Sodium lactate is natural salt that is derived from a natural fermentation product, lactic acid. Lactic acid is produced naturally in foods such as cheese, yogurt, hard salami, pepperoni, sour dough bread and many others by the action of lactic acid starter cultures (also known as a "good" bacteria) on the sugars that are naturally present in the food products. The production of the lactic acid increases the acidity of the product, flavoring the product with a desired taste characteristic and protecting the product from spoilage to some degree. Salts of lactic acid are a more powerful pathogen inhibitor than the lactic acid itself. Since salt is the best preservative that can be used in food products by creating an undesirable environment for bacteria, sodium lactate has a distinct advantage over sodium chloride since it contains 50% less sodium. This gives us the pathogen inhibiting characteristics needed, while keeping sodium levels low when compared to traditional meat products. Sodium Lactate should not be confused with lactose, the sugar found in milk products.
This same lactic acid and the lactate salts of lactic acid naturally occur in all animal and human muscle tissue. The production of lactic acid is as important part of the energy metabolism of muscle tissue. During the normal metabolic cycle in our body, about 120 grams of lactic acid is produced daily (Ir. J. T. De Koos, Die Fleischerei, 1/1993). Sodium Lactate is a known component of the stratum coreum layer of the skin. (Cosmet and Toilitries 93, 85, 1978). Sodium lactate is produced by the natural fermentation of the sugars from corn or beets. These sugars are fermented with lactic acid starter culture, similar to those used for cheese or yogurt production. The fermented solution is mixed with caustic soda (same used in pretzel and bagel manufacturing to coat the outside) to form sodium lactate in the same fashion soy milk is mixed with Calcium Sulfate to form tofu.
Formation of Sodium Lactate
The formation of sodium lactate under laboratory-simulated conditions for the production of alumina from organic-contaminated bauxite by dissolution in hot (145 C) sodium hydroxide (3 M) has been studied. Not unexpectedly, sodium lactate shown to arise from glucose. Sodium L-(+)-lactate, however, decomposes to sodium carbonate and ethanol under these conditions, but it reaches a constant concentration that appears to be dependent on the initial lactate and sodium hydroxide concentrations. Sodium [1- 13 C]L-lactate studies showed that 13 C-labeled carboxylate (COO - ) is scrambled among the carbonate and both of the carbons in the ethanol produced. A 1,2,3-trihydroxycyclopropane intermediate is proposed. In the presence of 2-methoxyphenol, a lignin degradation product, sodium lactate decomposition is enhanced. Uses of
Used in the cosmetic, food field as flavor enhancer, humectant, pH control agent to prolong the reserving period etc .
Sodium Lactate is widely used in the meat products as antisepsis fresh-keeping agent, heat preservation agent, antioxidation potentiator and flavor potentiator. Sodium Lactate can prevent and kill various Gram's bacterium which can bring putrefaction to food, such as Listeria bacterium, golden yellow staphylococcus, meat clostridium and rot microorganism with obvious antisepsis effect. It has 2-3 folds storage period in contrast with potassium sorbate. Sodium Lactate is colorless or canary thick liquid, it has strong moisture absorption and can dissolve to water and ethanol, as well as can mix with various food addictive. In the process of machining, it can keep the moisture of the meat without adding the cost and can keep the wetness of the products. With its special aroma, the sodium lactate can enhance taste and aroma of the meat products. Moreover its effect will not be lowered in the process of braising and boiling with its high temperature resistance as it is manufactured in the high temperature of 120-130°C.