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L-Lactic acid walked onto the industrial stage long before it turned into a commodity for health foods and biodegradable plastics. The earliest chemists to document it came across it in sour milk, and the name “lactic” stuck because of that discovery. Around the late 1700s, Swedish chemist Carl Wilhelm Scheele isolated lactic acid from sour milk by combining it with lead oxide. As science pressed on, advances in microbiology led to large-scale fermentation methods. In the late 19th and early 20th centuries, industrial fermenters started producing lactic acid by leveraging Lactobacillus bacteria. Before cheap petroleumbased processes dominated chemical manufacturing, L-lactic acid’s fermentation roots tied it directly to agriculture and food preservation. Now, as fossil fuel concerns and plastic pollution escalate, biotechnology’s renewed interest signals that lactic acid is finding a new place in the push for circular economies and greener materials.
L-Lactic acid, most often seen as a colorless or pale yellow liquid, occasionally appears as a solid or syrup depending on concentration. It brings a mild, tangy odor—a product of its roots in fermented foods. Chemically, it stands as a hydroxy acid, marked by a single asymmetric carbon atom, making it chiral. Industrial fermentation churns out the ‘L’ isomer, which is the form predominantly found in muscle cells and many foods. Over the years, I’ve seen packs labeled simply as “lactic acid,” but the ‘L’ prefix matters in pharmaceuticals and food, as the body recognizes and absorbs it more efficiently than the ‘D’ or racemic versions. Beyond purity and concentration, manufacturers also watch for color, clarity, and residual sugars, since these traces can alter flavor or cause reactions in sensitive technical processes.
L-Lactic acid is usually supplied in concentrations around 80-90%, though the pure form melts at 53°C and boils at 122°C under low pressure. In everyday conditions, it prefers to stick around as a thick syrup because of its tendency to hold onto water. As a weak acid, L-lactic acid dissociates only partially in water, which lets it adjust pH without causing chemical chaos in foods or formulations. The compound dissolves easily in water, ethanol, and acetone, which opens it up for use in both food acids and technical solvents. With its reactive carboxyl and hydroxyl groups, L-lactic acid encourages a range of chemical transformations, such as polymerization or esterification, becoming an active ingredient or a precursor for more complex molecules.
On the commercial side, L-lactic acid comes graded by source, purity, and intended use. Food and pharmaceutical grades demand a high standard, often greater than 98% purity and near-complete compliance with European Pharmacopeia or US FCC. Heavy metals, volatile impurities, and microbial contamination must fall below strict thresholds. As someone who’s checked countless technical sheets, mislabeling or a lack of detail can lead to headaches both for regulators and buyers. Labels must declare concentration, enantiomeric purity, and any stabilizers or additives. Companies that ship the acid for polymer production (such as PLA plastics) focus less on food allergens and more on lactic acid’s optical purity, moisture levels, and color, since even tiny impurities can cause trouble during polymerization. Reliable traceability and batch certification build trust and real accountability for consumer safety and product claims.
Almost all L-lactic acid on the market now comes from microbial fermentation. Manufacturers usually start by feeding sugars from corn, sugarcane, or beet molasses to specialist strains of Lactobacillus. These microbes convert sugar to L-lactic acid under low oxygen, and once fermentation ends, the mixture gets filtered to separate the acid. Neutralization sometimes happens, using lime or calcium carbonate, which forms a salt that’s later re-acidified to reclaim purified lactic acid. Crystallization, distillation, ion exchange, carbon treatment, and fine filtrations work together to remove color, protein fragments, and residual carbohydrates. As energy costs and sustainability push innovation, newer biorefineries might tweak fermentation, recycle feeds, or genetically tune bacteria to squeeze out more product from less input.
L-Lactic acid steps up as a versatile building block in organic synthesis. Because its two reactive ends—hydroxyl and carboxyl—allow chain-building, chemists use it famously for making polylactic acid (PLA) by way of a ring-opening polymerization of lactide, a cyclic dimer made from L-lactic acid. PLA now underpins the biodegradable plastic movement, showing up as compostable utensils and packaging films. It participates in standard reactions: esterification to lactic esters (solvents or additives), condensation to polylactides, or simple oxidation to produce pyruvic acid. In the food world, lactic acid bacteria themselves kick off lactic fermentations, making sauerkraut, yogurt, and sourdough. Chemical modification extends to chiral intermediates for pharmaceuticals, usually by selective hydrogenation or acylation, backed by lactic acid’s ability to hand over its hydrogen or bond with other molecules cleanly.
