Acidity Regulator: Lactic Acid

Lactic acid is a naturally occurring organic acid found in milk and other foods. It is produced industrially through the fermentation of carbohydrates, such as corn starch or sugarcane, by specific bacteria. This process yields a clear, colorless liquid.

Lactic acid is used as an acidity regulator to control the pH of foods, enhancing flavor and acting as a preservative. It is commonly found in dairy products, baked goods, pickles, olives, and sauces, where it contributes a mild sour taste and helps extend shelf life.

Lactic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a normal product of human metabolism. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated lactic acid and its salts, finding them safe for consumption. There are no widespread health controversies associated with its use at typical dietary levels.