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| HS Code | 350096 |
| Chemical Name | Sodium lactate |
| Chemical Formula | C3H5NaO3 |
| Molecular Weight | 112.06 g/mol |
| Iupac Name | Sodium 2-hydroxypropanoate |
| Cas Number | 72-17-3 |
| Einecs Number | 200-772-0 |
| E Number | E325 |
| Appearance | Colorless to slightly yellow syrupy liquid as commercial solution; white crystalline powder as anhydrous form |
| Odor | Mild characteristic odor |
| Melting Point | 161-163 °C for anhydrous form, with decomposition |
| Density | Approximately 1.2-1.33 g/cm3 depending on solution concentration |
| Solubility In Water | Freely soluble; miscible in all proportions |
| Ph | 6.0-8.5 in aqueous solution, concentration dependent |
| Hygroscopicity | Highly hygroscopic |
| Stability | Stable under normal storage conditions; incompatible with strong oxidizing agents |
As an accredited Sodium Lactate factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sodium Lactate is packaged in a 25 kg polyethylene drum with an airtight lid, ensuring safe handling and storage. |
| Container Loading (20′ FCL) | Sodium Lactate in 20′ FCL container, loaded with drums/IBCs, secured and ventilated, handled safely per chemical guidelines. |
| Shipping | Sodium lactate is typically shipped as a non-hazardous liquid in drums, totes, or tankers. It should be protected from extreme temperatures to prevent crystallization or degradation. Standard packaging must prevent leakage, and containers should be kept sealed and clearly labeled to ensure safe handling and regulatory compliance. |
| Storage | Store sodium lactate in a cool, dry, well-ventilated area away from direct sunlight and heat sources. Keep the container tightly sealed to prevent moisture absorption, as the material is hygroscopic. Avoid contact with strong oxidizing agents. Maintain temperatures between 15–25°C, protecting from freezing, and ensure proper labeling with compatible spill containment. |
| Shelf Life | Sodium lactate has a typical shelf life of 24 months when stored sealed in a cool, dry place. |
In whole-muscle cooked deli operations, a 60% w/w aqueous sodium lactate solution is injected into turkey breast, formed ham, and roast beef through multineedle injectors before vacuum tumbling. The addition ratio is typically 1.8–3.3% w/w on green weight; at 3.0% w/w of a 60% w/w solution, the equivalent sodium lactate solids are 1.8% w/w, contributing approximately 0.22% w/w sodium to the finished formulation, a quantity that must be captured in the nutritional label. Regulatory oversight falls under FDA 21 CFR 184.1768 as a GRAS pH control and flavor enhancer, USDA FSIS 9 CFR 424.21(c) for use in meat and poultry formulations, and Regulation (EC) No 1333/2008 Annex II under additive E325. Production-scale brines are prepared at 2–4°C in agitated mixing tanks with recirculation through 250 µm stainless steel screens; brine reuse without inline conductivity correction produces batch-to-batch pH variation of 0.15–0.30 pH units and alters pumpable brine viscosity from 8 to 14 mPa·s at 4°C. Vacuum tumbling at 0.7–0.9 bar for 90–180 minutes under 4–6°C extracts salt-soluble myofibrillar protein; cooking to an internal temperature of 71–74°C in high-humidity smokehouses is followed by chilling to 2–4°C before slicing. Sodium lactate in this matrix reduces the pH gradient between the surface and interior of brined muscle during extended equilibration, but it does not replace adequate brine distribution: injection needles spaced below 15 mm may create localized lactate concentration above 3.5% w/w, causing a perceptible acid bite and surface tackiness. Finished product types include sliced deli turkey breast, premium formed ham, and roast beef for high-risk post-lethality slicing rooms where Listeria monocytogenes control is governed by the facility’s HACCP plan under 9 CFR 417 and FSIS Appendix A stabilization limits.
