DefinitionThis section has been translated automatically.
Water-miscible, colourless to slightly yellowish, viscous, hygroscopic hydroxycarboxylic acid. Lactic acid is a preservative food additive permitted under E 270.
Lactic acid lowers the acidity of food and has an antimicrobial effect (mainly anaerobic bacteria). Lactic acid is used as an acidifying agent in beverages, confectionery and sour preserves to round off the taste. The salts of lactic acid are called lactates. Under the E-numbers: E 325 (sodium lactate), E 326 (potassium lactate), E 327 (calcium lactate) these are approved as food additives.
Field of application/useThis section has been translated automatically.
In humans, lactic acid is found in sweat, blood, muscle serum, kidney and bile. Lactic acid improves the absorption of minerals such as calcium from the intestines. If the skeletal musculature is unusually active, the blood lactate content can increase significantly (formerly known as muscle ache).
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Standard concentrationThis section has been translated automatically.
6-10% in solutions, creams and ointments.