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Lactic acid

Risk free
Alternate Names:
  • lactic acid, l-, d- and dl-
Info from food-info.net:
  • Description:
    • Function:
      • Lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase stability of potato products, it increases and stabilises anti-oxidants and pectins.
    • Origin:
      • Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria.
    • Side effects:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • no limit
    Status:
    • Unknown
Info from proe.info:
  • Description:
    • Benefits:
      • Unknown
    • General:
      • Unknown
    • Harm:
      • Unknown
    • Legal:
      • Unknown
    • Use:
      • Unknown
    • Links:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • Unknown
    Status:
    • Unknown
ninamvseeno.org -- site no longer live
  • Description:
      • Lactic acid is a natural acid present in most fruits. It is produced by bacterial fermentation and is present in all fermented products. It is used as a preservative that protects products from bacteria and fungi. It is used in various products, from pickles, beans, baby food, but also in carbonated drinks, sweets, margarine. It can also be found in beer, bread, cheese, horseradish, cream, tomatoes, etc. It is a non-dangerous supplement, it is naturally present in the body's cells. Caution is required only in small children and babies, in whom it can cause digestive disorders, and in people who are sensitive to vinegar. The has not been established.
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • is not limited or specified (JECFA, 2001)
    Status:
    • Approved in the EU.
References: