L-lactic acid

L-Lactic acid (CAS 79-33-4) is the naturally occurring, single-enantiomer form of lactic acid, produced commercially through fermentation of carbohydrate feedstocks. It functions as an acidulant, pH regulator, and preservative across food, pharmaceutical, personal care, and industrial manufacturing sectors.

In food and beverage production, it acidifies and preserves products including pickled vegetables, dairy alternatives, meat preparations, and ready-to-eat meals. This is particularly important where clean-label fermentation-derived sourcing is a specification requirement for the final product.

Pharmaceutical and nutraceutical formulators use it for pH adjustment in topical preparations and oral solutions. It also serves as a chiral building block in API synthesis, meeting strict USP and BP quality standards for medical applications.

Personal care manufacturers incorporate it into exfoliating creams, toners, and moisturizing formulations. Its dual role as a humectant and mild keratolytic agent drives consumer product differentiation in high-end skincare lines and professional cosmetic treatments.

In leather processing and textile finishing, it controls bath pH and acts as a mild acidulant during dyeing and tanning operations. This ensures consistent color uptake and material integrity throughout the industrial manufacturing process.

L-Lactic acid is supplied as an aqueous solution, with 80% and 88% concentrations being the most commercially standard. Ph.Eur. and food-grade variants are available to meet specific regulatory requirements across different global end markets.

Bulk liquid supply in IBC containers or tankers is typical for industrial volumes. Smaller drum packaging is also available for specialty and pharmaceutical procurement, ensuring flexibility for various production scales and storage requirements.