Properties
Sodium lactate 60% L(+) as E325, is the sodium salt of natural lactic acid obtained by fermentation of pure sucrose involving lactic acid bacteria. Then, lactic acid treated with sodium compounds allows for a derivative, or sodium lactate. Sodium lactate is a compound of a colorless, viscous, with salty taste, good heat resistance and hygroscopic nature.
Sodium lactate reduces the water activity food products so that brakes the logarithmic phase of growth of microorganisms. It exerts positive effects on hydration and swelling of the proteins, and to prevent fat oxidation processes. Sodium lactate brings to foods mildly salty taste and therefore introduced into the food can successfully reduce the share of ordinary table salt.
Application
In the food industry, sodium lactate is used in the production of meat products, canned, pates, as a substance regulating the acidity of the production including jams and jellies, fruit and vegetables in cans. In addition, thanks to a neutral pH, sodium lactate is used in preparations for infants, as well as in cosmetics: to lipsticks, foundations, lotions intimate hygiene.