Posted: Wed Nov 18, 2015 3:45 pm
I've just read the list of ingredients on the soy sauce I use and it includes lactic acid! Does this mean it's off limits - and are there alternative types of soy sauce?
Re: Lactic acid
Posted: Wed Nov 18, 2015 4:11 pm
I'm not 100% sure but I'd hazard a guess to say that the lactic acid is a byproduct of the fermentation process used to produce the soy sauce which shouldn't be a problem as it will be from a bacterial source.