Jungbunzlauer L(+)-lactic acid 88% Food Grade

Jungbunzlauer L(+)-lactic acid 88% Food Grade functions as an acidity regulator in various food ingredients. Key features of Jungbunzlauer L(+)-lactic acid 88% Food Grade include its anti-bacterial properties, enhanced flavor, excellent stability, flavor enhancement, microbiological stability, mild acidulant characteristics, odorless nature, preservation capabilities, and its role as a mild acidulant in various applications.

Ingredient Name: L-Lactic Acid

Chemical Name: L-(+)-lactic acid

CAS Number: 79-33-4

Chemical Family: Organic Acids

Ingredient Origin: Fermentation

Synonyms: (S)-2-Hydroxypropanoic Acid, (S)-2-Hydroxypropionic Acid, 1-Hydroxyethane 1-Carboxylic Acid, 2-Hydroxypropanoate, L-(+)-alpha-Hydroxypropionic Acid, L-(+)-alpha-hydroxypropionic acid, L-Lactate, L-Lactic Acid, Milk Acid, Sarcolactic Acid

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Enhanced TDS

Identification & Functionality

Features & Benefits

Applications & Uses


Physical Form
Colourless to yellowish, syrupy liquid
Nearly odorless
Acid taste
ValueUnitsTest Method / Conditions
Assay87.5 - 88.5%-
Stereochemical Purity (L-isomer)min. 97%-
Color (Fresh)max. 50-APHA
Color (at 25°C, 6 months)max. 50-APHA
Density (at 20°C)1.19 - 1.21g/cc-
Sulphated Ash Contentmax. 0.1%-
Chloride Contentmax. 20mg/kg-
Sulphate Contentmax. 100mg/kg-
Cyanide Contentmax. 5mg/kg-
Iron Contentmax. 10mg/kg-
Arsenic Contentmax. 1mg/kg-
Calcium Contentmax. 20mg/kg-
Heavy Metals
ValueUnitsTest Method / Conditions
Lead Contentmax. 0.5mg/kg-
Mercury Contentmax. 1mg/kg-

Regulatory & Compliance

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