Lactic acid

Lactic acid is an organic acid produced naturally during the fermentation of sugars by lactic acid bacteria. It is responsible for the characteristic tartness of yoghurt, sour cream, cheese, sourdough bread, and fermented vegetables such as sauerkraut and kimchi. As a food additive (E270), it is used as an acidity regulator, preservative, and flavour agent in a wide range of products including beverages, dressings, confectionery, and processed meats.

JECFA evaluated lactic acid in 1973 and did not establish a numerical ADI, classifying it as not specified. Lactic acid is a normal intermediate in human carbohydrate metabolism — the body produces and clears it continuously during muscle activity and digestion, making any contribution from food additives inconsequential.

Lactic acid is approved universally, including in the EU (E270), the United States (GRAS), Japan, Korea, and all other major markets. It is considered one of the safest and most natural food additives available, fully consistent with clean-label product formulations. Both the L(+) and D(-) isomers are used in food; the L(+) form is preferable in infant formula as it matches the isomer produced naturally in human metabolism. There are no known adverse effects in any population group at dietary exposure levels.