L-Lactic acid has gathered a batch of alternative names that show up in trade documents and product catalogs: 2-Hydroxypropanoic acid, (S)-2-Hydroxypropanoic acid, and L(+)-Lactic acid. Sometimes firms just stamp their paperwork with “Lactic Acid,” but high-end industries stress the L(+)- prefix or chemical descriptor to signal enantiomeric purity. The commercial space blends branded names, often linked to big bioprocessors, but all point back to the same essential molecule. Knowledge of synonyms cuts confusion in regulatory filings and trade across regions where local laws differ.
L-Lactic acid rates low on acute toxicity, but it remains an acid, capable of causing burns or irritation with careless handling. For decades, industries set up guidelines for safe processing: eye protection, acid-resistant gloves, and well-ventilated workspaces. Spills prompt dilution and neutralization before clean-up, especially to protect workers from slippery surfaces and accidental contact. Bulk storage tanks and pipeline designs reflect acid resistance and temperature control to avoid polymerization or unwanted dilution, both costly mishaps. In the food world, only high-purity lactic acid gets into food or topical products, with traceability from fermentation through processing and packaging. Regulations across the US, EU, and Asia demand proper documentation for additives, with batch records and recalls ready in case quality dips below the threshold.
Over years of tracking industry trends, L-lactic acid found more allies than skeptics in the shift to greener chemistry. Food preservation, where lactic acid sets pH and inhibits spoilage, still holds a steady slice of demand. Cheese, yogurt, pickled vegetables, and sourdough bread all owe their shelf life and flavors to lactic fermentation or acid addition. In cosmetics, lactic acid acts as a mild exfoliator and pH adjuster in lotions, serums, and washes, gaining popularity among consumers who value natural and “clean label” formulations. Hospital-grade cleaners and oral hygiene products use it as a disinfectant. On the materials front, PLA bioplastics—driven by lactic acid monomers—are moving into single-use cutlery, compostable bags, packaging foams, and even fibers for textiles, sparked by public businesses looking for sustainable substitutions for fossil-derived goods. Lactic acid also powers chiral chemistry in pharmaceuticals, serving as a raw material for drugs with specific three-dimensional demands. Livestock feed includes buffered lactic acid to stabilize gut health and control pathogens, which matters as producers face pressure to reduce antibiotics.
At a time when “circularity” is more than just a buzzword, universities and start-ups push L-lactic acid fermentation tech forward. Improvements in feedstock selection—like embracing lignocellulosic waste—aim to lower costs and decrease food-versus-fuel conflict. Strain engineering delivers bacteria that thrive at higher temperatures, eat cheaper sugars, and churn out purer L-lactic acid, cutting downstream purification steps. Some labs tinker with continuous fermentation to boost productivity, reduce contamination, and save energy—a win both for costs and climate action. Downstream, new catalysts and purification processes crop up for ring-opening polymerizations or synthesis of high-value derivatives, like solvent esters or pharmaceutical intermediates. Funding flows into biodegradable plastic innovations, with hopes that lactic acid-based materials will break down faster in landfills, oceans, or compost heaps. Real breakthroughs depend on a mix of clever biology, robust supply chains, and willingness by major brands to accept alternatives that might cost a bit more but leave a lighter footprint.
For all lactic acid’s widespread use, toxicology research keeps pace with safety reviews. Acute toxicity studies in mammals put lactic acid in the “practically non-toxic” category, at least at the low levels used in food or cosmetics. But high concentrations, direct contact, or spills do burn skin and eyes. Inside the body, lactic acid acts as a regular part of metabolic cycles, and excess clears through blood and the liver unless underlying conditions block processing. In infants or individuals with compromised metabolism, lactic acid accumulation (lactic acidosis) poses serious health risks, but such scenarios don’t tie directly to food-grade lactic acid intake. Environmental breakdown studies often show reliable biodegradability, yet sharp pH changes can briefly stress aquatic life or soil microbes in the immediate aftermath of a spill. Long-term studies continue to check for possible allergic or sensitizing responses, especially as lactic acid jumps into more consumer products and biopolymers.
