Allervibe
E270
Lactic acid
A mild acid produced by fermentation, used to acidify, preserve and adjust flavour.
i Additive Details
| Is E270 Lactic acid safe?
Well tolerated; the body produces lactic acid itself in muscle and through gut bacteria. Only the L(+) form is permitted in food for infants under twelve weeks, because very young infants break down the D(-) form slowly. People avoiding milk should read the origin note below - the fermentation may start from whey, although the finished acid is purified.
| Uses
Acidifies and preserves pickled vegetables, olives, sauerkraut, dressings, sauces, confectionery, beer and soft drinks. It is also the acid that forms naturally in yoghurt, sourdough and fermented sausage, so adding it reproduces a familiar tangy taste.
| Interactions
Its salts sodium lactate (E325), potassium lactate (E326) and calcium lactate (E327) act as buffers and hold moisture in meat products. The lower pH it creates is what allows sorbates and benzoates to work, and it helps control Listeria in ready-to-eat meats.
| Origin
Most commercial lactic acid is made by bacterial fermentation, usually with Lactobacillus species. The sugar substrate is normally maize, cane or beet sugar, but whey, a by-product of milk, is also used. The acid is separated and purified out of the fermentation broth, so the finished additive is normally free of milk protein; manufacturers of dairy-free products generally specify a non-dairy substrate. A synthetic petrochemical route exists but is now rare.
| Daily Intake
JECFA and EFSA list lactic acid with 'ADI not specified', the safest category, since it is a normal intermediate of human metabolism. The only restriction concerns the D(-) and DL forms in foods for young infants.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E334 L(+)-tartaric acid The natural acid of grapes, used to add sourness and as the acid in baking powder.
- E575 Glucono-delta-lactone A mild acid formed from glucose that slowly turns into gluconic acid once it meets water.
- E338 Phosphoric acid A strong mineral acid used to acidify soft drinks and adjust the pH of processed foods; it gives cola its sharp bite.
- E339 Monosodium phosphate A sodium salt of phosphoric acid used as a buffer, emulsifying salt and moisture binder in processed foods.
- E340 Monopotassium phosphate A potassium salt of phosphoric acid used as a buffer and mineral salt, notably in drinks and creamers.
- E341 Monocalcium phosphate A calcium salt of phosphoric acid used mainly as the acid component of baking powder, and as a firming agent and calcium source.
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