W261106
Lactic acid
88%, FCC
동의어(들):
DL-Lactic acid, 2-Hydroxypropionic acid
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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3CH(OH)COOH
CAS 번호:
Molecular Weight:
90.08
FEMA Number:
2611
Council of Europe no.:
4
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21
Beilstein/REAXYS Number:
1209341
MDL number:
Organoleptic:
odorless
Grade:
Fragrance grade, Halal, Kosher
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
grade
Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, FCC, FDA 21 CFR 117, FDA 21 CFR 184.1061
assay
88%
form
viscous liquid
refractive index
n20/D 1.425 (lit.)
pH
2
bp
122 °C/15 mmHg (lit.)
density
1.209 g/mL at 25 °C (lit.)
anion traces
sulfate (SO42-): ≤0.25%
cation traces
As: ≤3 ppm, Cd: ≤1 ppm, Fe: ≤10.0 ppm, Hg: ≤1 ppm, Pb: ≤0.5 ppm
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
odorless
SMILES string
CC(O)C(O)=O
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
InChI key
JVTAAEKCZFNVCJ-UHFFFAOYSA-N
General description
Lactic acid is commonly used as a preservative in milk products and also as a flavoring agent.
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
supp_hazards
저장 등급
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
Paula Gaspar et al.
Biotechnology advances, 31(6), 764-788 (2013-04-10)
The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied
Eileen F O' Shea et al.
Current opinion in biotechnology, 24(2), 130-134 (2013-01-23)
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of
국제 무역 품목 번호
| SKU | GTIN |
|---|---|
| W261106-10KG-K | 04061838180551 |
| W261106-25KG-K | 04061837515606 |
| W261106-1KG-K | 04061838257123 |
| W261106-SAMPLE-K | 04061837515613 |