Lactic Acid (E270) — What You Need to Know
What Is Lactic Acid?
Lactic acid is a naturally occurring organic acid produced by bacterial fermentation of sugars. It is the characteristic acid of yogurt, sauerkraut, kimchi, and many other fermented foods. The human body also produces lactic acid naturally during anaerobic muscle metabolism during exercise.
What Is It Used For?
Used as an acidity regulator and flavoring agent in dairy products, fermented foods, beverages, confectionery, and infant formula. Also serves as a preservative by lowering pH to inhibit spoilage organisms.
Safety Assessment
Naturally produced during fermentation and is present in many traditional foods (yogurt, cheese, sauerkraut, kimchi). Also produced naturally in the human body during exercise (muscle metabolism). No safety concerns whatsoever. EFSA considers it safe without a numerical ADI. The L(+) form is the biologically natural form; the D(-) form is metabolized more slowly. Food-grade lactic acid is typically a mixture or the L(+) form.
Based on current evidence, Lactic Acid is rated Safe with a score of 10/10. This is 1.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2018.
Commonly Found In
Always check the label for E270 or 'Lactic Acid'
▶Chemical Information
Frequently Asked Questions about Lactic Acid
Quick Facts
- E-Number
- E270
- INS Number
- 270
- Category
- Acidity Regulators
- Origin
- Natural
- FDA Status
- GRAS (Generally Recognized as Safe). No usage restrictions.
- EFSA Status
- No ADI needed. Considered safe without a numerical limit. The L(+) form is the biologically preferred form.
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2018
Related Additives
Other acidity regulators in the same family