Lactic acid is a natural by-product of human metabolism, and can be used as an energy source. It is also a product of natural fermentation processes occurring in cheese, beer, sourdough, etc. Commercially, fermenting sugars produces lactic acid. Applications for lactic acid in food are broad, ranging from meat and poultry, beverages, salads, sauces and dressings to nutritional fortification. Lactic acid ingredients serve almost every segment of the food industry, functioning as flavor enhancers, pH regulators, preservatives and, also, as a source for mineral fortification.
Consumers are familiar with health benefits associated with calcium due to prominent marketing and fortification in products. Potassium recently was awarded an FDA-approved health claim. However, its health benefit, reduced risk for high blood pressure and stroke, is lesser known to the consumer. Given the positive correlation between obesity and blood pressure, potassium fortification is a major opportunity. A closer look at zinc also suggests this nutrient's time may have come. Zinc's well-documented role in wound healing and immune function is well positioned for expansion in a rapidly aging population. More information also is being published on zinc's role in the fight against prostate cancer. In contrast, a burgeoning sports drink market openly embraces magnesium fortification (and supplementation). Magnesium plays physiological roles in muscle function and energy production, both key attributes to athletic performance.