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E270

Lactic acid

No known risk acidity regulatornatural origin

Natural fermentation acid.

Vegan
Yes
Vegetarian
Yes

What it is

Lactic acid (E270) is a natural organic acid. It is the signature flavour behind many of the world's oldest preserved foods, providing the tang in yoghurt, sourdough bread, sauerkraut, and kimchi.

How it is used in food

Natural preservative and flavor enhancer.

Commonly found in
  • Yoghurt, cheese, and dairy products
  • Sourdough breads
  • Pickles and fermented vegetables
  • Candy (to provide a mild sourness)

Health and safety

None known.

Food-grade lactic acid comes from fermenting sugar with the same bacteria family as in yogurt.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted GRAS (Generally Recognized as Safe).

Identification on labels

Also printed asMilk acid

How it is made

Industrially, food-grade lactic acid is produced via the bacterial fermentation of carbohydrates (like corn sugar, beet sugar, or molasses). Despite the name "lactic", commercial E270 is almost always vegan and not derived from milk.

  1. Fermentation — Bacteria (usually Lactobacillus species) ferment a carbohydrate source (like corn starch) into lactic acid.
  2. Purification — The acid is neutralized, filtered, and purified into a clear liquid or powder.

Worth knowing

The acid of yogurt, sourdough, and sore muscles.

Conclusion

E270 is a perfectly safe, natural additive that is essential for both preserving food and providing a beloved, tangy flavour profile.

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Entry last reviewed 2026-07-28.

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