Milchsäure

Origin

Lactic acid (E270) is an organic acid naturally produced during fermentation processes in various foods and within the human body during strenuous exercise. Commercially, it is produced by bacterial fermentation of carbohydrates such as glucose, sucrose, or lactose. Both L-lactic acid and D-lactic acid forms exist, with the L-isomer being the predominant form found in muscle tissue. The production process can utilize various bacterial strains, including *Lactobacillus* species.

Usage

In the food industry, lactic acid serves multiple purposes. It acts as a preservative by inhibiting the growth of spoilage bacteria and fungi, extending the shelf life of products. It is also used as an acidulant to adjust the pH of foods, contributing to flavor and texture. Lactic acid is commonly found in fermented foods like yogurt, sauerkraut, and pickles. Furthermore, it is used in confectionery, beverages, and processed foods to enhance flavor and provide a tangy taste. In meat processing, it can be used to decontaminate carcasses.

Side Effects

Lactic acid is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 'not limited,' indicating that it can be used at levels necessary to achieve its intended purpose in food. However, some individuals with D-lactic acidosis, a rare metabolic disorder, may experience adverse effects from high intakes of D-lactic acid. In normal individuals, excessive consumption is unlikely to cause significant health problems as the body efficiently metabolizes lactic acid.

Regulatory Status

Lactic acid (E270) is permitted for use as a food additive in many countries, including those within the European Union and the United States. Regulations govern its use to ensure it is used safely and effectively. These regulations often specify maximum levels of use in certain food categories. The European Food Safety Authority (EFSA) has evaluated lactic acid and concluded that it does not pose a safety concern at the levels typically used in food.