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Lactic Acid 80% E 270, known as 80% Lactic Acid or 80% Milk Acid in Turkish, is a concentrated aqueous organic acid solution containing approximately 80% lactic acid by weight. Lactic acid, defined as E 270 in the European Union food additive system; It can be used as an acidity regulator, acidifier and aroma profile regulator in food and beverages, as well as a pH adjuster and organic acid source in cosmetics, cleaning, technical chemistry and different industrial processes.
The chemical name of lactic acid is 2-hydroxypropanoic acid or 2-hydroxypropionic acid. Its molecular formula is C₃H₆O₃, its molecular weight is approximately 90.08 g/mol, and its overall CAS number is 50-21-5. Since the molecule carries a carboxylic acid and a hydroxyl group at the same time, it is classified as α-hydroxy acid, i.e., AHA.
Lactic Acid 80% E 270 is not pure anhydrous lactic acid. The commercial product is concentrated solution containing about 80% active acid and about 20% water. In addition, lactic acid-lactate condensation products can be found in high concentrations of commercial lactic acids in equilibrium with free lactic acid.
Lactic Acid 80% E 270 activates the hydroxycarboxylic acid receptor, the G-protein-coupled receptor 81 (GPR81).
Lactic Acid 80% E 270 is a strong Alpha-Hydroxy Acid and will therefore have excellent exfoliant properties, but these are weaker than Glycolic Acid, but second in number. Lactic Acid 80% E 270 may be incorporated into other products, there are some incompatibilities that may arise, also AHAs (due to the pH required for best effectiveness) may not allow other products (such as cleansing masks) to work properly and vice versa.
The European Union's E 270 specification explicitly takes this into account. E 270 is defined as a product that can consist of a mixture of lactic acid and lactic acid lactate, and the relevant purity specification specifically refers to the 80% aqueous solution.
Lactic Acid 80% E 270 is a colorless to light yellow, clear, viscous, and almost odorless liquid. For commercial food-grade 80% L-lactic acid grades, a density of about 1.18–1.20 g/cm³ at 20 °C may be typical; however, the exact value should be checked against the manufacturer and grade.
Lactic Acid 80% E 270 is completely miscible with water. The pH value of the concentrated solution is quite low; for example, Jungbunzlauer's SDS of 80% aqueous lactic acid reports a pH <2 at 25 °C. Therefore, the fact that it is a raw material suitable for food use does not mean that the concentrated product is harmless during handling.
Lactic Acid 80% E 270 should have a pH between 3.5 and 4.5 for best efficacy (Note: at pH 7, AHAs are completely ineffective); masks have a function-dependent pH (cleansing masks with a pH between 7 and 8; moisturizing masks with a pH between 5 and 6, and some treatment masks with a pH of 4.5 to 5.5).
If a product has some film-forming agent or, in the case of masks, has non-absorbable materials, these may reduce the absorption of E 270 Lactic Acid 80% Food Grades.
Lactic Acid 80% E 270 is a commonly used organic acidulate, probably because it is classified as a weak acid.
As with all manufacturing processes, recommend lab-scale trials to determine appropriate quantities.
Normally Lactic Acid 80% E 270 is titrated with a dilute solution of Lactic Acid (10% or 20% in water) until the desired pH is achieved.
Lactic Acid 80% E 270 is preferred as an acidulate because it tends to have less destabilizing effect on emulsions than Citric Acid.
Lactic Acid 80% E 270 is food grade and is used in the production of various types of cheese.
Lactic Acid 80% E 270 can be used in food production, especially in beverages, confectionery, sauces, marinades, pickles, dairy products, meat processing and different acidification applications. Since lactic acid has a softer and characteristic acidity profile, it can provide different sensory results than citric or acetic acid in some products.
The protective effect of Lactic Acid 80% E 270 should not be directly reduced to its classical antimicrobial preservative mechanism. By lowering the product pH, the acid can create an environment that is more unfavorable for the development of many microorganisms; the actual shelf-life effect should be considered together with the final pH, water activity, process, packaging, and other protective barriers.
For Lactic Acid 80% E 270, it should be noted that food-grade, cosmetic-grade, pharmaceutical-grade and technical-grade products are not the same. Products with the same basic lactic acid chemistry may have different limits of color, stereochemical purity, metal ions, chloride, sulphate, ash and other impurities.
When purchasing Lactic Acid 80% E 270, the phrase "80% lactic acid" alone is therefore not sufficient. E 270/FCC compliance, actual assay, stereochemical structure, density, color, heavy metal limits, and batch-based COA information should be checked together according to the target application.
WHAT IS LACTIC ACID 80% E 270?
Lactic Acid 80% E 270 is a concentrated aqueous acid solution containing approximately 80% lactic acid.
Lactic acid is a α-hydroxy organic acid that carries a single carboxylic acid group.
Lactic Acid 80% E 270 is particularly useful when UHT, ultra-pasteurized, or powdered milk is used as a starting material, as the heat treatments used in the production of these milks inactivate lactose and prevent the cheese culture from completely converting it to lactic acid.
The inclusion of additional Lactic Acid 80% E 270 prior to fermentation overcomes this deficiency and improves curd yield.
Lactic Acid 80% E 270 is offered in bottles holding 100 ml or 500 ml.
Lactic Acid 80% E 270 is a vital ingredient in Ricotta Impastata, Mozzarella, Queso Blanco, and other specialty cheeses, and can be used in the production of sour-milk products such as Koumiss, Laban, Kefir, as well as some cottage cheeses.
In production, Lactic Acid 80% E 270 is often added so that the pH of the milk reaches about 5.0.
