聚乳酸（低分子量）

Description

Poly(lactic acid) (Low M.Wt.) · CAS 26100-51-6 · C3H6O3. UNII 3B8D35Y7S4. Color/Form: Crystals (melt at 16.8 °C); Boiling Point: 122; Boiling Point: 122 °C at 15 mm Hg.

Identification

CAS Registry Number	26100-51-6
PubChem CID	612
Molecular formula	C3H6O3
IUPAC name	2-hydroxypropanoic acid
UNII (FDA)	3B8D35Y7S4
FEMA number	2611
JECFA number	930

Computed Descriptors

Molecular Weight	90.08
XLogP3	-0.7
Hydrogen Bond Donor Count	2
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	1
Exact Mass	90.031694049
Monoisotopic Mass	90.031694049
Topological Polar Surface Area	57.5
Heavy Atom Count	6
Formal Charge	0

Physical & Chemical Properties

Color/Form	Crystals (melt at 16.8 °C)
Boiling Point	122
Boiling Point	122 °C at 15 mm Hg
Boiling Point	122 °C (15 mm Hg)
Melting Point	16.8
Melting Point	16.8 °C
Melting Point	17 °C
Flash Point	113 °C (235 °F) - closed cup
Flash Point	110 °C c.c.
Solubility	1000000

Physical description & handling notes

• Lactic acid appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.
• Dry Powder; Liquid; Liquid; Other Solid
• Colourless or yellowish, nearly odourless, syrupy liquid to solid
• Thick liquid or crystals, colorless to yellow; mp = 17 deg C; [ICSC]
• VISCOUS COLOURLESS-TO-YELLOW LIQUID OR COLOURLESS-TO-YELLOW CRYSTALS.
• colourless to yellow hygroscopic crystals becoming syrupy liquid; odourless

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: ANTIMICROBIAL AGENT, CURING OR PICKLING AGENT, FLAVOR ENHANCER, FLAVORING AGENT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENTFood Additives -> ACID; ACIDITY_REGULATOR: Flavouring Agent ANTIMICROBIAL AGENT, CURING OR PICKLING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT,
GHS notification summary	0.2% (5 / 2808)

GHS Hazard Classification

GHS notification summary	0.2% (5 / 2808)
Reported hazard statements	H314 (11.8%), H315 (87.5%), H318 (91.9%)

Documented Uses

• Used as a solvent and acidulant in the production of foods, drugs, and dyes; Also used as a mordant in woolen goods printing, a soldering flux, a dehairing agent, and a catalyst for phenolic resins; Also used in leather tanning, oil well acidizing, and as a plant growth regulator; [HSDB]
• Petroleum Production and Refining [Category: Industry]
• Soldering [Category: Heat or Machine]
• Leather Tanning and Processing [Category: Industry]
• Fur Dressing and Dyeing [Category: Industry]
• Textiles (Printing, Dyeing, or Finishing) [Category: Industry]

Synonyms

lactic acid; 2-hydroxypropanoic acid; DL-Lactic acid; 50-21-5; 2-hydroxypropionic acid; Milk acid; Tonsillosan; Racemic lactic acid; Ordinary lactic acid; Acidum lacticum; Ethylidenelactic acid; Lactovagan; Milchsaeure; Lactic acid, dl-; Kyselina mlecna; Lacticum acidum

Frequently Asked Questions

What are the CAS number and molecular formula of Poly(lactic acid) (Low M.Wt.)?

CAS 26100-51-6; molecular formula C3H6O3; molecular weight — g/mol.

What other names is Poly(lactic acid) (Low M.Wt.) known by?

lactic acid, 2-hydroxypropanoic acid, DL-Lactic acid, 50-21-5, 2-hydroxypropionic acid, Milk acid.

What is the regulatory status of Poly(lactic acid) (Low M.Wt.)?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: ANTIMICROBIAL AGENT, CURING OR PICKLING AGENT, FLAVOR ENHANCER, FLAVORING AGENT ; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.

Is Poly(lactic acid) (Low M.Wt.) classified as hazardous?

0.2% of GHS notifications report no hazard classification (5 of 2808).

What are the key physical properties of Poly(lactic acid) (Low M.Wt.)?

Color/Form: Crystals (melt at 16.8 °C); Boiling Point: 122; Boiling Point: 122 °C at 15 mm Hg; Boiling Point: 122 °C (15 mm Hg).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.