Lactic Acid (E270)

Lactic Acid Lactic acid is an organic acid produced by fermentation of carbohydrates using lactic acid bacteria or synthetically through chemical processes, used as an acidity regulator, preservative, flavoring agent, and dough conditioner (E270) that lowers pH, inhibits microbial growth, and enhances tartness. In the food industry, it provides natural sourness, fermentation acceleration, and shelf life extension ideal for dairy, bakery, beverages, and pickled products.