Sodium lactate

Sodium lactate

Increase the water retention capacity of the meat, improve production rate and flavor, and extend shelf life.

Sodium lactate Details

Molecular formula: C3H5NaO3

Executive standard: GB25537-2010

Content: ≥50.0%

State: colorless or light yellow sticky clear liquid with no or little smell.

Application: emulgator, humectant, flavor improver, quality improver, antioxidant synergists, PH modifier.

Suggested usage: 0.05~4.0‰

"Ciyun"sodium lactate is a kind of food additive which can prolong the shelf life of food products and inhibit food pathogens. It is produced by natural fermentation technology and provides the possibility of producing low-fat and low-sodium salt meat products.
Sodium lactate is prepared from lactic acid derivatives, and is approved by the US Food and Drug Administration (FDA) as "safe non-toxic substances", that can be directly applied to food.
Sodium lactate, as a humectant and antioxidant synergist flavor enhancer, has been widely used in meat products. Besides, more and more evidences show that sodium lactate has a bacteriostasis by reducing the water activity and affecting the proton permeability of cell membrane to acidify the structure of cells, inhibit the growth of microorganisms, and provide preservative effect for processing meat products.
Through the experimental observation, sodium lactate can be very effective in inhibiting the growth of Listeria monocytogenes. Also, it can inhibit the growth of clostridium botulinum, Salmonella and Escherichia coli.

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