Emulsified cooked sausage lines equipped with 120–180 L bowl choppers and vacuum stuffers allocate sodium lactate after salt and phosphate have extracted myofibrillar protein from the meat block, because anion competition for protein binding sites reduces gel strength when the lactate ion is added before plasma proteins are hydrated. Addition ratios range from 1.0% to 2.5% w/w of the raw meat block for 60% w/w liquid sodium lactate. In frankfurter and bologna formulas, 2.0% w/w of the solution contributes 1.2% w/w sodium lactate solids and about 0.15% w/w sodium; this must be balanced against any salt-reduction claim because replacing 0.5% w/w sodium chloride with sodium lactate does not maintain identical ionic strength. The regulatory framework is the same E325 route under Regulation (EC) No 1333/2008 and FDA 21 CFR 184.1768, while process validation for ready-to-eat products references FSIS Appendix A for cooling after cooking. High-shear chopping is maintained below 14°C because lactate addition lowers the emulsion’s conductance and can mask fat smearing detection when bowl temperature sensors are not calibrated against infrared thermography; fat caps and purge defects increase above 16°C. Cooking to 72–75°C internal temperature is followed by cold-water showering to 2–4°C within 90–120 minutes to meet Clostridium perfringens growth inhibition, while packaged product water activity typically registers 0.94–0.97. Operational boundaries: sodium lactate is not a replacement for nitrite in cured color or Clostridium botulinum control; products below 1.8% w/w salt may require complementary preservation with potassium diacetate or buffered vinegar. Terminal product types include frankfurters, bologna, poultry frankfurters, and hotdog-style emulsified sausages for retail and food-service channels.
Acidified dressing and marinade manufacture frequently specifies sodium lactate 60% w/w as part of the water-phase buffer before colloid milling and high-pressure homogenization. Formulation addition ratios of 0.5–2.0% w/w in the finished product are used to damp pH excursions during vinegar or citric acid addition in oil-in-water emulsions with 25–55% w/w oil. The conjugated lactate/lactic acid pair has a pKa of 3.86 at 25°C; sodium lactate alone does not acidify, but after partial acidification it buffers in the 3.0–4.5 pH range relevant to acidified foods. Compliance is anchored in FDA 21 CFR 114.80 for acidified food process controls below 4.6 pH and the E325 permission in Regulation (EC) No 1333/2008; manufacturing facilities are subject to 21 CFR 117 current good manufacturing practice. Downstream production proceeds through hot emulsification at 70–80°C, colloid milling with gap settings of 0.1–0.3 mm, and continuous pasteurization in plate heat exchangers with 10–15 s hold tubes; pH probes are calibrated with two-point buffers because lactate-containing emulsions can foul diaphragm electrodes and produce drift of 0.2 pH units over 8 h runs. Finished product types include high-moisture ranch dressings, vinaigrettes, and oil-based marinades for food-service portion packs. Operational boundaries: sodium lactate does not substitute for sorbate or benzoate preservatives, and oil droplet coalescence can be accelerated when the water-phase ionic strength is altered by more than 0.1 mol/L.