Lactic Acid 80% E 270 is said to be less harsh and more hydrating than Glycolic Acid skin scrubs.
Lactic Acid 80% E 270 is one of the Alpha Hydroxy acids (fruit acids).
E 270 Lactic Acid 80% Food Grades are non-toxic, naturally occurring substances and are found in a variety of fruits, including grapes, apples, and sugarcane.
Lactic Acid 80% E 270 is a mild AHA acid that is usually derived from milk, so people who are intolerant to milk or dairy products should not use this acid.
It is a much weaker acid than glycolic acid, as an acid peel, Lactic Acid 80% E 270 is most commonly used for removing sunspots, hyperpigmentation, liver spots, and other skin discolorations, and is suitable for all skin types.
E 270 Lactic Acid 80% Food Grade peeling is also recommended for the reduction of rosacea, because it is the mildest of the scabs.
Lactic Acid 80% E 270 is a comprehensive exfoliator that removes the outer layers of thickened or damaged skin, leaving a smoother and healthier appearance.
Lactic Acid 80% E 270 has been found to be beneficial in improving dry skin, treating age spots, improving oily and acne-prone skin, and reducing fine lines and wrinkles.
Lactic Acid 80% E 270 is a naturally occurring alpha hydroxy acids (or AHAs) produced by the fermentation of sugars.
Lactic Acid 80% E 270 is the most commonly used alpha hydroxy acid for exfoliating products.
Lactic Acid 80% E 270 exists in two optical isomers: L-lactic acid and D-lactic acid are used.
The natural form found in food is Lactic Acid 80% E 270. The chirality of lactic acid can have implications in certain applications, such as pharmaceuticals. Lactic Acid 80% E 270 is generally considered biodegradable, making it a more environmentally friendly option in certain applications.
Lactic Acid 80% E 270 can undergo polymerization to form polylactic acid (PLA), a biodegradable and bioactive polymer.
Lactic Acid 80% E 270 is used in the production of bioplastics and biodegradable packaging materials. Lactic Acid 80% E 270 is used in the food industry as an acidulant and preservative.
Lactic Acid 80% E 270 contributes to the acidity of certain foods and helps extend their shelf life by creating an environment that inhibits the growth of spoilage microorganisms.
Lactic Acid 80% E 270 can function as a buffering agent in certain formulations, helping to stabilize and maintain pH levels in various products.
Lactic Acid 80% E 270 is used in industrial applications, including metal cleaning and pickling. Lactic Acid 80% E 270 has acidic properties, it is effective in removing scale and oxides from metal surfaces. In the cosmetics industry, Lactic Acid 80% E 270 can be used in hair care products.
COMMON PRODUCT AND CHEMICAL NAMES
Lactic Acid 80%
Lactic Acid 80% E 270
Lactic Acid 80%
80% Lactic Acid
Milk Acid
2-Hydroxypropanoic Acid
L-Lactic Acid
E 270
CAS 50-21-5
EC 200-018-0
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION
Product Name: Lactic Acid 80% E 270
Turkish name: 80% Lactic Acid
Generic chemical name: Lactic Acid
IUPAC name: 2-Hydroxypropanoic Acid
Other Name: 2-Hydroxypropionic Acid
Chemical class: α-Hydroxy carboxylic acid
Food additive number: E 270
INS number: 270
General CAS No: 50-21-5
EC/EINECS No: 200-018-0
L-isomer CAS No: 79-33-4
Molecular formula: C₃H₆O₃
Molecular weight: Approximately 90.08 g/mol
Active ingredient concentration: Approx. 80% w/w
Water content: Approx. 20%, depending on commercial grade
Physical form: Viscous aqueous solution
Color: Light yellow with colorless
Odor: Mildly characteristic/almost odorless
20 °C density: Approx. 1.18–1.20 g/cm³ for typical food-grade quality
25 °C pH: Can be reported as 2< in concentrated 80% solution
Water solubility: Fully miscible
Ethanol solubility: Soluble / miscible
pKa: Approx. 3.86
Main food functions: Acid, acidifier, acidity regulator and flavor regulation
JECFA function class: Acid, acidity regulator, flavouring agent
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF LACTIC ACID 80% E 270
The molecular structure of lactic acid is CH₃-CH(OH)-COOH.
The molecule has a carboxylic acid group. At the same time, a hydroxyl group is present in the α-carbon.
Therefore, lactic acid comes under the class of α-hydroxy acid. The carboxylic acid group can give protons.
In water: Lactic Acid ⇌ Lactate⁻ + H⁺ balance occurs.
A pKa value of approximately 3.86 is important for understanding pH control behavior in food and cosmetic applications. When the pH is below pKa, the proportion of protonated lactic acid increases. As the pH rises above the pKa, the proportion of the lactate form increases. This balance is important for antimicrobial and sensory behavior.
The interaction of the non-ionized organic acid form with cell membranes may contribute beyond the pH decrease against some microorganisms. However, actual antimicrobial performance varies with product pH and type of microorganism.
When Lactic Acid and Sodium Lactate are used together, a conjugate acid/base pair is formed. This combination can provide a buffer effect.
It may contribute to making the formulation pH more resistant to sudden changes.
The hydroxyl group in the molecule increases the polarity of lactic acid. It creates strong hydrogen bonding interactions with water.
Therefore, it is completely miscible with water. Pure lactic acid shows hygroscopic character.
It has a tendency to absorb moisture from the atmosphere. In concentrated solution, free lactic acid molecules can form lactyl-lactic acid by esterification-like condensation. This reaction is reversible. When the water concentration increases, hydrolysis can form free lactic acid again.
For this reason, highly concentrated commercial lactic acid should not be considered as the ideal solution of only one molecule in water.
