occurring fat in wool, which helps protect wool and skin against the environment.
Lanolin (Wool Fat) is the naturally occurring fat in wool


Lanolin (Wool Fat) helps protect the skin against the environment
Lanolin (Wool Fat) is preservative free.
Lanolin (Wool Fat), a natural substance derived from sheep's wool, is a commonly used ingredient in cosmetics and skincare products.


It consists of a combination of Lanolin (Wool Fat) oil and Lanolin (Wool Fat) alcohol.
Extracted from wool grease, Lanolin (Wool Fat) is purified to obtain anhydrous Lanolin (Wool Fat), which is free of water content.
In the world of cosmetics, Lanolin (Wool Fat) is known by various names such as wool wax, wool fat, or Adeps Lanae.


It is essential to note that Lanolin (Wool Fat) is not a steroid but rather a complex blend of lipids.
Lanolin (Wool Fat) imparts moisturizing, emollient, and protective properties, making it a valued component in skincare formulations.
The chemical formula of Lanolin (Wool Fat) is C34H68O2.


Lanolin (Wool Fat) is a wax made of a mixture of esters, diesters, and hydroxyl esters of high-molecular-weight Lanolin (Wool Fat) alcohols and high-molecular-weight Lanolin (Wool Fat) acids.
Lanolin (Wool Fat)'s role on the sheep is to protect the wool fibres and the skin from the environment including rain and direct sun.


Lanolin (Wool Fat) contains anti-fungal and anti-bacterial properties to protect the sheep's skin.
Lanolin (Wool Fat) (from Latin lāna 'wool', and oleum 'oil'), also called wool fat, wool yolk, wool wax, sheep grease, or wool grease, is a wax secreted by the sebaceous glands of wool-bearing animals.


Lanolin (Wool Fat) used by humans comes from domestic sheep breeds that are raised specifically for their wool.
Historically, many pharmacopoeias have referred to Lanolin (Wool Fat) as wool fat (adeps lanae); however, as Lanolin (Wool Fat) lacks glycerides (glycerol esters), it is not a true fat.


Lanolin (Wool Fat) primarily consists of sterol esters instead.
Lanolin (Wool Fat)'s waterproofing property aids sheep in shedding water from their coats.
Certain breeds of sheep produce large amounts of Lanolin (Wool Fat).


Lanolin (Wool Fat)'s role in nature is to protect wool and skin from climate and the environment; it also plays a role in skin (integumental) hygiene.
Lanolin (Wool Fat) is a popular additive to moustache wax, particularly 'extra-firm' varieties.



USES and APPLICATIONS of LANOLIN (WOOL FAT):
Lanolin (Wool Fat), purified form of wool grease or wool wax (sometimes erroneously called wool fat), used either alone or with soft paraffin or lard or other fat as a base for ointments, emollients, skin foods, salves, superfatted soaps, and fur dressing.
Lanolin (Wool Fat), a translucent, yellowish-white, soft, unctuous, tenacious substance, is readily absorbed by the skin and thus makes an ideal base for medicinal products intended to be absorbed.


Lanolin (Wool Fat) is used as an active ingredient in over the counter topical products such as ointments, lubricants, lotions and facial cosmetics.
Lanolin (Wool Fat) is also frequently used in protective baby skin treatment and for sore nipples in breastfeeding mothers.
Lanolin (Wool Fat) is a wax derived from the fat of sheep’s wool.


It has a wide range of uses, from medical to cosmetic, and can be found in a variety of products.
In the medical field, Lanolin (Wool Fat) is used as a topical ointment to protect and soothe dry, chapped, or irritated skin.
Lanolin (Wool Fat) is also used to treat and prevent diaper rash, protect nipples during breastfeeding, and to soften and protect cracked, dry lips.


Lanolin (Wool Fat) is even sometimes used to treat minor burns and scrapes.
Lanolin (Wool Fat) is used in eye creams, Hemorrhoid medication, Lip balm, Lotions and creams for dry skin, Makeup and makeup removers, Medicated shampoos, Mustache wax, Shaving cream, Baby oil, Diaper rash cream, Lanolin (Wool Fat) for Breastfeeding and Sore Nipples.


During breastfeeding, your nipples may become sore, dry, and even cracked.
Many healthcare providers recommend Lanolin (Wool Fat) creams to ease nipple pain from breastfeeding.
A big benefit is that it's generally considered safe for your baby to ingest small amounts of Lanolin (Wool Fat).


It's recommended that you use Lanolin (Wool Fat) at least ten minutes before you start breastfeeding.
But unlike other products, you don't need to wipe Lanolin (Wool Fat) off.
It's also safe to give your baby breastmilk expressed while Lanolin (Wool Fat) is on your nipples.


Lanolin (Wool Fat) is a soothing Lanolin (Wool Fat) preparation for use on chapped or rough skin.
Lanolin (Wool Fat) protects against the harsh elements of the weather.
Pure Lanolin (Wool Fat) supports great skin hydration.


Lanolin (Wool Fat) helps to create a protective barrier against everyday external factors, such as changes in weather and the environment.
Active ingredients can be easily incorporated into Lanolin (Wool Fat).
Lanolin (Wool Fat) is also an excellent household product and can be used, for example, as a lubricant for door hinges.


Lanolin (Wool Fat) is used widely in products formulated to protect and treat our skin.
Lanolin (Wool Fat) and its many derivatives are used extensively in both the personal care (e.g., high value cosmetics, facial cosmetics, lip products) and health care sectors such as topical liniments.


Lanolin (Wool Fat) is also found in lubricants, rust-preventive coatings, shoe polish, and other commercial products.
However, allergy to a Lanolin (Wool Fat)-containing product is difficult to pinpoint and often other products containing Lanolin (Wool Fat) may be fine for use.


Lanolin (Wool Fat) is frequently used in protective baby skin treatment and for sore nipples from breastfeeding although health authorities do not recommend it, advise against nipple cleaning and rather recommend improving baby positioning and expressing milk by hand.
Lanolin (Wool Fat) is used commercially in many industrial products ranging from rustproof coatings to lubricants.