| Downstream application | Regulatory reference | Technological addition window | Critical requirement |
|---|---|---|---|
| Whole-muscle deli meats | 21 CFR 184.1768; 9 CFR 424.21(c); E325 | 1.8–3.3% w/w of 60% w/w solution on green weight | Brine conductivity and pH drift control |
| Emulsified cooked sausage | 21 CFR 184.1768; FSIS Appendix A; E325 | 1.0–2.5% w/w of raw meat block | Chopper temperature below 14°C |
| Acidified dressings and marinades | 21 CFR 114.80; E325 | 0.5–2.0% w/w in finished product | Emulsion stability and final pH 4.6 or lower |
| Cold-process leave-on cosmetics | Regulation (EC) No 1223/2009; ISO 11930; ISO 16128 | 0.5–2.5% w/w total formula | Preservation challenge test under ISO 11930 |
| Surfactant-based rinse-off cleansers | Regulation (EC) No 1223/2009; ISO 22716 | 0.3–1.3% w/w total formula | pH drift below 0.3 pH units |
| Parenteral and dialysis solutions | USP-NF Sodium Lactate Solution monograph; ICH Q3D; USP chapter 788 | 0.31 g/100 mL in Lactated Ringer’s; 35–40 mmol/L lactate in dialysis fluids | Terminal sterilization validation at 121°C |
Leave-on emulsion and gel systems use sodium lactate as a humectant and pH-stabilizing salt, not as an antimicrobial, in compliance with Regulation (EC) No 1223/2009 cosmetic product safety assessment requirements and ISO 16128 origin calculation. The typical addition ratio is 0.5–2.5% w/w of the total formula; in high-water gels with 85% w/w water and 1.0–2.0% w/w gelling polymer, 1.5% w/w sodium lactate 60% w/w is added after polymer hydration to minimize transient viscosity reduction and pH drop at the vessel wall. Manufacturing at 20–25°C uses top-entering propeller mixers with tip speeds below 3 m/s; high-shear rotor-stator equipment is avoided because sodium lactate solutions, although water-soluble, can entrain air in viscous gels and produce air bubbles that decrease specific gravity by 0.01–0.03 g/cm³. pH adjustment with 85% w/w lactic acid is performed incrementally to 4.5–5.5; overshooting below 4.0 can induce polymer syneresis and break carbomer-based systems. Preservation challenge testing follows ISO 11930; sodium lactate is not accepted as a preservative, and formulators must retain a compliant preservative system because lactate can serve as a carbon source for acclimated biofilms in poorly cleaned transfer lines. Downstream production batches are transferred through 200 µm discharge filters and filled into airless pumps or dropper bottles. Finished product types include facial serums, lotions, body emulsions, and high-water gel moisturizers. Operational boundary: sodium lactate may increase corrosivity on unpassivated carbon steel; 316L stainless steel or HDPE transfer lines are specified.
Surfactant-based rinse-off systems introduce sodium lactate into the aqueous phase after the primary surfactant charge and before thickener hydration. Addition ratios of 0.3–1.3% w/w are typical because higher levels above 1.5% w/w in anionic surfactant matrices can shift micelle charge density and reduce viscosity plateau in salt-thickened sodium laureth sulfate systems by 15–30%. The buffering effect is observable when pH drift during aging exceeds 0.3 pH units in formulations without citrate or phosphate buffers; sodium lactate narrows that drift to 0.1–0.2 pH units over 12 weeks at 40°C. Compliance and manufacturing practice sit under Regulation (EC) No 1223/2009, ISO 22716, and ISO 11930 for microbiological challenge. Production vessels are heated to 35–40°C to lower surfactant viscosity during mixing, with pH adjustment to 5.0–6.0 after sodium lactate addition using 20% w/w citric acid solution; pH probes are rinsed frequently because surfactant films slow electrode response by 10–20 s. Published controlled comparison data for sodium lactate in oleosome-free clear gel cleansers is limited, so process validation relies on formulation-specific challenge tests and accelerated aging rather than literature values. Finished product types include body washes, facial cleansers, and hand cleansers in pump and tube formats. Operational boundary: do not combine with aluminium chlorohydrate-based antiperspirant actives in mixed manufacturing campaigns without validated cleaning, because residual lactate can complex and depress efficacy.