Lactic acid has a chiral center.
The L and D enantiomers have the same functional groups from a chemical point of view, but they can make a difference from a biological and regulatory point of view.
Fermentative production can provide high L-lactic acid or different stereochemical ratios depending on the microorganism.
Stereochemical purity in food application should be evaluated separately, especially in sensitive areas such as infant-food.
In the historical evaluations of JECFA, special attention was paid to the use of infant food for D(-)-lactic acid and DL-lactic acid.
The main functions of Lactic Acid 80% E 270 at the molecular level are:
Proton Supply
Lowering the pH
Creating a lactate buffer system
Creating acidic taste
Regulating acidity in food formulation
Creating a pH that is less favorable for microbial growth
Demonstrate ionic interaction with metal and mineral systems
To be used in cosmetic pH and skin surface applications due to AHA chemistry
Being the raw material for the production of lactate salts
PHYSICAL AND CHEMICAL PROPERTIES OF LACTIC ACID 80% E 270
Lactic Acid 80% E 270 is a concentrated, clear and viscous aqueous organic acid solution.
General technical specifications:
Physical appearance: Clear viscous liquid
Color: Light yellow with colorless
Odor: Mildly characteristic/almost odorless
Chemical name: Lactic Acid
IUPAC name: 2-Hydroxypropanoic Acid
Food additive number: E 270
INS: 270
CAS No: 50-21-5
EC No: 200-018-0
Molecular formula: C₃H₆O₃
Molecular weight: 90.08 g/mol
Assay: Approx. 80% w/w
EU E 270 minimum assay requirement: At least 76%
EU specification note: Specification refers to 80% aqueous solution
Density: Approx. 1.18–1.20 g/cm³, 20 °C, typical for high-purity food-grade L-lactic acid
pH: <2, 25 °C, 80% example of manufacturer SDS for aqueous solution
pH in 10% diluted solution: Approximately 1.5–2.5, in some food-grade commercial specifications
Dynamic viscosity: Approx. 18.4 mPa·s, 25 °C, Jungbunzlauer 80% grade SDS
Water solubility: Fully miscible
Freezing point: < -80 °C, in certain 80% commercial solution
Boiling range: Approx. 110–130 °C, in specific 80% commercial solution
Vapor pressure: About 0.038 hPa, 20 °C, manufacturer SDS sample
log Pow: Approx. -0.54, 20°C
pKa: Approx. 3.86
JECFA commercial product concentration range: Approximately 50–90% common solutions
Commercial assay example for food-grade L(+)-Lactic Acid 80%: 79.5–80.5%
L-isomer purity: Minimum 97% at certain commercial L(+)-grades
Not all of these values should be considered in the same category.
CAS, formula, and molecular weight are the general characteristics of the chemical.
Density, color, L-isomer purity, and specific impurity limits depend on grade.
For example, a food-grade product for which a manufacturer gives an assay of 79.5–80.5% and a minimum of 97% L-isomer is not a universal specification for all grades E 270.
The purity limits in the EU E 270 regulation should be evaluated separately.
HOW DOES LACTIC ACID 80% E 270 WORK AT THE MOLECULAR LEVEL?
The basic working mechanism of Lactic Acid 80% E 270 is based on lowering the pH of the medium by giving protons in the solution.
When concentrated lactic acid is added to water, some of the molecules undergo dissociation.
Hydrogen ion activity increases.
pH drops.
Many biochemical and microbiological reactions in food are pH-sensitive.
Therefore, a decrease in pH can change the charge state of proteins.
It can affect enzyme activities.
The microorganism can change its growth rate.
It can affect taste perception.
Depending on the buffer capacity of the food, the same amount of lactic acid creates different pH changes in different products.
For example, adding a small amount of acid to pure water can quickly lower the pH.
Foods containing high protein or minerals may require more acid due to higher buffer capacity.
Therefore, Lactic Acid 80% dosage should not be determined solely by the theoretical acid percentage.
Titration or pH trial should be performed on the real product.
When used for protection, the two effects can be considered together.
The first effect is the decrease in ambient pH.
The second effect is the effect of non-protonated organic acid molecules on some microorganism cells.
However, Lactic Acid 80% alone should not be considered as a complete preservative system in all products.
Food safety should be evaluated together with process temperature, water activity, hygiene and packaging.
When used with lactate salts, it can create a buffer effect.
In this way, the target pH zone can be maintained in a more controlled manner.
In cosmetic systems, the same acid-base mechanism is used for pH adjustment.
When used at the AHA level, the formula directly affects the pH of the free acid.
Therefore, "lactic acid" alone does not indicate exfoliation potential.
The final pH and total acid should be evaluated together.
The main functions of Lactic Acid 80% E 270 at the molecular and formulation level are:
Lowering the pH
Regulate acidity
Providing acidic taste
Changing the flavor profile
Joining the Buffer system
Supporting microbial control
Use in the production of Lactate salts
Changing the ionic environment of protein and mineral systems
Adjusting pH in cosmetic systems
Providing active acid to formulations with AHA function
IN WHICH SECTORS IS LACTIC ACID 80% E 270 USED?
The primary commercial use of Lactic Acid 80% E 270 is in the food and beverage industry.
Main areas of use:
Beverages
Fruit-based drinks
Confectionery
Gummy products
Hard candies
Sauces
Mayonnaise and dressing systems
Marinades
Marinades
Fermented foods
Dairy products
Cheese processes
Meat products
Poultry products
Meat marination systems
Ready meals
Bakery applications
Canned goods
Vegetable processing
Food pH adjustment
Aroma systems
Nutrient and food-processing systems
Animal feed applications
Cosmetic formulations
Skin care products
Hair care formulations
Soap and cleaning formulations
Industrial pH adjustment
Production of lactate salt
Biotechnological processes
Technical chemical syntheses
Different high-purity lactic acid systems for PLA and lactide chemistry
Food-grade E 270 grade does not have to be the same commercial grade as the high purity specialty lactic acid used in polymer production.
