E270 Lactic Acid – Uses, Effects and Safety
E270 is the EU designation for lactic acid, a naturally occurring preservative and acidulant widely used in food production.
Wissenswertes über "E270"
E270 is the EU designation for lactic acid, a naturally occurring preservative and acidulant widely used in food production.
What is E270 (Lactic Acid)?
E270 is the European Union food additive code for lactic acid (Latin: Acidum lacticum), an organic acid that occurs naturally in the human body and in many foods. It is primarily produced through lactic acid fermentation by bacteria and is widely used in the food industry as a preservative, acidulant, and flavour enhancer. Lactic acid is approved as a food additive in the EU under the designation E270.
Origin and Production
Lactic acid enters food through two pathways: it either forms naturally through fermentation (for example, in the production of yoghurt, sauerkraut, or pickled cucumbers) or is manufactured industrially through microbial fermentation of carbohydrates such as glucose or starch. Industrially produced lactic acid is chemically identical to its naturally occurring form and is considered safe for consumption.
Uses in Food
E270 is used in a wide range of food products, including:
- Dairy products (yoghurt, cheese, sour cream)
- Baked goods and bread
- Pickled and fermented vegetables (sauerkraut, pickles)
- Soft drinks and fruit juices
- Ready-made salads and convenience foods
- Sweets and confectionery
As an acidulant, lactic acid lowers the pH of food products, thereby inhibiting the growth of bacteria and moulds. As a preservative, it extends shelf life and helps maintain flavour.
Role in the Human Body
Lactic acid is a natural metabolic by-product of the human body. It is produced in muscle tissue during intense physical activity through anaerobic glycolysis -- a process that occurs when muscles temporarily receive insufficient oxygen. During rest, lactic acid is rapidly broken down in the liver and converted back into glucose through a process known as the Cori cycle.
Safety and Tolerability
E270 is considered one of the most well-tolerated food additives. Both the European Food Safety Authority (EFSA) and the World Health Organization (WHO) classify lactic acid as safe. No acceptable daily intake (ADI) value has been established, as the substance is also produced endogenously by the body. Allergic reactions or intolerances to E270 are extremely rare. However, individuals with severe liver dysfunction should exercise caution with very high consumption, as lactic acid is metabolised in the liver.
E270 and Vegan Diets
Despite the name suggesting a connection to dairy, industrially produced lactic acid (E270) is typically vegan, as it is derived from plant-based carbohydrates. When in doubt, it is advisable to check the manufacturer details.
Labelling Requirements
Under EU food law, products containing E270 must declare this additive in the ingredients list either as E270 or as lactic acid.
References
- European Food Safety Authority (EFSA): Re-evaluation of lactic acid (E 270) as a food additive. EFSA Journal, 2013.
- World Health Organization (WHO) / FAO: Lactic acid. In: Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA).
- Biesalski, H.K. et al.: Nutritional Medicine. Georg Thieme Verlag, Stuttgart, 5th edition, 2018.
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