Less Than 2% Potassium Lactate

Potassium lactate is the potassium salt of lactic acid. It is produced by the fermentation of carbohydrates by certain bacteria, and then neutralized with a potassium source. It is a clear, colorless liquid or white crystalline powder.

Potassium lactate is used as a preservative and a flavor enhancer in many food products. It helps to control pH and extend shelf life by inhibiting the growth of bacteria. It is commonly found in processed meats, poultry, fish, and some baked goods.

Potassium lactate is generally recognized as safe (GRAS) by the FDA for use in food. It is also approved for use in the European Union. International bodies like JECFA and EFSA have evaluated potassium lactate. It is considered safe at typical consumption levels, which are generally low. There is no evidence to suggest adverse health effects from consuming foods containing potassium lactate within normal dietary patterns.