Citric Lactic Acid
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What it is
Citric acid is a weak organic acid found naturally in citrus fruits. Lactic acid is produced by the fermentation of carbohydrates, like sugars, by bacteria. Both are commonly produced commercially through fermentation processes using microbial cultures.
Why it's used
These acids are often used together as acidity regulators in foods and beverages. They provide a tart or sour taste and can also act as preservatives by inhibiting microbial growth. You'll find them in candies, sauces, jams, and processed fruits.
Health notes
Citric acid and lactic acid are generally recognized as safe (GRAS) by the FDA for use in food. They are naturally present in the body and are metabolized through normal pathways. International bodies like JECFA and EFSA have evaluated these substances and found them safe for consumption at typical levels. There is no widespread scientific controversy regarding their safety when used as food ingredients.
Allergen info
Neither citric acid nor lactic acid are derived from any of the FDA's 9 major allergens. They do not contain gluten.