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Citric Acid -not always, but most often made from corn, this is why bottled teas and juices can make you react-- no corn on the label, but citric acid is added as a natural preservative and flavor enhancer.
How is Citric Acid made? from http://www.raysahelian.com/citric.html
"Citric and lactic acids are produced by fermentation which utilized a carbohydrate source such as corn based starch and sugar beet molasses. Fermentation yields a crude purity product which requires further refining. One refining technique utilities a precipitation process, this process first uses lime to produce calcium citrate solids, this is then contacted with sulfuric acid which produces a partially purified soluble citric acid and calcium sulfate by product. Another technique used is solvent extraction. These processes produce streams which require demineralization by ion exchange.
Citric acid can be extracted from the juice of citrus fruits by adding calcium oxide (lime) to form calcium citrate, an insoluble precipitate that can be collected by filtration; the citric acid can be recovered from its calcium salt by adding sulfuric acid. Citric acid is obtained also by fermentation of glucose with the aid of the mold Aspergillus niger and can be obtained synthetically from acetone or glycerol."
The Wickipedia info on production: "In this production technique, which is still the major industrial route to citric acid used today, cultures of Aspergillus niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor,[2] molasses, hydrolyzed corn starch or other inexpensive sugary solutions.[3] After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with lime (calcium hydroxide) to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid." From http://en.wikipedia.org/wiki/Citric_acid
Lactic Acid
From wikipedia "Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.
Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads.[3]
Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus.[4]
Lactic acid is widely used for inhibiting pathogenic bacteria like
E.coli, Salmonella, Campylobacter and Listeria on animal carcasses like
beef, pork and poultry during the slaughtering process. [Corn in your meat!]
Potassium lactate, sodium lactate and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavour enhancement in meat products as well. Sodium lactate is being produced as liquids as well as powders. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.[5]"
Xanathan Gum -- corn sugar fermented with Xanthomonas campestris bacterium
Ganked from fitsugar.com "Xanthan gum is made by fermenting corn sugar with the Xanthomonas campestris bacterium (that's where it gets its name). This bacteria is the same one that causes black spots to form on broccoli or cauliflower. It's added to products as an emulsifier to help ingredients blend more effectively, and it's also used as a thickener. Xanthan gum is usually found in salad dressings and sauces, but you may also see it in frozen foods to prevent ice crystals from forming. It's also added to fat free foods to give them a smoother consistency. Some toothpastes contain this additive, and xanthan gum is also used in gluten-free baked goods to give the dough a sticky consistency.
Since it's made from corn sugar and added to foods in small amounts, it's not unhealthy for us. The only people who need to watch out are those who have a corn allergy" More info from: Wikipedia Wise Geek