Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E960: Steviol Glycosides (Reb-A / Stevia Extract)
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.
E960 (Steviol Glycosides / Rebaudioside A) is a natural zero-calorie sweetener water-extracted from the leaves of the Stevia plant (Stevia rebaudiana). INS 960a, ADI is 4 mg/kg bw/day (as steviol equivalents), providing 250–350x sucrose sweetness.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E270 | E960 |
|
INS / Codex Number
|
INS 270 | INS 960a / 960c |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Natural High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 4 mg / kg body weight per day (as steviol equivalents) |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Natural zero-calorie sodas (Zevia), flavored yogurts, protein shakes, tabletop drops |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | 100% Vegan (Stevia leaf water extraction), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA GRAS Notices (GRN 252) |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | — |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | — |
|
Relative Sweetness Index
|
— | 250 – 350x Sucrose (Reb-A >98%) |
|
Caloric Value
|
— | 0.0 kcal / g kcal/g |
|
Glycemic Index (GI)
|
— | 0 (Zero effect on blood glucose or insulin) |
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