SODIUM LACTATE

Because of its moderate acidic taste, efficient antimicrobial effect and its natural presence in animal tissues, lactic acid is increasingly used by meat industry. Sodium lactate at levels up to 2.5% was effective in delaying growth of Clostridium botulinum and producing an organoleptically acceptable product. Sodium and potassium lactate at levels of 5% were effective in delaying growth of Listeria monocytogenes in broth systems and could be used interchangeably.

Sodium lactate is purported to lower water activity, and thereby some of its antimicrobial activity may be attributed to a combined acid/low water activity synergy. The inhibiting effect appears to be temperature dependent with lower temperatures being more antibacterial. Sodium lactate (5% w/w) was effective in retarding growth of Streptococcus faecalis, Staphylococcus aureus, and Salmonella typhimurium in a model medium at pH 7.25 and a water activity of 0.958, compared to media supplemented with sodium chloride to the same water activity level.

Lactic acid is generally recognized as safe when used in accordance with good manufacturing practice. It can be used as antimicrobial and pH control agents, curing and pickling agent, flavor enhancer, flavoring agent and adjuvant, solvent, and vehicle. Lactic acid can be used as an acidifying agent in dairy products, except in infant foods and formulas. It also aids in the emulsification of hydroxylated lecithin. Lactic acid and its calcium, potassium, and sodium salts can be used for a multitude of purposes in meat and poultry products.