Lactic Acid As Processing Aids
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What it is
Lactic acid is a naturally occurring organic acid found in dairy products and produced by the fermentation of carbohydrates. It can be produced commercially through the fermentation of sugars from sources like corn starch or beet sugar, or synthesized chemically.
Why it's used
Manufacturers use lactic acid as an acidity regulator, preservative, and flavor enhancer. It helps control pH in foods, which can prevent spoilage and enhance taste. It is commonly found in dairy products, baked goods, beverages, and confectionery.
Health notes
Lactic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food ingredient. It is a normal product of metabolism in the human body. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA (European Food Safety Authority) have evaluated lactic acid and its salts, generally considering them safe for consumption within typical dietary levels. Evidence does not suggest adverse health effects from its use in food.
Allergen info
Lactic acid itself is not derived from any of the nine FDA major allergens. It is not related to gluten.