Lactic Acid And Citric Acid

Lactic acid is a mild organic acid produced by the fermentation of carbohydrates, like sugar or starch, by lactic acid bacteria. Citric acid is a weak organic acid found naturally in citrus fruits. Both are commonly produced industrially through fermentation processes using specific microorganisms.

These acids are widely used as acidity regulators and preservatives in foods. They add a tart or sour taste, help control pH to prevent spoilage, and can enhance the flavor of products like pickles, olives, deli salads, chips, and pretzels.

Lactic acid and citric acid are generally recognized as safe (GRAS) by the FDA. They are naturally present in the body and in many foods. International bodies like JECFA and EFSA have evaluated these acids and found them safe for consumption within typical dietary levels. There is no widespread scientific controversy regarding their safety at levels found in food.