Some sailors use Lanolin (Wool Fat) to create slippery surfaces on their propellers and stern gear to which barnacles cannot adhere.
Commercial products (e.g. Lanocote) containing up to 85% Lanolin (Wool Fat) are used to prevent corrosion in marine fasteners, especially when two different metals are in contact with each other and saltwater.


The water-repellent properties make Lanolin (Wool Fat) valuable in many applications as a lubricant grease where corrosion would otherwise be a problem.
7-Dehydrocholesterol from Lanolin (Wool Fat) is used as a raw material for producing vitamin D3 by irradiation with ultraviolet light.
Lanolin (Wool Fat) is frequently used for baby skin treatments.


Baseball players often use Lanolin (Wool Fat) to soften and break in their baseball gloves (shaving cream with Lanolin (Wool Fat) is popularly used for this).
Anhydrous liquid Lanolin (Wool Fat), combined with parabens, has been used in trials as artificial tears to treat dry eye.


Anhydrous Lanolin (Wool Fat) is also used as a lubricant for brass instrument tuning slides.
Lanolin (Wool Fat) can also be restored to woollen garments to make them water and dirt repellent, such as for cloth diaper covers.
Lanolin (Wool Fat) is also used in lip balm products such as Carmex.


Lanolin (Wool Fat) is sometimes used by people on continuous positive airway pressure therapy to reduce irritation with masks, particular nasal pillow masks that can often create sore spots in the nostrils.
Lanolin (Wool Fat) and its derivatives are used in the protection, treatment, and beautification of human skin.


Lanolin (Wool Fat) is used as a primary lubricating component in aerosol-based brass lubricants in the ammunition reloading process.
Mixed warm 1:12 with highly concentrated ethanol (usually 99%), the ethanol acts as a carrier which evaporates quickly after application, leaving a fine film of Lanolin (Wool Fat) behind to prevent brass seizing in resizing dies.


Lanolin (Wool Fat), when mixed with ingredients such as neatsfoot oil, beeswax, and glycerol, is used in various leather treatments, for example in some saddle soaps and in leather care products.
Lanolin (Wool Fat) is frequently used for baby skin treatments.



BENEFITS AND USES OF LANOLIN (WOOL FAT):
Lanolin (Wool Fat) is classified as an occlusive moisturizer.
This means Lanolin (Wool Fat) works by reducing water loss from the skin, similar to petroleum jelly.
While petroleum can reduce the evaporation of skin's moisture by 98%, Lanolin (Wool Fat) reduces it by between 20% and 30%.

However, many people like that Lanolin (Wool Fat) isn't as heavy as petroleum jelly, making it more pleasant to use.
In skincare products, there's no hard evidence showing Lanolin (Wool Fat) is better than synthetic waxes.
If you like using natural products, though, you may prefer Lanolin (Wool Fat) over synthetics.



KEY FEATURES OF LANOLIN (WOOL FAT):
• Natural skin moisturiser
• Nourishes dry and cracked skin
• Forms a protective barrier
• Lanolin (Wool Fat) is derived from sheep wool
• Lanolin (Wool Fat)'s hydrating use has been known since Ancient Greek times!



WHAT IS LANOLIN (WOOL FAT) USED FOR?
Lanolin (Wool Fat) has many different uses in the world of skin care and cosmetics.
From providing moisturizing benefits to enhancing the texture of the products - Lanolin (Wool Fat) does it all.

*Skin care:
Lanolin (Wool Fat) is valued for its exceptional moisturizing properties.
Lanolin (Wool Fat) acts as a natural emollient, creating a protective barrier that helps to prevent moisture loss and keeps the skin hydrated.
Lanolin (Wool Fat) is often incorporated into creams, lotions, and lip balms to alleviate dryness, soothe rough or chapped skin, and promote softness and suppleness

*Cosmetic products:
Lanolin (Wool Fat) serves as a binding agent, helping to hold cosmetic formulations together and providing stability.
Lanolin (Wool Fat) can also enhance the texture and spreadability of products, contributing to a smooth application



ORIGIN OF LANOLIN (WOOL FAT):
Lanolin (Wool Fat) is obtained through a process of extracting and purifying the wool grease found in sheep's wool.
The wool grease is treated to remove impurities and excess water, resulting in the production of Lanolin (Wool Fat).
This refined Lanolin (Wool Fat) is then further processed to obtain different forms, such as anhydrous Lanolin (Wool Fat) or Lanolin (Wool Fat) oil.



WHAT DOES LANOLIN (WOOL FAT) DO IN A FORMULATION?
*Emollient
*Moisturising
*Skin conditioning



SAFETY PROFILE OF LANOLIN (WOOL FAT):
Lanolin (Wool Fat) is widely regarded as a safe ingredient for use in cosmetics.
However, it is important to note that individuals can have varying sensitivities, so patch testing is recommended to check for potential allergic reactions before using products containing Lanolin (Wool Fat).
Additionally, Lanolin (Wool Fat) alcohol can be considered halal if the specific sourcing and the processing methods are employed.



ALTERNATIVES OF LANOLIN (WOOL FAT):
*GLYCERIN



PRODUCTION OF LANOLIN (WOOL FAT):
Crude Lanolin (Wool Fat) constitutes about 5–25% of the weight of freshly shorn wool.
The wool from one Merino sheep will produce about 250–300 ml of recoverable wool grease.

Lanolin (Wool Fat) is extracted by washing the wool in hot water with a special wool scouring detergent to remove dirt, wool grease (crude Lanolin (Wool Fat)), suint (sweat salts), and anything else stuck to the wool.

The wool grease is continuously removed during this washing process by centrifuge separators, which concentrate it into a waxlike substance melting at approximately 38 °C (100 °F).



COMPOSITION OF LANOLIN (WOOL FAT):
A typical high-purity grade of Lanolin (Wool Fat) is composed predominantly of long chain waxy esters (approximately 97% by weight) with the remainder being Lanolin (Wool Fat) alcohols, Lanolin (Wool Fat) acids and Lanolin (Wool Fat) hydrocarbons.

