Lactic Acid
Also known as: Milk Acid
AcidulantsAcidity RegulatorsPreservatives
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Lactic acid lowers the pH of foods for a tart taste, regulates acidity to inhibit harmful bacteria, and extends shelf life in dairy, pickles, and fermented foods. It's also used in skincare for its exfoliating properties.
Commonly found in
- —Dairy products
- —Pickles and fermented foods
- —Skincare products (exfoliant)
Key functions
- —Lowers pH for a tart taste
- —Inhibits growth of harmful bacteria
- —Extends shelf life
Potential Risks and Side Effects
- 01Generally recognized as safe; naturally produced in the body during metabolism
- 02Individuals with lactic acidosis (a rare metabolic condition) may need to limit intake
- 03Easily metabolized with no significant health risks at typical food-use levels