Lactic Acid

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Lactic acid is a substance that derives from the fermentation carried out by defined lactic acid bacteria, such as Streptococcus, Pediococcus and Lactobacillus, on molasses, beets or sugar cane, therefore a product of purely vegetable origin. To be more technical, lactic acid is formed by bacterial reduction of pyruvic acid (CH3COCOOH), which comes from vegetable starting materials, passing through a complex series of enzymatic reactions similar to those that occur in alcoholic fermentation. In fact, free lactic acid is also found in many plants, where it is precisely the product of the fermentation carried out by lactic bacteria.

In cosmetics, lactic acid is used as a regulator of the hydrolipidic balance of the skin. It has an exfoliating, disinfectant and renewing action, which is why it is ideal for acne-prone skin, it also helps to make scars, dark spots and wrinkles less visible as it works by stimulating aged and damaged skin to regenerate itself, promoting normal cell turnover. The chemical structure of lactic acid is therefore completely different from that of milk lactose and does not contain milk proteins, which is why it does not create any problems for those who are intolerant or allergic to lactose and milk proteins, or for those who like philosophy aware of life has chosen to be vegan or vegetarian.