The calcium salt of lactic acid (E270).

Particularly used in tinned fruits and vegetables where it inhibits discolouration and, because of its reaction with the naturally present pectin, forming the less water soluble calcium pectate, helps prevent the structural collapse of the food.

Improves properties of milk powders and condensed milk. Also used for its synergistic effect on other substances antioxidant effect. As well as the aforementioned can be found in jams, jellies, and marmalades.

Vegetarians should be aware that as the source, E270, Lactic acid, is a naturally occurring animal product it could conceivably be of animal origin.