Lactic Acid And Sodium Benzoate

Lactic acid is an organic acid naturally found in milk and produced by bacteria during fermentation. Sodium benzoate is a salt of benzoic acid, a chemical compound found naturally in some fruits and spices. Both are often produced industrially through chemical synthesis or fermentation for use in food.

Lactic acid and sodium benzoate are frequently used together as preservatives and acidity regulators in a wide variety of foods. Lactic acid provides a tart flavor and helps control pH, while sodium benzoate inhibits the growth of mold, yeast, and bacteria. They are common in sauces, beverages, pickles, and olives.

The FDA lists lactic acid as Generally Recognized As Safe (GRAS). Sodium benzoate is also an FDA-approved food additive. Both have been evaluated by JECFA and EFSA. While generally considered safe at typical consumption levels, some studies have explored potential links between sodium benzoate and hyperactivity in children, though evidence is mixed and inconclusive. Concerns have also been raised about sodium benzoate forming benzene in the presence of ascorbic acid (Vitamin C), especially when exposed to heat or light, but levels are typically very low.