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Send EmailSodium Lactate, Sodium 2-hydroxypropanoate, E325, 72-17-3, 312-85-6
SODIUM LACTATE – SODYUM LAKTAT
CAS Number: 72-17-3 (Solution), 312-85-6 (L-form)
EC Number (EINECS): 200-772-0
Molecular Formula: C₃H₅NaO₃
Molecular Weight: 112.06 g/mol
E Number: E325
SECTION 1: CHEMICAL IDENTITY AND DEFINITION
| Parameter | Information |
|---|---|
| Chemical Name (IUPAC) | Sodium 2-hydroxypropanoate |
| Other Names | Sodium Lactate, Sodium Lactic Acid, Sodium Lactate Salt, Lactic Acid Sodium Salt |
| Chemical Formula | C₃H₅NaO₃ |
| Molecular Weight | 112.06 g/mol |
| CAS Number (Solution) | 72-17-3 |
| CAS Number (L-form) | 312-85-6 |
| EC Number (EINECS) | 200-772-0 |
| E Number | E325 (Acidity regulator, humectant, emulsifying salt) |
| Chemical Class | Organic sodium salt (lactate) |
| Appearance | Colorless to slightly yellowish, viscous liquid or hygroscopic crystals |
| Odor | Weak, characteristic |
| Taste | Slightly bitter, salty |
| Physical State (20°C) | Liquid (solution) or solid (crystals) |
| Concentration | 35-60% solution (typical commercial form) |
SECTION 2: PHYSICAL PROPERTIES
| Property | Value |
|---|---|
| Appearance | Colorless to slightly yellowish, viscous liquid or hygroscopic crystals |
| Odor | Weak, characteristic |
| Taste | Slightly bitter, salty |
| Molecular Weight | 112.06 g/mol |
| Boiling Point | ~113 °C |
| Density (20°C) | ~1.31-1.33 g/cm³ (depending on concentration) |
| Melting Point (Crystals) | ~17-18 °C |
| Solubility in Water | Very soluble |
| Solubility in Alcohol | Soluble |
| pH (35% solution) | ~6.5 – 7.5 (neutral) |
| Viscosity | Syrupy liquid (solution form) |
| Hygroscopicity | High (solution is hygroscopic) |
SECTION 3: CHEMICAL PROPERTIES
| Property | Information |
|---|---|
| Chemical Formula | C₃H₅NaO₃ |
| Molecular Weight | 112.06 g/mol |
| Chemical Class | Organic sodium salt (lactate) |
| Functional Groups | Hydroxyl (-OH), Carboxylate (-COONa) |
| SMILES | CC(O)C(=O)[O-].[Na+] |
| InChI Key | NGSFWBMYFKHRBD-UHFFFAOYSA-M |
| Optical Activity | L-form (naturally occurring) and DL-form available |
| Stability | Stable under normal storage conditions |
| Hygroscopicity | Hygroscopic (absorbs moisture) |
| Incompatible Materials | Strong oxidizing agents, strong acids, strong bases |
Chemical Structure:
OH
|
CH₃-CH-COONa
(Sodium Lactate / Sodium 2-hydroxypropanoate)
SECTION 4: PRODUCTION METHODS
| Method | Description |
|---|---|
| Neutralization | Neutralization of lactic acid with sodium hydroxide or sodium carbonate |
| Fermentation | Fermentation of carbohydrates with lactic acid bacteria, followed by neutralization |
| Reaction | Lactic acid + Sodium Hydroxide → Sodium Lactate + Water |
| Forms | Available as solution (35-60%) or crystalline powder |
SECTION 5: FUNCTIONAL PROPERTIES
| Property | Description |
|---|---|
| Primary Function | Acidity regulator, humectant, emulsifying salt |
| Secondary Function | Preservative, antioxidant synergist |
| Humectant Effect | Retains moisture; prevents drying and staling |
| Acid Regulation | Maintains stable pH in food products |
| Emulsifying Salt | Helps emulsify fats and oils |
| Preservative Effect | Extends shelf life; inhibits microbial growth |
| Water Binding | Binds water and improves texture |
| Freeze-Thaw Stability | Improves stability of frozen products |
SECTION 6: FOOD INDUSTRY APPLICATIONS (E325)
| Application | Function |
|---|---|
| Meat Products | Moisture retention, shelf life extension, color stability |
| Processed Meat (Vacuum Packaged) | Extends shelf life significantly |
