W244015

Ethyl lactate

natural, ≥98%, FCC, FG

• Synonyme(s) : Ethyl 2-hydroxypropionate
• Formule linéaire : CH₃CH(OH)COOCH₂CH₃
• CAS Number: 97-64-3
• Poids moléculaire : 118.13
• Numéro FEMA: 2440
• Numéro CE : 202-598-0
• Conseil de l'Europe Nº : 371
• Numéro MDL: MFCD00065359
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901085
• Numéro Flavis : 9.433
• Nomenclature NACRES : NA.21

Propriétés

• Qualité: FG; Fragrance grade; Kosher; natural
• Niveau de qualité: 300; 400
• Agence: follows IFRA (guidelines); meets purity specifications of JECFA
• Conformité réglementaire: EU (Regulation 1223/2009); EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• Essai: ≥98%
• Activité optique: [α]20/D −10.5°, neat
• Caractéristiques du produit alternatif plus écologique: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• Indice de réfraction: n20/D 1.413 (lit.)
• pb: 154 °C (lit.)
• Densité: 1.031 g/mL at 25 °C (lit.)

Description

Description générale

Ethyl lactate is a major volatile flavor compound identified in Chinese Luzhou-flavor type liquor.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

• Microwave-Assisted Extraction of Secondary Metabolites Using Ethyl Lactate Green Solvent from Ambrosia arborescens: LC/ESI-MS/MS and Antioxidant Activity.: This paper demonstrates the use of ethyl lactate as a green solvent for extracting bioactive compounds from Ambrosia arborescens. The study shows that ethyl lactate is effective in enhancing the yield and antioxidant activity of the extracted metabolites, supporting its use in sustainable extraction processes (Guillen et al., 2024).


• Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma.: Ethyl lactate is examined for its role in the malolactic fermentation process in wine production. The research highlights its contribution to the aroma and flavor profile of Cabernet Sauvignon, emphasizing the synergistic effects of microbial interactions (Zhang et al., 2024).


• Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.: This study investigates the use of ethyl lactate in preserving and enhancing the aroma of peach slices during dehydration and freeze-drying processes. The findings suggest that ethyl lactate helps retain key volatile compounds, improving the sensory qualities of the dried product (Wang et al., 2024).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS05,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H226,H315,H318,H335
• Conseils de prudence: P210 - P233 - P240 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Classification des risques: Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 114.8 °F - closed cup
• Point d'éclair (°C): 46 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter