Monk Fruit And Lactic Acid
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What it is
Monk fruit extract is a natural sweetener derived from the monk fruit, a small, round fruit native to Southeast Asia. Lactic acid is an organic acid naturally found in milk and produced by bacteria during fermentation. It can be produced commercially through fermentation of carbohydrates.
Why it's used
Monk fruit extract is used as a zero-calorie sweetener in beverages, baked goods, and dairy products. Lactic acid is used as an acidity regulator, preservative, and flavor enhancer in a variety of foods, including dairy products, baked goods, and beverages.
Health notes
Monk fruit extract is generally recognized as safe (GRAS) by the FDA for use as a sweetener. Lactic acid is also GRAS for use as a food additive. Both substances have been evaluated by JECFA and EFSA. At typical consumption levels, they are not associated with adverse health effects. Research is ongoing into the potential health benefits of monk fruit extract, such as its antioxidant properties.
Allergen info
Monk fruit extract is not derived from any of the major allergens. Lactic acid, if produced from dairy sources, could potentially be an issue for those with severe milk allergies, though it is typically highly purified. Neither is a source of gluten.