Lactic acid
Lactic acid is a hydroxy acid that occurs naturally in fermented foods such as yogurt, sauerkraut and sourdough. Commercial lactic acid is mostly made by fermenting sugars from corn, cane or beet with lactic acid bacteria, then purifying the broth; a synthetic route from acetaldehyde also exists. It is usually sold as an 80 or 88 percent solution, and powdered grades are made by absorbing the acid onto a carrier such as calcium lactate.
Suppliers sell different products under the same name. Specify the one you need.
The standard form for beverages, sauces, brines and dairy; heat-stable grades are sold for uses where color must not darken.
Lactic acid absorbed onto calcium lactate or another carrier, usually about 60 percent acid, for dry mixes and coatings.
Lactic acid blended with sodium lactate to give a milder, less hygroscopic acid for sour sanding and confectionery.
Fermentation gives mainly the L(+) form; specs can call for a minimum L-isomer content.
Lactic acid fermented from non-GMO sugar or starch, sold alongside conventional grades.
Compare each result with your own specification when the lot arrives.
Liquid lactic acid is corrosive to mild steel, so it is stored closed in HDPE or stainless steel containers at room temperature, away from bases. Color can darken with heat and time, so avoid warm storage for heat-stable grades. Powders are hygroscopic and need sealed packaging; shelf life is set by the supplier's specification and confirmed by retest.
Record concentration, L-isomer content and color for each lot, since a change in strength alters dose and color can drift between lots. Rotate drums FEFO and note the fermentation substrate for non-GMO or allergen paperwork.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1061 affirms lactic acid as GRAS for uses including antimicrobial agent, curing and pickling agent, flavoring agent and pH control agent, in food except infant foods and infant formulas.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(a) lists lactic acid among nonsynthetic acids allowed in products labeled organic.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes lactic acid, including as an acid-reacting material in baking powder.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Amsterdam, Netherlands
Sells it as PURAC
Dutch maker of lactic acid made by fermenting sugar, plus lactate salts, buffered vinegar preservatives and rosemary-based shelf-life blends for food and beverage manufacturers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid, 80 to 88 percent, powder on carrier, buffered lactic acid, l(+) and DL grades and non-GMO. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay, stereochemical purity, color and heat stability, impurities and lead and heavy metals, each with its method, specification and result for that lot.
Liquid lactic acid is corrosive to mild steel, so it is stored closed in HDPE or stainless steel containers at room temperature, away from bases. Color can darken with heat and time, so avoid warm storage for heat-stable grades. Powders are hygroscopic and need sealed packaging; shelf life is set by the supplier's specification and confirmed by retest.
21 CFR 184.1061 affirms lactic acid as GRAS for uses including antimicrobial agent, curing and pickling agent, flavoring agent and pH control agent, in food except infant foods and infant formulas. 7 CFR 205.605(a) lists lactic acid among nonsynthetic acids allowed in products labeled organic. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes lactic acid, including as an acid-reacting material in baking powder.
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