Regulatory Importance of Lactic Acid in the Food and Beverage Sector

Abstract

Since the discovery of lactic acid, this compound has been considered for many significant uses and applications in food, cosmetic, pharmaceutical, and chemical industries. Lactic acid occurs naturally in many edible products and also an important ingredient in the food industry. Also, lactic acid is non-toxic and consequently recognised and classified as ‘Generally Recognized as Safe’ substance by the United States Food and Drug Administration for wide use as an additive in the food industry. The notable range of legally allowed food applications depends on the demonstrated antimicrobial action against pathogens and the concomitant shelf life extension. In addition, this acid can serve as a flavouring substance in many food products such as pickles and fermented milk. This chapter discusses some practical and legally allowed examples of lactic acid uses in the production of fermented vegetables, cheeses, fermented milks, sourdough, fermented meats, and wines.