- Lactic acid is a naturally occurring organic acid commonly found in fermented foods and produced by the body during metabolism. It is widely used in food production, cosmetics, and pharmaceuticals as a preservative, flavor enhancer, and pH regulator.
How is it Made?
Lactic acid is primarily produced through fermentation. This involves using lactic acid bacteria (e.g., Lactobacillus species) to ferment carbohydrates from sources like sugarcane, cornstarch, or beets. It can also be synthesized chemically through the reaction of acetaldehyde with hydrogen cyanide, followed by hydrolysis.
Uses
Food Production
- Used as a preservative in products like pickles, olives, and fermented vegetables.
- Acts as a flavor enhancer in dairy products like yogurt and cheese, providing a tangy taste.
- Serves as a pH regulator in baked goods, beverages, and processed foods.
Pharmaceuticals
- Included in intravenous solutions as a buffering agent to help maintain pH balance.
- Used in drug formulations as a stabilizer or excipient.
Cosmetics
- Found in skincare products as an exfoliant to improve skin texture and reduce signs of aging.
- Acts as a pH adjuster in creams and lotions.
Key Facts
- Lactic acid is a natural byproduct of muscle metabolism during intense exercise.
- It is found naturally in many fermented foods like yogurt, sourdough bread, and kimchi.
Health Benefits and Safety
- Potential Health Benefits:
Lactic acid in fermented foods supports gut health by promoting the growth of beneficial bacteria. In skincare, it helps exfoliate and hydrate the skin. - Possible Side Effects:
In rare cases, excessive intake or topical application may cause irritation or discomfort, especially for individuals with sensitive skin or lactose intolerance (in dairy-based sources).
Chemical Composition and Properties
- Its chemical formula is C₃H₆O₃.
Labeled as E270 in food additives