| Raw Ham and Sausages | Moisture retention, texture improvement |
| Deli Meats | Preservative, moisture retention |
| Bakery Products | Dough acidification; improves dough quality and flavor |
| Bread | Flavor enhancement; acidification |
| Pastry Products | Texture improvement; moisture retention |
| Confectionery | Improves viscosity; prevents crystallization |
| Soft Drinks | Acidity regulator, buffer |
| Non-Alcoholic Beverages | Acidity regulator |
| Liqueurs and Cocktails | Flavor improvement; shelf life extension |
| Cheese Products (Processed) | Emulsifying salt; melting aid |
| Mayonnaise | Emulsifier; shelf life extension |
| Margarine | Emulsifier; stabilizer |
| Jams and Marmalades | Acidity regulator; texture improvement |
| Canned Foods | Brine stabilization; flavor enhancement |
| Pickles (Olives, Onions, Cornichons) | Brine stabilization; flavor improvement |
| Frozen Products | Freeze-thaw stability; texture improvement |
| Ice Cream | Texture improvement; prevents crystallization |
| Soups (Instant) | Shelf life extension; flavor improvement |
| Sauces | Acidity regulator; emulsifier |
| Marshmallows and Caramels | Viscosity reduction during cooking |
| Baby Food | Acidity regulator (only L-isomer is used) |
| Dairy Products | Preservative; texture improvement |
SECTION 7: COSMETIC AND PERSONAL CARE APPLICATIONS
| Application | Function |
|---|---|
| Skin Care Products | Humectant; moisturizer |
| Cosmetics | pH regulator; humectant |
| Personal Care | Moisture retention |
SECTION 8: QUALITY SPECIFICATIONS (FOOD GRADE)
8.1. Sodium Lactate Solution
| Parameter | Specification (FCC / USP / Ph. Eur.) |
|---|---|
| Appearance | Colorless to slightly yellowish, viscous liquid |
| Identification | Positive (Sodium and Lactate tests) |
| Assay | 35.0 – 60.0% (as sodium lactate) |
| pH (35% solution) | 6.5 – 7.5 |
| Chlorides (Cl) | ≤ 0.1% |
| Sulfates (SO₄) | ≤ 0.1% |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Lead (Pb) | ≤ 2 ppm |
| Arsenic (As) | ≤ 3 ppm |
| Mercury (Hg) | ≤ 1 ppm |
| Cadmium (Cd) | ≤ 1 ppm |
| Reducing Sugars | ≤ 0.1% |
8.2. Sodium Lactate Powder
| Parameter | Specification |
|---|---|
| Appearance | White, hygroscopic crystalline powder |
| Assay | 98.0 – 102.0% |
| Loss on Drying | ≤ 2.0% |
| Other Specifications | Same as solution |
SECTION 9: MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Specification |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 1,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
SECTION 10: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area |
| Container Requirements | Tightly closed, original packaging (hygroscopic) |
| Protect From | Moisture, strong oxidizing agents, strong acids, strong bases |
| Shelf Life | 24-48 months (unopened original packaging) |
| Stability Note | Hygroscopic; absorbs moisture; store in tightly sealed containers |
SECTION 11: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Plastic drum | 200-250 kg | HDPE |
| Plastic pail | 20-25 kg | HDPE |
| IBC Container | 1,000 kg | Plastic |
| Glass bottle | 1-5 L | Amber glass |
| PE-lined bag (Powder) | 25 kg | Kraft paper + PE |
SECTION 12: SAFETY AND HEALTH INFORMATION
GHS Classification (Solution)
| Hazard Class | Category |
|---|---|
| Eye Irritation | Category 2A (H319) |
| Skin Irritation | Category 2 (H315) |
| Signal Word | Warning |
Hazard Statements (H-Codes)
| Code | Statement |
|---|---|
| H315 | Causes skin irritation |
| H319 | Causes serious eye irritation |
Precautionary Statements (P-Codes)
| Code | Statement |
|---|---|
| P261 | Avoid breathing mist/vapors |
