DL-3-Phenyllactic acid
≥98.0%
- Product Code: 169923
Alias:
DL-3-phenyl-2-hydroxypropionic acid
CAS:
828-01-3
| Molecular Weight: | 166.17 g./mol | Molecular Formula: | C₉H₁₀O₃ |
|---|---|---|---|
| EC Number: | 212-580-4 | MDL Number: | MFCD00065928 |
| Melting Point: | 95-98 °C | Boiling Point: | |
| Density: | 1.265 | Storage Condition: | 2~8°C |
Product Description:
DL-3-Phenyllactic acid is widely used in the cosmetic and skincare industry due to its natural antimicrobial and skin-conditioning properties. It helps inhibit the growth of harmful microorganisms on the skin, making it effective in preserving cosmetic formulations and reducing body odor in deodorants. It also exhibits mild exfoliating properties, supporting skin renewal and improving texture, which makes it suitable for use in anti-aging and acne treatment products. Additionally, it is employed in food preservation as a natural organic acid with antibacterial activity, particularly against spoilage-causing bacteria and fungi. Its presence in fermented foods contributes to flavor development and shelf-life extension. In biotechnology, it serves as a metabolic marker and chiral building block for synthesizing more complex bioactive molecules.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 1.000 G | 10-20 days | £6.98 |
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| 5.000 G | 10-20 days | £14.20 |
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| 25.000 G | 10-20 days | £57.72 |
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| 100.000 G | 10-20 days | £228.55 |
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DL-3-Phenyllactic acid
DL-3-Phenyllactic acid is widely used in the cosmetic and skincare industry due to its natural antimicrobial and skin-conditioning properties. It helps inhibit the growth of harmful microorganisms on the skin, making it effective in preserving cosmetic formulations and reducing body odor in deodorants. It also exhibits mild exfoliating properties, supporting skin renewal and improving texture, which makes it suitable for use in anti-aging and acne treatment products. Additionally, it is employed in food preservation as a natural organic acid with antibacterial activity, particularly against spoilage-causing bacteria and fungi. Its presence in fermented foods contributes to flavor development and shelf-life extension. In biotechnology, it serves as a metabolic marker and chiral building block for synthesizing more complex bioactive molecules.
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