Trends point to lactic acid breaking from its roots in food and farmlands. Bioplastics, packaging innovation, textile fibers, and medical-grade materials have all circled in on lactic acid as a sustainable feedstock. In global markets hungry for both green solutions and transparency, lactic acid supply chains stand ready for scrutiny—feedstock sources, energy mix, ecological impact, and recycling all weigh into procurement decisions for major buyers. With more policymakers slapping taxes on fossil plastics and consumers doubling down on “plastic-free” commitments, L-lactic acid’s relevance looks set to only grow. At the laboratory bench, cross-coupling with biotech ensures the molecule keeps evolving, whether as advanced oligosaccharides for nutrition, solvents for niche applications, or precision polymers with designer properties. For families, farmers, and factories, a better grasp of both its chemistry and circularity could tip the balance toward more sustainable production and everyday safety.
L-Lactic acid isn’t just another chemical name on a label. This stuff pops up in places that surprise most folks. It’s found in our bodies, in food, and has a big role in some booming industries. It comes from simple fermentation—think sugars from things like corn or beets transforming into something new. That process gives us an acid that looks clear and doesn’t need extra toxins or byproducts to do its job.
Few things connect so many parts of daily life like lactic acid. Skincare, food, plastics—each of these worlds uses lactic acid, but for different reasons.
In food, it shows its usefulness as a preservative and a flavor booster. Every time you dig into yogurt, sauerkraut, or sourdough, that tang comes from lactic acid. It keeps food safer without harsh chemicals. This isn’t nostalgia for homemade pickles—it’s about extending shelf life naturally and going lighter on artificial preservatives. Studies from the National Institutes of Health regularly point out lactic acid's ability to slow certain bacteria, making food safer on the global market.
Skincare owes plenty to lactic acid. If a product promises gentle exfoliation, odds are it leans on L-lactic acid. Dermatologists talk about its ability to break down dead skin cells but hold back from causing irritation like harsher acids. Leading professional organizations, including the American Academy of Dermatology, reinforce its positive track record, especially for sensitive skin.
Plastic gets a lot of heat for environmental fallout. L-lactic acid is a core ingredient in polylactic acid (PLA), one of the main plant-based plastics. Biodegradable packaging, disposable utensils, and even medical implants count on this acid. Factories use it instead of traditional petroleum ingredients, cutting down on pollution and energy use. Peer-reviewed studies, like those from Environmental Science & Technology, point to lower greenhouse impacts compared to old-school plastics.
L-lactic acid’s wide reach brings up some big questions. It is made using plant sugars, so demand for lactic acid could stress farmland traditionally reserved for food. Farmers and scientists already run projects to turn waste, like corn husks or sugarcane leftovers, into new batches of lactic acid. This keeps food production steady and makes better use of crops that would otherwise be tossed or burned.
Consumers often get stuck sorting which products really use eco-friendlier lactic acid and which are still packed with old chemicals. Sturdier labeling and tighter industry rules could help give shoppers more honest choices. The U.S. Food & Drug Administration along with the European Food Safety Authority already watch over the safety of lactic acid, but there’s plenty of room for clearer public guidance.
Researchers are busy finding yeasts and bacteria that work faster and chew through non-food waste, like wood shavings or food scraps, for lactic acid production. Investments in smarter manufacturing process bring cleaner results and help push prices down.
L-lactic acid won’t solve every problem, but it punches above its weight across many fields. Honest science, tighter regulation, and fresh thinking on sourcing can expand both its reach and its reputation—without running down resources or confusing buyers.
L-lactic acid shows up all the time on skincare ingredient lists, especially in products promising gentle exfoliation. Dermatologists often talk about lactic acid as “milder” compared to its cousin glycolic acid. Even with the “mild” label, folks with sensitive skin might feel cautious. I think about my own run-ins with skincare trends, flashing back to that time a well-intended “brightening” serum left my cheeks red for days. Checking the science and the real-world experience can help break down what’s going on.
