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. It functions as an acidulant, preservative, and pH regulator across food, pharmaceutical, personal care, and industrial manufacturing. In food and beverage production, E270 acidifies and preserves products including dairy, pickled vegetables, meat preparations, and ready-to-eat meals. This process extends shelf life while contributing a mild, clean sour note to the final product.

Pharmaceutical manufacturers use it as a pH-adjusting agent in topical formulations, oral solutions, and vaginal preparations. Precise buffering is critical to product stability and efficacy in these specialized medical applications. Personal care formulators incorporate it into exfoliating creams, toners, and moisturizers. Its humectant action supports skin hydration and its acidifying effect helps maintain scalp and skin pH levels effectively.

In leather tanning and textile processing, lactic acid controls bath acidity and aids in deliming hides. It often replaces stronger mineral acids where a milder, more controllable chemical process is required for quality results. Lactic acid is supplied as an aqueous solution, with 80% and 88% concentrations being the most commercially standard. Food-grade, USP, BP, and Ph. Eur. grades are available to meet regulatory requirements across different end markets.

Technical grade is also offered for industrial applications such as water treatment and textile processing. These various grades ensure that the specific purity needs of each unique industrial or commercial sector are met.