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| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Lactic Acid Powder is a white color powder that belongs to the family of alpha hydroxy acids (AHAs). It is derived from the fermentation of carbohydrates, such as sugars, by certain bacteria. Lactic acid is a natural acid that is also produced in the human body during various metabolic processes. In various industries, lactic acid powder finds widespread use as an additive, preservative.
| Main Producing Countries |
China, Netherlands, Thailand and United States
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|---|
Lactic acid, also known as milk acid, is a compound that occurs naturally in dairy products, certain fruits, and fermented foods. However, the majority of lactic acid used in industrial and commercial applications is produced through fermentation of carbohydrates, such as glucose or lactose, by lactic acid bacteria. These bacteria can be found in various natural sources, such as plants and animal intestines, or can be isolated and cultured specifically for industrial purposes.
The production of lactic acid through fermentation involves two main steps. First, the carbohydrate source is broken down by enzymes into simple sugars. Then, lactic acid bacteria convert these sugars into lactic acid through a process called glycolysis. The lactic acid produced is then purified, concentrated, and used in various applications.
Lactic acid is also produced through chemical synthesis, where acetaldehyde and sodium lactate react to form lactic acid. However, this method is not as commonly used due to the availability of more cost-effective fermentation methods.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Yes, it is packed and stored in proper condition then it will remain stable across its shelf life.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 98% Passes through #25 mesh | USP<786> |
| Identification | Positive Test for lactate | USP |
| Lactic Acid | 58-62% | HPLC |
| Calcium Lactate | 37-41% | HPLC |
| Silicon Dioxide | 1.0-3.0% | USP |
| Reducing Substance | Passes Test | USP |
| Sulphate | NMT 200 ppm | USP<221> |
| Chloride | NMT 10 ppm | USP<221> |
| Iron | NMT 10 ppm | USP<241> |
| pH (10%v/v solution) | 3.10-3.30 | USP<791> |
| Water Content | NMT 2% | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Arsenic | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
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