Allyl lactate (CAS NO.: ), which is also known as , allyl ester, could be produced through the following synthetic routes.

Six hundred and seventy-five grams (6 moles) of 80% lactic acid, 300 ml. of benzene, and 5 ml. of concentrated sulfuric acid are placed in a 3-l. three-necked round-bottomed flask having a capillary ebullition tube in one neck. The flask is attached to a Vigreux column 75 cm. in length, having at its top a trap of the Dean and Stark type, preferably the Barrett modification carrying a stopcock, and a reflux condenser. The mixture is refluxed, and the aqueous layer is withdrawn from the trap until liberation of water becomes slow or until noticeable darkening of the material begins. Then 1394 g. (1635 ml. or 24 moles) of is added, and refluxing and removal of water are continued until production of water ceases. The acid catalyst is then neutralized with anhydrous sodium acetate (18 g.), and the fractionating column is replaced by a short distillation head leading to a 3-l. round-bottomed receiving flask cooled in salt and ice. The liquid is distilled rapidly under diminished pressure, first at the water pump and finally at a pressure of about 5 mm. A viscous residue (about 130 g.) containing inorganic salts is discarded. The distillate is fractionated through the column used in the first steps. The trap at the reflux condenser is replaced with a still head arranged for controlled partial take-off. The first fraction is the benzene-allyl alcohol binary azeotrope, which distils at 76.8° and contains 17.4% of the alcohol. Frequently a small amount of allyl ether is obtained at 94–95°. Allyl alcohol is then distilled at 97° until most of it is removed and the temperature of the residue in the pot reaches about 120°. The pressure is reduced to about 50 mm. while the remainder of the alcohol is removed. Finally the allyl lactate is distilled at 56–60°/8 mm.. It amounts to 693–710 g. (89–91%).