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Lactic Acid (50%, 88%, 90%)

Both D- and L-lactic acids are organic acids that exist in many foods. Dairy products and fermented foods such as pickled products contain a significant amount of lactic acid. Humans ingest lactic acid through food. Lactic acid has a mellow, indistinctive acidity and very little odor. It is widely used as a pH regulator and to adjust sourness and acidity.

CAS No.
598-82-3
SDS Lactic Acid 50%
SDS(146KB)
SDS Lactic Acid 88%
SDS(148KB)
SDS Lactic Acid 90%
SDS(146KB)

Basic Information

Lactic acid and foods

From prehistoric times, humans have ingested lactic acid from dairy products, fermented foods, and fruits. It is said that people in Japan currently ingest approximately 1 g of lactic acid from foods every day.

Lactic acid as a food additive

The two types of lactic acid include D-Lactic acid and L-lactic acid, and both exist naturally. The FAO/WHO Expert Committee on Food Additives has not established any upper limit on use as an additive.

The quality of lactic acid as a food additive is determined by the amount (lack) of impurities. Our lactic acid has a high level of purity, so you can use our products with safe.
According to experiments conducted on rats in which lactic acid was administered directly, there was no toxicity observed with either D- or L-lactic acid.Also, there is no any significant difference in toxicity between the two.

Product Specifications

Product Type

Lactic Acid 90%

Lactic Acid 88%

Lactic Acid 50%

Product Specifications

Product Type Musashino Lactic Acid90 Musashino Lactic Acid88 Musashino Lactic Acid50
1.Description Colorless syrupy liquid,almost odorless.
2.Identification (1)A solution of Lactic Acid (1 in 10) is acidic.
(2)Lactic Acid responds to the test for Lactate in the Qualitative Tests.
3.Purity Test (1)Clarity of Solution Clear
(2)Citric, oxalic, phosphoric and tartaric adid No turbidity appears.
(3)Sulfates Not more than 0.006%
(4)Cyanide The color of the solution does not change to blue.
(5)Heavy Metals Not more than 0.001%
(6)Iron Not more than 0.001%
(7)Arsenic(as As2O3) Not more than 0.0001%
(8)Volatile fatty acid Solution emits not butyric acid-like odor.
(9)Methyl alcohol Not more than 0.20v/w %
(10)Readily carbonizable substances The color of the band does not change to the dark gray.
4.Residue on ignition Not more than 0.10%
5.Specific gravity(at 20℃) Between
1.210 and 1.130
- Between
1.120 and 1.130
6.Assay Between
90.0 and 92.0%
Between
88.0 and 90.0%
Between
50.0 and 52.0%

Note that the purity test standard value applies to acidity of 80%, which is based on the specifications and standards of lactic acid for foods and additives.

Product Testing Method

Testing methods in accordance with the section on food additive specifications and standards for lactic acid.

Main Applications and Effects

Main applications

Foods Alcoholic beverages, soft drinks, noodles, soy sauce, pickled foods
Cosmetics Basic cosmetics
Pharmaceutical and Health Foods Medical materials
Industrial Use Fiber, plating, paint, pesticides
  • It is an organic acid naturally found in many foods.
  • Lactic Acid has a high level of purity.
  • It has a mild acidity.
  • Helps improve the shelf life of foods.

Bacteriostatic effects of lactic acid

Foods fermented with lactic acid are well known for having a long shelf life. This is due to the significant bacteriostatic effects of lactic acid.

Our Lactic Acid is now used to improve (regulate pH) the shelf life of many food products.

Level of concentration to completely inhibit bacteria growth in compounds with a pH of 5.0

Bacterial species Lactic acid Acetic acid Succinic acid Malic acid Citric acid Tartaric acid Hydrochloric acid
Ps.Fluorescens 0.30 0.04 0.30 0.50 0.50 0.50 0.50
E.Coil 0.30 0.04 0.30 0.50 0.50 0.50 0.50
Sal.Typhimurium 0.20 0.04 0.20 0.50 0.50 0.50 0.50
B.megaterium 0.30 0.04 0.20 0.50 0.50 0.50 0.50
B.cereus 0.20 0.08 0.40 0.50 0.50 0.50 0.50
Micrococcus flavus 0.20 0.02 0.10 0.50 0.50 0.50 0.50
M.freudenreichii 0.50 0.10 0.50 0.50 0.50 0.50 0.50
M.roseus 0.50 0.50 0.50 0.50 0.50 0.50 0.50
Staphylococcus 0.50 0.40 0.50 0.50 0.50 0.50 0.50

Product Features

Acidity of lactic acid

The acidity of lactic acid is mild and can be used for a variety of food. It is also non-volatile, and does not have a pungent odor and is easy to handle.

Name of substance Umami Sourness
Lactic acid Mild taste and acidity 120
Acetic acid Pungent acidity 100
Citric acid Mellow and refreshing acidity 100
Malic acid Refreshing acidity with faint bitterness 100 - 120
Tartaric acid Subdued acidity 120 - 130

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Musashino Chemical Laboratory,Ltd.
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