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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.
Function & characteristics:
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.
Large range of (acidic) products.
Daily intake:
no limit
Side effects :
No side effects in adults. D- or DL-lactates (stereoisomers) should not be given to babies and small children, as they have not yet developed the appropriate enzymes in the liver to metabolise these forms of lactate.
Dietary restrictions :
None, lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is mot made from milk and thus suitable for people with milk allergy or lactose intolerance.

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