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 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 8 mg
- Salt 0.02 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 20 g
- Energy 198 kcal
- Water 20 g
- Minerals 11 mg
- Major Minerals 11 mg
- Organic Acids 80 g
- Lactic Acid 80 g
Minerals
Sodium: 8 · Potassium: 2 · Calcium: 1 ·
Food-grade lactic acid is usually an 80% aqueous solution from fermentation, used to acidify dressings, confectionery, and meat. The solute is lactic acid, not lactose. Energy is from the organic acid (~3 kcal/g on the 80 g of acid); water makes up the rest.
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.