Lactic acid 80%

Lactic acid 80%


Name: Lactic acid

Synonyms: 2-hydroxypropanoic acid, lactic acid)

Genre: Clean

Cleanliness: Clean min. 80.5%

Chemical formula: C3H6O3


Application

Lactic acid is used to regulate acidity. It is used in the tanning and textile industry. In beekeeping (together with oxalic acid and formic acid) it is used to control the Varroa destructor mite (varroasis)

Lactic acid has a wide range of applications.

In cosmetics, it is used to remove scars, warts, warts and warts.

Lactic acid is present in sour milk, it is also formed in the muscles during physical exertion.

Lactic acid is formed in food products obtained by lactic fermentation. It arises as a result of fermentation of sugars contained in these products - lactose present in milk and fructose present in vegetables and fruits. The presence of lactic acid in milk causes coagulation of proteins. This process is used extensively in the production of dairy products, including: cheeses, yoghurts, kefirs and other milk products.

Thanks to its properties, it is used in fermentation. Lactic acid is a less harmful product than the commonly used vinegar.

The broadly understood chemical industry uses lactic acid for the production of propylene glycol and acrylic acid.

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Lactic acid. Kwas mlekowy 1L Lactic acid 80%

Lactic acid 80% Name: Lactic acid Synonyms: 2-hydroxypropanoic acid, lactic acid) Genre: Clean Cleanliness: Clean min. 80.5% Chemical formula: C3H6O3 Application Lactic acid is used to regulate acidity. In addition, it is used in the tanning and textile industry as well as in beekeeping, where it is used together with oxalic and formic acid to fight the Varroa destructor mite (varroose). Lactic acid is also used to remove scars, efflorescence, warts and birthmarks. This substance is present in sour milk, and also formed in the muscles during physical exertion. It arises in food products obtained through lactic fermentation. It is created as a result of fermentation of sugars contained in these products, ie lactose present in milk and fructose contained in vegetables and fruits. The presence of lactic acid in milk starts coagulation of proteins. This process is used extensively during the production of dairy products, including cheeses, yoghurts, kefirs and other milk derivatives. Lactic acid is less harmful than commonly used vinegar. The broadly understood chemical industry uses it for the production of propylene glycol as well as acrylic acid.

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