Sodium Lactates

Sodium lactates are the sodium salt of lactic acid. Lactic acid is a natural organic acid produced by the fermentation of carbohydrates, such as sugars and starches, by certain bacteria. Sodium lactate is typically produced commercially by neutralizing lactic acid with a sodium source, like sodium hydroxide or sodium carbonate.

Manufacturers add sodium lactates to foods primarily as a preservative and to help control pH. They can extend the shelf life of products by inhibiting the growth of bacteria, yeasts, and molds. Sodium lactates are often found in processed meats, poultry, and fish, as well as baked goods and dairy products.

Sodium lactate is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of food and is metabolized by the body. International bodies like JECFA and EFSA have evaluated sodium lactate and found it acceptable for use. No significant health controversies are associated with its consumption at typical dietary levels.