And Lactic Acid

Lactic acid is an organic acid naturally found in the body and in foods like yogurt and sauerkraut. It is produced commercially through the fermentation of carbohydrates, such as those found in corn starch or beet sugar, by specific bacteria. This process yields a clear, colorless liquid or a white crystalline solid.

Manufacturers use lactic acid primarily as an acidity regulator to control pH in foods, which helps preserve them and enhance flavor. It can also act as a flavor enhancer, adding a mild, tangy taste. It is commonly found in dairy products, pickled vegetables, baked goods, and processed meats.

In the U.S., lactic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a normal product of metabolism in the human body. International bodies like JECFA and EFSA have evaluated lactic acid and its salts, and have established acceptable daily intakes. Evidence does not suggest adverse health effects from consuming lactic acid at typical dietary levels.