1.0 2010-04-08 22:05:44 UTC 2025-11-18 22:50:08 UTC FDB003292 Lactic acid Widely distributed in nature as a fermentation product from starch, molasses, potatoes etc. "Natural" lactic acid is produced commercially by fermentation of beet/cane sugar or glucose. No commercial lactic acid is dairy-based. Synthetic lactic acid is a racemic mixture of the L- and D-forms. Among the oldest known preservatives used to preserve milk products and a broad range of traditional fermented vegetables. The modern use of lactic acid as a food additive covers several functions: flavouring, acidity control, preservation. Due to its mild flavour, lactic acid can be used in high concentrationsand is also in brewing, manuf. of cheese and confectionery Lactic acid is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(-)-lactic acid or (R)-lactic acid. L-(+)-Lactic acid is the biologically important isomer. Lactic acid is found in many foods, some of which are sunflower, apple, common grape, and borage. (+-)-2-Hydroxypropanoic acid (+/-)-Lactic acid α-Hydroxypropanoic acid α-Hydroxypropionic acid 1-Hydroxyethane 1-carboxylic acid 1-Hydroxyethanecarboxylic acid 2-Hydroxy-2-methylacetic acid 2-Hydroxypropionic acid alpha-Hydroxypropanoic acid alpha-Hydroxypropionic acid Chem-Cast DL-Lactic acid E270 Enyper FEMA 2611 Kerlactine Lactasol Lactate Lactic acid, 8CI, JAN, USAN Lactogyn Lactolavol Lactovagan Propanoic acid, 2-hydroxy- (9CI) Propionic acid, 2-hydroxy- Tonsillosan Variclene C3H6O3 90.0779 90.031694058 2-hydroxypropanoic acid lactic acid 50-21-5 CC(O)C(O)=O InChI=1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6) JVTAAEKCZFNVCJ-UHFFFAOYSA-N belongs to the class of organic compounds known as alpha hydroxy acids and derivatives. These are organic compounds containing a carboxylic acid substituted with a hydroxyl group on the adjacent carbon. Alpha hydroxy acids and derivatives Organic compounds Organic acids and derivatives Hydroxy acids and derivatives Alpha hydroxy acids and derivatives Aliphatic acyclic compounds Carbonyl compounds Carboxylic acids Hydrocarbon derivatives Monocarboxylic acids and derivatives Organic oxides Secondary alcohols Alcohol Aliphatic acyclic compound Alpha-hydroxy acid Carbonyl group Carboxylic acid Carboxylic acid derivative Hydrocarbon derivative Monocarboxylic acid or derivatives Organic oxide Organic oxygen compound Organooxygen compound Secondary alcohol 2-hydroxy monocarboxylic acid liquid logp -0.79 ALOGPS logs 0.79 ALOGPS solubility 5.62e+02 g/l ALOGPS melting_point 16.8 oC logp -0.47 ChemAxon pka_strongest_acidic 3.78 ChemAxon pka_strongest_basic -3.7 ChemAxon iupac 2-hydroxypropanoic acid ChemAxon average_mass 90.0779 ChemAxon mono_mass 90.031694058 ChemAxon smiles CC(O)C(O)=O ChemAxon formula C3H6O3 ChemAxon inchi InChI=1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6) ChemAxon inchikey JVTAAEKCZFNVCJ-UHFFFAOYSA-N ChemAxon polar_surface_area 57.53 ChemAxon refractivity 18.84 ChemAxon polarizability 8.05 ChemAxon rotatable_bond_count 1 ChemAxon acceptor_count 3 ChemAxon donor_count 2 ChemAxon physiological_charge -1 ChemAxon formal_charge 0 ChemAxon Specdb::NmrOneD 2403 Specdb::NmrOneD 3094 Specdb::EiMs 209 Specdb::CMs 907 Specdb::CMs 29937 Specdb::CMs 32349 Specdb::CMs 57373 Specdb::CMs 61227 Specdb::CMs 135865 Specdb::CMs 143599 Specdb::MsMs 20213 Specdb::MsMs 20214 Specdb::MsMs 20215 Specdb::MsMs 20240 Specdb::MsMs 20241 Specdb::MsMs 20242 Specdb::MsMs 20534 Specdb::MsMs 20535 Specdb::MsMs 20536 Specdb::MsMs 20540 Specdb::MsMs 20541 Specdb::MsMs 20542 Specdb::MsMs 21377 Specdb::MsMs 21378 Specdb::MsMs 21379 Specdb::MsMs 21764 Specdb::MsMs 21765 Specdb::MsMs 21766 Specdb::MsMs 21791 Specdb::MsMs 21792 Specdb::MsMs 21793 Specdb::MsMs 22085 Specdb::MsMs 22086 Specdb::MsMs 22087 Specdb::MsMs 22091 28358 Apple Type 1 specific Malus pumila 283210 Beer Type 2 specific 137.5 275.0 0.0 mg/100 g Black elderberry Type 1 specific Sambucus nigra 4202 Borage Type 1 specific Borago officinalis 13363 Cocoa bean Type 1 specific Theobroma cacao 3641 Common grape Type 1 specific Vitis vinifera 29760 Corn Type 1 specific Zea mays 4577 Cottonseed Type 1 specific Gossypium 3633 Garden rhubarb Type 1 specific Rheum rhabarbarum 3621 Garden tomato (var.) Type 1 specific Solanum lycopersicum var. lycopersicum 397755 Ginkgo nuts Type 1 specific Ginkgo biloba 3311 Guava Type 1 specific Psidium guajava 120290 Lettuce Type 1 specific Lactuca sativa 4236 Opium poppy Type 1 specific Papaver somniferum 3469 1500.0 1500.0 1500.0 mg/100 g Potato Type 1 specific Solanum tuberosum 4113 Red raspberry Type 1 specific Rubus idaeus 32247 Sour cherry Type 1 specific Prunus cerasus 140311 Sunflower Type 1 specific Helianthus annuus 4232 Tamarind Type 1 specific Tamarindus indica 58860 White wine Type 2 100.1 200.0 0.2 mg/100 g odorless Acidulant 23 Any substance which is added to food to preserve or enhance its flavour and/or appearance. Anti leukorrheic 398 Anti xerotic 696 Anti-oxidant 502 A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324. Anti-vaginitic 686 Any substance introduced into a living organism with therapeutic or diagnostic purpose. Irritant 1055 Keratolytic 1060 Name 936 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.