Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E330: Citric Acid (Universal Acidulant / Chelator)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E330: Citric Acid (Universal Acidulant / Chelator)
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E270 | E330 |
|
INS / Codex Number
|
INS 270 | INS 330 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | 100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA GRAS (21 CFR 184.1033) |
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