Safety grading GREEN – SAFE
E270 – lactic acid is graded GREEN – SAFE. Regulatory baselines from EFSA, JECFA and the U.S. FDA support its safe use in foods at typical levels. In EFSA’s re‑evaluation of acetic, lactic, citric and tartaric acids, the Panel did not identify safety concerns for lactic acid when used as requested in foods and within existing specifications. In the United States, lactic acid is affirmed as GRAS in 21 CFR §184.1061 for use in foods with current good manufacturing practice limitations.
A global evidence sweep also supports a low hazard profile at food‑use levels. EFSA has repeatedly concluded that lactic acid used for carcass surface decontamination (typically 2–5%) raises no safety concern for consumers, provided the additive meets EU specifications and is applied under good practice. JECFA and Codex GSFA list lactic acid (INS 270) as an acidity regulator with numerous provisions across foods.
Net‑risk judgement: At permitted levels there is no convincing evidence of meaningful harm in the general population. Sensible caveats remain: concentrated solutions are corrosive to skin and eyes and require occupational protections, and very high intakes of the D‑isomer could, in theory, be undesirable for infants or individuals with impaired metabolism, although typical dietary exposure is low. Overall, the weight of evidence supports a GREEN grade with these caveats documented.
Should You Avoid E270?
For most people there is no need to avoid lactic acid in foods. It is naturally present in fermented products and is handled by normal human metabolism. People with known extreme acid sensitivity or those exposed to concentrated solutions in industrial settings should follow medical or workplace guidance. From a clean‑label perspective, lactic acid is a low‑priority additive to limit compared with more controversial preservatives or synthetic colors.
Common Uses
- Acidity regulator / acidulant in dairy drinks, yogurts, dressings, sauces, confectionery and beverages.
- Mild preservative / antimicrobial action in bakery goods, pickled and fermented foods.
- Flavor and pH adjuster to deliver a gentle sour note and stabilize formulations.
- Processing aid for surface decontamination of meat carcasses under controlled conditions.
Common names / Synonyms
- Lactic acid
- 2‑hydroxypropanoic acid, 2‑hydroxypropionic acid
- INS 270, E270
- L‑lactic acid, D‑lactic acid, DL‑lactic acid
What is it?
Lactic acid is a small organic acid (C3H6O3) with a chiral center, so it exists as L‑ and D‑enantiomers, and as the racemate (DL). In foods, the L‑form predominates in many natural fermentations. Commercially, food‑grade lactic acid is produced mainly by microbial fermentation of sugars (glucose, sucrose, lactose) using strains of Lactobacillus and related genera. After fermentation, the broth is filtered, decolorized, and purified (ion‑exchange, distillation or crystallization) to meet food specifications, including limits for heavy metals and optical purity. Chemical synthesis routes exist but are less common for food use.
Physiologically, lactate is a normal intermediate in energy metabolism. During intense exercise or anaerobic conditions, muscles convert glucose to lactate, which travels to the liver where it is reconverted to pyruvate and glucose in the Cori cycle. Because humans routinely produce and process lactate, modest dietary intakes from foods are readily handled. Nevertheless, very young infants and people with rare metabolic disorders are special cases considered by risk assessors when setting specifications and use conditions.
Where it’s allowed (EU vs US)
European Union: Authorized as E270 across numerous food categories, recent EFSA opinions have focused on specifications and processing uses, repeatedly concluding no safety concern when specifications are met.
United States: Affirmed as GRAS as a direct food substance under 21 CFR §184.1061; also listed in FDA inventories and used according to good manufacturing practice.