Lactic acid

Water-miscible, colorless to slightly yellowish, viscous, hygroscopic hydroxycarboxylic acid. Lactic acid is a preservative food additive that is approved under the E number 270.

Lactic acid lowers the pH value of the food and has an antimicrobial effect (primarily on anaerobic bacteria). It is used as an acidifier in beverages, confectionery and sour preserves to round off the taste. The salts of lactic acid are called lactates. They are approved as food additives under the E-numbers E 325 (sodium lactate), E 326 (potassium lactate) and E 327 (calcium lactate).

Lactic acid as a topical agent: In topicals, lactic acid has a keratolytic effect (see below keratolytic).

In humans, lactic acid is found in sweat, blood, muscle serum, kidneys and bile. Lactic acid improves the absorption of minerals, e.g. calcium, from the intestine. When skeletal muscles are exercised to an unusual degree, the blood lactate content can increase significantly ("sore muscles").

6-10 % in solutions, creams and ointments.