Sodium Lactate Solution
Sodium lactate raises water-holding capacity in cooked meat, reducing cook loss, and simultaneously suppresses pathogen growth.
Key Specifications
| CAS number | 72-17-3 |
|---|---|
| E number | E325 |
| Concentration | 60 percent solution |
| pH (60%) | 6.5-7.5 |
| Appearance | Clear colourless liquid |
| Packaging | 270 kg drum |
Water binding and shelf life in one additive
Sodium lactate raises water-holding capacity in cooked meat, reducing cook loss, and simultaneously suppresses pathogen growth. That dual function is why it is standard in deli meat and cooked poultry.
Clean label positioning
It is labelled as sodium lactate rather than as a preservative, which suits products marketed on a short ingredient list while still delivering the shelf-life benefit.
Typical Applications
- Cooked meat and poultry — 2-3 percent of the brine improves yield and extends shelf life.
- Ready meals — 1-2 percent maintains moisture through retort or cook-chill.
Frequently Asked Questions
How does it affect taste?
At 2-3 percent it adds a mild salty note; reduce added salt accordingly.
Is it the same as sodium lactate powder?
The powder is the same salt without water; the 60 percent solution is easier to dose and pump.
Does it work with potassium lactate?
Yes, blends are common to reduce sodium while keeping the same antimicrobial effect.
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