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lactic acid

“Lactic acid, the chemical 2-hydroxypropanoic acid, occurs naturally in several foods. It is produced commercially either by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by a procedure involving formation of lactonitrile from acetaldehyde and hydrogen cyanide and subsequent hydrolysis to lactic acid,” according to the FDA.

 

Similar to xanthan gum, it is a byproduct of fermentation; however, lactic acid is mainly used as a preservative and flavoring agent.

 

 

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