CAS No. 50-21-5 Organic Natural Food Grade Lactic Acid

$850.00 - $1,750.00
Min. Order
5 Tons
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Guangzhou ZIO Chemical Co., Ltd.

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Quick Details

Port: Guangzhou
Payment Terms: T/T,Western Union,Paypal
Supply Ability: 600 Ton/Tons per Month
Place of Origin: Guangdong China
Brand Name: ZIO
Model Number: Food grade
Type: Acidity Regulators
CAS No.: 50-21-5
Other Names: 2-Hydroxy propionic acid
MF: C3H6O3
EINECS No.: 200-018-0
FEMA No.: 2611
Product name: CAS No. 50-21-5 Organic Natural Food Grade Lactic Acid
Purity: 80%, 85%, 88%
MP: 18&deg;C
Form: Syrup
Grade: Food Grade.pharmaceutical Grade
Density: 1.209 g/mL at 25 &deg;C
Storage temp: 2-8&deg;C
Appearance: colourless to yellow liquid
BP: 122 &deg;C15 mm Hg(lit.)
MOQ: 5ton
Packaging Detail: 25kg/drum

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Product Description
                                                          CAS No. 50-21-5 Organic Natural Food Grade Lactic Acid


Features and Advantages:
1. Lactic acid has strong antiseptic and fresh-keeping effect. It can be used in fruit wine, beverage, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) pickling and canning, food processing, fruit storage, with adjustment pH, bacteriostatic, prolonged shelf life, seasoning, color preservation, and product quality;

2. In terms of seasoning, the unique sour taste of lactic acid can increase the taste of food. Adding a certain amount of lactic acid to salads such as salad, soy sauce and vinegar can maintain the stability and safety of microorganisms in the product while making the taste milder;

3. Because of the mild acidity of lactic acid, it can also be used as the preferred sour agent for delicate soft drinks and juices;

4. When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste. 

5. Natural lactic acid is a natural intrinsic ingredient in dairy products. It has the taste of dairy products and good anti-microbial effect. It has been widely used in blending yoghurt cheese, ice cream and other foods, and has become a popular dairy sour agent;

6. Lactic acid powder is a direct sour conditioner for the production of steamed bread. Lactic acid is a natural fermented acid, so it can make bread unique. Lactic acid is a natural sour taste regulator. It is used for baking and baking in bread, cakes, biscuits and other baked foods. It can improve the quality of food and maintain color. , extend the shelf life.

7. Since L-lactic acid is part of the skin's inherent natural moisturizing factor, it is widely used as a moisturizer for many skin care products.

Usage of Lactic acid:

Lactic acid has a strong anti-corrosion effect, can be used in wine, beverages, meat, food, pastry production, vegetables (olive, gherkin, pearl onion) marinated and canned food, grain processing, fruit storage, with pH adjustment , antibacterial, extend shelf life, seasoning, maintain food color, improve product quality and other effects. In can processing, grain processing, and fruit storage, it has functions of adjusting pH value, inhibiting bacteria, prolonging shelf life, seasoning, maintaining food color, improving product quality, etc.


Appearancecolourless to yellow liquid
Fresh color40
Stereo chemical purity 95%
Citrate, Oxalate, Phosphate, or TartratePassed test 
Chloride < 0.1%
Cyanide < 5mg/kg
Iron < 10mg/kg
Arsenic < 3mg/kg
Lead < 0.5mg/kg 
Residue on ignition < 0.1%
SugarsPassed test
Sulfate < 0.25%
Heavy Metal<10mg/kg
Packing 25kg/bag