Lactic acid, is an organic compound
belonging to the family of carboxylic acids, it occurs naturally in
the blood (in the form of its salts, called lactates) when, during exercise,
glycogen is broken down in the muscles. It can be converted back to
glycogen in the liver. Known to be difficult for babies to metabolise.
Also occurs naturally in sour milk as the result of bacterialogical
activity. It is usually obtained commercially by heating and fermenting
carbohydrates such as sucrose, molasses, starch, or whey.
As a food additive it increases the
antioxidant properties of other substances and can be used to add a
bitter taste. In brewing it is used to reduce losses of carbohydrates
from germinated barley and for adding to the malt slurry to assist in
making a beer of consistent quality.
It is the commonest acidic constituent
of fermented milk products such as sour milk, cheese, and buttermilk.
Aso used in carbonated drinks, jams, jellies, soft margarine, marmalade,
infant milks and cereals, pickled red cabbage, salad dressings, sweets,
tartare sauce and many tinned products, such as babyfoods, mackerel,
pears, sardines, strawberries and tomatoes.
should be aware that as it is a naturally occurring animal product,
it could conceivably be of animal origin.