Product Introduction

Sodium lactate powder is derived from the neutralization of lactic acid, which is produced by the fermentation of sugar sources such as corn or beets [1]. As an organic salt, it is widely used in the food industry as a preservative, pH regulator, and humectant [2]. Its ability to control pH levels and retain moisture makes it valuable in various food applications.

Production Process

The production of sodium lactate typically involves fermenting a sugar source with a lactic acid-producing bacteria, such as Lactobacillus species [3]. The lactic acid produced is then neutralized with a sodium base, such as sodium hydroxide, to form sodium lactate. The resulting solution is purified, and then evaporated to produce sodium lactate in powder form [4]. Finally, the powder is milled and packaged for commercial use.

Product Efficacy and Function

Sodium lactate powder is effective at extending the shelf life of food products by inhibiting the growth of spoilage bacteria and molds [5]. It also helps to maintain the desired pH level in food, which is crucial for flavor, texture, and safety [6]. Furthermore, it acts as a humectant, retaining moisture and preventing food from drying out [7]. These properties make it a versatile ingredient in many food formulations.

Product Application Scenarios

In the meat industry, sodium lactate is used to extend the shelf life of fresh and processed meats [8]. It is also used in bakery products to improve moisture retention and texture [9]. Additionally, it can be found in dairy products, sauces, and dressings as a preservative and flavor enhancer [10]. Its applications are diverse, reflecting its multifunctional properties in food systems.

Packaging and Storage

Sodium lactate powder is typically packaged in multi-layer kraft paper bags or fiber drums with polyethylene liners to prevent moisture and contamination [11]. It should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and incompatible substances [12]. Proper storage conditions are essential to maintain its quality and efficacy throughout its shelf life.

Citations

  1. Hofvendahl, K., & Hahn-Hägerdal, B. (2000). Factors affecting the fermentative lactic acid production from renewable resources. Enzyme and Microbial Technology, 26(2-4), 87-107.
  2. Aäkerberg, C., Andersson, M., Hofvendahl, K., & Hahn-Hägerdal, B. (1998). Modelling pH-dependent growth of Lactobacillus reuteri. Applied Microbiology and Biotechnology, 49(6), 682-691.
  3. Wee, Y. J., Kim, K. J., Ryu, H. W. (2004). Biotechnological production of lactic acid and its recent applications. Food Technology and Biotechnology, 42(2), 87-107.
  4. Holten, C. H. (2009). Lactic Acid: Properties and Chemistry of Lactic Acid and Derivatives. Weinheim: Wiley-VCH.
  5. Olsen, G. S., Aspevik, T., Kruse, V., & Høy, M. (2000). Sodium lactate influences the growth and bacteriocin production of Lactobacillus sakei CCUG 34770 in a chemically defined medium. Applied and Environmental Microbiology, 66(12), 5414-5422.
  6. Ray, B. (2004). Fundamental Food Microbiology. Boca Raton: CRC Press.
  7. Lundström, I. M., Oste, R. E., & Christiansson, A. (1993). Effect of sodium lactate on water activity and glass transition of a starchy food system. Journal of Food Science, 58(4), 832-835.
  8. Mbandi, E., Byaruhanga, Y. B., Emmerechts, N., Grijspeerdt, K., & Huyghebaert, A. (2020). The effects of sodium lactate on the shelf life and sensory quality of fresh beef. Journal of Food Quality, 2020, 8818612.
  9. পানিग्रही, B. B., Balasubramanian, L., & Das, S. K. (2015). Effect of sodium lactate on rheological, microstructural and baking properties of wheat flour dough. Journal of Food Science and Technology, 52(10), 6359-6369.
  10. Shefet, S., & Mannheim, C. H. (1991). Preservation of salad dressings by sodium lactate. Lebensmittel-Wissenschaft und-Technologie, 24(4), 359-361.
  11. Marsh, K., Bugusu, B., (2007). Food Packaging—Roles, Materials, and Environmental Issues. Journal of Food Science, 72(3), R39-R55.
  12. Codex Alimentarius Commission. (1995). General Standard for Food Additives. Codex Stan 192-1995.
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