Manufacturing records for parenteral solutions containing sodium lactate as a bicarbonate precursor specify injectable-grade sodium lactate solution meeting the USP-NF monograph for Sodium Lactate Solution, USP chapter 788 for particulate matter, and ICH Q3D elemental impurities. In Lactated Ringer’s solution, sodium lactate is present at 0.31 g/100 mL, equivalent to 3.1 g/L, together with sodium chloride, potassium chloride, and calcium chloride dihydrate; peritoneal dialysis solutions use lactate buffer concentrations of 35–40 mmol/L to provide bicarbonate after hepatic metabolism. Production begins with water for injection at 20–25°C under nitrogen or vacuum; the dissolution order places calcium chloride after sodium lactate to reduce calcium lactate precipitation, and pH adjustment with 1 M hydrochloric acid or sodium hydroxide targets 6.0–7.5. The solution is filtered through 0.22 µm sterilizing-grade filters and filled into polyolefin or PVC-free containers before terminal sterilization at 121°C for 15 minutes. Overheating beyond 125°C risks lactide formation and racemization of the L-lactate isomer; batch records require post-sterilization pH and particulate matter testing. Sodium lactate is not compatible with strong oxidizing agents or uncontrolled addition to bicarbonate-containing solutions without carbon dioxide venting. Finished product types include Lactated Ringer’s intravenous infusion, lactate-buffered peritoneal dialysis solution, and hemofiltration replacement fluids. Operational boundary: sodium lactate intravenous solutions are contraindicated in states of severe metabolic alkalosis and in patients with impaired lactate clearance; this limitation is part of the approved label rather than a formulation failure.
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Sodium lactate, CAS 72-17-3 (sodium L-lactate CAS 867-56-1), with formula C3H5NaO3 and molecular weight 112.06 g/mol, is the sodium salt of lactic acid. Commercial models include a food-grade 60% w/w aqueous solution, a parenteral-grade 50% w/w solution, and an anhydrous powder. The product is listed as E 325 under EU food additive legislation and affirmed as GRAS under FDA 21 CFR 184.1768. In concentrated solution, sodium lactate functions as a humectant, pH buffer, and preservative synergist. A 60% w/w solution typically has a pH of 6.5–7.5 and a density of 1.30–1.34 g/cm³ at 20 °C. Unlike lactic acid, sodium lactate does not depress product pH to the same extent; unlike potassium lactate, it contributes sodium rather than potassium; unlike sodium chloride, it provides buffering and antimicrobial synergism without the full salty taste response.
Food-grade sodium lactate solution is routinely controlled against FCC 12, USP-NF, and Ph. Eur. monographs. The FCC 12 monograph defines assay limits for aqueous solutions at 50.0–60.0% w/w expressed as C3H5NaO3. The USP-NF injection-grade solution is controlled for bacterial endotoxins and particulate matter; a 50% w/w solution is the usual concentration for parenteral dilution. The anhydrous form is supplied at not less than 98.0% w/w. Trace metal limits for lead, arsenic, and heavy metals are specified by the applicable monograph; certificates of analysis should be reviewed for the specific grade because limits are not identical between food and parenteral monographs.
| Product form | Typical concentration | Primary reference | Typical application boundary |
|---|---|---|---|
| Food-grade solution | 60% w/w | FCC 12, E 325 | Meat, poultry, sauces, bakery |
| Injection-grade solution | 50% w/w | USP-NF | Lactated Ringer’s injection, dialysate |
| Anhydrous powder | ≥ 98.0% w/w | FCC 12, USP-NF | Dry mixes, dietary products, cosmetic powders |
Anhydrous sodium lactate powder is hygroscopic and requires storage at controlled relative humidity below 60% RH; caking and lump formation are reported in bulk bag storage when ambient moisture is uncontrolled. The 60% w/w solution should be maintained above 15 °C before transfer because viscosity rises at lower temperatures. Prolonged storage above 40 °C can accelerate colour development. Oxidising agents and concentrated mineral acids are incompatible with alkaline lactate salts under open storage conditions.
In coarse and emulsion-type cooked sausages, sodium lactate is introduced at 2.0–3.0% w/w of the finished product, either in the injection brine or during bowl chopping. The functional target is a water activity reduction of approximately 0.010–0.020 at 2.5% w/w addition, measured with a dew-point water activity instrument. Production-scale vacuum tumblers with drum capacities of 1,500–3,000 kg and paddle speeds of 4–8 rpm are used to incorporate the solution; multi-needle injectors with brine distribution manifolds require complete phosphate dissolution before sodium lactate addition to reduce needle clogging from insoluble phosphate-lactate complexes. Brine temperature is normally maintained between 0 °C and 4 °C after mixing, and the lactate solution is pre-warmed to 20–25 °C before metering to avoid viscosity-related pump cavitation.
