E270: Lactic acid

What is E270?

Lactic acid (E270) is a natural organic acid with a mild, tangy sourness. It is the acid that forms when bacteria ferment sugars in yogurt, sauerkraut and sourdough, and it is also produced in human muscles.

Origin and production

Commercial lactic acid is made mainly by bacterial fermentation of plant carbohydrates such as corn starch, sugar beet or sugar cane, followed by purification. A smaller share is made by chemical synthesis.

Why is it used?

Manufacturers add it to give a gentle sour taste, regulate acidity and help inhibit spoilage bacteria. It appears in sweets, sauces, snacks, olives and pickles, cheese and some meat products.

Vegan, vegetarian and halal

Despite its name, food-grade lactic acid is normally not derived from milk and contains no lactose; it is generally considered suitable for vegans and vegetarians. Fermentation media can vary, so certified products offer extra assurance for strict vegan, halal or kosher diets.

Safety and regulation

Lactic acid is authorised as a food additive in the EU and evaluated by EFSA, and is permitted in most foods at levels consistent with good manufacturing practice. Use is restricted in foods for infants and young children.

Common in