Citric And Lactic Acid

Citric acid is a weak organic acid found naturally in citrus fruits. Lactic acid is produced by the fermentation of carbohydrates, like sugars, by certain bacteria. Both are commonly produced commercially through fermentation processes using microorganisms.

These are used as acidity regulators and preservatives. They can add a sour or tart taste to foods and help control pH, which can extend shelf life. They are found in a wide variety of products including beverages, candies, baked goods, and processed fruits and vegetables.

Citric acid and lactic acid are generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have evaluated these substances. At typical consumption levels, they are not associated with adverse health effects. Research has not established a direct link between the consumption of these acids and the development of chronic diseases.