Benefits of using sodium lactate
Sodium lactate is used as a permitted preservative in the food industry and has an antimicrobial effect and increases the shelf life of the product. Also, this product is used as a flavor and color enhancer in the food industry.
In general, the main advantage of this substance is to prevent the activity of bacteria in food, especially animal proteins (types of meat) such as E.Coli, Botulinum, Lactobacillus, Listeria monocytogenes.
Inhibiting the growth of microorganisms is done by reducing the water activity in the final product and also the effect of lactate (in preventing the growth of bacteria). Sodium lactate because it has a high water retention capacity, hydration.
In the proposed method for optimal use of all the capabilities of this material, the following can be expected:
• Reducing the amount of nitrite used in products.
• Compared to the state of not using this material, the color of the product will be much more natural and this color will be maintained for a long time (even after freezing).
• Improving the texture, because the natural extract is preserved in the product.
• Increasing the shelf life of products even in the hot months of the year leads to the formation of a more uniform texture in a shorter time.