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Source
Not animal-derived
Allergen
No
Role in food
In foods, potassium lactate is primarily used as a preservative to extend shelf life …
What it is
Potassium lactate is a salt formed from potassium and lactic acid. Lactic acid is a natural acid produced during fermentation, often from sugars found in corn or beets. It can also be made synthetically.
Why it's used
In foods, potassium lactate is primarily used as a preservative to extend shelf life by slowing the growth of spoilage bacteria. It also helps keep moisture in products and can enhance flavor. It is commonly found in processed meats like pepperoni, salami, and ham.
Health notes
The U.S. Food and Drug Administration (FDA) considers potassium lactate to be Generally Recognized As Safe (GRAS). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated lactic acid and its salts, and did not set a numeric acceptable daily intake (ADI not specified), indicating a very low level of concern. There are no notable controversies regarding its safety at typical intake levels.
Allergen info
Not a major allergen. While lactic acid can be produced from dairy sugars, the final potassium lactate ingredient typically does not contain milk proteins.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.