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Product Details:
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| Place Of Origin: | China (Mainland) | Brand Name: | BBCA |
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| Other Names: | Sodium Lactate Solution | Appearancelline Powder: | White Crystalline Powder |
| MF: | C3H5NaO3 | Grade Standard: | Food Grade |
| High Light: | C3H5NaO3 Sodium Lactate Solution,Food Grade Sodium Lactate Solution |
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| Item | Sodium lactate |
| Identification test | positive in kali salt test, positive in lactic test |
| Chroma | ≤50 APHA |
| Assay | ≥60% / ≥70% |
| Chloride | ≤0.05% |
| Sulfate | ≤0.005% |
| Salts of oxalic acid.phosphoric acid. tartaric acid.citric acid | qualified |
| Reducing sugar | qualified |
| PH value | 5.0-9.0 |
| Pb | ≤2 mg/kg |
| Cyanide | ≤0.5mg/kg |
| Methanol and methyl ester | ≤0.025% |
Sodium lactate has been widely used in meat products as a preservative, thermal-insulating agent, antioxidant enhancer and flavor enhancer. It can effectively inhibit and kill Gram bacteria causing foods to rot, such as Listeria monocytogenes, staphylococcus aureus, costridium botulinum and spoilage organisms. The preservative effect of sodium lactate is very obvious. Compared with potassium sorbate, the shelf life can be prolonged by 2 to 3 times. Sodium lactate is colorless or yellowish viscous liquid with high hygroscopicity. It is soluble in water, ethanol and the like and can be fully mixed with various food additives. During food processing, sodium lactate can retain water in meat products, but not increase cost. The sodium lactate can keep the product wet. With special light fragrance, sodium lactate can enhance the mouth feel and fragrance of meat products. The sodium lactate is produced at a high temperature of 120 to 130 DEG C, so it has high-temperature resistance that can protect its use effect from lowering in high-temperature boiling.
Contact Person: Cora Hu
Tel: 86-15255150259
