Lactic acid
What is Lactic acid?
Lactic acid (CAS 50-21-5), also known as milk acid and listed as E270 in food additive regulations, is an organic acid produced through fermentation or chemical synthesis.
Where is Lactic acid used?
- Food and beverage: acidulant and preservative in dairy, pickled vegetables, meat preparations and ready-to-eat meals
- Pharmaceuticals: pH-adjusting agent in topical formulations, oral solutions and vaginal preparations
- Personal care: exfoliating creams, toners and moisturizers
- Leather tanning and textile processing: controls bath acidity and aids in deliming hides
- It often replaces stronger mineral acids where a milder, more controllable process is required.
Good to know: Precise buffering is critical to product stability and efficacy in medical applications.
Commercial specifications
- Aqueous solution at 80% and 88% concentrations
Other Names (Synonyms)
α-hydroxypropionic acid|α-hydroxypropanoic acid|milk acid|milchsäure|lacticum acidum|DL-milchsäure|acidum lacticum|2-hydroxypropionic acid|E270