Lacticacid

Lactic acid is a naturally occurring organic acid found in many foods, including dairy products, pickles, and sourdough bread. It is produced industrially through the fermentation of carbohydrates, such as corn starch or beet sugar, by specific bacteria. This process yields a clear to yellowish liquid that is commonly used in food manufacturing.

Manufacturers add lactic acid primarily to regulate acidity and enhance flavor in foods. It acts as a preservative by lowering pH, which inhibits microbial growth. It is also used to add a sour or tangy taste to products like cheese, yogurt, baked goods, and beverages.

Lactic acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a normal product of metabolism in the human body. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated lactic acid and its salts, and have established acceptable daily intakes. Evidence does not suggest adverse health effects from consuming lactic acid at typical dietary levels.