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lactic acid

Chemical Structure

General Material Information

Preferred name lactic acid
Trivial Name Lactic acid
Short Description DL-2-hydroxypropanoic acid
Formula C3 H6 O3
CAS Number 50-21-5
Deleted CAS Number 598-82-3
FEMA Number 2611
Flavis Number 8.004
ECHA Number 200-018-0
FDA UNII 3B8D35Y7S4
Nikkaji Number J1.358G
Beilstein Number 1209341
MDL MFCD00004520
COE Number 4
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 930 lactic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 50-21-5 ; LACTIC ACID
Synonyms
  • (±)-lactic acid
  • (±)-2-hydroxypropanoic acid
  • (RS)-2-hydroxypropionsaeure
  • 1-hydroxyethane carboxylic acid
  • 2-hydroxy-2-methylacetic acid
  • 2-hydroxypropanoic acid
  • 2-hydroxypropionic acid
  • a-hydroxypropionic acid
  • acidum lacticum
  • acidum sarcolacticum
  • aethylidenmilchsaeure
  • alpha- hydroxypropanoic acid
  • alpha- hydroxypropionic acid
  • biolac
  • dextro,laevo- milchsaeure
  • dextro,laevo-2-hydroxypropanoic acid
  • DL-lactic acid
  • DL- actic acid FCC
  • DL-milchsaeure
  • DL-2-hydroxypropanoic acid
  • espiritin
  • ethylidene lactic acid
  • lactacyd
  • lactasol
  • lactic acid 50% FCC
  • lactic acid 80%, (naturals)
  • lactic acid 88% USP heat stable (fermented)
  • lactic acid natural
  • lactic acid powder
  • lactic acid synthetic
  • lactic acid, 88% USP
  • lacticacid
  • lactovagan
  • milk acid
  • paramilchsaeure
  • propanoic acid, 2-hydroxy-
  • propel
  • propionic acid, 2-hydroxy-
  • tisulac
  • tonsillosan
  • lactic acid (2-hydroxypropanoic acid)
  • α-Hydroxypropionic acid
  • α-Hydroxypropanoic acid
  • Chem-Cast
  • Purac FCC 88
  • E 270
  • NSC 367919
  • Purac FCC 80
  • HiPure 88
  • Lurex
  • Purac HS 88
  • Purac HS 100
  • (RS)-2-Hydroxypropanoic acid
  • Kiwilustre
  • Musashino lactate 50F
  • Masashino Lactic acid 90F
  • Purac 55
  • Purac 60
  • Purac HS 50
  • Rac-lactic acid
  • Lactate
  • Purac UltraPure 90
  • MeSH ID: D019344
  • Purac PF 90
  • RITALAC LA

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

2-hydroxypropanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:50-21-5
Pubchem (cid):612
Pubchem (sid):134971008
Publications by PubMed
Gene Knockout and Overexpression Analysis Revealed the Role of N-Acetylmuramidase in Autolysis of Lactobacillus delbrueckii subsp. bulgaricus Ljj-6.
Microbial diversity and flavor formation in onion fermentation.
Local domestication of lactic acid bacteria via cassava beer fermentation.
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica.
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
Stress responses in probiotic Lactobacillus casei.
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
Bacteriophages of leuconostoc, oenococcus, and weissella.
Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.
Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.
Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
Cheddar cheese ripening and flavor characterization: a review.
Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.
Lactobacillus acidophilus: characterization of the species and application in food production.
Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Yeasts are essential for cocoa bean fermentation.
Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.
Acidic organic compounds in beverage, food, and feed production.
Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.
Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct.
Research on soybean curd coagulated by lactic acid bacteria.
Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
Relating sensory and chemical properties of sour cream to consumer acceptance.
Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
Branched-chain 2-keto acid decarboxylases derived from Psychrobacter.
A new method for the production of low-fat Cheddar cheese.
Nonstarter lactic acid bacteria volatilomes produced using cheese components.
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Sucuk and pastırma: microbiological changes and formation of volatile compounds.
Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
Fermented milks and milk products as functional foods--a review.
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
Perspectives on the contribution of lactic acid bacteria to cheese flavor development.
Uptake of α-ketoglutarate by citrate transporter CitP drives transamination in Lactococcus lactis.
Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28.
Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus.
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.
Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.
"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.
Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh.
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
Utilization of African grains for sourdough bread making.
Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.
The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
CRISPR: new horizons in phage resistance and strain identification.
No effect of protein coingestion on exogenous glucose oxidation during exercise.
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres.
Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.
Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.
Volatile compound fingerprinting of mixed-culture fermentations.
Engineering lactic acid bacteria for increased industrial functionality.
Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
Antibiotic resistance determinants in the interplay between food and gut microbiota.
Application of novel starter cultures for sourdough bread production.
Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.
Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis.
Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403.
Volatile flavor compounds in yogurt: a review.
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.
Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.
Chemical and instrumental approaches to cheese analysis.
Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics.
Influence of microfiltration and adjunct culture on quality of Domiati cheese.
A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor.
Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis.
The proteolytic system of lactic acid bacteria revisited: a genomic comparison.
Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
Cloning, production, purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T).
The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
Incorporation of nisI-mediated nisin immunity improves vector-based nisin-controlled gene expression in lactic acid bacteria.
Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
The D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis.
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.
Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395.
Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.
Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
The sensory interactions of organic acids and various flavors in ramen soup systems.
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
Sources of umami taste in Cheddar and Swiss cheeses.
Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
Rheological properties and sensory characteristics of set-type soy yogurt.
Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
Invited review: Advances in starter cultures and cultured foods.
Advanced molecular tools for the identification of lactic acid bacteria.
Expression of plant flavor genes in Lactococcus lactis.
Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
Mousy off-flavor: a review.
Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395.
Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine.
Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking.
Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
The microbiology of cocoa fermentation and its role in chocolate quality.
Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
Genetic organization and expression of citrate permease in lactic acid bacteria.
Meat-model system development for proteolytic activity determination.
Determination of esterolytic and lipolytic activities of lactic acid bacteria.
Purification of antilisterial bacteriocins.
Genome data mining of lactic acid bacteria: the impact of bioinformatics.
Beer spoilage bacteria and hop resistance.
Quality characteristics of Chinese sausages made from PSE pork.
Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.
Amino acid catabolism and generation of volatiles by lactic acid bacteria.
Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation.
Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.
Cloning and expression of an oligopeptidase, PepO, with novel specificity from Lactobacillus rhamnosus HN001 (DR20).
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.
Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.
A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
Diversity of sulfur compound production in lactic acid bacteria.
Acetaldehyde metabolism by wine lactic acid bacteria.
Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, France).
Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
Sulfur metabolism in bacteria associated with cheese.
Changes in the components of dry-fermented sausages during ripening.
Fermentation of low-salt miso as affected by supplementation with ethanol.
Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
Influence of salt on the quality of reduced fat cheddar cheese.
Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.
Formation of flavor compounds in cheese.
Metabolic engineering of sugar catabolism in lactic acid bacteria.
Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
Diacetyl formation by lactic bacteria.
The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality.
Growth and viability of Bifidobacterium bifidum in cheddar cheese.
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.
Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
Impact of bovine somatotropin on dairying in eastern Europe.
Influence of aflatoxin B1 on gas production by lactic acid bacteria.
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts.
Glycolysis and related reactions during cheese manufacture and ripening.
Food biotechnology review: traditional solid-state fermentations of plant raw materials--application, nutritional significance, and future prospects.
Publications by J-Stage
https://www.jstage.jst.go.jp/article/bbb/75/12/75_110486/_article