L-lactic acid is an alpha hydroxy acid (AHA) that helps loosen dead cells on the skin’s surface. This encourages cell turnover, softens dry patches, and can help smooth out rough-looking skin. Dermatologists have relied on lactic acid in professional treatments to address everything from dullness to pigmentation issues and even keratosis pilaris. L-lactic acid has the bonus of attracting water to the skin, helping it stay plump. Compared to glycolic acid, lactic acid’s molecules run larger, so they don’t penetrate as deeply. For people with easily irritated skin, this size difference can mean fewer stinging or peeling episodes.
Not all sensitive skin has the same triggers. Some folks break out in hives from fragrance, others get red patches from sun exposure. L-lactic acid, used properly, seems less likely to cause inflamed reactions because it tends to work on the outermost layer. Still, no product is risk-free. A study published in the Journal of Cosmetic Dermatology found that low concentrations of lactic acid caused less irritation than glycolic acid among people with sensitive skin types. Most over-the-counter products use lactic acid in concentrations between 5% and 10%, which the American Academy of Dermatology considers within a safe range. I’ve learned, through trial and error, that too much—even of a “gentle” ingredient—can spell trouble. Patch tests have their place in my routine, always on the jaw or neck, before committing to a full-face application.
Sometimes irritation gets blamed on the acid, but the real issue might be fragrance or alcohol. Formulas claiming to be “for sensitive skin” still add these extras. Ingredient labels deserve careful attention. The best lactic acid products for sensitive skin usually skip added scents, dye, and high alcohol content. My dermatologist once suggested looking for serums paired with soothing agents like oat extract, squalane, or thermal spring water. These ingredients help offset any dryness or mild tingling during use.
Less is more with acids, and L-lactic acid is no exception. I found my skin responded best applying lactic acid only two or three nights a week, always followed with a moisturizer rich in ceramides or hyaluronic acid. Skipping daytime use and applying sunscreen every morning keeps my skin balanced and happy. If redness, swelling, or a burning itch shows up, it pays to stop and see a board-certified dermatologist. They can recommend alternatives, sometimes swapping acids for gentle enzymes or polyhydroxy acids that behave even more kindly to sensitive faces.
L-lactic acid remains a staple for people looking to gently resurface skin without the harshness of stronger acids. Sensitive skin doesn’t have to miss out—if the right formula and routine are in place. Checking ingredients, starting slow, and listening closely to what your skin tells you gives the best chance at smooth, refreshed results with minimal drama.
L-Lactic acid plays an important role in many industries, especially food, cosmetics, and pharmaceuticals. Every lab and warehouse worker knows the sight: clear, sometimes slightly yellow liquid in sturdy canisters or drums. One of the first things you learn when working with this material is how sensitive it can be. A lot rides on your storage approach—quality, safety, even regulatory compliance.
Leaving L-lactic acid in a warm, sunlit room shortens its shelf life right away. This stuff reacts quickly when exposed to heat and oxygen. I once saw a batch lose its clarity and start to develop a faint odor after a simple two-hour stint in a hot stockroom. The chemistry behind it is clear: elevated temperatures speed up degradation, and oxygen triggers minor reactions that shift the acid’s properties.
Most reputable producers recommend keeping it in a cool, well-ventilated, dark spot. Research shows temperatures below 25°C work best. Some factories install temperature and humidity monitoring—even a five-degree shift over time makes a difference. Sealed containers, preferably non-metallic, block air from sneaking in and prevent contamination. Stainless steel and certain plastics hold up, but not every drum on the market gets the job done. Glass works, but for bulk storage, it’s rarely practical.
You pick up quickly that the wrong container leads to more headaches than accidental spills. L-lactic acid eats away at some metals, and it seeps into leaky lids. I’ve seen corrosion rings and suspicious sediment pile up after shortcuts in storage. Food-grade and pharmaceutical-grade lactic acid, especially, demand proper containers. Using industry-approved HDPE, glass, or lined stainless steel helps stop unwanted reactions.
Facts show contaminated or degraded acid can trigger massive product recalls or break costly certification requirements. A single mistake runs the risk of ruining an entire batch in food or personal care lines. It’s never just a paperwork headache—there’s lost money, lost time, damage to trust with customers.
People tend to focus on big-picture logistics, but small habits make or break good practice. I’ve witnessed a sharp lab tech spot a crack in a container seal, saving thousands of dollars and weeks of frustration. Regular training prevents careless mistakes. It pays to remind—check container integrity, make sure storage spaces are clean, and rotate inventory. Even minor lapses lead to real problems, so it’s smart to keep clear and current records of every lot in storage.
