A natural product ... Lactic Acid has been used for centuries as a natural preservative in many food products.  Lactic Acid is the smallest molecule with an assymetric carbon atom and therefore exists with two stereo-isomers named L(+) and D(-) respectively. The L(+) form is naturally present in animal and human tissues as well as in numerous food products ( meat, dairy products, pickles, beer and wine, ...) The human body contains 120 to 150 grams of L(+) lactic acid circulating continuously (the cycle of Cori).

... produced by fermentation ... Careful selection of the fermentation bacteria allows to produce only one of the isomers, either the L(+) or the D(-). B&G produces L(+) lactic acid by fermentation of a specific non-GMO bacteria directly isolated from nature and using corn glucose as starting raw material. From basic lactic acid it is then possilbe to synthesize lactate salts and esters.

... going back to nature. Pharmaceutical, cosmetics, food and health care industries show preference for L(+) lactic acid and lactates because the D(-) for is not metabolised by the human body. At the end of their life-cycle, B&G's lactic acid and lactates undergo a biodegradation occurence leaving only water and carbon dioxide; they are thus re-entering the natural life-cycle without leaving behind harmful pollutants.