| P280 | Wear protective gloves/eye protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing |
SECTION 13: TOXICOLOGICAL INFORMATION
| Parameter | Value |
|---|---|
| Oral LD50 (Rat) | > 5,000 mg/kg |
| ADI (Acceptable Daily Intake) | Not specified (JECFA) |
| Carcinogenicity | Not classified |
| Mutagenicity | Negative in standard tests |
| GRAS Status | Yes (FDA) |
| Lactose Intolerance | May cause issues in lactose-intolerant individuals (lactic acid source) |
| Infants | Only L-isomer should be used in baby food |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Seek medical attention. |
SECTION 15: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as E325 |
| USA (FDA) | GRAS (21 CFR 184.1768) |
| Turkey | Approved (Turkish Food Codex) |
| JECFA (FAO/WHO) | Approved; ADI: Not specified |
| Codex Alimentarius | Approved (INS 325) |
| FCC | Monograph available |
| Ph. Eur. | Monograph available |
| USP | Monograph available |
SECTION 16: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
SECTION 17: FIRE-FIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Non-combustible (organic salt) |
| Suitable Extinguishing Media | Water spray (mist), CO₂, dry chemical powder, alcohol-resistant foam |
| Specific Hazards | When heated, emits CO, CO₂, sodium oxide fumes |
| Decomposition Products | CO, CO₂, Na₂O |
| Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
SECTION 18: ACCIDENTAL SPILLAGE AND CLEANUP
| Parameter | Information |
|---|---|
| Personal Protection | Nitrile gloves, protective goggles |
| Cleaning Methods | Absorb with inert material; sweep or vacuum; rinse with water |
| Environmental Precautions | Prevent entry into drains, soil, and surface waters |
| Waste Disposal | According to local regulations; incineration or landfilling at licensed facilities |
SECTION 19: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Sodyum Laktat, Sodyum Laktik Asit, Sodyum Laktat Tuzu |
| English Names | Sodium Lactate, Sodium Lactic Acid, Lactic Acid Sodium Salt |
| Chemical Names | Sodium 2-hydroxypropanoate, Sodium (S)-2-hydroxypropanoate |
| E Number | E325 |
| CAS (Solution) | 72-17-3 |
| CAS (L-form) | 312-85-6 |
| INCI | Sodium Lactate |
Trade Names (Partial List):
-
Purasal® Sodium Lactate
-
Various generics
SECTION 20: SUMMARY AND CRITICAL NOTES
Product Summary
| Parameter | Value |
|---|---|
| Product | Sodium Lactate |
| CAS (Solution) | 72-17-3 |
| CAS (L-form) | 312-85-6 |
| E Number | E325 |
| Appearance | Colorless to slightly yellowish viscous liquid |
| Molecular Weight | 112.06 g/mol |
| Primary Function | Acidity regulator, humectant, emulsifying salt |
| ADI | Not specified |
Critical Notes
-
Dual Forms: Available as solution (35-60%) and crystalline powder (hygroscopic).
-
Humectant and Preservative: Acts as both moisture retainer and shelf life extender.
-
Meat Industry: Widely used in processed meat products to retain moisture and extend shelf life.
-
Bakery Applications: Used to acidify dough and improve flavor.
-
Emulsifying Salt: Acts as emulsifying salt in processed cheese and mayonnaise.
-
Lactose Intolerance: May cause issues in lactose-intolerant individuals; caution recommended.
-
Infant Food: Only L-isomer should be used in baby food products.
-
Wide Applications: Used in meat, bakery, confectionery, beverages, canned foods, and dairy products.
-
GRAS Status: Approved by FDA as GRAS (21 CFR 184.1768).
-
Regulatory Status: Approved in EU (E325), FDA, JECFA, and Turkish Food Codex.
IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This document does not replace medical advice.