An estimated 8,000 to 20,000 different types of Lanolin (Wool Fat) esters are present in Lanolin (Wool Fat), resulting from combinations between the 200 or so different Lanolin (Wool Fat) acids and the 100 or so different Lanolin (Wool Fat) alcohols identified so far.

Lanolin (Wool Fat)’s complex composition of long-chain esters, hydroxyesters, diesters, Lanolin (Wool Fat) alcohols, and Lanolin (Wool Fat) acids means in addition to its being a valuable product in its own right, it is also the starting point for the production of a whole spectrum of Lanolin (Wool Fat) derivatives, which possess wide-ranging chemical and physical properties.

The main derivatisation routes include hydrolysis, fractional solvent crystallisation, esterification, hydrogenation, alkoxylation and quaternisation.
Lanolin (Wool Fat) derivatives obtained from these processes are used widely in both high-value cosmetics and skin treatment products.

Hydrolysis of Lanolin (Wool Fat) yields Lanolin (Wool Fat) alcohols and Lanolin (Wool Fat) acids.
Lanolin (Wool Fat) alcohols are a rich source of cholesterol (an important skin lipid) and are powerful water-in-oil emulsifiers; they have been used extensively in skincare products for over 100 years.

Approximately 40% of the acids derived from Lanolin (Wool Fat) are alpha-hydroxy acids (AHAs).
The use of AHAs in skin care products has attracted a great deal of attention in recent years.



WHERE IS LANOLIN (WOOL FAT) FOUND?
Wool fat is a principle component of Lanolin (Wool Fat), which is a natural product obtained from the fleece of sheep.
Lanolin (Wool Fat) is found in steroid-containing creams/ointments, medicated shampoos, veterinary products, hand lotions, moisturizers, sunscreens, self-tanning creams, lipsticks, makeup removers, foundations, eye shadows, hairsprays, shaving creams, baby oils and products, printing inks, furniture and shoe polishes, lubricants, leather, and paper.



WHAT ARE SOME PRODUCTS THAT MAY CONTAIN LANOLIN (WOOL FAT)?
Cosmetics
• Foundations
• Eye makeup
• Lipsticks

Hair Care
• Hairspray

Household Products
• Furniture polish
• Leather
• Paper
• Printing inks

Liquids
• Baby oils
• Baby ointments
• Hand lotion
• Moisturizers
• Self-tanners
• Sunscreen



THE DIFFERENCE BETWEEN LANOLIN (WOOL FAT) WOOL AND LANOLIN (WOOL FAT) CREAMS:
Lanolin (Wool Fat) Wool Fat is simply the purest form of Lanolin (Wool Fat) and has not been altered or processed in any way.
This makes it a much more natural and ethical choice than Lanolin (Wool Fat) creams.
Lanolin (Wool Fat) creams, on the other hand, are often processed and contain potentially harmful ingredients.

Many of these creams are made from Lanolin (Wool Fat) that has been extracted from sheep’s wool using harsh chemicals.
This process can strip the Lanolin (Wool Fat) of its natural properties and can cause irritation for people with sensitive skin.
Furthermore, the use of harsh chemicals in the manufacturing process is often seen as unethical.

In contrast, Lanolin (Wool Fat) Wool Fat is ethically sourced and is not exposed to any chemicals during the extraction process.
It is also free from fragrances, colors, and preservatives which can irritate the skin and cause reactions.

Overall, Lanolin (Wool Fat) Wool Fat is a much better choice than Lanolin (Wool Fat) creams.
Its natural and ethical production process makes Lanolin (Wool Fat) a safer and more reliable option for healing inflammation.
Furthermore, Lanolin (Wool Fat) is free from potentially harmful ingredients and fragrances, making it a much healthier choice.



PHYSICAL and CHEMICAL PROPERTIES of LANOLIN (WOOL FAT):
Physical state: Paste
Color: Yellow
Odor: Not available
Melting point/freezing point: Not available
Initial boiling point and boiling range: Not available
Flammability (solid, gas): Not available
Upper/lower flammability or explosive limits: Not available
Flash point: 113°C - closed cup
Autoignition temperature: Not available
Decomposition temperature: Not available
pH: Not available
Viscosity:
Kinematic viscosity: Not available
Dynamic viscosity: Not available

Water solubility: Not available
Partition coefficient: n-octanol/water: Not available
Vapor pressure: Not available
Density: Not available
Relative density: Not available
Relative vapor density: Not available
Particle characteristics: Not available
Explosive properties: Not available
Oxidizing properties: Not available
Other safety information: Not available
Additional Information:
Melting Point: 38-40°C
pH: 5.5-7.0
Solubility: Insoluble in water
Viscosity: High



FIRST AID MEASURES of LANOLIN (WOOL FAT):
-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:
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of LANOLIN (WOOL FAT):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Sweep up and shovel.
Keep in suitable, closed containers for disposal.



FIRE FIGHTING MEASURES of LANOLIN (WOOL FAT):
-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 LANOLIN (WOOL FAT):
-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.
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:
Choose body protection in relation to its type.
*Respiratory protection:
Respiratory protection is not required.
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of LANOLIN (WOOL FAT):
-Precautions for safe handling:
*Advice on protection against fire and explosion:
Provide appropriate exhaust ventilation at places where dust is formed.
Normal measures for preventive fire protection.
*Hygiene measures:
General industrial hygiene practice.
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
*Storage class:
Storage class (TRGS 510): 13:
Non Combustible Solids



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

DESCRIPTION:

LANOLIN (WOOL FAT) (from Latin lāna 'wool', and oleum 'oil'), also called wool fat, wool yolk, wool wax, or wool grease, is a wax secreted by the sebaceous glands of wool-bearing animals.
LANOLIN (WOOL FAT) used by humans comes from domestic sheep breeds that are raised specifically for their wool.
Historically, many pharmacopoeias have referred to Lanolin (wool fat) as wool fat (adeps lanae); however, as Lanolin (wool fat) lacks glycerides (glycerol esters), it is not a true fat.