The preservative effect is not primarily a pH depression; sodium lactate lowers intracellular pH and delays recovery of injured cells. Challenge studies following ISO 20976-1 methodology have shown extended lag phase for Listeria monocytogenes in vacuum-packaged cooked meat at 2.5% w/w addition. The effect is reduced when product pH is above 6.2 or when fat content exceeds 25% w/w. Validation under plant-specific slice thickness and pack gas composition is required because published data for specific injection configurations is limited.
At addition levels above 3.0% w/w, sensory panels report metallic and bitter notes in emulsified sausages. The sodium contribution of 60% w/w sodium lactate is approximately 12.3 g Na per 100 g of solution. A 2.5% w/w addition therefore contributes about 0.31 g Na per 100 g of finished product. This load must be included in sodium-reduction targets. Sodium lactate can partially offset water-binding losses when sodium chloride is reduced, but it does not replicate chloride-ion taste or protein extraction. Formulations reducing NaCl from 1.8% to 1.2% while adding 2.0% sodium lactate may require phosphate adjustment to maintain cooked yield. Compared with potassium lactate, sodium lactate retains sodium in the label; compared with sodium diacetate, it does not produce the sharp pH depression associated with acetic acid release.
| Material | Typical solution pH | Cation contribution | Primary function | Regulatory reference |
|---|---|---|---|---|
| Sodium lactate 60% w/w | 6.5–7.5 | ≈ 12.3 g Na/100 g solution | Humectant, buffer, antimicrobial synergist | E 325, FCC 12, USP-NF |
| Potassium lactate 60% w/w | 7.0–8.0 | ≈ 18.3 g K/100 g solution | Sodium-free humectant, antimicrobial synergist | E 326, FCC 12 |
| Lactic acid 80% w/w | 2.0–2.5 | None | Acidulant, pH depressor | E 270, FCC 12 |
| Sodium chloride | 6.0–7.0 | ≈ 39.3 g Na/100 g | Water binding, taste | Food-grade specification |
In leave-on and rinse-off cosmetic emulsions, sodium lactate is used at 0.5–2.0% w/w as a humectant and buffering agent. Its humectant performance is generally compared with glycerol and sodium PCA, but published data for this specific configuration is limited. The material is considered suitable for neutral pH systems where lactic acid would cause irritation or destabilise acid-sensitive thickeners.
Sodium lactate is the conjugate base of lactic acid with a pKa of 3.86. Buffering capacity is maximal near pH 3.86, while at formulation pH 5.0–7.0 it provides moderate reserve acidity. The 60% w/w solution thickens noticeably below 15 °C; positive-displacement pumps are preferred over centrifugal pumps for cold transfer. Lactate salts are freely soluble and do not precipitate calcium salts under normal formulation conditions, but high lactate concentrations can bind calcium in scale-control applications. Avoid addition to strongly acidic stock solutions because free lactic acid phase separation can occur at pH below 2.0.
For parenteral use, sodium lactate is a component of Lactated Ringer’s Injection, which contains 28 mmol/L lactate, 130 mmol/L sodium, 4 mmol/L potassium, 109 mmol/L chloride, and 3 mmol/L calcium. The lactate anion requires hepatic conversion to bicarbonate; therefore, sodium lactate infusion is not suitable in severe hepatic impairment, shock, or lactic acidosis. Injection-grade sodium lactate must meet bacterial endotoxin limits under USP <85> and particulate requirements of the applicable monograph. Hypernatraemia and fluid overload are clinical incompatibilities rather than chemical incompatibilities.
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