Lactic Acid vs Polydextrose: which is worse?

What is Lactic Acid?

Lactic acid is an organic acid naturally produced during fermentation of carbohydrates by lactic acid bacteria. It gives fermented foods such as yogurt, cheese, and sauerkraut their characteristic tangy flavor. Commercial lactic acid used in food is produced by bacterial fermentation of glucose or lactose, or in some cases by chemical synthesis.

What is Polydextrose?

Polydextrose is a synthetic polymer of glucose (with some sorbitol and citric acid) created under heat and vacuum conditions. It functions as a soluble dietary fiber, providing only 1 kcal/g. It is used to add bulk to reduced-calorie foods while also contributing fiber content. The FDA approved it as GRAS in 1981.

Documented risks

Lactic Acid: Lactic acid is a normal byproduct of human metabolism (produced during anaerobic exercise). It is generally recognized as safe at food additive levels. Excessive consumption of foods acidified with lactic acid could theoretically contribute to dental erosion, as with all acidulants. For individuals with rare inborn errors of lactate metabolism, dietary lactic acid may require monitoring.

Polydextrose: At doses above ~90 g/day, polydextrose can cause flatulence, bloating, and loose stools. At normal food use levels it is well tolerated. EFSA confirmed its safety in 2012. It functions as a soluble prebiotic fiber, feeding beneficial gut bacteria. No genotoxicity, carcinogenicity, or reproductive toxicity has been identified.