Acidity Regulator: Sodium Lactate

Sodium lactate is the sodium salt of lactic acid. It is produced commercially by the fermentation of carbohydrates, such as corn starch or beet sugar, by specific bacteria. The resulting lactic acid is then neutralized with a sodium source, like sodium hydroxide or sodium carbonate.

Sodium lactate is used as an acidity regulator and preservative in a variety of foods, including processed meats, baked goods, and confectionery. It helps control pH levels, which can extend shelf life by inhibiting microbial growth. It can also contribute to flavor and texture.

Sodium lactate is generally recognized as safe (GRAS) by the FDA for use in food. It is a common substance found naturally in the body as a byproduct of muscle activity and is metabolized. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated sodium lactate and established an acceptable daily intake. EFSA (European Food Safety Authority) has also evaluated it. At typical dietary levels, it is not associated with adverse health effects.