Is Lactic Acid (E270) Vegan?

Vegan status: Depends on Source

E-number: E270

Also known as: L-(+)-lactic acid, 2-hydroxypropanoic acid, Milk acid

Source

Can be produced from: (1) bacterial fermentation of plant sugars (corn, sugarcane, beet) [vegan], (2) synthetic chemistry [vegan], or (3) historically, from soured dairy milk [not vegan, now rare commercially]. The name 'milk acid' is misleading — the vast majority of commercial lactic acid is produced via fermentation of plant-based carbohydrates.

Commonly found in

Olives, pickles, sourdough bread, plant-based meat, vegan cheese, beer, some confectionery, pharmaceutical tablets.

Vegan alternative: Fermentation-derived lactic acid is vegan and is the commercial standard. Contact the manufacturer if certainty is required.

Notes

Despite the name 'milk acid' (from its historical discovery in soured milk), modern E270 is overwhelmingly produced via fermentation of plant sugars and is vegan. The dairy-derived form is commercially obsolete. Lactic acid is a key flavour compound in sourdough, sauerkraut, kimchi, and many fermented foods. Also used in skin care as an AHA exfoliant.