In PLA production, criteria such as metal, water, and stereochemical purity can be very different.
FOOD, BEVERAGE AND PRESERVATION APPLICATIONS OF LACTIC ACID 80% E 270
The food industry is the primary use of Lactic Acid 80% E 270.
Possible functions of Lactic Acid 80% E 270 in food applications include:
Regulate acidity
Lowering the pH
Imparting acidic taste
Balancing the flavor profile
Supporting microbial stability
Providing pH control in marine systems
Being a source of acid in meat surface treatments
Creating acidity in pickles and vegetable products
Creating a sour taste in confectionery
Adjusting the acid profile in beverages
Regulating the pH of sauces and dressings
Providing raw materials for the production of lactate salt
JECFA evaluates lactic acid in acid, acidity regulator and flavouring agent function classes.
The EU E 270 specification provides food additive ID and purity requirements.
When Lactic Acid 80% is used in beverages, the goal may not only be low pH.
The sensory profiles of different organic acids are different.
Lactic acid can often create a more rounded and soft perception of acidity.
Therefore, it can be used in combination with or as an alternative to citric acid.
The use of concentrated grade in confectionery can be economical due to its strong acidity and low water content.
However, the effect of acid on sugar inversion, gelatin, pectin or other hydrocolloid behavior should be evaluated.
In Pectin gel systems, pH can directly affect gel formation.
Too low pH in the gelatin system can affect protein structure.
In sauces and dressings, lactic acid can be used for both pH and taste adjustment.
The pH uniformity of the final product must be verified.
In marinade and meat systems, lactic acid can act on the protein surface and microbial environment.
EFSA has separately evaluated specific carcass surface decontamination applications of lactic acid food grade.
Such applications are separate from the normal "addition of acid as a food additive".
Legal permit conditions should be checked separately on the basis of target animal species and process.
USE OF LACTIC ACID 80% E 270 IN COSMETIC, PERSONAL CARE AND TECHNICAL APPLICATIONS
Lactic Acid is one of the common organic acids in cosmetic formulations.
The EU CosIng inventory lists the buffering, humectant and skin conditioning functions for Lactic Acid.
Lactic acid is also known as AHA.
It can only be used for pH adjustment in low amounts in cosmetic products.
It may be evaluated in AHA-based skincare products at higher levels of active acid.
However, it is not appropriate to apply 80% Lactic Acid raw material directly to the end user.
It should be diluted in a controlled manner in the formulation.
The amount of free acid depends on the final product pH.
Therefore, two cosmetic products with the same total percentage of Lactic Acid may have different skin effects at different pH.
It can be used for pH adjustment in hair care systems.
Acidic pH can affect the surface behavior of the hair cuticle.
It can be dosed to obtain the appropriate pH in conditioner and rinse systems.
It can be used as an auxiliary acid for pH adjustment or mineral deposit control in soap and detergent formulations.
In industrial chemistry, it is used as a raw material in the production of lactate salts.
In the preparation of sodium lactate, it can be neutralized with sodium hydroxide or other sodium base.
Potassium base is used for potassium lactate.
Calcium lactate can be reacted with appropriate calcium sources.
This type of neutralization process can be exothermic and must be controlled in industrial process design.
IS LACTIC ACID 80% E 270 USED IN FOOD, COSMETIC AND PHARMACEUTICAL APPLICATIONS?
Lactic Acid 80% E 270 is a food additive raw material defined for food application.
The E 270 number directly refers to the food additive system.
The EU Commission has defined official purity specifications for E 270.
JECFA also evaluates lactic acid as acid, acidity regulator and flavouring agent as INS 270.
JECFA has assessed the ADI value for lactic acid as "not limited".
This statement does not mean that the unrestricted and uncontrolled use of the substance is allowed.
Authorization conditions in the food category and limits on quantum sales or specific use should be checked according to the legislation of the relevant country.
In cosmetic application, lactic acid can be used as INCI under the name LACTIC ACID.
The functions of buffering, humectant and skin conditioning are registered in CosIng.
Although it is technically possible to use food-grade products for cosmetics, cosmetic documentation and final safety assessment should be carried out separately.
In pharmaceutical applications, Lactic Acid can be found in pharmacopoeia grade forms.
Food-grade E 270 should not automatically be considered pharmaceutical grade.
If Ph. Eur., USP or target pharmacopoeia standard is required, the exact commercial grade should be verified.
INDUSTRIAL APPLICATIONS OF LACTIC ACID 80% E 270
Lactic Acid 80% E 270 can be used as a concentrated organic acid in many formulations and production processes.
The following functions may be prominent in industrial Lactic Acid 80% applications:
Food acidification
Beverage pH adjustment
Flavor adjustment
Sauce and dressing acidification
Meat processing
Marinade production
Pickling systems
Confectionery production
Lactate salt manufacture
Cosmetic pH adjustment
AHA formulations
Hair-care pH adjustment
Detergent formulation
Industrial pH control
Biotechnology processes
Fermentation downstream applications
Lactic acid derivative production
Lactate ester production
Specialty chemical synthesis
80% concentration must be taken into account in the formulation calculation.
For example, theoretically, 1 kg of 80% Lactic Acid solution provides approximately 0.80 kg of lactic acid equivalent.
More commercial products are required to provide the same amount of active from the 50% solution.
