Lactic acid is commercially produced by bacterial fermentation of carbohydrate substrates such as corn starch, cane sugar, or whey using Lactobacillus species. The resulting product is a clear, colorless to yellowish liquid with a mild, clean sour taste that is less sharp than citric or phosphoric acid.
Food-grade lactic acid is available in concentrations of 50%, 80%, and 88% and in both L(+) and DL racemic forms. The ingredient functions as a versatile acidulant that lowers pH to inhibit microbial growth while also contributing to flavor development in fermented and acidified food products. Lactic acid is considered a natural preservative and is compatible with clean-label and organic food formulations.
