Bulk Potassium Lactate
$0.00
At Source86 we supply food grade potassium lactate, E326, as a clear aqueous solution standardised to 60 percent minimum, carrying 18.0 to 18.6 percent potassium and at least 97 percent of its lactate in the L form. Sodium is held at 0.1 percent maximum.
Meat and poultry processors rely on it to slow Listeria growth, hold moisture, and extend refrigerated shelf life, and it delivers the same lactate function as sodium lactate without adding sodium to the label. The solution doses straight into brines and marinades, shipping in drums or IBCs from producers in China and India. Request a quote or sample for evaluation.
Product Data
| Identity | Potassium lactate, C3H5KO3, E326, in aqueous solution |
|---|---|
| Assay | 60.0% minimum potassium lactate |
| Potassium Content | 18.0 to 18.6% |
| Stereochemical Purity | 97.0% minimum L lactate |
| pH | 6.0 to 8.0 in 20% solution |
| Water | Balance of the solution, about 40% |
| Colour | 50 Hazen maximum on fresh solution |
| Sodium | 0.1% maximum |
| Chloride, Sulphate, Iron | 50, 20, and 10 ppm maximum |
| Heavy Metals | 10 ppm maximum as Pb; lead 2 ppm, arsenic 1 ppm, mercury 1 ppm maximum |
| Solubility | Fully miscible with water |
| Food Grade Standard | E326; GRAS under 21 CFR 184.1639 |
| Origin | China, India |
| Shelf Life | 24 months in original packaging |
| Packaging | 25, 30, and 250 kg plastic drums; 1,200 kg IBC |
| Storage | Cool, dry, and ventilated, in sealed original packagingard |
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Certifications & Compliance
- Core Documentation: Certificate of Analysis, specification sheet, origin documentation, and SDS issued per lot, with assay, potassium, and pH reported on the COA.
- Regulatory Status: Potassium lactate is GRAS under 21 CFR 184.1639, and USDA FSIS permits lactates in meat and poultry up to 4.8 percent of total formulation.
- Stereochemical Purity: L lactate content of 97 percent minimum is specified per lot, confirming the isomer that matches lactate naturally present in meat.
- Trace Metal and Impurity Testing: Lead, arsenic, mercury, total heavy metals, chloride, sulphate, iron, and sodium are reported against specification limits.
- National Organic Program Status: Potassium lactate appears on the National List for use as an antimicrobial agent and pH regulator only, not as a certifiable organic ingredient.
- Kosher, Halal, and Allergen Statements: Kosher, Halal, and allergen declarations are confirmed per producing facility, along with the carbohydrate source used for fermentation.
Production & Sourcing
Potassium lactate is the potassium salt of lactic acid, so its quality depends on the lactic acid it starts from. Lactic acid is produced by fermenting carbohydrates, purified, then neutralised with potassium hydroxide and standardised as a solution. Source86 sources from producers in China and India, with the Chinese supply documented at 60 percent minimum.
- Fermentation: Carbohydrate feedstock is fermented by lactic acid bacteria to produce L lactic acid, which sets the stereochemical purity of the final salt.
- Lactic Acid Purification: The fermentation broth is filtered and refined to remove biomass, colour, and residual sugars before neutralisation.
- Neutralisation: Purified lactic acid is neutralised with potassium hydroxide, forming potassium lactate in solution at a controlled pH.
- Standardisation: The solution is concentrated and adjusted to 60 percent minimum potassium lactate, with pH set within 6.0 to 8.0.
- Testing, Packing, and Traceability: Each lot is tested for assay, potassium, purity, and metals, filled into drums or IBCs, and lot coded for traceability.
Applications
Hot dogs, deli meats, hams, and sausages use potassium lactate as part of their Listeria control and shelf life programme.
Injected and marinated chicken and turkey carry potassium lactate in the brine for improved yield and longer refrigerated life.
Where formulations must cut sodium, processors replace sodium lactate with potassium lactate at matching lactate levels.
Smoked fish, surimi, and prepared seafood use potassium lactate in brines to slow spoilage during chilled distribution.
In plant based sausages, burgers, and deli slices, potassium lactate supports shelf life and moisture retention.
Chilled salads, dips, and sauces add potassium lactate for pH buffering and microbial stability through refrigerated shelf life.
Physical & Functional Characteristics
- Appearance: A clear, slightly viscous liquid, free of visible particles or sediment.
- Colour: Colourless to very pale yellow, at 50 Hazen maximum when freshly produced.
- Taste: Mildly saline with a slight bitter edge at high concentration, characteristic of potassium salts.
- Odour: Odourless to faintly characteristic, contributing no aroma to brines or finished products.
- Composition: Single active ingredient, potassium lactate at 60 percent minimum in water, with no added preservatives or carriers declared.
- Density and Body: A dense solution of roughly 1.5 g/ml, slightly thicker than water, which pumps and meters through standard brine equipment.
- Miscibility: Fully miscible with water and salt brines, dispersing evenly without separation or precipitation.
- Stereochemical Form: At least 97 percent L-lactate, the same isomer that forms naturally in muscle after slaughter.
- Hygroscopicity: Strongly hygroscopic, so open containers absorb moisture and should be resealed to keep concentration on specification.
- Dietary Suitability: Sodium free at 0.1 percent maximum, suiting reduced sodium and potassium enriched product claims.
Functionality
- Listeria and Spoilage Inhibition: Lactate ions slow the growth of Listeria monocytogenes and spoilage bacteria in cooked meats, extending refrigerated shelf life.
- Combined Antimicrobial Systems: Paired with sodium diacetate or buffered vinegar, potassium lactate gives stronger Listeria control than either ingredient used alone.
- Water Activity Reduction: Dissolved lactate lowers water activity in the finished product, adding a further hurdle against microbial growth.
- Moisture Retention and Yield: Humectant properties hold water in the muscle, improving cook yield and keeping sliced meats moist through shelf life.
- pH Buffering: A near neutral pH buffers formulations without acidifying the meat, protecting texture, binding, and cured colour.
- Colour Stability: Lactate supports the red colour of fresh and marinated meats during chilled display by slowing oxidative discolouration.
- Flavour Enhancement: At typical use levels it rounds and enhances meaty flavour, contributing a mild saline note rather than sharp saltiness.
Benefits for Commercial Manufacturing
- Sodium Free Lactate: With sodium at 0.1 percent maximum, switching from sodium lactate removes a significant sodium source from the formulation.
- Ready to Dose Liquid: The 60 percent solution meters directly into injection brines and tumblers, avoiding dissolution steps and dust handling.
- Clear Regulatory Footing: GRAS status and a defined FSIS limit of 4.8 percent of formulation simplify label review for meat and poultry programmes.
- Defined Dosing Basis: Tight potassium and assay ranges let formulators calculate lactate and potassium contributions accurately from lot to lot.
- Drum to IBC Packaging: Drums from 25 to 250 kg and 1,200 kg IBCs match pack size to plant throughput and storage space.
- Two Producing Countries: Producers in China and India give buyers more than one origin option for the same grade.
- Documentation Ready: COA, specification, SDS, and origin documents support HACCP plans, supplier approval, and QA review.