Regulatory agencies like the FDA or EFSA outline clear storage guidelines. Failing those requirements opens the door to fines, shutdowns, and legal headaches. Documentation, from temperature logs to inspection records, helps prove responsible stewardship. If you work in food or therapeutics, an inspection may come out of nowhere. Good habits and careful storage stack the odds in your favor.
People cost far more than containers, but product mishandling costs most of all. Culture matters; a team that cares about details cuts down on waste, recalls, and hazards. Sometimes the best solution isn’t new equipment or more space—it’s focus, routine checks, and never taking shortcuts. Most problems I’ve seen tie back to forgetting those basics. Treating L-lactic acid with consistent care protects both people and products, making the effort worthwhile every time.
L-Lactic acid popped up on my radar during my years researching skincare because of its popularity in chemical exfoliation. Many dermatologists value it for its gentle approach to boosting skin cell turnover. Unlike stronger acids like glycolic acid, lactic acid molecules are larger, which often means less irritation for many people. For folks dipping their toes into chemical exfoliants, comfort and safety should come first.
Looking at my early experience with acids, less really did mean more. I learned quickly that higher percentages tend to surprise new users with redness and flakiness. Scientific research backs this up too—concentrations from 5% to 10% offer effective exfoliation for beginners while keeping side effects low. Most dermatology guidelines recommend starting around the 5% mark, not just because it’s mild, but also because it introduces skin to acids without causing a disruption to the barrier.
I tried a 10% formula after years of gentle use. But jumping right to high concentrations left my skin angry and tight. Scaling back to the 5% range let me build up resilience over months, not weeks. A friend followed this path and noticed her skin ended up brighter and softer, with no raw patches. Dermatologists often share these real-world outcomes at conferences—long-term results improve when folks go low and slow.
Harvard Medical School’s online dermatology resources point out that even five percent lactic acid can kick-start collagen formation and fade dark spots. The American Academy of Dermatology highlights that most adverse reactions occur at concentrations higher than 10%. In the consumer market, most starter products land at 5% to 8%, echoing what experts recommend. European guidelines echo these findings through their published safety reviews. So it’s clear: reliable studies form the backbone of the “start low” advice.
Those new to lactic acid should patch test products first—a tip I don’t skip even now. Starting at a weekly or twice-weekly rhythm helps avoid overwhelming sensitive skin. During this ramp-up period, sunscreen is a must, since regular use of acids makes the skin extra vulnerable to the sun. If redness or scaling sneaks in, dialing back frequency and concentration keeps things under control. I learned to respect these signals the hard way.
Staying at lower concentrations until skin fully adjusts pays off. Many skin care professionals will encourage a check-in after a month or two before moving up. For those with resilient skin who crave stronger results, building tolerance first is the path to fewer setbacks and more predictable outcomes. The market now provides precise concentrations, but resisting the urge to move too quickly keeps progress consistent. If in doubt, a consultation with a board-certified dermatologist protects against mistakes.
Jumping into higher doses of lactic acid invites trouble, while a low-concentration routine supports gentle progress. Years of evidence and expert consensus agree with this approach. Skin responds best to kindness and patience—qualities that turn a basic routine into a source of lasting, visible results.
Lots of people chase smoother, brighter skin. L-lactic acid gets tossed into the conversation just as much as retinoids, vitamin C, and other actives. As a gentle alpha hydroxy acid, it buffs away dead skin without hitting too hard. So, can folks safely mix it with other stars in the skincare lineup? The answer isn't a flat yes or no, but the story matters.
L-lactic acid, usually made by fermenting plant sugars, dissolves built-up dead skin and helps water stick to the top layers. It’s milder than glycolic acid and often suits sensitive types. My own skin feels softer after using a lactic acid serum for a few weeks, and it fades dry patches the way harsh scrubs never could. People with eczema or barrier damage still need to go slow and patch test.
Plenty of ingredient pairings sound tempting, but not all combos play nice. Retinoids push new skin cells to grow. Vitamin C seeks out free radicals and brightens. Stacking L-lactic acid with these ingredients can spark major irritation—think stinging, redness, and flaky patches. Dermatologists like Dr. Hadley King warn that applying acids and retinoids or pure vitamin C together sometimes leaves skin raw. For anyone curious, spacing each product at least 30 minutes apart, or using acids on one night and retinoids the next night, keeps trouble in check.
