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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use lactic acid as an acidity regulator, preservative, and flavor enhancer. It provides …
What it is
Lactic acid is a naturally occurring organic acid found in milk and produced by the fermentation of carbohydrates like sugar and starch. It can be produced commercially through bacterial fermentation of plant-based sugars or by chemical synthesis.
Why it's used
Manufacturers use lactic acid as an acidity regulator, preservative, and flavor enhancer. It provides a mild, sour taste and helps control pH in foods such as dairy products, baked goods, pickles, and confectionery.
Health notes
Lactic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a normal product of metabolism in the human body. International bodies like JECFA have evaluated lactic acid and its salts, and EFSA has also assessed its safety. No significant health concerns are associated with its consumption at typical dietary levels.
Allergen info
Lactic acid is not derived from any of the 9 FDA major allergens and does 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.