The Following: Potassium Lactate

Potassium lactate is a salt of lactic acid, a naturally occurring compound. It is produced commercially through the fermentation of carbohydrates, such as corn starch or beet sugar, by specific bacteria. The resulting lactic acid is then neutralized with a potassium source to create potassium lactate.

Potassium lactate is primarily used as a preservative and to help control pH in processed meats like pepperoni, salami, and hot dogs. It helps extend shelf life by inhibiting the growth of bacteria and other microorganisms. It can also contribute to a slightly salty or tangy flavor profile.

Potassium lactate is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is a source of potassium, an essential mineral. International bodies like JECFA have evaluated potassium lactate and established acceptable daily intake levels. At typical consumption levels found in food, it is not associated with adverse health effects.