E270: Lactic Acid (Biological Acidulant)

Direct Answer

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.

Source: EFSA / JECFA · Last reviewed Aug 28, 2026

Specs

E-Number Code	E270
INS / Codex Number	INS 270
Functional Class	Acidity Regulator, Preservative, Flavoring Agent
Acceptable Daily Intake (ADI)	Not Limited (Quantum Satis)
Chemical Formula	C3H6O3 (2-hydroxypropanoic acid, pKa 3.86)
Primary Mechanism	Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria
Common Target Foods	Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses
Dietary Compliance	100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 184.1061)

Carcass Sanitization in Meat Processing

A 2–5% warm lactic acid spray is an EFSA/USDA-approved pathogen reduction treatment on beef carcasses, destroying Salmonella and E. coli O157:H7 without affecting meat color or leaving chemical residues.