Cost comparison on the basis of active substance is therefore important.
In the final food formulation, pH should not be estimated from the kilogram of acid used alone.
Buffer capacity can be determined by laboratory titration.
The addition of acid should be done gradually during the process.
Direct contact of concentrated acid locally on protein or hydrocolloid can create a local pH drop.
This may cause precipitation or tissue problems.
Therefore, adequate mixing is important.
The following issues should be evaluated in the use of Lactic Acid 80% E 270 in industrial systems:
Assay
Titratable acidity
Stereochemical purity
L-isomer ratio
Colour / APHA
Density
pH
Sulphated ash
Chloride
Sulphate
Iron
Calcium
Arsenic
Lead
Mercury
If Cyanide is needed
Reducing sugars
Readily carbonisable substances
Water content
Packaging compatibility
Storage temperature
TDS
SDS
COA
E 270 declaration
FCC compliance
If GMO / fermentation declaration is required
Allergen statement
If you need Halal / Kosher certificates
WHAT PROBLEMS CAN LACTIC ACID 80% E 270 SOLVE?
Lactic Acid 80% E 270 can help address various formulation needs, particularly those related to pH control, product acidity, flavor balance, and the promotion of microbial stability.
Food pH is too high
Lactic Acid can help lower the pH to the target range by providing protons.
Poor acidity profile of the drink
Lactic acid can change the flavor profile by providing different sensory acidity than different organic acids.
Supporting the shelf life target of sauce or dressing
Lowering the pH can create a more difficult growth environment for microorganisms.
However, this effect alone is not a guarantee of shelf life.
The need for controlled sour taste in confectionery
Lactic Acid can be considered as a highly active liquid acid source.
pH control in meat marination
It can help regulate acidity, protein surface, and formulation environment.
The need to produce lactate-based products
Concentrated Lactic Acid can be used as the main acid raw material of sodium, potassium or calcium lactate production.
Too high pH of the cosmetic formulation
Lactic Acid can be used for final pH adjustment in small controlled dosages.
AHA active-containing formulation development
Lactic acid can be used as α-hydroxy acid; however, total acid and final pH should be designed together for safety reasons.
Excessive lowering of the pH of the product
In this case, it is not correct to add more Lactic Acid.
The dosage should be reduced or the buffer system redesigned.
Excessively sour taste in food
The amount of acid, blend with other acids and sweetener/aroma balance should be readjusted.
Not every food stability problem can be solved by lowering the pH alone.
Water activity, heat process and hygiene should be evaluated separately.
THINGS TO CONSIDER WHEN USING LACTIC ACID 80% E 270
Concentration, corrosive character, food-grade purity and dosage control are the main issues in the use of Lactic Acid 80% E 270.
The following issues should be considered when using Lactic Acid 80%:
E 270 identity must be verified.
CAS Number must be verified.
Assay should be checked.
An active concentration of 80% should be confirmed.
A distinction should be made between food-grade and technical-grade.
Stereochemical purity should be checked if necessary.
The L-isomer ratio should be verified.
The color must be checked.
The density must be controlled.
The chloride limit should be evaluated.
The sulphate limit should be evaluated.
The iron limit should be checked.
Heavy metal limits should be checked.
The final product pH should be measured.
The acid should be dosed gradually.
Local excessive concentration of acid should be avoided.
Skin and eye contact of the concentrated product should be avoided.
Acid-resistant equipment should be used.
Uncontrolled mixing with bases should be avoided.
Proper ventilation should be provided.
TDS should be examined.
SDS should be examined.
The COA should be checked.
Target food category legislation should be verified.
Even if 80% lactic acid is food grade, it can act corrosive as a concentrated industrial raw material.
Jungbunzlauer's 80% Lactic Acid SDS classifies the product as corrosive product that can cause severe skin burns and eye damage.
Therefore, the term "food acid" does not mean a low-risk product in terms of occupational safety.
INITIAL FORMULATION APPROACHES FOR LACTIC ACID 80% E 270
The following examples are initial approaches prepared to show how Lactic Acid 80% E 270 can be evaluated in formulation development.
These are not verified commercial prescriptions or specific food dosage recommendations.
The final usage level should be determined according to the product category, buffer capacity, sensory target and legislation.
EXAMPLE 1: LACTIC ACID 80% BEVERAGE PH AND SENSORY SCREENING
Objective: To compare the effect of Lactic Acid 80% level on pH, titratable acidity and sensory acidity.
Starting components:
Water-based beverage matrix: 88.0%
Sugar or sweetener system: 8.0%
Aroma system: 2.0%
Lactic Acid 80% E 270: 1.0%
Other acidulant: 1.0%
Total: 100%
Application approach:
The initial pH of the base drink is measured.
Lactic Acid is prepared in 80% diluted dosing solution.
It is added to the specimens in small increments.
After each addition, the system is completely homogenized.
pH is measured.
Titratable acidity is determined.
Acidity intensity is compared in the taste panel.
Aroma change is evaluated.
Samples that reach the target pH are taken to stability testing.
Microbiological verification is done separately on the final product.
EXAMPLE 2: LACTIC ACID 80% SAUCE / MARINE PH screening
Objective: To determine the effect of Lactic Acid 80% dosage on final pH and taste in a food system with high buffer capacity.
Starting components:
Mother sauce or marinade matrix: 90.0%
Salt: 3.0%
Sugar: 3.0%
Spice/flavor: 2.0%
Lactic Acid 80%: 2.0%
Total: 100%
Application approach:
The initial pH of the control sample is recorded.
Lactic Acid 80% is first diluted with an appropriate amount of water.
It is added slowly under stirring.
Equilibration time is given after each dosage.
