What is the Food Code E270? Lactic Acid Explained

First produced by Swedish chemist Carl Wilhelm Scheele in 1780, lactic acid is now identified as the food code E270 when used as an additive. This organic acid is both a natural product of fermentation and a manufactured ingredient, used extensively to preserve food, regulate acidity, and enhance flavour in many products.

Quick Summary

E270 is lactic acid, a food additive that functions as a preservative, flavour enhancer, and acidity regulator. It's produced via fermentation and is generally considered safe.

Key Points

• Lactic Acid Identity: E270 is the European food code for lactic acid, a naturally occurring organic acid produced by fermentation.

• Versatile Functions: It primarily serves as a preservative, acidity regulator, and flavour enhancer in a wide array of food products.

• Production Methods: Lactic acid is commercially manufactured through bacterial fermentation of carbohydrates, with chemical synthesis being a less common alternative.

• High Safety Profile: E270 is generally recognised as safe (GRAS) by regulatory authorities, with no specified acceptable daily intake for most consumers.

• Dietary Considerations: While often vegan-friendly, its source might sometimes be derived from dairy, requiring attention from individuals with specific dietary needs.

• Common Applications: You can find E270 in products ranging from yogurts and cheeses to soft drinks, sourdough bread, and processed meats.

What is Lactic Acid (E270)?

Lactic acid, designated by the food code E270 in Europe, is a naturally occurring organic acid with the chemical formula $CH_3CH(OH)COOH$. It is present in numerous fermented foods, such as yogurt, cheese, and sauerkraut, and is also produced naturally within the human body during intense exercise. Industrially, E270 is manufactured for use in the food industry to serve several vital functions, including extending shelf life, controlling pH levels, and imparting a characteristic tangy flavour. It is highly water-soluble and is generally recognised as safe (GRAS) by food safety authorities like the FDA and EFSA.

Production and Origin of E270

Lactic acid for commercial use is produced primarily through two methods: bacterial fermentation and chemical synthesis. The most common and preferred method in the food industry is bacterial fermentation.

Fermentation process

• Raw Materials: Industrial fermentation uses carbohydrates such as corn starch, molasses, beet sugar, or lactose as a substrate.
• Bacterial Action: Strains of lactic acid bacteria (LAB), predominantly from the Lactobacillus and Streptococcus genera, ferment these carbohydrates.
• Final Product: The bacteria convert the sugars into lactic acid, which is then purified and processed for use as the food additive E270.

Chemical synthesis

A smaller amount of lactic acid can be produced chemically by reacting acetaldehyde with hydrogen cyanide, followed by hydrolysis. However, this method is less common due to the food industry's preference for natural origin ingredients and the presence of by-products. The source can also be relevant for specific dietary needs, such as vegan or halal, depending on whether it's derived from dairy-based sources like whey or from plant-based sources.

Key Functions in Food Production

E270 is a versatile additive that plays several critical roles in the manufacturing of food and beverages:

• Preservative: By lowering the pH level of food, lactic acid inhibits the growth of spoilage microorganisms and pathogenic bacteria. This is particularly effective in dairy products, meat, and pickled vegetables, thereby extending their shelf life.
• Acidity Regulator: It is used to control the acidity and alkalinity (pH) of food products. This helps maintain stability, optimise texture, and improve flavour profiles, especially in processed cheeses and baked goods.
• Flavour Enhancer: Lactic acid imparts a mild, tangy flavour that is a signature characteristic of many fermented foods. It can also balance sweetness in beverages and confectionery, adding a refreshing tartness.
• Antimicrobial Agent: In addition to its preservative qualities, it is used as an antimicrobial agent in meat processing to reduce bacterial contamination and enhance food safety.

Common Food and Beverage Applications

E270 is found in a vast array of everyday food and drink products, contributing to their taste and longevity. Some common examples include:

• Dairy: Yogurt, cheese, sour cream.
• Beverages: Fruit juices, soft drinks, beer (specifically sour beers), and wine.
• Processed Meats: Deli meats, sausages, and vacuum-packed cuts.
• Baked Goods: Sourdough bread and other fermented bakery items.
• Sauces and Dressings: Salad dressings and marinades.
• Confectionery: Sour candies and other sweets.
• Pickled Foods: Sauerkraut and pickled vegetables.

Safety Profile and Regulations

Regulatory bodies worldwide, including the European Food Safety Authority (EFSA) and the United States' FDA, consider E270 to be safe for consumption by the general population.

