CAS Number 131472-41-2
Chemical Formula C₁₄H₁₅NaO₄
Appearance White to off-white crystalline powder
Solubility Soluble in ethanol; slightly soluble in water; freely soluble in warm organic solvents
Assay / Purity ≥ 98% (HPLC)
Storage Conditions Ventilated, dry, dark place; temperature below 25–30°C; keep tightly sealed
Shelf Life 24 Months
Lactisole is a food additive known as a sweetness inhibitor. It works by selectively blocking the human sweet taste receptor (T1R2/T1R3), thereby reducing perceived sweetness in foods and beverages. It is mainly used in chocolate, fruit products, flavored beverages, and baked goods to improve flavor balance, reduce excessive sweetness, and enhance other flavor notes.
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive hydroxyphenylpropionic acid (HPP) and sodium hydroxide or related precursors. | Raw materials must meet food-grade quality. Check purity, moisture, and absence of contaminants. |
| 2 | Esterification / Condensation | Conduct controlled chemical reaction to convert precursors into lactisole intermediates. | Temperature and pH must be precisely controlled. Reaction conditions determine the yield and purity of lactisole’s molecular structure. |
| 3 | Neutralization | Adjust reaction mixture using sodium hydroxide (or similar) to form sodium salts, stabilizing lactisole. | Neutralization must be slow and uniform to avoid impurity formation. Monitor pH to remain within controlled limits. |
| 4 | Filtration | Remove insoluble impurities and reaction by-products from the mixture. | Multi-layer filtration ensures removal of particulate matter. Filtration clarity is a key indicator of proper reaction. |
| 5 | Solvent Removal & Concentration | Evaporate the reaction solvent under controlled vacuum conditions. | Low-temperature vacuum evaporation prevents thermal degradation of lactisole. Solvent residue must stay within food-grade limits. |
| 6 | Purification & Crystallization | Purify the concentrated liquid and crystallize lactisole into solid form. | Controlled cooling and agitation determine crystal purity, color, and stability. Impurity profiles are monitored by HPLC. |
| 7 | Centrifugation & Drying | Separate crystals from mother liquor and dry them to stable moisture levels. | Moisture content is critical for shelf stability. Typical target moisture is low to prevent caking. Drying temperature must be controlled to prevent decomposition. |
| 8 | Milling & Sieving | Grind dried crystals into fine powder and sieve to uniform particle size. | Particle size distribution affects dispersion behavior in final applications. Excessive heat during milling must be avoided. |
| 9 | Final Quality Control & Packaging | Test for purity, identity, heavy metals, microbial limits, and residual solvents. Package the final powder. | Use airtight, moisture-proof containers. Quality testing includes HPLC assay, pH, loss on drying, and compliance with food additive regulations. |
Aluminum Foil Bag
lron-ringed Cardboard Drum
25kqs by Drum
25kqs by Drum
Anrui Biotechnology Co., Ltd. is a specialized exporter of high-quality food ingredients and additives. We focus on global trade and custom formulation services for functional ingredients, delivering consistent, compliant, and premium-quality supply solutions to our worldwide clients.
Headquartered in Guangzhou, China, Anrui collaborates with GMP-certified manufacturing partners equipped with advanced testing facilities, including HPLC, UV-VIS spectrophotometry, and microbiological analysis, ensuring every batch meets strict international quality and regulatory standards.
Our products are exported to over 60 countries, serving industries such as food, beverages, supplements, and cosmetics.
Fast-moving ingredients for food factories, ready for immediate dispatch.