CAS: 8006-54-0
European Community (EC) Number: 232-348-6


LANOLIN (WOOL FAT) primarily consists of sterol esters instead.
Lanolin (wool fat)'s waterproofing property aids sheep in shedding water from their coats.
Certain breeds of sheep produce large amounts of Lanolin (wool fat).


LANOLIN (WOOL FAT) is a principle component of Lanolin (wool fat), which is a natural product obtained from the fleece of sheep.
LANOLIN (WOOL FAT) is found in steroid-containing creams/ointments, medicated shampoos, veterinary products, hand lotions, moisturizers, sunscreens, self-tanning creams, lipsticks, makeup removers, foundations, eye shadows, hairsprays, shaving creams, baby oils and products, printing inks, furniture and shoe polishes, lubricants, leather, and paper.

Lanolin (wool fat)'s role in nature is to protect wool and skin from climate and the environment; it also plays a role in skin (integumental) hygiene.
LANOLIN (WOOL FAT) and its derivatives are used in the protection, treatment, and beautification of human skin

LANOLIN (WOOL FAT) is a yellow fat obtained from sheep's wool.
LANOLIN (WOOL FAT) is used as an emollient, cosmetic, and pharmaceutic aid.
The US federal code of regulations states that Lanolin (wool fat) in the concentration range of 12-50% may be included in over the counter skin ointments.
Lanolin (wool fat) is the purified, secreted product of the sheep sebaceous glands.
Lanolin (wool fat) primarily consists of long-chain waxy esters, or sterol esters, that lack glycerides.

For this reason, it is also called wool wax or wool grease.
Lanolin (wool fat) is used in the protection, treatment, and cosmetic enhancement of human skin.
Its hydrophobic properties can help protect skin against infections or skin irritation, as it helps seal in moisture that is already present in the skin.

Lanolin (wool fat) is used as an active ingredient in over the counter topical products such as ointments, lubricants, lotions and facial cosmetics.
Lanolin (wool fat) is also frequently used in protective baby skin treatment and for sore nipples in breastfeeding mothers,.



COMPOSITION OF LANOLIN (WOOL FAT) :
A typical high-purity grade of Lanolin (wool fat) is composed predominantly of long chain waxy esters (approximately 97% by weight) with the remainder being Lanolin (wool fat) alcohols, Lanolin (wool fat) acids and Lanolin (wool fat) hydrocarbons.
An estimated 8,000 to 20,000 different types of Lanolin (wool fat) esters are present in Lanolin (wool fat), resulting from combinations between the 200 or so different Lanolin (wool fat) acids and the 100 or so different Lanolin (wool fat) alcohols identified so far.


Lanolin (wool fat)’s complex composition of long-chain esters, hydroxyesters, diesters, Lanolin (wool fat) alcohols, and Lanolin (wool fat) acids means in addition to its being a valuable product in its own right, it is also the starting point for the production of a whole spectrum of Lanolin (wool fat) derivatives, which possess wide-ranging chemical and physical properties.
The main derivatisation routes include hydrolysis, fractional solvent crystallisation, esterification, hydrogenation, alkoxylation and quaternisation.


Lanolin (wool fat) derivatives obtained from these processes are used widely in both high-value cosmetics and skin treatment products.
Hydrolysis of Lanolin (wool fat) yields Lanolin (wool fat) alcohols and Lanolin (wool fat) acids.
Lanolin (wool fat) alcohols are a rich source of cholesterol (an important skin lipid) and are powerful water-in-oil emulsifiers; they have been used extensively in skincare products for over 100 years.

Approximately 40% of the acids derived from Lanolin (wool fat) are alpha-hydroxy acids (AHAs).
The use of AHAs in skin care products has attracted a great deal of attention in recent years.
Details of the AHAs isolated from Lanolin (wool fat) can be seen in the table below.


PRODUCTION OF LANOLIN (WOOL FAT) :
Crude Lanolin (wool fat) constitutes about 5–25% of the weight of freshly shorn wool.
The wool from one Merino sheep will produce about 250–300 ml of recoverable wool grease.
Lanolin (wool fat) is extracted by washing the wool in hot water with a special wool scouring detergent to remove dirt, wool grease (crude Lanolin (wool fat)), suint (sweat salts), and anything else stuck to the wool.

The wool grease is continuously removed during this washing process by centrifuge separators, which concentrate it into a waxlike substance melting at approximately 38 °C (100 °F).


APPLICATIONS OF LANOLIN (WOOL FAT) :
Lanolin (wool fat) and its many derivatives are used extensively in both the personal care (e.g., high value cosmetics, facial cosmetics, lip products) and health care sectors such as topical liniments.
Lanolin (wool fat) is also found in lubricants, rust-preventive coatings, shoe polish, and other commercial products.
Lanolin (wool fat) is a relatively common allergen and is often misunderstood as a wool allergy.


However, allergy to a Lanolin (wool fat)-containing product is difficult to pinpoint and often other products containing Lanolin (wool fat) may be fine for use.
Patch testing can be done if a Lanolin (wool fat) allergy is suspected.
It is frequently used in protective baby skin treatment and for sore nipples from breastfeeding although health authorities do not recommend it, advise against nipple cleaning and rather recommend improving baby positioning and expressing milk by hand.

Lanolin (wool fat) is used commercially in many industrial products ranging from rustproof coatings to lubricants.
Some sailors use Lanolin (wool fat) to create slippery surfaces on their propellers and stern gear to which barnacles cannot adhere.

Commercial products (e.g. Lanocote) containing up to 85% Lanolin (wool fat) are used to prevent corrosion in marine fasteners, especially when two different metals are in contact with each other and saltwater.
The water-repellent properties make it valuable in many applications as a lubricant grease where corrosion would otherwise be a problem.
7-Dehydrocholesterol from Lanolin (wool fat) is used as a raw material for producing vitamin D3 by irradiation with ultraviolet light.


Baseball players often use it to soften and break in their baseball gloves (shaving cream with Lanolin (wool fat) is popularly used for this).
Anhydrous liquid Lanolin (wool fat), combined with parabens, has been used in trials as artificial tears to treat dry eye.

