Lactic Acid Citric Acid

Lactic acid is a mild organic acid produced by the fermentation of carbohydrates, like sugars, by certain bacteria. Citric acid is a weak organic acid found naturally in citrus fruits. Both are commonly produced commercially through fermentation using specific microorganisms.

These acids are widely used as acidity regulators, flavor enhancers, and preservatives in a variety of foods. They provide a tart or sour taste and help control pH, which can extend shelf life. You'll find them in candies, beverages, deli salads, and sauces.

Both lactic acid and citric acid are Generally Recognized As Safe (GRAS) by the FDA for use in food. They are naturally present in the body and are metabolized through normal processes. International bodies like JECFA and EFSA have evaluated these substances. Evidence does not suggest adverse health effects at typical dietary intake levels.