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Whey

Whey structure

CAS No:
92129-90-3
Chemical Name:
Whey
Synonyms:
Whey;Milk serum;Whey,cheese;Waste solids,whey;Whey waste solids;Whey,sweet;Milk,whey;Serusweet 83;Krafen;Kisolan;Kraften;NZ GLP;Wheys;Sweet whey;Milk serums;Milk sera
Categories:
Cosmetic Ingredient > Skin Conditioning

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Whey Basic Attributes

Molecular Weight：

90.078

Exact Mass：

90.031693

EC Number：

200-018-0

Characteristics

PSA：

57.5

XLogP3：

-0.70

Appearance：

Lactic acid appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.

Density：

1.3±0.1 g/cm3

Melting Point：

16.8

Boiling Point：

227.6±0.0 °C at 760 mmHg

Flash Point：

109.9±16.3 °C

Refractive Index：

1.451

Water Solubility：

1000000 mg/L

Vapor Pressure：

0.08 mmHg

Odor：

Odorless

Taste：

Mild acid taste and does not overpower weaker aromatic flavors

PH：

The pH of a 10 wt% aqueous solution of lactic acid is 1.75

PKA：

3.86(at 20 °C)

Safety Information

Stability/Shelf Life：

Stable under recommended storage conditions.