E270 - E279 Lactates - E270 - Lactic Acid

E270-LACTIC ACID

Lactic acid is a natural acid that is formed - following fermentation by lactic ferments - in fermented foods; consequently, all fermented foods are naturally rich in lactic acid.

Lactic acid helps to give yogurt and many cheeses their distinctive taste.

The lactic acid present on the market (together with its salts) is an acidifying preservative additive which can be either of natural origin or of chemical origin; as such, it has the function of protecting food from micro-organisms (especially against yeasts and fungi) which can alter the characteristics of foods.

Lactic acid has a less marked taste than other acidifying additives; it is a non-volatile acid, without odor, and is used as a "generic use acid" by the FDA (Food and Drug Administration).

Lactic acid, in addition to the preservative function:

• gives aroma to the foods in which it is contained;
• has pH buffer function;
• it is an antibacterial;
• it is used in the disinfection of meat and fish packages, with the function of increasing the shelf-life of these foods by limiting the growth of bacterial colonies (such as Clostridium botulinum )
• a part of it is also used to produce emulsifying agents based on lactic esters of long chain fatty acids, suitable for bakery products.

Often, this preservative is added to jams, jams, long-life cream, mozzarella and canned vegetables, common bread, pastry, fresh pasta, soft drinks, sauces, sorbets, dairy products, mayonnaise and other processed foods, beer, etc. Often, lactic acid is also combined with other additives.

Lactic acid has no negative side effects in adults, while it can cause digestion disorders in children and infants, because they do not yet have the complete set of enzymes useful for this process.

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