Lactic Concentrate

Lactic concentrate is a liquid preparation derived from milk, specifically from the whey or skimmed milk fractions. It is produced through a process of concentration, often involving evaporation, to increase the levels of milk solids, particularly lactose and minerals. This process results in a concentrated liquid with a distinct milky flavour.

Manufacturers add lactic concentrate to foods primarily for its flavour and functional properties. It can contribute a mild, creamy, or slightly tangy flavour profile to products. It is often used in dairy products like cheese spreads, yoghurts, and desserts to enhance their taste and texture.

Lactic concentrate is not typically considered a food additive in the same way as E-numbers, and therefore does not have an E-number. Its use is generally governed by standard food composition regulations. As a dairy-derived ingredient, its consumption is part of a normal diet. Regulatory bodies like the Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee the safety of all food ingredients, including those derived from milk.