Ingredient
Is Lactic Acid Real Food?
Approved
Lactic acid is a naturally occurring organic acid produced when bacteria ferment carbohydrates. It's responsible for the characteristic sour taste in many fermented foods like yogurt, sauerkraut, and sourdough bread.
Why it’s in your food
The manufacturer’s reason.
Food manufacturers use it to provide a tart or sour flavor, act as a natural preservative by inhibiting microbial growth, and adjust the pH of food products.
Community scan data
How it shows up in the wild.
Found in 1 productwe’ve analyzed.
1
Rated Clean
0
Caution
0
Flagged
Where to find it
Products containing Lactic Acid.
1 product in our database.
FAQ
Frequently asked questions.
Where is lactic acid found naturally?▾
Lactic acid is naturally present in many fermented foods such as yogurt, cheese, pickles, and sourdough bread, where it's a byproduct of bacterial fermentation. It's also produced in our muscles during intense exercise.
How is lactic acid produced for use in food?▾
For commercial use, lactic acid is typically produced by fermenting carbohydrates like glucose, sucrose, or lactose with specific strains of bacteria, such as Lactobacillus. This process mimics natural fermentation.
Could a traditional Italian grandmother create lactic acid in her home kitchen?▾
Indirectly, yes. While Nonna wouldn't isolate pure lactic acid, she would produce it through traditional fermentation methods, like making homemade yogurt, culturing vegetables, or preparing naturally leavened sourdough bread.
Check your own pantry.
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