People reach for niacinamide to settle redness and keep moisture in. It works nicely after lactic acid since it calms any lingering tingle. Applying hyaluronic acid after exfoliating locks in hydration right when the skin is primed to soak up moisture. Over-the-counter antioxidants—like ferulic acid or resveratrol—pair safely as well. I’ve combined a gentle lactic acid toner with a lightweight niacinamide serum on humid mornings; my skin always feels balanced instead of stripped.
Jumping into a routine with too many strong actives at once rarely works out. The skin can only handle so much before it rebels. Dermatologists at the American Academy of Dermatology frequently see rashes and breakouts caused by overloaded routines. Testing one new product at a time and prioritizing hydration with barrier-repairing creams keeps skin healthier in the long run. Even if products promise to “do it all,” patience and spacing out active days make the difference between glow and regret.
Shoppers flipping labels and tossing acids into their basket with retinoids need to remember their skin isn’t a test tube. Signs of overuse—burning, peeling, or intense dryness—signal it’s time to pull back. Simple routines and reading ingredient lists closely always make a difference. If any question sticks, talking with a board-certified dermatologist before making big changes takes guesswork out.
L-lactic acid can absolutely offer benefits next to other active ingredients, as long as skin gets a voice in the process. Watching for irritation, staying consistent with sunscreen, and leaning toward “less is more” lets skin look good now and years down the road.
| Names | |
| Preferred IUPAC name | (2S)-2-hydroxypropanoic acid |
| Other names |
Milk acid 2-Hydroxypropanoic acid dl-Lactic acid rac-Lactic acid |
| Pronunciation | /ˌelˈlæk.tɪk ˈæs.ɪd/ |
| Identifiers | |
| CAS Number | 79-33-4 |
| Beilstein Reference | 390424 |
| ChEBI | CHEBI:422乳 |
| ChEMBL | CHEMBL255 |
| ChemSpider | 503 |
| DrugBank | DB03231 |
| ECHA InfoCard | 100.007.878 |
| EC Number | 2.7.1.117 |
| Gmelin Reference | 697 |
| KEGG | C00186 |
| MeSH | D01916 |
| PubChem CID | 612 |
| RTECS number | OD9625000 |
| UNII | 9I06I81V8M |
| UN number | UN1819 |
| Properties | |
| Chemical formula | C3H6O3 |
| Molar mass | 90.08 g/mol |
| Appearance | Colorless to yellowish, clear or slightly yellow, syrupy liquid |
| Odor | Slightly acidulous |
| Density | 1.21 g/cm³ |
| Solubility in water | Miscible |
| log P | -0.62 |
| Vapor pressure | <0.01 hPa (20 °C) |
| Acidity (pKa) | 3.86 |
| Basicity (pKb) | 3.86 |
| Magnetic susceptibility (χ) | -13.8×10⁻⁶ |
| Refractive index (nD) | 1.430 |
| Viscosity | 50 - 70 cP (25°C) |
| Dipole moment | 1.41 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | S⦵298 = 86.7 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | −694.21 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1344.7 kJ/mol |
| Pharmacology | |
| ATC code | A16AX01 |
| Hazards | |
| Main hazards | Causes severe skin burns and eye damage. |
| GHS labelling | GHS05, GHS07 |
| Pictograms | GHS05 |
| Signal word | Warning |
| Hazard statements | Hazard statements: "Causes serious eye damage. |
| Precautionary statements | P264, P280, P301+P312, P305+P351+P338, P330, P337+P313, P501 |
| NFPA 704 (fire diamond) | 2-2-0 |
| Flash point | 113°C |
| Autoignition temperature | 365°C |
| Lethal dose or concentration | LD50 Oral Rat 3730 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): 3730 mg/kg |
| NIOSH | SN1225000 |
| PEL (Permissible) | 5000 mg/m3 |
| REL (Recommended) | 0.5 – 5% |
| IDLH (Immediate danger) | 300 mg/m³ |
| Related compounds | |
| Related compounds |
DL-Lactic acid L-Lactide Sodium lactate Calcium lactate Lactic acid bacteria Pyruvic acid |
