Lactic Acid And Citric Acid - Acidity Regulators
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What it is
Lactic acid and citric acid are naturally occurring organic acids. Lactic acid is produced by the fermentation of carbohydrates by certain bacteria, often found in dairy products and fermented foods. Citric acid is commonly found in citrus fruits and is also produced commercially through microbial fermentation.
Why it's used
These acids are widely used as acidity regulators, also known as pH control agents. They help to provide a tart or sour taste and can also act as preservatives by inhibiting microbial growth. They are frequently found in pickles, olives, relishes, deli salads, and canned vegetables.
Health notes
Lactic acid and citric acid are generally recognized as safe (GRAS) by the FDA for use in food. Both have been evaluated by international bodies like JECFA and EFSA. At the levels typically found in food, they are not associated with adverse health effects. Evidence does not suggest a link between consumption of these acids and disease.
Allergen info
Neither lactic acid nor citric acid are among the FDA's major allergens. They do not contain gluten.