Lactic acid is a chemical that is formed when sugars are broken down for energy in the absence of adequate oxygen.
By definition, Lactic acid is a hygroscopic organic acid (C3H6O3) present normally in muscle tissue as a product of anaerobic glycolysis, produced in carbohydrate matter usually by bacterial fermentation, and used especially in food and medicine and in industry.
During anaerobic respiration (respiration in the absence of oxygen), glucose partially breaks down into lactic acid. Accumulation of lactic acid leads to muscle cramps.