sodium lactate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 乳酸钠 |
| English name | sodium lactate |
| INS/E number | INS 325 |
| Functional class | Acidity regulator, Antioxidant, Bulking agent, Emulsifier, Emulsifying salt, Humectant, Thickener |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
sodium lactate (INS 325) is a Acidity regulator, Antioxidant, Bulking agent, Emulsifier, Emulsifying salt, Humectant, Thickener food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to slow or prevent oxidative deterioration, discolouration and rancidity.Used to increase bulk or replace sugar/fat to provide body, usually low-calorie.Allows immiscible liquids (e.g. oil and water) to form a stable uniform system, improving texture.Used to adjust protein charge so cheese proteins emulsify evenly and prevent fat separation.Used to retain moisture and prevent foods from drying out and hardening.Used to increase viscosity and improve mouthfeel and body.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Some occur naturally in plants and animals (e.g. vitamin C, vitamin E, tea polyphenols).E.g. dietary fibres, polyols, modified starches.Some derive from natural raw materials (e.g. soy lecithin, egg-yolk phospholipids).E.g. citrates, phosphates, tartrates.Mostly naturally occurring polyols (e.g. glycerol, sorbitol).Mostly natural polysaccharides or proteins (e.g. pectin, xanthan, carrageenan, starch).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Some are synthesised or purified (e.g. ascorbyl palmitate, TBHQ).Processed.Many are made by esterifying glycerol with fatty acids or further derivatisation (e.g. monoglycerides, spans, tweens).Purified.Produced by hydrogenation or fermentation processes.Some are modified for performance (e.g. hydroxypropyl starch, CMC).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Delay fat oxidation/rancidity
- Preserve colour and flavour
- Protect oxidisable nutrients
- Provide bulk and body
- Lower energy density
- Replace sugar or fat
- Stabilise oil-water emulsions
- Improve mouthfeel and structure
- Prevent separation
- Stabilise emulsion
- Prevent fat separation
- Improve texture
- Retain moisture
- Maintain soft texture
- Prevent caking
- Increase viscosity
- Improve body and mouthfeel
- Stabilise suspensions
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Edible oils
- Fat-based products
- Meat products
- Nuts
- Snack foods
- Low-energy foods
- Margarine
- Ice cream
- Chocolate
- Sauces
- Processed cheese
- Recombined cheese
- Candied fruit
- Soups
- Jelly
- Yoghurt
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Most are nutrients or generally recognised as safe within permitted use; some synthetic antioxidants have scope restrictions.Mostly indigestible carbs or sugar alcohols, safe within permitted use.Largely metabolised in the gut; generally safe within permitted use; JECFA sets ADI where applicable.Safe within permitted use; excess phosphates may affect calcium–phosphorus balance.Safe within permitted use; excess sugar alcohols may have a laxative effect.Mostly indigestible polysaccharides, safe within permitted use; some act as dietary fibre.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
sodium lactate is a Acidity regulator, Antioxidant, Bulking agent, Emulsifier, Emulsifying salt, Humectant, Thickener, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.