Lactic acid is an organic acid occurring naturally in the human body and in fermented foods. It is used in a wide range of food, beverage, personal care, health care and chemical products as a mild acidity regulator with flavour enhancing and antibacterial properties. The commercial production of lactic acid is typically done by fermentation. Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-lactic acid by traditional fermentation of natural carbohydrates.

Jungbunzlauer L(+)-lactic acid is a colourless to yellowish, nearly odourless, syrupy liquid with a mild acid taste. It is commercially available as aqueous solutions of various concentrations. These solutions are stable under normal storage conditions.
Lactic acid is non-toxic to man and the environment, but concentrated solutions of lactic acid can cause skin irritation and eye damage. They have thus to be labelled with a hazard pictogram and related statements. Lactic acid is easily biodegradable.