Sodium lactate is produced by the neutralization of fermentation-derived lactic acid with sodium hydroxide. This yields a clear, colorless to slightly yellowish liquid solution typically at 60% concentration. It functions as a multifunctional food ingredient that provides antimicrobial preservation, moisture retention, and mild flavor enhancement simultaneously.
Sodium lactate is particularly effective at inhibiting the growth of pathogenic bacteria including Listeria monocytogenes and Clostridium botulinum in ready-to-eat meat products. The ingredient also reduces water activity in food systems, which contributes to extended shelf life and improved food safety. Sodium lactate has a mild, clean, slightly salty taste that enhances the savory profile of meat and poultry products without contributing off-flavors.
