Food Categories

Food Additives

Functional Classes

Glossary

Lactic acid, L-, D- and DL- (270)

Functional Classes: Acidity regulator

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 270

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 270

GSFA Provisions for Lactic acid, L-, D- and DL-

N°

Food Category

Max Level

Notes

13.2.0.0

Complementary foods for infants and young children

2000 mg/kg

238: Except for use in products corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981) at GMP.

83: L(+)-form only.

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

Max Level

2000 mg/kg

Notes

238: Except for use in products corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981) at GMP.

83: L(+)-form only.

06.4.2.0

Dried pastas and noodles and like products

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

N°

06.4.2.0

Food Category

Dried pastas and noodles and like products

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

GMP

N°

04.2.2.7

Food Category

Max Level

GMP

Notes

13.1.2.0

Follow-up formulae

GMP

72: On the ready-to-eat basis.

83: L(+)-form only.

N°

13.1.2.0

Food Category

Follow-up formulae

Max Level

GMP

Notes

72: On the ready-to-eat basis.

83: L(+)-form only.

13.1.3.0

Formulae for special medical purposes for infants

GMP

72: On the ready-to-eat basis.

83: L(+)-form only.

N°

13.1.3.0

Food Category

Formulae for special medical purposes for infants

Max Level

GMP

Notes

72: On the ready-to-eat basis.

83: L(+)-form only.

06.4.1.0

Fresh pastas and noodles and like products

GMP

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

GMP

Notes

10.2.2.0

Frozen egg products

GMP

N°

10.2.2.0

Food Category

Frozen egg products

Max Level

GMP

Notes

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

GMP

262: For use in edible fungi and fungus products only.

264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.

N°

04.2.2.1

Food Category

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

Max Level

GMP

Notes

262: For use in edible fungi and fungus products only.

264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.

13.1.1.0

Infant formulae

GMP

72: On the ready-to-eat basis.

83: L(+)-form only.

N°

13.1.1.0

Food Category

Infant formulae

Max Level

GMP

Notes

72: On the ready-to-eat basis.

83: L(+)-form only.

10.2.1.0

Liquid egg products

GMP

N°

10.2.1.0

Food Category

Liquid egg products

Max Level

GMP

Notes

01.4.1.0

Pasteurized cream (plain)

GMP

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

Max Level

GMP

Notes

12.1.2.0

Salt Substitutes

GMP

N°

12.1.2.0

Food Category

Salt Substitutes

Max Level

GMP

Notes

09.2.5.0

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

382: For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013).

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

N°

09.2.5.0

Food Category

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Max Level

GMP

Notes

04.2.1.1

Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds

GMP

262: For use in edible fungi and fungus products only.

264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.

N°

04.2.1.1

Food Category

Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds

Max Level

GMP

Notes

262: For use in edible fungi and fungus products only.

264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.

01.6.6.0

Whey protein cheese

GMP

N°

01.6.6.0

Food Category

Whey protein cheese

Max Level

GMP

Notes

Showing 1 to 16 of 16 entries

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Lactic acid, L-, D- and DL- is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Lactic acid, L-, D- and DL- could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Lactic acid, L-, D- and DL- is acceptable in foods conforming to the following commodity standards: CS 70-1981, CS 94-1981, CS 119-1981, CS 249-2006, CS 208-1999, CS 221-2001, CS 273-1968, CS 275-1973.

Lactic acid, L-, D- and DL- is a: Acidity regulator.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.