Flavoring Potassium Lactate

Potassium lactate is the potassium salt of lactic acid. It is produced by the fermentation of carbohydrates, such as sugars from corn or beets, by lactic acid bacteria. The resulting lactic acid is then neutralized with a potassium source.

Potassium lactate is used as a preservative and a flavor enhancer. It helps to control pH and moisture in foods, which can extend shelf life and improve texture. It is commonly found in processed meats like sausages and deli meats.

Potassium lactate is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of potassium, an essential mineral. JECFA and EFSA have evaluated potassium lactate and found it to be safe for consumption. No significant health concerns are associated with its use at typical levels in food.