Magnesium Lactate
The short version
The magnesium salt of lactic acid — an acidity regulator and a well-absorbed source of magnesium in fortified foods and drinks.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by neutralizing lactic acid (E270) with a magnesium base (magnesium carbonate or hydroxide). The lactic acid itself is mainly from bacterial fermentation of carbohydrates.
How it's used
Used as an acidity regulator and buffer, and — because it is more soluble and better-absorbed than magnesium oxide — as a magnesium fortificant in electrolyte and sports drinks, effervescent tablets, and supplements. Typical use follows the product's target magnesium level rather than a fixed additive limit.
Safety profile
ADI not specified — well-tolerated at food levels. The main practical effect of excess magnesium (from supplements, not food amounts) is a laxative one. Relevant to people managing magnesium intake for kidney conditions.
Physical & chemical properties
White to off-white crystalline powder. Freely soluble in water, giving a near-neutral to mildly alkaline solution. Mild, slightly bitter-saline taste. Hygroscopic.
Regulation worldwide
Permitted globally as a food additive (acidity regulator) without restrictive numeric limits; also permitted as a mineral source in food supplements.
Educational information only. Not medical or dietary advice.