Lactic Acid · Mild Organic Acidulant & pH Regulator for Food & Beverage (E270)

Key characteristics

• Chemical name: 2-hydroxypropanoic acid (lactic acid).
• E-number: E270 (lactic acid).
• Origin: typically produced by fermentation of sugars or starch using lactic-acid bacteria, followed by purification.
• Form: supplied as a clear to slightly yellow, syrupy liquid, most commonly around 80–90% lactic acid in water.
• Optical form: often L(+)-lactic acid–rich for food and nutrition applications (detailed optical specification can be defined per grade).
• Taste profile: mild, soft acidity with dairy-/yogurt-like character, especially suitable for dairy, meat and savoury flavour profiles.
• Solubility: completely miscible with water, easy to dose and disperse in liquid systems and brines.
• pH & buffering:
  • Effective pH reduction in the acidic range,
  • Provides buffering together with its lactate salts (e.g. sodium or potassium lactate) where used.
• Function in foods & beverages:
  • Acidulant and pH regulator in multiple categories,
  • Flavour modifier to bring “fermented” or dairy-like notes,
  • Supports microbiological stability in combination with good hygiene and processing.
• Regulatory & labelling:
  • Typically declared as “lactic acid” or “acidity regulator (lactic acid)”, with E-number declaration where required,
  • Approved in many countries for use in food, beverages, meat and poultry (rules and limits vary by region and product category).

Atlas assists R&D teams in selecting grade, concentration and dosage of lactic acid to meet pH targets, sensory expectations and regulatory frameworks across different product categories.

Indicative specification points

Detailed specifications are tailored to origin, concentration and target applications. Typical food-grade lactic acid parameters include:

• Assay: commonly 80–90% w/w lactic acid (or as agreed; other concentrations available on request).
• Appearance: clear to slightly yellow, syrupy liquid, free from visible foreign matter.
• Odour: mild, characteristic odour, free from off-odours.
• Colour (e.g. APHA/Hazen): controlled to maintain low colour in finished products.
• Specific gravity: consistent with concentration and temperature, used for in-line control.
• Optical rotation: defined range for L(+)-rich lactic acid grades, where applicable.
• Sulphated ash / total ash: low, aligned with food-quality standards.
• Chlorides, sulphates and other ions: tightly limited according to food or pharmacopeial requirements.
• Heavy metals and specific impurities: restricted in line with food ingredient standards.
• Microbiological criteria: low microbial counts appropriate for an acidic, concentrated syrup produced under controlled hygienic conditions.

Each batch is delivered with a Certificate of Analysis (COA) and a detailed technical data sheet. Further documents (GMO status, allergen statements, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certificates and others) can be supplied from approved producers to support audits and regulatory submissions.

Beverages & fermented-style drinks

• Flavoured and functional beverages – lactic acid provides a soft, rounded acidity that can complement dairy-style, fermented or fruit profiles.
• Dairy-based and yoghurt drinks – supports pH adjustment and flavour balance in fermented and non-fermented milk drinks.
• Plant-based beverages (e.g. oat, soy, almond drinks) – used to adjust pH and sensory profile towards “fermented” or “yogurt-like” notes.
• Sports & nutrition beverages – lactic acid can help fine-tune acidity and mineral compatibility when used with lactates and other salts.

Dairy, cheese & plant-based alternatives

• Processed cheese and cheese preparations – lactic acid works with emulsifying salts to adjust pH and flavour in processed cheese, cheese spreads and cheese sauces.
• Fresh cheeses, cream cheese & dairy desserts – used for pH correction and flavour adjustment after fermentation or heat treatment.
• Plant-based yogurt alternatives – supports fermented-style taste and pH in plant-based systems, often in combination with cultures and other acids.

Meat, poultry & savoury applications

• Meat and poultry marinades & brines – lactic acid helps lower pH, enhance flavour and support microbiological stability when used under appropriate processing and regulatory conditions.
• Cooked, cured and processed meats – contributes to flavour and safety concepts, sometimes used together with lactate salts and other functional ingredients.
• Savoury sauces, soups & ready meals – provides a rounded acidity and flavour brightness, often in combination with other organic acids for final pH and taste adjustment.

Pickles, fermented vegetables & condiments

• Pickles & fermented vegetables – lactic acid can standardise acidity and pH in brines, supporting flavour and shelf life alongside natural fermentation processes.
• Ketchup, mayonnaise, dressings & condiments – contributes mild acidity and flavour balance in oil-in-water emulsions and tomato-based sauces.
• Table olives & vegetable preserves – used to adjust brine acidity and support stability and sensory profile, depending on local regulations.

Bakery, confectionery & nutrition

• Bakery products – lactic acid can be used to tune dough pH, flavour and Maillard reactions, and to mimic sourdough-type acidity in some bread and cake recipes.
• Confectionery & gums – provides a smooth acidity in chewing gums, chewy candies, fillings and other sweet products, often together with sharper acids (e.g. citric, malic) for desired taste.
• Nutrition & supplements – dedicated grades of lactic acid and lactates are used in oral nutrition supplements, powders, tablets and capsules as acidulants, mineral carriers and pH adjusters, subject to regulatory requirements.

Formulation guidance

• Dosage depends on:
  • Target pH and desired acidity intensity,
  • Presence of other acids, salts and flavour components,
  • Regulatory limits and product category rules in each market.
• For meat and poultry, lactic acid use must follow local regulations on permitted treatments, maximum levels and labelling.
• Because lactic acid is supplied as a concentrated liquid, careful dilution and dosing control is recommended to ensure safety, accuracy and equipment compatibility.
• In multi-acid systems (e.g. lactic + citric + acetic), both pH and sensory balance should be evaluated through pilot trials and shelf-life studies.
• Manufacturers should confirm additive status, permitted uses, maximum use levels, nutrition and health claim conditions and labelling requirements with their regulatory teams in each destination country.

Quality & documentation

• Supplied as food-grade lactic acid (E270) with agreed specifications for assay, colour, impurities and physical properties.
• Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet indicating key tests (assay, colour, density, heavy metals, microbiological data, etc.).
• Additional documentation can include GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals, pesticide residues, origin and Halal/Kosher certificates, depending on the selected grade and producer.
• Production sites typically operate under recognised quality and food safety management systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for regulatory compliance, permitted uses, maximum levels, additive declarations, nutrition and health claims and labelling in each destination market.

Packaging, storage & logistics

• Standard packaging options include plastic drums or IBCs (intermediate bulk containers); specific pack sizes and materials can be discussed according to application and logistics needs.
• Suitable for full-container or mixed-container loads together with other acidulants and functional ingredients, subject to compatibility and segregation rules.
• Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from incompatible materials and direct sunlight. Avoid low temperatures that may cause crystallisation or viscosity increase.
• Typical shelf life is defined on the product specification and COA; customers should verify colour, odour, assay and performance during storage and in final products.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, dairy/plant-based products, meat & poultry, pickles/fermented vegetables, sauces, bakery, confectionery, nutrition, etc.), target pH and acidity, process conditions (heat treatment, fermentation, packaging), annual volume, preferred concentration and packaging, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable lactic acid grades and integrated system concepts for your projects.