Key safety considerations:

• GRAS Status: The FDA grants lactic acid a GRAS status, affirming that experts generally consider it safe for use in food.
• Acceptable Daily Intake (ADI): No specific ADI has been set for E270, reflecting its low toxicity.
• Infant Formula: Special precautions are taken with infant formula. The levorotatory (L-) form of lactic acid can be difficult for infants to metabolise. Therefore, only the dextrorotatory (D+) form is approved for use in infant formula.
• Dietary Restrictions: Vegans and individuals with dairy allergies should be aware that while lactic acid is often produced from plant-based sugars, it can sometimes be derived from lactose (milk sugar). Checking product labels or sourcing information is advisable.
• Metabolic Conditions: People with specific metabolic disorders, such as lactic acidosis, should monitor their intake, although this condition is usually linked to broader metabolic dysfunctions rather than the additive itself.

Comparison: E270 (Lactic Acid) vs. Citric Acid

Feature	E270 (Lactic Acid)	Citric Acid (E330)
Flavour Profile	Milder, more subtle, and tangy; associated with dairy and fermentation.	Sharper, stronger, and more pronounced sourness; characteristic of citrus fruits.
Primary Source	Produced commercially through bacterial fermentation of carbohydrates like sugars and corn.	Derived from citrus fruits or produced by fermenting carbohydrates with mold (typically Aspergillus niger).
Common Uses	Dairy products (yogurt, cheese), pickled vegetables, meat products, sourdough.	Soft drinks, candies, jams, fruit preserves, and various snack foods.
Main Function	Preservative, acidity regulator, and flavour enhancer.	Primarily an acidulant and flavouring agent.
Solubility	Highly soluble in water.	Highly soluble in water.

Conclusion

What is the food code E270? It is the European designation for lactic acid, a powerhouse of an additive integral to modern food production. From preserving fresh deli meats and prolonging the shelf life of pickles to perfecting the tangy flavour of your favourite yogurt and sourdough bread, E270 plays a crucial and multifaceted role. As a naturally occurring organic compound, it has earned a strong safety record with regulatory bodies, provided that sourcing is considered for dietary restrictions like veganism or allergies. Understanding its function reveals how this simple ingredient helps create safer, tastier, and more stable food products that we consume every day.

For more detailed information on food additives, consider visiting the European Food Safety Authority's website, which offers comprehensive risk assessments and regulatory data for a wide range of substances including E270.

Key functions of E270

• Preservation: Inhibits the growth of bacteria and microorganisms, extending the shelf life of food products.
• Flavour: Adds a characteristic mild, tangy, and sour taste, enhancing the sensory profile of foods.
• pH Regulation: Controls the acidity and alkalinity, which stabilises food products and optimizes texture.
• Antimicrobial Action: Used in meat processing to reduce pathogen contamination and improve food safety.
• Fermentation Aid: Contributes to the characteristic taste of naturally fermented products and can be used to mimic these processes.

Frequently Asked Questions

Is E270 safe for consumption?

Yes, E270 is generally considered safe for consumption. Regulatory bodies, including the FDA and EFSA, have deemed it safe, with no specific limits on its acceptable daily intake for the general population.

What is the difference between natural lactic acid and E270?

E270 is the official food code designation for commercially produced lactic acid. It is chemically identical to the lactic acid produced naturally by bacteria in fermented foods, but its industrial origin requires an E-number for labelling.

Is E270 suitable for vegans and vegetarians?

It can be, but it depends on the source. Commercially produced E270 is often derived from plant-based carbohydrates, making it vegan-friendly. However, some variants can be produced from lactose (milk sugar). Check the product label or with the manufacturer to confirm.

Can E270 be harmful to infants?

For infants, only the dextrorotatory (D+) isomer of lactic acid is used in formula, as they cannot properly metabolise the levorotatory (L-) form. Regular food products with E270 are generally safe for older children and adults.

What kind of foods contain E270?

You can find E270 in a wide range of products including fermented dairy like yogurt and cheese, pickled vegetables, canned goods, processed meats, soft drinks, sourdough bread, salad dressings, and confectionery.

Does E270 have any health benefits?

As a food additive, its primary purpose is functional (preservation, flavour). While some strains of lactic acid bacteria found in food are beneficial for gut health, E270 as an isolated additive does not provide the same probiotic benefits.

How does E270 extend the shelf life of food?

E270 extends shelf life by increasing the food's acidity (lowering its pH). This creates an unfavourable environment that inhibits the growth and multiplication of spoilage microorganisms and harmful bacteria.

Are there any side effects from consuming E270?

For most people, there are no significant side effects at the concentrations used in food. Individuals with rare metabolic disorders like lactic acidosis should monitor their intake, and excessive consumption of acidic products in general can contribute to dental enamel erosion.