Sodium Lactate, CAS# 72-17-3, is a sodium salt of lactic acid manufactured through neutralizing lactic acid, available as Clear, colorless, slightly syrupy liquid. Sodium Lactate is widely used as acidity regulator. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E325.
No significant side effects reported.
As Sodium Lactate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Sodium Lactate for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Sodium Lactate could have any negative effects on these vulnerable groups. It should be safe to use Sodium Lactate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Sodium Lactate for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Sodium Lactate is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Sodium Lactate reported up to now.
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1. Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate. [J Food Prot. 2010 Oct]
Author: Youart AM, Huang Y, Stewart CM, Kalinowski RM, Legan JD.
2. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. [Food Control. 2007 May]
Author: Sallam KI.
3. Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination. [J Food Prot. 2007 Jan]
Author: Mbandi E, Phinney BS, Whitten D, Shelef LA.
4. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. [J Food Prot. 2003 May]
Author: Juneja VK.