Lactic Acid Sorbic Acid

Lactic acid is a mild organic acid naturally found in milk and other foods. It is produced commercially through the fermentation of carbohydrates like sugar or starch by certain bacteria. Sorbic acid is a synthetic compound that occurs naturally in some plants but is typically manufactured for food use.

Lactic acid is used to regulate acidity, enhance flavor, and act as a preservative in many foods, including dairy products, baked goods, and beverages. Sorbic acid and its salts are primarily used as preservatives to inhibit the growth of mold and yeast in cheese, baked goods, dried fruits, and wine.

Both lactic acid and sorbic acid are approved food additives in the US. Lactic acid is Generally Recognized As Safe (GRAS) by the FDA. Sorbic acid is also permitted by the FDA. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sorbic acid and established an acceptable daily intake. Evidence does not suggest adverse health effects from typical dietary intake of these substances.