Lactic Acid vs Sodium Propionate: 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 Sodium Propionate?

Sodium propionate is the sodium salt of propionic acid. Like calcium propionate (E282), it is used as an antimicrobial preservative to prevent mold and bacterial spoilage in bread and baked goods. It is also used in poultry and animal feed applications.

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.

Sodium Propionate: The health profile is essentially the same as calcium propionate. The 2019 Science Translational Medicine study implicating propionate in metabolic changes applies to all propionate salts. Behavioral sensitivity concerns that have been anecdotally reported with calcium propionate may similarly apply. At regulated use levels, sodium propionate is considered safe by global regulatory agencies.