Sodium Lactate E325 is used in the pharmaceutical and food industries such as processing fowl, sea products, noodles and farm produce. Also, it is used in flavoring, improving the flavor of roast food amongst other foods, and as an antiseptic for meat. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Sodium Lactate E325?
Sodium Lactate E325 Food Grade 60% is produced from high quality bio-fermented natural lactic acid as main raw material. The product is a nearly colorless viscous liquid and has a mild saline taste. It has a good ant microbial property and can catch a large amount of free water in the food, so it has the effect of reducing the activity of the moisture, thus can suppress the growth of microorganism, so it is widely used in the processing and storage of meat and poultry products to control food-borne pathogenic bacteria, extend shelf life, keep and enhance flavor, sometimes together with potassium lactates or sodium diacetate.
Possible Side Effects of Sodium Lactate E325
Although Sodium Lactate E325 generally regarded as a very safe and effective supplement, there can be some minor side effects. Sodium lactate can cause mild to severe reactions to your body. Some patients experience chest pain, wheezing, inability to focus, muscle cramps,tremors, swelling of the face or throat or inflammation at the intravenous site
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Sodium Lactate is considered safe by FDA.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Sodium Lactate E325 populations. Better consult to your doctor if you would like to intake Sodium Lactate E325.
1. Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate. [J Food Prot. 2010 Oct] Author: Youart AM, Huang Y, Stewart CM, Kalinowski RM, Legan JD.
2. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. [Food Control. 2007 May] Author: Sallam KI.
3. Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination. [J Food Prot. 2007 Jan] Author: Mbandi E, Phinney BS, Whitten D, Shelef LA.
4. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. [J Food Prot. 2003 May] Author: Juneja VK.