Anhydrous Lanolin (wool fat) is also used as a lubricant for brass instrument tuning slides.
Lanolin (wool fat) can also be restored to woollen garments to make them water and dirt repellent, such as for cloth diaper covers.
Lanolin (wool fat) is also used in lip balm products such as Carmex.

For some people, it can irritate the lips.
Lanolin (wool fat) is sometimes used by people on continuous positive airway pressure therapy to reduce irritation with masks, particular nasal pillow masks that can often create sore spots in the nostrils.
Lanolin (wool fat) is a popular additive to moustache wax, particularly 'extra-firm' varieties.

Lanolin (wool fat) is used as a primary lubricating component in aerosol-based brass lubricants in the ammunition reloading process.
Mixed warm 1:12 with highly concentrated ethanol (usually 99%), the ethanol acts as a carrier which evaporates quickly after application, leaving a fine film of Lanolin (wool fat) behind to prevent brass seizing in resizing dies.

Lanolin (wool fat), when mixed with ingredients such as neatsfoot oil, beeswax and glycerol, is used in various leather treatments, for example in some saddle soaps and in leather care products.



STANDARDS AND LEGISLATION ABOUT LANOLIN (WOOL FAT) :
In addition to general purity requirements, Lanolin (wool fat) must meet official requirements for the permissible levels of pesticide residues.
The Fifth Supplement of the United States Pharmacopoeia XXII published in 1992 was the first to specify limits for 34 named pesticides.
A total limit of 40 ppm (i.e. 40 mg/kg) total pesticides was stipulated for Lanolin (wool fat) of general use, with no individual limit greater than 10 ppm.


A second monograph also introduced into the US Pharmacopoeia XXII in 1992 was entitled 'Modified Lanolin (wool fat)'.
Lanolin (wool fat) conforming to this monograph is intended for use in more exacting applications, for example on open wounds.
In this monograph, the limit of total pesticides was reduced to 3 ppm total pesticides, with no individual limit greater than 1 ppm.


In 2000, the European Pharmacopoeia introduced pesticide residue limits into its Lanolin (wool fat) monograph.
This requirement, which is generally regarded as the new quality standard, extends the list of pesticides to 40 and imposes even lower concentration limits.
Some very high-purity grades of Lanolin (wool fat) surpass monograph requirements.

New products obtained using complex purification techniques produce Lanolin (wool fat) esters in their natural state, removing oxidative and environmental impurities resulting in white, odourless, hypoallergenic Lanolin (wool fat).
These ultra-high-purity grades of Lanolin (wool fat) are ideally suited to the treatment of dermatological disorders such as eczema and on open wounds.

Lanolin (wool fat) attracted attention owing to a misunderstanding concerning its sensitising potential.
A study carried out at New York University Hospital in the early 1950s had shown about 1% of patients with dermatological disorders were allergic to the Lanolin (wool fat) being used at that time.

By one estimate, this simple misunderstanding of failing to differentiate between the general healthy population and patients with dermatological disorders exaggerates the sensitising potential of Lanolin (wool fat) by 5,000–6,000 times.


The European Cosmetics Directive, introduced in July 1976, contained a stipulation that cosmetics which contained Lanolin (wool fat) should be labelled to that effect.
This ruling was challenged immediately, and in the early 1980s, it was overturned and removed from the directive.
Despite only being in force for a short period of time, this ruling did harm both to the Lanolin (wool fat) industry and to the reputation of Lanolin (wool fat) in general.

The Cosmetics Directive ruling only applied to the presence of Lanolin (wool fat) in cosmetic products; it did not apply to the many hundreds of its different uses in dermatological products designed for the treatment of compromised skin conditions.

Modern analytical methods have revealed Lanolin (wool fat) possesses a number of important chemical and physical similarities to human stratum corneum lipids; the lipids which help regulate the rate of water loss across the epidermis and govern the hydration state of the skin.

Cryogenic scanning electron microscopy has shown that Lanolin (wool fat), like human stratum corneum lipids, consists of a mass of liquid crystalline material.
Cross-polarised light microscopy has shown the multilamellar vesicles formed by Lanolin (wool fat) are identical to those formed by human stratum corneum lipids.
The incorporation of bound water into the stratum corneum involves the formation of multilamellar vesicles.

Skin bioengineering studies have shown the durational effect of the emollient (skin smoothing) action produced by Lanolin (wool fat) is very significant and lasts for many hours.
Lanolin (wool fat) applied to the skin at 2 mg/cm2 has been shown to reduce roughness by about 35% after one hour and 50% after two hours, with the overall effect lasting for considerably more than eight hours.

Lanolin (wool fat) is also known to form semiocclusive (breathable) films on the skin.
When applied daily at around 4 mg/cm2 for five consecutive days, the positive moisturising effects of Lanolin (wool fat) were detectable until 72 hours after final application.
Lanolin (wool fat) may achieve some of its moisturising effects by forming a secondary moisture reservoir within the skin.

The barrier repair properties of Lanolin (wool fat) have been reported to be superior to those produced by both petrolatum and glycerol.
In a small clinical study conducted on volunteer subjects with terribly dry (xerotic) hands, Lanolin (wool fat) was shown to be superior to petrolatum in reducing the signs and symptoms of dryness and scaling, cracks and abrasions, and pain and itch.
In another study, a high purity grade of Lanolin (wool fat) was found to be significantly superior to petrolatum in assisting the healing of superficial wounds.



