Malic And Lactic Acid

Malic acid and lactic acid are organic acids found naturally in fruits and fermented foods. Malic acid is found in apples and other fruits, while lactic acid is produced when sugars are fermented by bacteria. They are often produced commercially through fermentation or chemical synthesis for use in food.

These acids are used as acidity regulators and flavor enhancers in a wide variety of foods. They can add a tart or sour taste, help preserve food by lowering pH, and improve the texture of processed items. They are commonly found in pickles, olives, relishes, candies, beverages, and dairy products.

Malic acid and lactic acid are generally recognized as safe (GRAS) by the FDA for use in food. Both acids are naturally present in the body and in many foods. International bodies like JECFA and EFSA have evaluated these acids and found them safe for consumption. At typical intake levels found in food, they are not associated with adverse health effects.