# Lactic acid

URL: https://app.greenveil.ai/ingredients/ingredient_cas_598_82_3
Categories: food
Identifier: 598-82-3

> Lactic acid. Greenveil chemical-concern score: 60/100 — High concern based on regulatory listings.. Compiled from 1 published data source.

## Safety assessment

- Chemical concern score: 60/100 — High concern based on regulatory listings.
- Confidence in this assessment: High
- Is it a concern? High concern: no hazard classifications on record.
- Rationale: EFSA OpenFoodTox genotoxicity classification: No data. Source: EFSA AFC 2006

## Regulatory status

- EU: EFSA opinion — Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep (EFSA CEP)
- EU: EFSA opinion — Safety of lactic acid and calcium lactate when used as technological additives for all animal species (EFSA FEEDAP)
- EU: EFSA opinion — Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts (EFSA CEP)
- EU: EFSA opinion — Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species (EFSA FEEDAP)
- EU: EFSA opinion — Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives (EFSA ANS)
- EU: EFSA opinion — Scientific Opinion on the safety and efficacy of primary aliphatic saturated or unsaturated alcohols/aldehydes/acids/acetals/esters with a second primary, secondary or tertiary oxygenated functional group including aliphatic lactones (chemical group 9) when used as flavourings for all animal species (EFSA FEEDAP)
- EU: EFSA opinion — Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87 (EFSA CEF)
- EU: EFSA opinion — Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab). Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) (EFSA AFC)
- EU: EFSA statement — Statement of the Scientific Panel of Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the European Commission concerning the use of lactic acid and sodium lactate and sodium lactate for poultry carcass decontamination (EFSA AFC)

## Expert safety opinions

- JECFA (Joint FAO/WHO Expert Committee on Food Additives): no opinion on file.
- EFSA (European Food Safety Authority): Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep (EFSA CEP) — 2022 — https://doi.org/10.2903/j.efsa.2022.7265; Safety of lactic acid and calcium lactate when used as technological additives for all animal species (EFSA FEEDAP) — 2019 — https://doi.org/10.2903/j.efsa.2019.5914; Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts (EFSA CEP) — 2018 — https://doi.org/10.2903/j.efsa.2018.5482; Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species (EFSA FEEDAP) — 2015 — https://doi.org/10.2903/j.efsa.2015.4198; Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives (EFSA ANS) — 2013 — https://doi.org/10.2903/j.efsa.2013.3144; Scientific Opinion on the safety and efficacy of primary aliphatic saturated or unsaturated alcohols/aldehydes/acids/acetals/esters with a second primary, secondary or tertiary oxygenated functional group including aliphatic lactones (chemical group 9) when used as flavourings for all animal species (EFSA FEEDAP) — 2012 — https://doi.org/10.2903/j.efsa.2012.2928; Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87 (EFSA CEF) — 2011 — https://doi.org/10.2903/j.efsa.2011.1924; Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab). Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) (EFSA AFC) — 2009 — https://doi.org/10.2903/j.efsa.2009.975; Statement of the Scientific Panel of Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the European Commission concerning the use of lactic acid and sodium lactate and sodium lactate for poultry carcass decontamination (EFSA AFC) — 2006 — https://doi.org/10.2903/j.efsa.2008.234r.

## Data sources

- EFSA OpenFoodTox (updated 2026-10-02): https://doi.org/10.5281/zenodo.8120114

_Assessed by Greenveil._