Buffered Lactic Acid

Buffered lactic acid is a form of lactic acid that has been treated with a buffering agent, such as sodium hydroxide or potassium hydroxide. Lactic acid is a naturally occurring organic acid found in many foods, including dairy products, and is also produced by the body during exercise. It is typically manufactured through the fermentation of carbohydrates by certain bacteria.

Manufacturers use buffered lactic acid primarily as an acidity regulator and a flavor enhancer. It helps control the pH of foods, which can affect taste, texture, and shelf life. It is commonly found in confectionery, beverages, and dairy products.

Buffered lactic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated lactic acid and its salts, generally finding them safe for consumption at typical levels. Evidence does not suggest adverse health effects from consuming foods containing buffered lactic acid within normal dietary patterns.