PRODUCTS THAT MAY CONTAIN LANOLIN (WOOL FAT) :
Cosmetics
• Foundations
• Eye makeup
• Lipsticks

Hair Care
• Hairspray

Household Products
• Furniture polish
• Leather
• Paper
• Printing inks

Liquids
• Baby oils
• Baby ointments
• Hand lotion
• Moisturizers
• Self-tanners
• Sunscreen


SAFETY INFORMATION ABOUT LANOLIN (WOOL FAT) :
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






SYNONYMS OF LANOLIN (WOOL FAT) :
Lanolin (wool fat)
8006-54-0
7EV65EAW6H
Anhydrous Lanolin (wool fat)
Wool grease
Wool wax, refined
Black Rose
Lanashield
Lanolin (wool fat), anhydrous
Skin Protectant with Lanolin (wool fat)
Theresienol MD Skin Protectant
Theriac Advanced Healing
232-348-6
3CE DRAWING LIP CHILLING
4sport skincare anti chafing
AGNOLIN NO 1
AmeriDermDermaFix
CORONA MULTI-PURPOSE
CORONA ORIGINAL LANOLIN (WOOL FAT) RICH
DTXSID2027678
EMERY 1600
EUCERITE
LANOLIN (WOOL FAT) (II)
LANOLIN (WOOL FAT) (USP MONOGRAPH)
LANOLIN (WOOL FAT) (USP-RS)
LANOLIN (WOOL FAT),ANHYDROUS LIQUID
Lana1263
LanoGuardDaily Care Skin Protectant
LanoGuardDry Skin Therapy
Lanoderm
Lantiseptic Dry Skin Therapy
Lantiseptic by DermaRite Original Skin Protectant
Lantiseptic by Dermarite Dry Skin Therapy
LincoFix
North Country Dairy Supply Non Iodine Barrier Dip
PrimaGuardDaily Care Skin Protectant
SUINTINE
Smartchoices Lanolin (wool fat) Plus0
Soothe and Cool Free Medseptic
Soothe and Cool Free MedsepticSkin Protectant

Lanolin + 75 EO is available in the form of yellow to light brown wax.
Lanolin + 75 EO is a derivative of lanolin, which shows good water solubility.


CAS Number: 61790-81-6 / 8039-09-6
Chem/IUPAC Name: Lanolin, ethoxylated (75 mol EO average molar ratio)
Chemical Name: Lanolin, Ethoxylated, PEG-75 lanolin
Chemical Family: Alcohols, Ethoxylates, Waxes



SYNONYMS:
Lanolin, oil, ethoxylated, Ethoxylated Lanolin, Lanolin, Ethoxylated, Lanolin + 75 EO, Lanolin, ethoxylated, polyoxyethylene (75) lanolin, polyethylene glycol-75 lanolin, lanolin adduct, Ethoxylated lanolin, Lanolin, ethoxylated, Polyoxyethylene (75) Lanolin, (PEG-75 Lanolin), Super?Solan, PEG-25LANOLIN, PEG-75 LANOLIN, PEG-40 LANOLIN, Ethoxylated lanolin, Lanolin, ethoxylated, Water-soluble lanolin, Polyoxyethylene lanolins, WOOLGREASE-POLYETHOXYLATED, PEG-75 Lanolin (Ethoxylated Lanolin 75 EO)



Lanolin + 75 EO is a cosmetic grade ingredient that works as an emollient which helps in hydrating and softening the skin.
Lanolin + 75 EO appears as a pale yellow liquid that is odorless.
Lanolin + 75 EO is also a great surfactant and emulsifier that helps to combine water-based and oil-based ingredients in a formulation and form a stable product.


In personal care products, Lanolin + 75 EO is highly nourishing and also protects the skin by forming a protective barrier on the surface.
Lanolin + 75 EO is a polyoxyethylene condensate of lanolin with 75 moles of ethyleneoxide.
Lanolin + 75 EO is a hard pale yellow wax with a faint fruitly odor.


Lanolin + 75 EO is particulary indicated for use in aqueous or aqueous-alcoholic lotions, mainly in shampoos, skin cleansing and after-shave lotions.
Lanolin + 75 EO is a very mild nonionic surfactant that can be used with amphoterics and other mild surfactants in the production of baby shampoos.
Washable Lanolin + 75 EO advantages: smoothes the skin and hair, its liquid form facilitates the formulation of preparations, facilitates the dissolution of perfumes, essential oils, antiseptics, compatibility with other surfactants, stabilizes oil-in-water (O/W) emulsions, biodegradable.


Lanolin + 75 EO is available in the form of yellow to light brown wax.
Lanolin + 75 EO is a derivative of lanolin, which shows good water solubility.
Lanolin + 75 EO is a polyoxyethylene condensate with the best pharmaceutical lanolin.


Lanolin + 75 EO has a mean chain length of 75 ethylene oxide units and an average molecular weight of about 3.970 Da.
The lanolin content in Lanolin + 75 EO is approximately 17%.
Lanolin + 75 EO is a hard, pale yellow wax with weak fruity odour.


Lanolin + 75 EO is safe to use, non-toxic.
Lanolin + 75 EO is a surfactant.
Lanolin + 75 EO is an ethoxylated derivative of lanolin.


Lanolin + 75 EO comes in the form of yellow to light brown wax.
Lanolin + 75 EO is very well soluble in water.
Lanolin + 75 EO is predominantly hydrophobic.


Lanolin + 75 EO is pharma grade lanolin containing 50% water.
Hypoallergenic and vegetarian certificates of Lanolin + 75 EO are available.
Lanolin + 75 EO is a very mild nonionic surfactant that can be used with amphoterics and other mild surfactants in the production of baby shampoos.


Lanolin + 75 EO is a polyoxyethylene condensate with the best lanolin.
Lanolin + 75 EO has a mean chain length of 75 ethylene oxide units and an average molecular weight of about 3.970 Da.
The lanolin content in Lanolin + 75 EO is approximately 17%.


Lanolin + 75 EO is a hard, pale yellow wax with weak fruity odour.
Washable Lanolin + 75 EO advantages: smoothes skin and hair, liquid form facilitates the formulation of preparations, facilitates dissolution of perfumes, essential oils, antiseptics, compatibility with other surfactants, stabilizes oil-in-water (O/W) emulsions, biodegradable
Lanolin + 75 EO is an emollient and surfactant derived from Lanolin



USES and APPLICATIONS of LANOLIN + 75 EO:
Lanolin + 75 EO is used cosmetics and detergents, shampoos, liquid soaps, body washes, gels for washing face and body, shower gels, bubble baths, toners, pore-refining, before and after shave fluids, creams, moisturisers, lotions, aqueous or aqueous-alcoholic liquids with high clarity, detergents for industrial washing, wetting and conditioning agent for cold wave perm products.


