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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
These acids are frequently used to add a sour or tart flavor to foods …
What it is
Lactic acid is a mild acid found naturally in dairy products and produced by bacteria during fermentation. Citric acid is a common acid found in citrus fruits like lemons and limes. Both can be produced commercially through fermentation using sugars.
Why it's used
These acids are frequently used to add a sour or tart flavor to foods and to help preserve them by lowering pH. They also act as acidity regulators, controlling the tartness and flavor profile in products like dips, pickles, and olives.
Health notes
Lactic acid and citric acid are generally recognized as safe (GRAS) by the FDA for use in food. They are common metabolic byproducts in the human body. International bodies like JECFA and EFSA have evaluated these substances. Evidence does not suggest adverse health effects at typical dietary intake levels.
Allergen info
Neither lactic acid nor citric acid are derived from the major allergens recognized by the FDA. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.