Potassium Lactate
The short version
The potassium salt of lactic acid — a sodium-free moisture-binder and antimicrobial in 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
Produced by fermenting carbohydrates to lactic acid, then neutralizing with potassium hydroxide or carbonate. The fermentation step is now usually based on a bacterial process from corn or sugarcane.
How it's used
Used in deli meats, sausages, and ready meals to suppress Listeria monocytogenes growth, retain moisture, and extend shelf life. The potassium form is preferred over sodium lactate in low-sodium and renal-diet products. Often paired with sodium diacetate for additive antimicrobial action.
Safety profile
ADI not specified — considered safe at typical use levels. Lactate is a normal endogenous metabolite. The potassium load is the practical concern in patients with impaired renal function.
Physical & chemical properties
Colorless to slightly yellow syrupy liquid (commercial form is typically 50–60% aqueous). Hygroscopic. Mildly sour to bland depending on dilution.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.