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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
These ingredients are often used together as acidity regulators to control pH in foods …
What it is
Lactic acid is a mild organic acid naturally found in dairy products and produced by the fermentation of sugars. Ascorbic acid is a form of vitamin C, an essential nutrient found in fruits and vegetables. Both can be produced commercially through fermentation processes.
Why it's used
These ingredients are often used together as acidity regulators to control pH in foods like pickles, olives, and relishes, which helps preserve them and enhance flavor. They can also act as antioxidants, preventing spoilage and color changes in processed foods.
Health notes
Lactic acid and ascorbic acid are generally recognized as safe (GRAS) by the FDA when used as food ingredients. Ascorbic acid is an essential nutrient, and while high doses can have laxative effects, typical food levels are not a concern. Both have been evaluated by international bodies like JECFA and EFSA. Evidence does not suggest adverse health effects from consuming these ingredients at levels found in food.
Allergen info
Neither lactic acid nor ascorbic acid are among the FDA's major allergens. They are not derived from gluten-containing grains.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.