Sodium lactate
Preservatives
Acidity Regulators
Flavoring Agents
72-17-3
E325
C₃H₅NaO₃
$2.97 ~ $4.46
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Sodium lactate?
Sodium lactate is the sodium salt of lactic acid used in the food industry primarily as a broad-spectrum antimicrobial preservative and a humectant to maintain product moisture.
How is Sodium lactate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Ferment a purified carbohydrate source (e.g., glucose from corn starch) using a specific strain of lactic acid bacteria (e.g., Lactobacillus sp.) to produce lactic acid. | Control of Temperature, pH, and Nutrients is critical for optimal bacterial activity and yield. The process must be kept sterile to prevent contamination by unwanted microbes. |
| 2 | Neutralization | Neutralize the lactic acid produced in the fermentation broth with a high-purity sodium source, typically sodium hydroxide or sodium carbonate, to form a crude sodium lactate solution. | The addition of the neutralizing agent must be carefully controlled to reach a target pH range (typically 6.5-7.5). The reaction is exothermic and requires temperature management. |
| 3 | Primary Purification | Process the crude solution through filtration systems (e.g., ultrafiltration) to remove bacterial cells and proteins. The filtrate is then treated with activated carbon. | Filter Integrity: Ensures complete removal of biomass. Activated Carbon Dosage: Optimized to effectively decolorize the solution and remove organic impurities without significant product loss. |
| 4 | Secondary Purification | Pass the decolorized solution through ion-exchange chromatography columns to remove residual salts, heavy metals, and other charged impurities. | Effluent Conductivity is continuously monitored to ensure efficient removal of ions. The resin beds require periodic regeneration to maintain their purification capacity. |
| 5 | Concentration | Concentrate the purified, dilute sodium lactate solution to the final target strength (typically a 60% solution) using a multi-effect vacuum evaporator. | Evaporation under vacuum allows for water removal at lower temperatures, preventing thermal degradation and color development. Final concentration is precisely monitored using a refractometer or density meter. |
| 6 | Final Filtration & Packaging | Perform a final polishing or sterile filtration (e.g., through a 0.2-micron filter) on the concentrated solution before filling it into approved, sanitized containers. | Final Quality Assurance: The finished product is tested for concentration, purity, pH, color, and microbiological limits to ensure it meets all food-grade or pharma-grade specifications before release. |
Technical Specifications
| CAS Number | 72-17-3 |
| Chemical Formula | C₃H₅NaO₃ |
| Solubility | miscible in water, >1.5 g/mL (powder) |
| Storage Conditions | store in cool, dry, airtight, protect from light (solution) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used in meats
cheese
bakery
beverages
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Sodium lactate |
|---|---|
| Functional Category | Antimicrobial Agent; Humectant; pH Control Agent; Flavor Enhancer |
| Key Ingredients | Sodium Lactate (E325) |
| Mechanism of Action | Lowers water activity (a_w) by binding free water, creating osmotic stress that inhibits microbial growth. Disrupts the proton motive force across bacterial cell membranes, impeding energy metabolism. Acts as a pH buffer to maintain product acidity. Functions as a humectant to retain moisture. |
| Application Effect in Product | Extends shelf life by inhibiting growth of pathogenic and spoilage bacteria (e.g., Listeria, Clostridium). Improves product texture, tenderness, and yield by increasing water holding capacity. Enhances and stabilizes flavor profile. Reduces syneresis and purge in packaged products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Lactate | Food Preservative / Humectant | Sodium salt of lactic acid; high water-holding capacity; bacteriostatic; pH regulator. | Excellent moisture retention; effective broad-spectrum bacterial inhibitor with a very mild, neutral flavor. | Contributes to sodium content; less effective against molds and yeasts compared to sorbates/benzoates. | Processed and cured meats (sausages, ham), poultry, and fish to extend shelf life and improve texture. | For moisture retention and broad bacterial control in savory products without impacting the primary flavor. |
| Potassium Lactate | Food Preservative / Humectant | Potassium salt of lactic acid; functions identically to sodium lactate. | Offers the same preservative and humectant benefits without adding sodium; ideal for "low sodium" formulations. | Can impart a slightly bitter or metallic aftertaste at higher concentrations; typically more expensive. | Low-sodium processed meats, poultry, and prepared meals where sodium reduction is critical. | When a direct, low-sodium replacement for sodium lactate is needed for health-focused products. |
| Sodium Diacetate | Food Preservative / Acidity Regulator | Compound of sodium acetate and acetic acid; strong antimicrobial. | Highly effective against a wide range of molds and rope-forming bacteria; cost-effective. | Imparts a distinct vinegar-like flavor and aroma, which is unsuitable for many products; not a humectant. | Baked goods (especially bread), sauces, dressings, and some meat products where a tangy flavor is desired. | For powerful and economical mold and bacterial inhibition, particularly in bakery applications. |
| Sodium Citrate | Acidity Regulator / Emulsifier | Sodium salt of citric acid; excellent buffering agent and sequestrant. | Superior pH control; acts as an emulsifying salt to prevent fat separation, especially in cheese. | Weaker antimicrobial activity compared to lactates; not a significant humectant. Has a tart, salty flavor. | Processed cheese, beverages, jams, and gelatin desserts to control acidity and improve texture. | When the primary need is pH regulation or emulsification (e.g., cheese processing) rather than broad preservation. |
| Glycerin (Glycerol) | Humectant / Sweetener | Sugar alcohol; highly hygroscopic (attracts water); provides sweetness. | Exceptional humectant for maintaining moisture and softness; adds a smooth mouthfeel and sweetness. | Offers minimal antimicrobial properties on its own; primarily a texture and moisture agent, not a preservative. | Confectionery, icings, baked goods, and nutrition bars to prevent drying out and crystallization. | When the main goal is preventing moisture loss and improving texture in sweet products. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications