D-()-3-Phenyllactic acid
98%
- Product Code: 169920
Alias:
D-3-phenyl lactic acid
CAS:
7326-19-4
| Molecular Weight: | 166.17 g./mol | Molecular Formula: | C₆H₅CH₂CH(OH)CO₂H |
|---|---|---|---|
| EC Number: | 230-803-3 | MDL Number: | MFCD00078062 |
| Melting Point: | 122-124 °C(lit.) | Boiling Point: | |
| Density: | Storage Condition: | 2~8°C |
Product Description:
D-()-3-Phenyllactic acid is widely used in the cosmetic and pharmaceutical industries due to its antimicrobial and skin-conditioning properties. It is commonly incorporated into skincare formulations as a natural preservative, helping to extend product shelf life by inhibiting the growth of bacteria and fungi. Its presence in cosmetic products also contributes to mild exfoliation, promoting smoother and brighter skin.
In food applications, D-()-3-Phenyllactic acid acts as a biopreservative, especially in fermented foods, where it helps control spoilage organisms and pathogens such as Listeria monocytogenes. It is produced naturally by certain lactic acid bacteria, making it suitable for use in clean-label food products.
Additionally, it has shown potential in pharmaceutical research for its role in modulating metabolic pathways and its possible anti-inflammatory effects, supporting its use in developing therapeutic agents.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 1g | 10-20 days | ฿300.00 |
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| 5g | 10-20 days | ฿800.00 |
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| 25g | 10-20 days | ฿3,020.00 |
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| 100g | 10-20 days | ฿10,390.00 |
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| 500g | 10-20 days | ฿36,050.00 |
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D-()-3-Phenyllactic acid
D-()-3-Phenyllactic acid is widely used in the cosmetic and pharmaceutical industries due to its antimicrobial and skin-conditioning properties. It is commonly incorporated into skincare formulations as a natural preservative, helping to extend product shelf life by inhibiting the growth of bacteria and fungi. Its presence in cosmetic products also contributes to mild exfoliation, promoting smoother and brighter skin.
In food applications, D-()-3-Phenyllactic acid acts as a biopreservative, especially in fermented foods, where it helps control spoilage organisms and pathogens such as Listeria monocytogenes. It is produced naturally by certain lactic acid bacteria, making it suitable for use in clean-label food products.
Additionally, it has shown potential in pharmaceutical research for its role in modulating metabolic pathways and its possible anti-inflammatory effects, supporting its use in developing therapeutic agents.
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