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E270Fine

Lactic acid

Group: Preservatives

Harm level1 of 5No concern

In plain words

It is an acid formed naturally during fermentation, for example in yoghurt, sauerkraut or sourdough. It is added to adjust acidity and extend shelf life; you find it in spreads, sweets, baked goods and drinks.

Where you find it: sauerkraut, yoghurts, bread, olives

Our recommendation

No need to avoid it.

Possible risks and effects

  • No relevant risk known at normal intake.

For experts

Lactic acid is a hydroxycarboxylic acid produced industrially mostly by carbohydrate fermentation; the L(+) form is a normal human metabolite. It serves as an acidity regulator and supporting preservative. A numerical ADI is not considered necessary for the general population; in EU infant foods only the L(+) form may be added.

Check another E-number

More from this group

E211Sodium benzoateE249Potassium nitriteE250Sodium nitriteE210Benzoic acidE220Sulphur dioxideE223Sodium metabisulphiteE224Potassium metabisulphiteE251Sodium nitrate

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.