Sodium Lactate
The short version
The sodium salt of lactic acid — humectant, antimicrobial, and pH buffer in processed meats.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
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.
How it's used
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.
Safety profile
No ADI specified. Generally considered safe at typical use levels. Contributes to total sodium intake — a concern for low-sodium diets.
Physical & chemical properties
Colorless to pale yellow syrupy liquid (commercial 60% solution) or white powder. Highly hygroscopic. Mildly alkaline buffer (pH ~7 in solution).
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.