Lactic acid is an organic acid which occurs naturally in the human body and in fermented foods. The commercial production of lactic acid is typically done by fermentation.Because the L(+) form is preferred for its superiormetabolisation, Jungbunzlauer has chosen to produce  pure L(+)-lactic acid by traditional fermentation of natural carbohydrates. Available as colourless to yellowish aqueous solutions of various concentrations, Jungbunzlauer L(+)-lactic acid is a mild tasting acidity regulator with flavour enhancing and antibacterial properties. It can be used in a wide range of food, personal care and chemical products.