Lactic Acid E270
acidulant — Primarily natural_or_synthetic.
2-Hydroxypropanoic acid
CAS: 50-21-5 (L), 10326-41-7 (D), 598-82-3 (DL)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Lactic Acid?
Lactic acid is an alpha-hydroxy acid produced naturally during fermentation of carbohydrates by lactic acid bacteria. It is the compound responsible for the sourness of yogurt, cheese, pickled vegetables, and sourdough bread. As a food additive (E270), it functions as an acidity regulator, preservative, and flavoring agent. JECFA considers it acceptable with no ADI specified, as it is a normal metabolite in the body. EFSA confirmed no safety concerns in its 2013 review. It is permitted globally and is also used in biodegradable plastics.
? Did You Know?
Lactic Acid occurs naturally in Fermented dairy products (yogurt, cheese) and Sauerkraut and kimchi. Many people consume it daily without realizing it's also a listed food additive.
Lactic Acid is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Lactic Acid is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
None
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Natural food component
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A naturally occurring organic acid produced by bacterial fermentation or chemical synthesis. The L(+) form is the naturally occurring enantiomer in living organisms.
Manufacturing
Primarily produced by bacterial fermentation of carbohydrates (glucose, sucrose) using Lactobacillus bacteria. Can also be synthesized chemically, but fermentation is more common for food use.
Applications Beyond Food
Alpha-hydroxy acid in skincare products, pH adjuster
pH adjuster, ingredient in Ringer's lactate solution
Biodegradable plastics (polylactic acid/PLA), leather tanning, textile dyeing
Descaling agent, natural cleaner