Descripción
Lactic acid CAS 50-21-5
Unlike the name suggests, lactic acid is not derived from milk. Lactic acid is the acid ingredient of sour dairy products, fermented fruits and vegetables and sausages. Lactic acid has been consumed by humans since prehistoric times.
Lactic acid as a product of nature, however, is even older. It is present in every form of organized life and was supposedly already prevalent in the first forms of primitive life that existed on earth. Many bacterial species produce lactic acid, with Lactobacillus, Bifidobacterium, Streptococcus, Pediococcus and Leuconostoc being the predominant examples.
Lactic acid found in animals and humans has many functions, the most important of which is related to the supply of energy in muscle tissue. Metabolic turnover of lactic acid in adult men has been estimated to be approximately 120 to 150 g per day.
| Item | Results |
| EU food additive number | E270 |
| Description | The lactic acid, produced by fermentation, is yellowish, syrupy and hygroscopic liquid with slightly acid odor. |
| Molecular formula | C3H6O3 |
| Molecular weight | 90.08 |
| Content | Min 80.0% |
| Color, fresh | Max 150Apha |
| Sulphate | Max 50ppm |
| Chloride | Chloride |
| Sulphated ash | Max 0.1% |
| Iron | Max 10ppm |
| Total heavy metals | Max 10ppm |
| Lead | Max 0.5ppm |
| Arsenic | Max 3ppm |
| Mercury | Max 1ppm |
| Cyanide | Max 5ppm |
| Limit of citric, oxalic, phosphoric andtartaric Acid | passes FCC test |
| Reducing sugars | passes FCC test |
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