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1).Introduction of Sodium Lactate
Sodium lactate is cleansed and purified after neutralization reaction of the lactic acid which is
made from ferment of foodstuff, therefore it is a kind of pure green food preservatives that has no
harm on human beings. It has been early elected as the ?Security and Non-poisonous Food
Addictive? by FDA of America.
It has been widely used in the cooked meat products for more than 20 years, Name: Sodium 2)2).Physical character
Lactate Liquor
Chroma: ≥60％
Molecular Formula: C3H5NaO3
Molecular Weight: 112.06
Ph Value: 6.5-7.5
3).Antisepsis and Effect of Sodium Lactate
Sodium Lactate is widely used in the meat products as antisepsis fresh-keeping agent, heat
preservation agent, antioxidation potentiator and flavor potentiator. Sodium Lactate can prevent
and kill various Gram's bacterium which can bring putrefaction to food, such as Listeria
bacterium, golden yellow staphylococcus, meat clostridium and rot microorganism with obvious
antisepsis effect. It has 2-3 folds storage period in contrast with potassium sorbate. Sodium
Lactate is colorless or canary thick liquid, it has strong moisture absorption and can dissolve to
water and ethanol, as well as can mix with various food addictive. In the process of machining, it
can keep the moisture of the meat without adding the cost and can keep the wetness of the
products. With its special aroma, the sodium lactate can enhance taste and aroma of the meat
products. Moreover its effect will not be lowered in the process of braising and boiling with its
high temperature resistance as it is manufactured in the high temperature of 120-130°C.
4).Applicable range and instruction of sodium lactate
It is widely used in the meat products and is fit for various Chinese and western style products
with high, middle and low grade, such as barbecue, ham, hamburger, sausage, Frankfort ham,
high temperature ham, chicken products and catsup products, as well as in the fields of
costumes, medication and Japanese Sake.
Add into the injection or bloat liquid with 2％-3％ of the production rate, then add it with other
addictive or inject into the meat, finally process according to the normal technique.
5).Notice
As the sodium lactate has salty taste itself, less salt should be put in the process of machining
with volumes about 10％ of the sodium lactate.
Put it in shade, avoid direct sunshine, handle carefully to avoid leakage.
6). chemical composition
Item Index
Content of sodium lactate: 60%min
d2020 Relative Density: 1.32
aqueous solution PH Value :6-7.5
Chloride: 0.05%max
Sulfate: 0.05%max
Arsenic: 0.0003%max
Heavy metal : 0.001%max
Volatile Fatty Acid : Non-leakage of fatty acid flavor
(V/W)(％) Methyl alcohol: 0.2max
Oxalic acid, rophosphate, tartaric acid, citrate test :Liquor should be clear.
7).Packing:In 25kg plastic bucket.
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