Sodium lactate
Sodium lactate is the sodium salt of lactic acid. It is made by neutralizing fermentation-derived lactic acid with sodium hydroxide and is almost always sold as a clear, slightly syrupy solution of about 60 percent; powdered grades are less common. In foods it is used mainly in meat and poultry, often blended with sodium acetate or diacetate, and in personal care products it is used as a humectant and pH buffer.
Suppliers sell different products under the same name. Specify the one you need.
The standard form for meat brines, injections and personal care products.
Dried sodium lactate, usually on a carrier, for dry blends.
Ready-made liquid blends of sodium lactate with sodium acetate or diacetate for meat and poultry processors.
Sodium lactate made from non-GMO fermentation-derived lactic acid.
Compare each result with your own specification when the lot arrives.
Sodium lactate solution is stored closed in HDPE or stainless steel containers at room temperature, out of direct sun. Avoid freezing and heat, which can affect clarity and color. Shelf life is set by the supplier's specification, with retest of assay and color for older stock.
Record concentration for each lot, because a few points of difference in strength changes how much goes into a brine. Track which blend you buy, since lactate-only and lactate-acetate products are not interchangeable.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1768 affirms sodium lactate as GRAS for uses including emulsifier, flavoring agent, humectant and pH control agent, and states that this regulation does not authorize its use in infant foods and infant formulas.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) allows sodium lactate in products labeled organic for use as an antimicrobial agent and pH regulator only.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Preservatives includes sodium lactate for prepared and preserved fish and meat.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Amsterdam, Netherlands
Sells it as PURASAL
Dutch maker of lactic acid made by fermenting sugar, plus lactate salts, buffered vinegar preservatives and rosemary-based shelf-life blends for food and beverage manufacturers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include solution, about 60 percent, powder, lactate-acetate and lactate-diacetate blends and non-GMO and fermentation-derived. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay, pH, color and heat stability, impurities, lead and heavy metals and microbiology, each with its method, specification and result for that lot.
Sodium lactate solution is stored closed in HDPE or stainless steel containers at room temperature, out of direct sun. Avoid freezing and heat, which can affect clarity and color. Shelf life is set by the supplier's specification, with retest of assay and color for older stock.
21 CFR 184.1768 affirms sodium lactate as GRAS for uses including emulsifier, flavoring agent, humectant and pH control agent, and states that this regulation does not authorize its use in infant foods and infant formulas. 7 CFR 205.605(b) allows sodium lactate in products labeled organic for use as an antimicrobial agent and pH regulator only. Health Canada's List of Permitted Preservatives includes sodium lactate for prepared and preserved fish and meat.
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