Lactic Acid vs Soy Lecithin: 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 Soy Lecithin?

Soy lecithin is a phospholipid mixture extracted from soybeans during oil processing, primarily composed of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol. It is one of the most widely used food emulsifiers globally. Most commercial soy lecithin is derived from genetically modified soybeans, though organic varieties are available.

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.

Soy Lecithin: Generally recognized as safe. Soy lecithin is highly refined, and most soy proteins that trigger allergies are removed during processing; however, highly soy-allergic individuals may react. EFSA conducted a safety re-evaluation in 2017 and confirmed its safety at current use levels. The majority of commercial soy lecithin comes from GMO soybeans, which some consumers prefer to avoid. No major toxicological risks have been identified at normal dietary exposure levels.