Sodium Lactate
| Alternate names: | E325, lacolin, lactic acid sodium salt |
Function:
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Acidity regulator, Antioxidant, Humectant |
Product Uses:
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Used in foods such as sweets, salad dressings, cakes, biscuits, ready to eat meat and poultry, wheat beers, sour milk and yogurt, soft drinks, confectionery, pickled foods, and tinned fruit and vegetables. |
Notes:
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Sodium lactate is the sodium salt of lactic acid, a natural acid produced by the fermentation of lactose (milk sugar). It is produced commercially from the bacterial fermentation of carbohydrates and molasses. Sodium lactate acts as a preservative, acidity regulator, and anti-microbial agent, which is highly effective against bacteria, fungi, and yeast. Lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is mot made from milk and thus suitable for people with milk allergy or lactose intolerances. |
Is it harmful?
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Safe |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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