Lactic Acid (AHA) | INCI: Lactic Acid | CAS: 50-21-5
Yes, it occurs naturally in the body and in fermented foods. Commercial production is via bacterial fermentation.
Lactic has a larger molecule, penetrates more slowly, and is generally gentler. Glycolic is more potent but more irritating.
At low concentrations (1-3%), yes. At higher concentrations, limit to 2-3x per week.
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