Lactic acid sounds like it should be dairy. In a factory it is made by fermenting plant sugars, and the milk connection is mostly in the name.
Made byFermentation of plant sugars
E numberE270
VerdictUsually vegan
Where it hides
Sourdough and pickles
Soft drinks and sweets
Cured foods and dressings
Cosmetics
What it is
Lactic acid got its name because it was first found in soured milk, but that is history, not a recipe. Industrial production runs on plant sugar.
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In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid.
The sugar fed to the bacteria is typically corn or beet, not milk, so food-grade lactic acid is usually vegan. The rare exception is a product that specifically ferments dairy whey, so if you want certainty on an obviously dairy-adjacent item, the maker can confirm. Its salts, the lactates like E325 to E327, follow the same logic.
Citric acid (E330)Citric acid is the sour note in half the pantry. It is grown by a mould on sugar, which is a lot less glamorous than lemons and just as vegan.
Stearoyl lactylates (E481, E482)Sodium and calcium stearoyl lactylate are bread and cake softeners with two reassuring plant-sounding parts and one that is not guaranteed. The stearic acid is the question mark.
LactoseLactose is milk sugar. Even though it is a carbohydrate rather than a protein, it comes from milk, so it is not vegan.
Frequently asked
Is lactic acid dairy?
Usually not. Despite the name, industrial lactic acid is generally made by fermenting plant sugars such as corn or beet, so it is usually vegan. A small number of products ferment dairy whey.
Is E270 vegan?
In most foods, yes. It is fermented from plant sugars. Only a rare dairy-fermented version would not be, which is why a manufacturer check settles any doubt.
The same clear-eyed sourcing behind these verdicts, applied to each day’s news: what actually moved veganism forward, quoted and checked before you read it. One short brief, free.
