Lactic acid, is an organic compound, also known as ‘milk acid’, sourced from fermentation of plant sugars.

Used as preservative in pickled vegetables, packaged food products to kill and suppress bacteria and give longer shelf lives; excellent acidification agent for dairy products; as a pH modifier in beer brewing; in various beverages and cocktails to impart a sour taste; in confectionery products for a mild acid taste; gives sour flavor to sourdough breads; savory flavors in meat and dairy products.