Lactic acid is a weak organic acid that is naturally found in foods and is produced during fermentation. Lactic acid is used in foods to improve flavor and quality of foods and beverages, such as confectionary, bakery, dairy, and meat.
Lactic acid functions as an acidifying agent, flavor enhancer, and microbial inhibitor. It increases the effectiveness of antioxidants, as well as prevents discoloration of fruits and vegetables. Lactic acid has a mild, fruity, flavor that doesn’t mask other flavors.