Lanolin + 75 EO is a non-ionic surfactant (INCI name: PEG-75 Lanolin), an ethoxylated derivative of lanolin, used mainly in cosmetic applications.
Lanolin + 75 EO is particularly recommended for use in aqueous or aqueous-alcoholic lotions and solutions with high clarity.
Moreover, Lanolin + 75 EO has emulsifying, solubilising and emollient properties and a mild cleaning effect.


Main applications of Lanolin + 75 EO include skin cleansing and after-shave lotions, as well as in shampoos and detergent formulations, where viscosity is of importance.
Thanks to its various properties, Lanolin + 75 EO is an ingredient in many products such as shampoos, facial gels, body washes, liquid soaps, lotions and toners.


Among industrial applications, Lanolin + 75 EO is mainly used as an industrial cleaning detergent.
The role and effects of Lanolin + 75 EO in cosmetics and personal care products: Lanolin + 75 EO in cosmetics serves both as a base (a kind of foundation on which a cosmetic formulation is built) and an active ingredient (ensuring specific properties).


Although it was recognised as safe for personal care and cosmetic products, Lanolin + 75 EO should not be used as an ingredient in formulations intended for children and pregnant women.
Lanolin + 75 EO is primarily an emulsifier used in O/W emulsions (oil-in-water emulsions).


Lanolin + 75 EO enables to form an emulsion by mixing the oil phase with the water phase.
As a surfactant, Lanolin + 75 EO enables the formation of foam.
Foam is where air (or another gas) is dispersed in a liquid.


Adequate foaming properties of cosmetics are responsible for effective removal of impurities.
Lanolin + 75 EO contributes to the rheology modification.
One of the factors determining sensory quality and usability of e.g. cosmetic creams is their rheological characteristics, namely viscosity of Lanolin + 75 EO, which often influences consumer decisions on the purchase of a specific formulation.


Lanolin + 75 EO as one of the product ingredients, increases or decreases the viscosity of the finished product.
Another effect of Lanolin + 75 EO is solubilization.
As a solubiliser, in a process called micellar solubilisation, Lanolin + 75 EO introduces substances that are hydrophobic (i.e. not soluble in water) into the aqueous solution in which it is found.


The result is an isotropic, transparent composition whose viscosity is similar to that of water.
Examples of substances that can be introduced into aqueous solution thanks to the use of Lanolin + 75 EO include plant extracts, oily substances and fragrance compositions.


Lanolin + 75 EO also works well in skin care formulations as an emollient.
Lanolin + 75 EO forms a thin occlusive layer on the surface of the skin that prevents excessive evaporation of water and keeps an adequate level of moisture (indirect moisturising effect).


The visible effect is smoothening and softening of the epidermis.
Lanolin + 75 EO is particularly recommended for use in aqueous or aqueous-alcoholic lotions and solutions with high clarity.
Moreover, Lanolin + 75 EO has emulsifying, solubilising and emollient properties and a mild cleaning effect.


Main applications of Lanolin + 75 EO include skin cleansing and after-shave lotions, as well as in shampoos and detergent formulations, where viscosity is of importance.
Lanolin + 75 EO is used as a conditioning agent and emollient in cleansing and skin care cosmetics.


Lanolin + 75 EO has a moisturising as well as softening and smoothening effect.
Skincare: Add Lanolin + 75 EO to creams, lotions, serums, and body butters to enhance their moisturizing properties and improve skin texture.
Haircare: Incorporate Lanolin + 75 EO into shampoos, conditioners, hair masks, and styling products to nourish and condition the hair.


Formulation: Lanolin + 75 EO can be easily incorporated into water-based formulations due to its water-soluble nature.
Lanolin + 75 EO is a unique and versatile ingredient that offers excellent emollient and moisturizing properties, making it a popular choice in skincare and haircare products.


Lanolin + 75 EO is a water-soluble derivative of lanolin, a natural substance derived from sheep’s wool.
Lanolin + 75 EO is known for its ability to improve skin and hair texture, leaving them soft, smooth, and well-hydrated.



WHAT IS LANOLIN + 75 EO USED FOR?
Lanolin + 75 EO is very useful for the cosmetic and personal care industry.
Lanolin + 75 EO can be found in products such as foundations, eyeshadows, lotions, creams, and lip balms.

*Decorative cosmetics:
Lanolin + 75 EO improves the texture of the products and keeps different ingredients in the formulation from separating.
Lanolin + 75 EO also reduces the harsh and dry nature of cosmetics by making them smoother and hydrating

*Hair care:
Lanolin + 75 EO offers natural shine to the shafts by nourishing and conditioning them.
Lanolin + 75 EO also forms a protective barrier on the scalp and promotes healthy hair - full of sheen and shine



ORIGIN OF LANOLIN + 75 EO:
Lanolin + 75 EO is made from wool wax that comes from the wool of sheep.
Lanolin + 75 EO is made by hydrogenation and hydrolysis of the wool which involves breaking down the fatty acids into smaller molecules.
These molecules are then manufactured into the cosmetic grade ingredient - Lanolin + 75 EO.



WHAT DOES LANOLIN + 75 EO DO IN A FORMULATION?
*Emollient
*Emulsifying
*Surfactant



SAFETY PROFILE OF LANOLIN + 75 EO:
Lanolin + 75 EO is safe for skin and hair.
The recommended use level of this ingredient is between 0.5-20%.
Levels of Lanolin + 75 EO higher than this can cause side effects such as rashes, itching, and redness.

A patch test is recommended before full application.
Further, Lanolin + 75 EO is non-comedogenic and does not cause blemishes or acne.
Lanolin + 75 EO is not vegan.



ALTERNATIVES OF LANOLIN + 75 EO:
*SHEA BUTTER GLYCERIDES



FUNCTIONS OF LANOLIN + 75 EO:
*Emulsifier,
*Surfactant,
*Surfactant (Nonionic)



FEATURES LANOLIN + 75 EO:
Lanolin + 75 EO is ethoxylated, to obtain not only complete water solubility, but also solutions that are crystal clear in all concentrations, both in water and in aqueous ethanol concentrations of up to 40%.