The pH is measured again.
After 24 hours, the pH is reconfirmed.
Sensory acidity is assessed.
Protein precipitation or phase separation is checked.
The target formulation is taken to microbiological and shelf-life tests.
EXAMPLE 3: LACTIC ACID 80% COSMETIC PH ADJUSTMENT SCAN
Objective: To determine the target pH range with the controlled addition of Lactic Acid in a cosmetic emulsion or hair care formulation.
Starting components:
Finished cosmetic base: 98.0%
Lactic Acid 80%: 0.5%
Deionized water: 1.5%
Total: 100%
Application approach:
The initial pH of the finished base is measured.
80% concentrated acid is not poured directly into the small batch from a single point.
A properly diluted acid solution is prepared.
Gradual addition is made under mixing.
pH equilibration is expected after each addition.
The final pH is measured.
It is checked again after 24 hours.
Viscosity and emulsion stability are evaluated.
The performance of the protective system at the target pH is further verified.
ALTERNATIVES AND COMPARISON OF LACTIC ACID 80% E 270
When choosing a Lactic Acid 80% E 270 alternative, one should not only look at the "acid" function.
pKa, taste profile, buffering behavior, solubility, legislation, and final product impact should be evaluated together.
LACTIC ACID 80% AND CITRIC ACID
Citric Acid is a multiproton organic acid carrying three carboxylic acid groups.
Lactic Acid, on the other hand, is a single-carboxyl-bearing α-hydroxy acid.
Citric Acid can provide a sharper and classic sour taste in many drinks.
Lactic Acid can create a different, softer acidity profile in some applications.
Citric Acid can act more strongly than Lactic Acid in terms of chelating capacity.
The two products should not be substituted one-to-one by weight.
LACTIC ACID 80% AND ACETIC ACID
Acetic Acid is the basic organic acid of vinegar.
It has a more characteristic pungent odor and taste than Lactic Acid.
Lactic Acid can have almost odorless profile.
In the pickling or sauce system, both acids can lower the pH, but their sensory characteristics are significantly different.
Just because they reach the same pH doesn't mean they will create the same flavor profile.
LACTIC ACID 80% AND PHOSPHORIC ACID
Phosphoric Acid is an inorganic acid and can be used as a strong acidulant, especially in some beverages.
Lactic Acid is organic α-hydroxy acid.
Phosphoric Acid is different in mineral and buffer behavior.
Lactic Acid can be preferred in the development of products originating from fermentation and with different flavor profiles.
The two acids are not directly equivalent.
LACTIC ACID 80% AND MALIC ACID
Malic Acid is a dicarboxylic organic acid.
It can create a particularly fruity sourness profile.
Lactic Acid has a different structure, carrying a single carboxyl and a hydroxyl.
In confectionery and beverage systems, the acidity profile can be changed by using both separately or together.
Direct gram-by-gram substitution is not recommended.
LACTIC ACID 80% AND SODIUM LACTATE
Sodium Lactate is the sodium salt of lactic acid.
Lactic Acid provides strong acidic pH lowering.
Sodium Lactate, on the other hand, is a source of lactate with a more neutral pH and may play buffer, humectant, or different technological roles.
When used together, they can form a lactic acid/lactate buffer system.
The two products are not direct alternatives to each other.
QUALITY CONTROL AND PURCHASING CRITERIA FOR LACTIC ACID 80% E 270
Food-grade identity and purity should be specifically verified when purchasing Lactic Acid 80% E 270.
Recommended information to review before purchasing:
Full product name
Manufacturer
Food grade information
E 270 compliance
INS 270
CAS No
If you need L-isomer CAS
Assay
Titratable acidity
Stereochemical purity
L-isomer percentage
Color / APHA
Density
pH
Sulphated ash
Chloride
Sulphate
Iron
Calcium
Arsenic
Lead
Mercury
Cyanide
Reducing sugars
Readily carbonisable substances
If methanol/methyl ester is required
Other organic acid impurities
Production method
Fermentation origin
If GMO declaration is required
Allergen statement
Halal certificate
Kosher certificate
Shelf life
Storage conditions
Packaging
Batch number
Country of origin
TDS
SDS
COA
FCC compliance
EU 231/2012 compliance
The EU E 270 specification defines a minimum content of 76% for an 80% aqueous solution.
It should be noted that this legal minimum technical standard is not the same as the target assay of quality commercial 80% product.
In Commercial Lactic Acid 80% products, the assay can be narrower, usually around 79–81%.
This value should be requested separately in applications where high L-stereochemical purity is required.
Density can be a fast process control parameter for active content, but it should not be used alone as a substitute for assay.
The titration or HPLC result on the COA is the basic acceptance criterion.
STORAGE AND HANDLING OF LACTIC ACID 80% E 270
Storage: Lactic Acid 80% should be stored in appropriate packaging that is clean, tightly closed, and acid-resistant.
Packaging material: HDPE and suitable stainless steel grades can be widely used. Jungbunzlauer SDS specifies HDPE and Stainless Steel 316L as suitable materials.
Temperature: Manufacturer conditions should be taken as basis. Jungbunzlauer 80% solution SDS gives the recommended storage temperature above 5 °C.
Sun: It should be protected from direct sunlight.
Bases: It should be kept separate from alkaline substances.
The neutralization reaction can release heat.
Floor: It is useful that the storage area is acid-resistant.
Sealed packaging: The packaging should be kept sealed to prevent water loss, contamination, and concentration variation.
Metal compatibility: Corrosion can be seen in unsuitable metal equipment.
Transfer equipment should be checked for acid compatibility.
Spillage: Concentrated liquid can create both corrosive and slippery surfaces.
