LACTIC ACID

For centuries people have used lactic acid to preserve and acidify food. It is a natural way of reducing the pH value of food to below 4, which prevents micro-organisms from colonising. Lactic acid fermentation can also be used to produce new foods, including yoghurt and quark, sauerkraut and pickled gherkins. The technique has been known since pre-Christian times.

Lactic acid occurs in the skin as a component of the natural moisturizing factor (NMF). Here it binds water and then continuously releases the moisture to the skin. In addition, lactic acid maintains the skin's protective acid mantle which, with its pH value between 5 and 6, provides an acidic environment. The acid protection fends off micro-organisms and harmful substances and thus protects the skin from infections.

Applied to the skin, lactic acid not only provides more moisture and an acidic healthy environment, but also acts as a chemical peel. Like the Bacillus ferment, the acid has keratolytic properties: The uppermost cornifications of the epidermis peel off by themselves. What remains is a smooth, even skin texture.