The solutions are nonionic and compatible with most other solubilisers including up to 10% electrolytes solutions.
The solution is only slightly affected by oxidative and reducing agents.

Lanolin + 75 EO is stable in a pH range of 2-10.
A particularly unique feature of Lanolin + 75 EO is its carefully controlled manufacturing that ensures minimum viscosity variations of the aqueous solutions.



KEY FEATURES OF LANOLIN + 75 EO:
1. **Emollient and Moisturizing:**
Lanolin + 75 EO acts as an effective emollient, forming a protective barrier on the skin and hair to lock in moisture, keeping them hydrated and supple.

2. **Enhances Skin Texture:**
Lanolin + 75 EO helps improve the texture of the skin, making it ideal for use in creams, lotions, and moisturizers.

3. **Hair Conditioning:**
Lanolin + 75 EO can be used in haircare products like shampoos and conditioners to add moisture and improve hair manageability and shine.

4. **Water-Soluble:**
Unlike traditional lanolin, Lanolin + 75 EO is water-soluble, making it easier to incorporate into various formulations.

5. **Non-Greasy:**
Lanolin + 75 EO is non-greasy and absorbs quickly, providing a smooth and comfortable feel on the skin and hair.



FEATURES AND BENEFITS OF LANOLIN + 75 EO:
Benefit Claims
*Acidic pH Stable,
*Basic pH Stable,
*Compatibility,
*Dispersing,
*Emolliency,
*Emulsifying,
*Good Wetting Properties,
*Skin Conditioning
*Labeling Claims
*Halal,
*Kosher,
*Ulta Beauty's Conscious Beauty



BENEFITS OF LANOLIN + 75 EO:
– Skin Hydration:
Lanolin + 75 EO helps prevent water loss from the skin, promoting long-lasting hydration.

– Hair Nourishment:
When used in hair products, Lanolin + 75 EO can help repair and protect damaged hair, leaving it soft and silky.

– Compatibility:
Lanolin + 75 EO is compatible with a wide range of cosmetic ingredients, making it suitable for formulating a variety of products.



GENERAL CHARACTERISTICS OF LANOLIN + 75 EO:
Lanolin + 75 EO is the INCI name for one of polyethylene glycol derivatives.
Its common chemical name is lanolin ethoxylated with 75 moles of ethylene oxide or Lanolin + 75 EO.

The number of moles of ethylene oxide in an ethylene glycol derivative is indicated in the INCI name of Lanolin + 75 EO (as with other ethylene glycol derivatives).
The CAS number to search for and identify Lanolin + 75 EO is 61790-81-6.



DERMATOLOGY OF LANOLIN + 75 EO:
Lanolin + 75 EO is made from pharmaceutical grade lanolin, which complies to the European Pharmacopoeia.
Lanolin + 75 EO is well established in the market for many years, especially for hair and skin care products.
To date, no adverse effects were observed.
Patch tests that were made with the 100 % substance in 11 subjects with daily dosing of 2-3 hours over a period of 4 weeks showed no adverse skin reaction.



PROCESSING OF LANOLIN + 75 EO:
When used in solutions, Lanolin + 75 EO should first be melted, followed by addition of 3 times the amount of hot water under constant stirring.
The resulting concentrate of Lanolin + 75 EO is then diluted with either hot or cold water.
In order to prepare emulsions, Lanolin + 75 EO is normally melted together with the oil phase, but it can also be dissolved in the aqueous phase.
Lanolin + 75 EO should be stored cool in closed containers. Prolonged heating above 80 °C should be avoided.



SOLUBILITY OF LANOLIN + 75 EO:
Solubility at room temperature
Water: soluble; ethanol, anhydrous: soluble; ethanol 80%: partly soluble; ethanol 40%: soluble; mineral oil: slightly soluble



ADVANTAGES OF LANOLIN + 75 EO:
Key advantages of PEG-75 Lanolin:
*facilitates emulsion formation by reducing surface tension of substances to be emulsified;
*creates a protective layer on the surface of the skin, making Lanolin + 75 EO soft and smooth;
*in hair care products, Lanolin + 75 EO prevents excessive water evaporation;
facilitates dissolution of perfumes or essential oils in water;
*Lanolin + 75 EOis compatible and synergic with other surfactants.



FEATURES OF LANOLIN + 75 EO:
Lanolin + 75 EO is ethoxylated, to obtain not only complete water solubility, but also solutions that are crystal clear in all concentrations, both in water and in aqueous ethanol concentrations of up to 40%.

The solutions are nonionic and compatible with most other solubilisers including up to 10% electrolytes solutions.
The solution is only slightly affected by oxidative and reducing agents.

Lanolin + 75 EO is stable in a pH range of 2-10.
A particularly unique feature of Lanolin + 75 EO is its carefully controlled manufacturing that ensures minimum viscosity variations of the aqueous solutions.



ADVANTAGES OF LANOLIN + 75 EO:
* emollient and conditioning agent in colouring cosmetics,
* smoothes the skin and hair,
* the liquid form facilitates formulation of preparations,
* agent facilitating the dissolution of perfumes, essential oils, antiseptics,
* compatibility and synergy with other surfactants,
* stabilizes oil-in-water (O/W) emulsions,



PHYSICAL and CHEMICAL PROPERTIES of LANOLIN + 75 EO:
Boiling Point: 300°C
Melting Point: 99°C
pH: 5.0-7.0
Solubility: Soluble in water
Boiling Point: 300°C
Melting Point: 99°C
pH: 5.0-7.0
Solubility: Soluble in water
CAS Number: 61790-81-6 / 8039-09-6
Chem/IUPAC Name: Lanolin, ethoxylated (75 mol EO average molar ratio)
COSING REF No: 77290
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in Water: 0.0002397 mg/L @ 25°C (estimated)



FIRST AID MEASURES of LANOLIN + 75 EO:
-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 LANOLIN + 75 EO:
-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 LANOLIN + 75 EO:
-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 LANOLIN + 75 EO:
-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 LANOLIN + 75 EO:
-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 LANOLIN + 75 EO:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available