potassium lactate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 乳酸钾 |
| English name | potassium lactate |
| INS/E number | INS 326 |
| Functional class | Acidity regulator, Antioxidant, Emulsifier, Humectant |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
potassium lactate (INS 326) is a Acidity regulator, Antioxidant, Emulsifier, Humectant food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to slow or prevent oxidative deterioration, discolouration and rancidity.Allows immiscible liquids (e.g. oil and water) to form a stable uniform system, improving texture.Used to retain moisture and prevent foods from drying out and hardening.
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).Some derive from natural raw materials (e.g. soy lecithin, egg-yolk phospholipids).Mostly naturally occurring polyols (e.g. glycerol, sorbitol).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Some are synthesised or purified (e.g. ascorbyl palmitate, TBHQ).Many are made by esterifying glycerol with fatty acids or further derivatisation (e.g. monoglycerides, spans, tweens).Produced by hydrogenation or fermentation processes.
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Delay fat oxidation/rancidity
- Preserve colour and flavour
- Protect oxidisable nutrients
- Stabilise oil-water emulsions
- Improve mouthfeel and structure
- Prevent separation
- Retain moisture
- Maintain soft texture
- Prevent caking
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Edible oils
- Fat-based products
- Meat products
- Nuts
- Snack foods
- Margarine
- Ice cream
- Chocolate
- Sauces
- Candied fruit
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.Largely metabolised in the gut; generally safe within permitted use; JECFA sets ADI where applicable.Safe within permitted use; excess sugar alcohols may have a laxative effect.
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
potassium lactate is a Acidity regulator, Antioxidant, Emulsifier, Humectant, 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.