Lactic Acid (80%) - E 270 C3H6O3

Lactic Acid (80%) - E 270 C3H6O3

Properties: Lactic acid is a fermentation product of milk sugar (Lactose). Therefore, lactic acid is also known as milk acid. Found in sour milk, yogurt, and cottage cheese. Protein in milk is coagulated by lactic acid. Lactic acid also forms in muscles during intense exercise. A chemical compound that plays a role in various biochemical processes. Miscible with water, alcohol, and ether, immiscible with chloroform. In solution, it loses a proton from its acidic group to form lactate ion.

Applications: An acid regulator generally used as an acid balancer that gives the desired typical sharp taste to the foods in which it is used. It is a viscous and non-volatile liquid. Synthetically obtained by hydrolysis of lactonitrile. Has high solubility in water. Has higher preservative properties compared to other acidity regulators in foods. Used in fermented and pickled foods to prevent microorganism growth. Used most in cheese and in some olive varieties (such as Spanish olive), frozen desserts, carbonated beverages, and various other areas. Lactic acid is also used in cosmetics as a softener (lightener) as an alternative to glycolic acid. Used primarily as an anti-aging chemical, to improve skin texture and overall appearance. Care should be taken when lactic acid is to be used in cosmetics because lactic acid can increase UV sensitivity. In industry, lactic acid also finds application in pharmaceuticals, leather tanning, textile dyeing, plastic production, solvents, ink and varnishes.