Lactic Acid (E 270)

Last reviewed October 19, 2026

In plain words: Lactic acid (E 270) is the acid that gives yogurt and sauerkraut their tartness. Food-grade lactic acid is made by fermenting sugars or by synthesis.

What the evidence review says

Lactic acid gives yogurt and sauerkraut their tang, and one form is made in the body. We found no notable concern for the general population. JECFA said the D(−) and DL forms should not be used in infant foods, because babies handle them less readily.

No notable concern for the general population. D(−)-lactate is metabolized less readily than L(+)-lactate. JECFA therefore said D(−)-lactic acid and DL-lactic acid should not be used in infant foods. A 2018 review found no clinically relevant D-lactic acidosis in healthy children from D-lactate-producing probiotics or fermented formulas; the reported pediatric cases were short-bowel syndrome or, historically, acidified infant formulas.

• Source: EFSA Panel on Food Additives and Flavourings (FAF), EFSA J, 2020 · doi:10.2903/j.efsa.2020.6032
• Source: Łukasik J et al., Acta Paediatr, 2018 · doi:10.1111/apa.14338

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.