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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
These acids are frequently used as acidity regulators, flavor enhancers, and preservatives in a …
What it is
Lactic acid is a mild organic acid produced by the fermentation of carbohydrates, like sugars and starches. Citric acid is a weak organic acid found naturally in citrus fruits. Both are commonly produced industrially through fermentation processes using specific microorganisms.
Why it's used
These acids are frequently used as acidity regulators, flavor enhancers, and preservatives in a wide variety of foods. They help control pH, add a tart or sour taste, and inhibit the growth of spoilage microorganisms, extending shelf life. They are found in dairy products, baked goods, beverages, jams, and candies.
Health notes
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 metabolic pathways. International bodies like JECFA and EFSA have evaluated these substances. At typical consumption levels found in food, they are not associated with adverse health effects.
Allergen info
Not a major allergen. While lactic acid can be derived from milk, it is typically produced through fermentation of plant-based sources and is not considered a milk allergen. Citric acid is not derived from major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.