Sodium Lactate (E325) — What You Need to Know
What Is Sodium Lactate?
Sodium lactate is the sodium salt of lactic acid, produced by neutralizing lactic acid with sodium hydroxide. It is a clear, colorless to slightly yellow hygroscopic liquid widely used in the food industry as a humectant, acidity regulator, and antimicrobial agent. It plays a critical role in extending the shelf life of processed meat products.
What Is It Used For?
Used primarily as a humectant and antimicrobial in processed meats, where it effectively inhibits Listeria monocytogenes growth. Also functions as a pH regulator in various food products.
Safety Assessment
Sodium salt of naturally occurring lactic acid. Used as humectant, pH regulator, and antimicrobial in meat products (effective against Listeria monocytogenes). Also used in intravenous fluids (Ringer's lactate solution) for medical treatment. No safety concerns at food-use levels. The body metabolizes lactate normally as part of energy metabolism.
Based on current evidence, Sodium Lactate is rated Safe with a score of 9/10. This is 0.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2014.
Commonly Found In
Always check the label for E325 or 'Sodium Lactate'
▶Chemical Information
Frequently Asked Questions about Sodium Lactate
Quick Facts
- E-Number
- E325
- INS Number
- INS 325
- Category
- Acidity Regulators
- Origin
- Synthetic
- FDA Status
- GRAS (Generally Recognized as Safe)
- EFSA Status
- ADI not specified — considered safe with no numerical limit needed
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2014
Related Additives
Other acidity regulators in the same family