Processed
Lactic Acid
Lactic acid is a mild organic acid produced by lactic fermentation of sugars, or recovered as a clear syrupy liquid and as salts for food use. It softens the bite of vinegar-sharp formulas, acidifies dairy analogues, cured meats, and pickles, and helps control pH in dressings and beverages where a rounded sour is preferred to citrus snap. Food-grade lactic acid is sold as aqueous solutions (often 80–88%) and as sodium or calcium lactate powders. The flavour is gently dairy-sour rather than lemony. Heat-stable enough for many cook processes, it still needs measured dosing—excess tastes tangy and lingering. Keep liquid grades sealed; they are hygroscopic and can darken slightly with age.
Also known as: E270, Lactic acid (E270), Lactic acid, Nyusan, Acide lactique
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.95 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 20.7 mg
- Salt 0.05 g
- Total Carbohydrate 86 g
- Dietary Fibre 0 g
- Total Sugars 83 g
- Complex / starch 2.11 g
- Protein 1.91 g
- Water 4.79 g
- Energy 381 kcal
- Water 4.79 g
- Carbohydrates 86 g
- Sugars 83 g
- Monosaccharides 58.1 g
- Disaccharides 24.9 g
- Starch 2.11 g
- Amylose 0.53 g
- Amylopectin 1.58 g
- Digestible Starch 1.79 g
- Resistant Starch 0.21 g
- Protein 1.91 g
- Fat 0.95 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.21 g
- Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 323 mg
- Major Minerals 317 mg
- Trace Minerals 6.7 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Sodium: 20.74 · Potassium: 248 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Lactic Acid.
Usually avoid with
Often clash in flavour or tradition
History
Carl Wilhelm Scheele identified lactic acid in sour milk.
Industrial lactic fermentation supplied acid for leather, textiles, and early food use.
Food-grade lactic acid and lactates standardised for meat curing and dairy products.
Clean-label and plant-based foods expanded demand for mild lactic acidulants.