We unleash your business potential by maximize the business innovation.
Send EmailSodium Lactate, E325, 72-17-3
Chemical formula NaC3H5O3
Product code E325
Boiling point is 113 C
CAS Nr: 72-17-3
It has a slightly yellowish color
Its physical properties are liquid
It has the ability to dissolve in water
It is a product used in the food sector.
Usage Areas:
It is used in meat products, soft drinks, pastry products, confectionery.
Sodium lactate has another name - sodiumlactic acid or sodium lactate salt. This substance is widely used in the food industry to regulate acidity, retain moisture, and provide emulsifying salt. Other lactic acid derivatives are also known: sodium alginate and calcium lactate, used in molecular cuisine, a completely new direction in the food industry.
This substance is produced in two forms:
easily melting hygroscopic crystals;
solution, the concentration of which varies between 35-60% (it is a completely transparent syrupy liquid with a viscous consistency, the shade of which varies from yellow to light brown).
If you taste this liquid, we can say that it is bitter. It has a substance and a smell, weak characteristic soda. There are no suspended particles and precipitation.
In addition, both crystals and solution are perfectly soluble in water.
The given is used in the food industry. A desiccant. This is because this antioxidant not only absorbs moisture directly from food, but also enhances its antioxidant effects. That is why it is considered an excellent preservative. The food additive E325 is most often used in the production of bakery products to acidify the dough. It is the presence of this substance in bread that determines its taste.
Also, sodium lactate is used in the production of frozen products, especially meat products. This is especially true for products that are packaged in vacuum containers after manufacturing. The addition of this substance significantly extends the shelf life of the product.
A certain amount of sodium lactate is included in the composition of cookies, as well as raw ham.
In the production of canned food, this component contributes to the uniformity of the brine and improves the taste of the final product (most often tomatoes, olives, onions and cornichons).
Active neutralizing milk acid - sodium lactate - and in the production of liqueurs, cocktails and confectionery creams. It is added to increase the shelf life and improve the taste of the products. In the production of caramel, marmalade and marshmallows, this component contributes to a decrease in viscosity when the mass is boiled.
Sodium lactate and salt play the role of a melting agent in the production of products fused with cheese. It is found in mayonnaise (regardless of the manufacturer), margarine, broth, ready-made soup, jam, jam and even milk. In some cases, in the manufacture and use of children's products. However, only the L + isomer can be added.
In modern society, there is an opinion thatvarious food additives marked with the letter E, with prolonged and constant use, harm the body. To some extent, this is true. However, there are a number of permitted additives, the number of which is strictly regulated. This also applies to sodium lactate. If the finished product contains more than the amount permitted by the relevant documents, it is not allowed for sale.
As for the E325 additive, it has a negative effect on the human body. But at the same time, sodium lactate is allowed for use in the food industry in the countries of the European Union, Ukraine and Russia.
In addition, there are no specificacceptable doses of the substance in the finished product. The only proven fact is its reinforcing effect on the child's body and people with lactose intolerance. That is why it is not recommended for these categories of people to eat foods containing sodium lactate.
