Also known as milk acid, lactic acid is a carboxylic acid that is also an alpha hydroxy acid. It is hygroscopic and miscible in water or ethanol. It is created by biological processes in the body though it is also derived by using bacteria. It is commonly found in sour milk products such as leban, yogurt, kefir and some cottage cheeses. Uses: In processed foods as either a preservative or an antioxidant, fermentation booster in rye and sourdough breads, and for producing polylactic acid used in biodegradable plastic. CAS# (598-82-3)
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