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
KEGG (GenomeNet):C01432
HMDB (The Human Metabolome Database):Search
FooDB:FDB005406
Export Tariff Code:2918.11.0000
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 90.078422546387
Specific gravity @ 25 °C
Pounds per Gallon 9.752 to 10.068
Refractive Index 1.426 to 1.436 @ 20 °C
Melting Point 16 to 17°C @ 760 mm Hg
Vapor Pressure 0.015 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) -0.72
Solubility
alcohol Yes
ether Yes
glycerin Yes
water, 1000000 mg/L @ 20 °C (exp) Yes
paraffin oil No

Organoleptic Properties

Odor Type: Odorless
Odor strength none
Substantivity 400 Hour(s)
General comment At 100.00 %. odorless
Flavor Type: Sour
sour, acidic
General comment Sour acid

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 27 - Take off immediately all contaminated clothing.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 3543 mg/kg
Farm Chemicals Handbook. Vol. -, Pg. C252, 1991.

oral-mouse LD50 4875 mg/kg
FAO Nutrition Meetings Report Series. Vol. 40, Pg. 144, 1967.

oral-quail LD50 > 2250 mg/kg
Farm Chemicals Handbook. Vol. -, Pg. C252, 1991.

oral-guinea pig LD50 1810 mg/kg
Journal of Industrial Hygiene and Toxicology. Vol. 23, Pg. 259, 1941.

Dermal Toxicity:
skin-rabbit LD50 > 2000 mg/kg
Farm Chemicals Handbook. Vol. -, Pg. C252, 1991.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants, curing and pickling agents, flavor enhancers
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Maximised Survey-derived Daily Intakes (MSDI-EU): 19000.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 47000.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 2.0000089.00000
beverages(nonalcoholic): 0.0200034.00000
beverages(alcoholic): 3000.0000011000.00000
breakfast cereal: --
cheese: 19.0000037.00000
chewing gum: 5000.000005000.00000
condiments / relishes: 1200.0000024000.00000
confectionery froastings: 0.30000300.00000
egg products: --
fats / oils: 1.000002.00000
fish products: --
frozen dairy: 0.0300066.00000
fruit ices: --
gelatins / puddings: 14.0000025.00000
granulated sugar: --
gravies: 2.000002.00000
hard candy: 20000.0000020000.00000
imitation dairy: 0.800001.00000
instant coffee / tea: --
jams / jellies: --
meat products: 4.000004.00000
milk products: 0.900001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: 0.020000.03000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.300000.40000
soft candy: 14000.0000014000.00000
soups: 0.100000.10000
sugar substitutes: --
sweet sauces: 0.500000.50000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
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Flavouring Group Evaluation 9, Revision 2 (FGE.09Rev2): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
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Scientific Opinion on the evaluation of the safety and efficacy of lactic acid for the removal of microbial surface contamination of beef carcasses, cuts and trimmings
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Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
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Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
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Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species
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Safety of lactic acid and calcium lactate when used as technological additives for all animal species
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Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
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Safety of lactic acid and calcium lactate when used as technological additives for all animal species
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Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
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Laboratory Chemical Safety Summary :612
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2-hydroxypropanoic acid
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