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Lactic acid

A hygroscopic organic acid C3H6O3 that is known in three optically isomeric forms: a or L-lactic acid, the dextrorotatory form present normally in blood and muscle tissue as a product of the anaerobic metabolism of glucose and glycogen b or D-lactic acid, the levorotatory form obtained by biological fermentation of sucrose c or DL-lactic acid, the racemic form present in food products and made usually by bacterial fermentation (as of whey or raw sugar) but also synthetically, and used chiefly in foods and beverages, in medicine, in tanning and dying, and in making esters for use as solvents and plasticizers.
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