Appropriate inert absorbent should be used.
Transportation: The exact dangerous goods classification must be verified from the current SDS document of the purchased product.
If food-grade transport is to be carried out, the cleanliness and previous loading conditions of the tanker or IBC must be checked separately.
LACTIC ACID 80% E 270 SAFETY INFORMATION
Since Lactic Acid 80% is a highly concentrated acidic solution, it may pose a serious risk of chemical burns.
In Jungbunzlauer's 80% Lactic Acid SDS, the product is classified as Skin Corrosion Category 1 and Serious Eye Damage Category 1.
H314: Causes severe skin burns and eye damage.
H318: Causes serious eye damage.
In addition, there is a risk notification for the respiratory tract in terms of corrosive vapor/aerosol formation.
Appropriate chemical-resistant gloves should be used when handling the concentrated product.
Goggles and face shields should be used when necessary.
Acid-resistant protective clothing may be required.
Adequate ventilation should be provided.
In case of contact with eyes, prolonged washing with plenty of water and urgent medical evaluation are required.
When performing controlled dilution of concentrated acid, it should be taken into account that the acid-water mixture can generate heat.
For safe use, the exact commercial product SDS document should be taken as a basis.
WHAT SHOULD BE CONSIDERED WHEN BUYING LACTIC ACID 80% E 270?
In the supply of Lactic Acid 80% E 270, first of all, it should be determined in which sector the product will be used.
Food-grade products and technical-grade products should not be purchased in the same way.
It is helpful to clearly state "Lactic Acid 80% Food Grade E270" on the order.
The following information should be clarified before purchasing:
Use sector
Food Application
Beverage
Meat product
Confectionery
Sauce / dressing
Cosmetics
Technical use
Food-grade requirement
Requirement of E 270
FCC requirement
Assay target
L-isomer purity
Colour/APHA requirement
Heavy metal limits
Chloride and sulphate limits
Density range
Fermentation origin requirement
GMO statement
Allergen statement
Halal requirement
Kosher requirement
Manufacturer
Origin
Packaging
IBC / drum / bulk tanker requirement
Estimated order quantity
Shelf life
The need for TDS
The need for SDS
The need for COA
EU 231/2012 compliance declaration
The price of Lactic Acid 80% should not be evaluated only by the kilogram price.
Active acid concentration should be taken into account.
The price of 80% product and 50% or 88% Lactic Acid should not be compared directly in kg/kg.
The cost per lactic acid equivalent should be calculated.
In addition, food-grade impurity limits, stereochemical purity, and documentation affect the total supply value.
LACTIC ACID 80% E 270 SUPPLY FROM ATAMAN KIMYA
Lactic Acid 80% E 270; It is a concentrated aqueous solution of lactic acid that can be used in food, beverage, confectionery, sauce, marinade, dairy, meat processing, cosmetics and different technical formulations.
Companies that want to get information about the supply of Lactic Acid 80% E 270 from Ataman Kimya can request information about product suitability, current supply conditions, packaging options and price offer by sharing their usage areas and target quality criteria.
The current stock status, manufacturer, origin, food-grade status, assay value, stereochemical purity, packaging and other technical specifications of the product should be confirmed from Ataman Kimya before ordering.
Sharing the following information in the request for quotation facilitates the evaluation of the right Lactic Acid 80% product:
Use sector and end application
Food-grade or technical-grade requirement
Requirement of E 270
Minimum assay
L-isomer purity requirement
Color limit
Heavy metal limits
FCC requirement
EU 231/2012 compliance
Fermentation/GMO documentation
Halal or Kosher requirement
Estimated order quantity
Drum, IBC or bulk packaging preference
Requested technical documents
TDS or COA information of the current Lactic Acid product, if applicable
FREQUENTLY ASKED QUESTIONS ABOUT LACTIC ACID 80% E 270
What is Lactic Acid 80% E 270?
It is a concentrated aqueous organic acid solution containing approximately 80% lactic acid by weight and used with the E 270 food additive identity.
What is the Turkish name of Lactic Acid?
It is Lactic Acid or commonly known as Milk Acid.
What is the E number of Lactic Acid?
E 270.
What is the INS number of Lactic Acid?
INS is 270.
What is the overall CAS number of Lactic Acid?
CAS No is 50-21-5.
What is the CAS number of L-Lactic Acid?
CAS No is 79-33-4.
What is the EC number of Lactic Acid?
For general lactic acid, the EC No is 200-018-0.
What is the molecular formula of Lactic Acid?
C₃H₆O₃.
What is the molecular weight of Lactic Acid?
It is approximately 90.08 g/mol.
Is Lactic Acid 80% pure lactic acid?
It is a concentrated solution containing about 80% lactic acid and about 20% water.
Why does the E 270 specification refer to 80% solution?
The EU Commission E 270 purity specification uses 80% aqueous lactic acid solution as a reference.
What is the minimum assay for AB E 270?
The commission specification states the content as at least 76%, which refers to an 80% aqueous solution.
What is the assay of a commercial 80% product?
High-quality food-grade products typically have manufacturer ranges of around 79–81% or narrower 79.5–80.5%.
What is Lactic Acid 80% density?
About 1.18–1.20 g/cm³, 20 °C is typical for Food-grade L(+)-Lactic Acid 80%.
What is the pH value of Lactic Acid 80%?
The concentrate can be pH <2 in 80% solution. The exact value should be checked against the commercial product and the measurement condition.
What is the pKa value of Lactic Acid?
It is approximately 3.86.
Is Lactic Acid 80% water soluble?
It is completely miscible with water.
Is Lactic Acid 80% colorless?
It is usually colorless to light yellow clear viscous liquid.
