INS 270 is lactic acid, the same compound that makes yogurt sour and gives sourdough bread its tang. On Indian packs it shows up in flavoured yoghurts, low-fat dairy, beverages, pickled products, and some bakery. It is one of the most common acidity regulators in fermented foods. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.
INS 270 is lactic acid, the same compound that makes yogurt sour and gives sourdough bread its tang. On Indian packs it shows up in flavoured yoghurts, low-fat dairy, beverages, pickled products, and some bakery. It is one of the most common acidity regulators in fermented foods.
Brands use it because it gives a soft, dairy-style sourness that fits curd, lassi, and yogurt-like products without the sharp bite of vinegar or citric acid. It also lowers pH for preservation, helps colour stability in fruit drinks, and softens the texture of cured meats and bakery products.
INS 270 commonly shows up on Indian packets in these categories:
Lactic acid is made by Lactobacillus fermentation. The substrate the bacteria are fed determines the source story: in India most commercial lactic acid is fermented from sugar or molasses (vegan), but whey-based fermentation (using a dairy by-product as substrate) also exists. The number alone does not say which substrate was used. The Indian veg/non-veg dot on the pack is the brand's declaration; if a product is dairy-free and vegan-labelled, the lactic acid in it is from a vegan substrate.
FSSAI: Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as an acidity regulator and preservative for specified food categories with category-specific limits.
JECFA: ADI 'not limited' for lactic acid (L-, D-, and DL- forms) and its sodium, potassium, and calcium salts, 17th JECFA (1973). 'Not limited' is JECFA's safest classification at typical use levels.
On packets, in recipes, and in conversation, INS 270 is also called:
Last verified: 2026-04-30.