Lactic acid E 270
E 270 is widely found in nature and is naturally produced in the body.
It is industrially produced by lactic fermentation of sugars, while adding calcium carbonate to neutralise the lactic acid. Once fermentation is complete, the sugar residue and impurities are removed.
The lactic acid is released by adding sulphuric acid and is then evaporated. Lactic acid has a preservative effect and is also used to adjust acidity and flavour.
Lactic acid has a very wide application in the food industry, and lactic acid is an essential element in the production of dairy products, including yogurt, sour cream, and quark.
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