Lactic Acid Added

Lactic acid is an organic acid naturally found in milk and produced by the fermentation of carbohydrates. It can be produced commercially by fermenting sugars from sources like corn starch or beet sugar with specific bacteria. It is a colorless or yellowish, syrupy liquid with a mild, sour taste.

Manufacturers add lactic acid to foods to act as an acidity regulator, preservative, and flavor enhancer. It helps control pH levels, extend shelf life by inhibiting microbial growth, and adds a tangy or sour taste. It is commonly found in pickled vegetables, olives, dairy products, baked goods, and beverages.

Lactic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a natural byproduct of metabolism in the human body. International bodies like JECFA have evaluated lactic acid and its salts, and EFSA has also assessed its safety. Evidence does not suggest adverse health effects from consuming lactic acid at typical dietary levels.