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Lactic acid (E270)
Lactic acid is a preservative / acidity regulator used in fermented foods, cheese, drinks.. EFSA has published no numeric acceptable daily intake for it.
What it does
Produced by fermentation.
Where you meet it
Fermented foods, cheese, drinks.
This page describes the general scientific position. Allergies and sensitivities are individual: if your body disagrees with an additive, avoid it regardless of any ADI.
Sources: EFSA — food additives re-evaluations · Open Food Facts — additives taxonomy · checked 2026-09-03
Frequently asked questions
What is Lactic acid (E270)?
Preservative / acidity regulator. Produced by fermentation. It is used in Fermented foods, cheese, drinks.
How much lactic acid is safe?
EFSA published no numeric ADI, which usually means the substance is so benign that no limit needed to be set — or that intake is self-limiting. The assessment itself is still a full safety evaluation.
Should I avoid lactic acid?
For a healthy adult there is no reason to avoid it at typical intakes. If you have a diagnosed sensitivity or a health condition, your clinician's advice is the one that counts.
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