Lactic Acid And Potassium Sorbate

Lactic acid is a mild organic acid naturally found in milk and produced by bacteria during fermentation. It can be produced commercially through the fermentation of carbohydrates like corn starch or beet sugar. Potassium sorbate is the potassium salt of sorbic acid, a naturally occurring compound.

Lactic acid is used as an acidity regulator and flavor enhancer in dairy products, baked goods, and beverages. Potassium sorbate is a common preservative used to inhibit the growth of mold, yeast, and bacteria in foods like cheese, baked goods, and dried fruits.

Both lactic acid and potassium sorbate are generally recognized as safe (GRAS) by the FDA for use in food. They are metabolized by the body and are not known to cause adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have also evaluated these substances. Evidence does not suggest significant health concerns associated with their use as food ingredients.