Lactic Acid

Lactic acid is an organic acid that occurs naturally in many fermented foods, such as yogurt and sauerkraut. It is produced industrially through the fermentation of carbohydrates, often using bacteria, which convert sugars into lactic acid.

Manufacturers add lactic acid to foods primarily as an acidity regulator, flavor enhancer, and preservative. It imparts a tart or sour taste and helps extend shelf life by inhibiting the growth of spoilage microorganisms. It is commonly found in dairy products, pickled vegetables, sourdough bread, and processed snacks.

The U.S. Food and Drug Administration (FDA) considers lactic acid to be Generally Recognized As Safe (GRAS) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated lactic acid and did not set a numeric acceptable daily intake (ADI not specified), concluding it is safe at levels typically used in food. It is generally well-tolerated when consumed as part of a normal diet.