Sodium Lactate is one of the most representative products among lactate salts. It is available in both liquid and powder forms. The liquid is a colorless, transparent solution, while the powder is a white crystalline solid. Typically, the concentration of the liquid form is around 60%, and the powder was previously available in 90%, 96%, and 98% purities. Now, the standard has been unified to 96%, with an actual purity reaching up to 97%.
Sodium Lactate has a mild odor and is hygroscopic, meaning it easily absorbs moisture. It is recommended to store the product in a sealed container in a cool, dry, and well-ventilated environment.
As living standards continue to rise, consumers are becoming increasingly aware of food safety and health. There is a growing demand for foods with no or minimal additives, which places greater responsibility on food suppliers to maximize food safety in response to both consumer expectations and regulatory requirements.
The application of sodium lactate in meat products is both prominent and significant. Taking raw meat and processed meat products as examples, we provide a detailed explanation.
When applied to raw meat, sodium lactate can effectively extend the shelf life. Acting as a moisture retainer and antioxidant, it helps keep the total microbial count at a minimal level. This ensures that the meat retains its fresh color and that unpleasant odors are significantly reduced.
While various additives are widely used, food safety and health always come first. Therefore, as a reliable supplier of food additives, Anne Chemical not only provide sodium lactate as a single product but also offer blends of sodium lactate with other additives such as sodium acetate and sodium diacetate. These combinations complement each other and can help reduce sodium content to some extent.
Additionally, potassium salts can be used to replace sodium salts for sodium reduction—for example, potassium lactate. The blend of sodium lactate and sodium diacetate is effective in inhibiting various bacteria, including Salmonella, Listeria, and Escherichia coli.
Foods formulated with compound additives are less prone to spoilage. Such combinations not only enhance food safety but also help reduce production costs. To further improve nutritional value, in addition to the approaches mentioned above, functional elements like magnesium, iron, and zinc can be added. Anne Chemical offers corresponding products such as magnesium lactate, ferrous lactate, and zinc lactate etc.
The application of sodium lactate in processed meat products works in much the same way as it does in raw meat. Whether used alone or in combination with sodium acetate or sodium diacetate, it helps extend shelf life, inhibit bacterial growth, reduce sodium content, and ensure food safety.
Main functions of sodium lactate: moisture retainer, acidity regulator, antioxidant, leavening agent, thickener, and stabilizer.