Lactic Acid As Acidulant
What is Lactic Acid As Acidulant?
Lactic acid is an organic acid naturally found in milk and other foods. It is produced industrially through the fermentation of carbohydrates, such as those found in corn starch or sugarcane, by specific bacteria. The resulting acid is then purified for use in food.
Is Lactic Acid As Acidulant a major allergen?
Not a major allergen.
What is Lactic Acid As Acidulant used for?
Lactic acid is primarily used as an acidity regulator, giving foods a sour or tangy taste.
Is Lactic Acid As Acidulant safe?
Lactic acid is generally recognized as safe (GRAS) by the FDA for use in food.
Why it's used
Lactic acid is primarily used as an acidity regulator, giving foods a sour or tangy taste. It also acts as a preservative by lowering pH, which inhibits microbial growth. It is commonly found in dairy products, baked goods, candies, and beverages.
Health notes
Lactic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural byproduct of metabolism in the human body. International bodies like JECFA and EFSA have evaluated lactic acid and its salts, finding them safe for consumption. No significant health concerns are associated with its typical use in food.
Allergen info
Not a major allergen. Lactic acid itself is not derived from major allergens, though it can be produced using carbohydrate sources like corn, which are not among the major allergens.
Foods that contain Lactic Acid As Acidulant
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