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E325AcidulantLow concern
Sodium Lactate
In plain words
The short version
The sodium salt of lactic acid — humectant, antimicrobial, and pH buffer in processed meats.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI specified. Generally considered safe at typical use levels. Contributes to total sodium intake — a concern for low-sodium diets.
The detail
The sodium salt of lactic acid (E270), produced by neutralizing lactic acid with sodium hydroxide or sodium carbonate. Used as a food ingredient since the early 20th century.
Widely used in processed meats and poultry (1–4%) to extend shelf life, retain moisture, and inhibit Listeria growth. Also a humectant in many baked goods and a pH buffer in beverages and confectionery.
Colorless to pale yellow syrupy liquid (commercial 60% solution) or white powder. Highly hygroscopic. Mildly alkaline buffer (pH ~7 in solution).
In the US it is affirmed as GRAS with no limitation other than good manufacturing practice, but this does not authorise its use in infant foods and infant formulas.
Sources
- WHO JECFA database — Sodium lactate (solution) (INS 325; evaluation 1974) — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 1974. JECFA ADI 'not limited'
- 21 CFR 184.1768 — Sodium lactate (affirmed GRAS; CFR 2025 edition) — U.S. FDA / Code of Federal Regulations (govinfo.gov, 2025 edition), 2025. US GRAS at GMP; not for infant foods/formulas
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.