Lactic

Lactic acid is a naturally occurring organic acid found in many foods, including dairy products, fermented vegetables, and certain fruits. It is produced commercially through the fermentation of carbohydrates, such as sugars derived from corn or beet, by specific lactic acid bacteria. The resulting liquid is then purified and concentrated.

Lactic acid is primarily used as an acidity regulator and flavour enhancer in a wide range of foods and beverages. Its mild, tangy taste can complement fruit flavours and add zest to confectionery, dairy products, and drinks. It also acts as a preservative by lowering pH, inhibiting microbial growth in products like olives and pickled vegetables.

Lactic acid is authorised as a food additive in Great Britain and the EU. The body produces lactic acid naturally during exercise, and it is metabolised by the body. Consumed in typical food amounts, it is generally considered safe.