Lactic Acid (E270)

Lactic Acid

Lactic acid is an organic acid produced by fermentation of carbohydrates using lactic acid bacteria or synthetically through chemical processes, used as an acidity regulator, preservative, flavoring agent, and dough conditioner (E270) that lowers pH, inhibits microbial growth, and enhances tartness. In the food industry, it provides natural sourness, fermentation acceleration, and shelf life extension ideal for dairy, bakery, beverages, and pickled products.

Food Industry Applications

• Dairy products: Accelerates starter culture fermentation in yogurt, cheese, sour cream, and kefir producing consistent texture, flavor development, and viscosity enhancement.

• Bakery products: Conditions dough and improves crumb softness in sourdough breads, tortillas, and gluten-free mixes while extending shelf life through pH control.

• Beverages: Provides tartness and microbial stability in fruit juices, carbonated drinks, beer, and wine with clean flavor and balanced acidity without aftertaste.

• Pickled vegetables: Preserves crunch and color in pickles, sauerkraut, kimchi, and olives while enhancing flavor through controlled acidification and fermentation.

• Meat products: Inhibits bacterial growth in sausages, hams, and processed meats improving safety, tenderness, and shelf life during curing and storage.

Other Industry Applications

In cosmetics, functions as moisturizer and pH adjuster; in pharmaceuticals, serves as buffering agent; in cleaning products, acts as descaler; in bioplastics, produces polylactic acid (PLA); in leather tanning, preserves hides and adjusts pH.