Lactic Acid
Lactic acid is less sharp than citric or malic and carries a slight dairy note, so it suits products where a harsh acidity would be wrong.
Key Specifications
| CAS number | 50-21-5 |
|---|---|
| E number | E270 |
| Concentration | 80 / 90 percent |
| pH (1% solution) | 2.4-2.6 |
| Form | Liquid |
| Packaging | 250 kg drum |
A mild acid that also inhibits microbes
Lactic acid is less sharp than citric or malic and carries a slight dairy note, so it suits products where a harsh acidity would be wrong. It also suppresses microbial growth more effectively than citric at the same pH.
Bakery and meat applications
In bakery it improves dough handling and extends mould-free shelf life; in meat it is used as a surface treatment for carcass decontamination.
Typical Applications
- Beverages and dairy — 0.1-0.5 percent for mild acidity in drinkable yogurt and dairy drinks.
- Bakery — 0.2-0.5 percent on flour weight improves volume and shelf life.
Frequently Asked Questions
L or DL lactic acid?
L(+) is the natural form and preferred in food and infant applications; DL is cheaper and used industrially.
Is it heat stable?
Yes for normal processing, though prolonged high heat can cause browning with reducing sugars.
Does it taste sour?
Yes, but softer than citric acid with a dairy undertone.
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