Sodium Lactate
What it does
Humectant, acidity regulator.
How it's made
From lactic acid.
Sodium lactate is the sodium salt of lactic acid. In food it is used to control acidity, hold moisture and, importantly, to help preserve meats and other products by slowing the growth of spoilage and harmful bacteria. It is essentially a "tamed", less acidic form of lactic acid that is easier to use in large amounts.
It is made by neutralising lactic acid — itself produced by the fermentation of sugars — with a controlled amount of a sodium base such as sodium hydroxide or sodium carbonate. The reaction simply swaps the acidic hydrogen of the lactic acid for sodium, producing sodium lactate and water in a straightforward acid–base neutralisation.
The resulting solution is purified and usually supplied as a concentrated syrup rather than a dry powder, because sodium lactate readily absorbs water from the air. Its strength is standardised, and because both the lactic acid and the sodium base are food-grade, the finished product is suitable for direct addition to food.
Possible reactions
Generally safe.