Lactic acid is commercially được sản xuất bởi bacterial fermentation of carbohydrate substrates such as corn starch, cane sugar, or whey using Lactobacillus species. The resulting product is a clear, không màu to yellowish liquid with a mild, clean chua taste that is less sharp than citric or phosphoric acid.
Food-cấp độ lactic acid is có sẵn dạng nồng độs of 50%, 80%, and 88% and in both L(+) and DL racemic forms. The ingredient chức năngs as a versatile chất điều chỉnh độ chua that lowers pH to inhibit microbial growth while also contributing to flavor development in fermented and acidified food sản phẩm. Lactic acid is considered a natural chất bảo quản and is compatible with clean-label and organic food công thức.