Vegan lactic acid is a type of lactic acid that is produced without the use of animal products or by-products. Lactic acid is a natural acid that is produced by the fermentation of sugars. It is found in a variety of foods, including dairy products. Lactic acid is what gives sour milk its distinctive taste.

Here’s what you need to know about the health benefits of lactic acid and what foods have high amounts of it. What Is Lactic Acid? The lactic acid bacteria are used in the food industry for the processes of fermentation on a large scale. These bacteria grow only when there is a presence of sugar. And sugar goes through the process of ‘carbohydrate fermentation,’ which produces lactic acid. It doesn’t mean that lactic acid cannot be produced if there is no dairy.

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Don’t Sweat the Small(er) Stuff– Where you draw the vegan line is your call but worrying about the slim chance that a tiny amount of lactic acid might have been processed from animal-derived sugars should possibly not be a top priority

And, perhaps most importantly, though living microorganisms, the lactic acid bacteria themselves (as we discussed in our article on yeast here) are non-sentient beings, and so, they absolutely vegan as they feel no pain. The sauces can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. How to ReheatLactic acid also helps prevent discoloration and works as a gelling agent and a curing agent. How Is Lactic Acid Made? The situation with lactic acid is rather confusing because it occurs naturally in so many foods and can be used in a number of different ways. To further muddy the waters, lactic acid is also added to many milk-based products. Fermented milks and yoghurt, such as Georgian matsoni, Icelandic skyr, kefir and even just plain old sour cream. Such foods are obviously not vegan friendly and the fact that they contain lactic acid creates an unfair association because it is the milk that is the issue, not the lactic acid.