Is Lactic Acid 80% used in food?
E 270 can be used as an acid and acidity regulator in food-grade food and beverages.
Is Lactic Acid 80% protective?
It can support microbial stability by lowering the pH, but it should not be considered as a complete preservative system alone in every formulation.
Is Lactic Acid 80% used in drink?
It can be used for acidity and flavor profile adjustment.
Is Lactic Acid 80% used in candy?
It can be considered as an acidulant.
Is Lactic Acid 80% used in sauces?
It can be used in pH and taste control.
Is Lactic Acid 80% used in meat products?
Under appropriate regulatory and process conditions, the marine can be evaluated for pH control and certain surface treatments.
Is Lactic Acid 80% used in cosmetics?
Lactic Acid can be used in cosmetics for pH regulation, humectant/skin-conditioning functions, and AHA formulations. The 80% concentrated raw material should not be applied directly to the skin.
Is Lactic Acid an AHA?
It is in the α-Hydroxy Acid class.
Is Lactic Acid 80% the same as Sodium Lactate?
Sodium Lactate is the sodium salt of lactic acid.
Is Lactic Acid 80% the same as Citric Acid?
They are organic acids with different molecular structures and taste/pH behavior.
Is Lactic Acid 80% the same as Acetic Acid?
Acetic Acid has a distinct structure and a more pronounced pungent odor/taste profile.
Is Lactic Acid produced by 80% fermentation?
E 270 lactic acid can be produced by lactic fermentation of sugars or by synthetic method. The production method of Exact commercial grade should be verified with the supplier.
Is Lactic Acid 80% natural L-lactic acid?
Some commercial 80% food-grade products are fermentation products containing high L-isomer; however, this should not be generalized for all E 270 products.
Why is L-isomer purity important?
According to the application and target legislation, stereochemical composition may be important; it should be checked separately, especially in sensitive food groups.
Is Lactic Acid 80% dangerous?
Concentrated 80% solution may be corrosive which can lead to severe skin and eye damage.
How should Lactic Acid 80% be stored?
It should be stored in sealed and acid-resistant packaging, away from direct sun and incompatible bases, at the manufacturer's recommended temperature.
What packaging can be used for Lactic Acid 80%?
Suitable HDPE or 316L stainless steel systems can be used; exact packaging compatibility must be verified from the manufacturer's SDS.
What quality criteria are important when buying Lactic Acid 80%?
Assay, E 270/FCC compliance, stereochemical purity, density, colour, chloride, sulphate, iron and heavy metal limits are the main criteria.
What documents should be required for Lactic Acid 80%?
TDS, SDS and COA are essential documents. For food-grade use, E 270/EU 231/2012 and, if necessary, FCC declaration of conformity should be requested.
How to dilute Lactic Acid 80%?
Controlled mixing and appropriate acid-resistant equipment should be used in industrial production. Since heat may be released in the dilution of concentrated acid, the exact operating procedure should be determined according to the SDS and process risk assessment.
LACTIC ACID 80% E 270 – TECHNICAL SUMMARY
Lactic Acid 80% E 270 is a concentrated aqueous organic acid solution containing about 80% lactic acid by weight. Lactic acid has a general CAS No of 50-21-5, an EC No of 200-018-0, a molecular formula of C₃H₆O₃, and a molecular weight of about 90.08 g/mol.
Lactic Acid is α-hydroxy carboxylic acid, defined as 2-hydroxypropanoic acid. The molecule has both carboxylic acid and hydroxyl functions and has an approximate pKa of 3.86.
In the European Union, the food additive number is E 270. Commission Regulation (EU) No 231/2012 defines E 270 as the product that can consist of lactic acid and lactic acid lactate and clearly states that the relevant purity specification refers to 80% aqueous solution.
In the EU E 270 specification, the assay is defined as at least 76%. Commercial Lactic Acid 80% food-grade products are usually produced with a much narrower assay tolerance to about 80%.
Food-grade L(+)-Lactic Acid 80% products can exhibit a density of 1.18–1.20 g/cm³ at approximately 20 °C and a minimum of 95–97% L-isomer stereochemical purity at certain grades. These are manufacturer/grade specific values and should not be generalized to all E 270 products.
Lactic Acid 80% is completely miscible with water and can have a pH of <2 in concentrated solution. pH <2 at 25 °C, dynamic viscosity of approximately 18.4 mPa·s, and colorless/light-yellow viscous aqueous solution character have been reported in Jungbunzlauer 80% solution SDS.
JECFA considers lactic acid in the acid, acidity regulator and flavouring agent class and states that commercial products are commonly available in 50–90% solution form.
In food and beverages, Lactic Acid 80% can be used for pH reduction, acidity adjustment, and flavor profile regulation. It can promote microbial stability, but final food safety should not be solely attributed to lactic acid use.
In the cosmetics industry, Lactic Acid can be used as INCI with buffering, humectant and skin-conditioning functions. Due to its AHA chemistry, the final pH at higher active levels is particularly important for safety.
Although Lactic Acid is 80% food grade, it is a highly concentrated corrosive raw material. It requires proper PPE, acid-resistant equipment, and SDS-controlled process.
When purchasing Lactic Acid 80% E 270, assay, E 270/FCC compliance, stereochemical purity, colour, density, sulphated ash, chloride, sulphate, iron and heavy metal limits should be evaluated over COA if L-isomer purity is required.
Companies planning to supply Lactic Acid 80% E 270 from Ataman Kimya are recommended to confirm the current product and offer conditions by sharing the end usage area, food-grade requirement, minimum assay, stereochemical purity requirement, packaging type, estimated quantity and technical document requirements.
