Bulk Sodium Lactate – Food Grade
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Source86 Bulk Food Grade Sodium Lactate is a superstar ⭐️ ingredient in the food manufacturing world! It is often used in food preservation, as a flavor enhancer, and for its humectant properties (ability to retain moisture)! Use our Bulk Food Grade Sodium Lactate in: – Cheese production 🧀 – Seafood processing 🦐 🐟 🦀 – Pickling and fermentation 🥒 – Curing and preserving meats 🍖 🥩 and so much more! Source86 Bulk Food Grade Sodium Lactate is available for bulk purchase, in customizable packaging options! 📦 Request for a quote now to get started! 📨 Source86 is your number one supplier for premium bulk raw ingredients! ☝🏼 From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market! 💯
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Product Data
| Botanical Name | NaC3H5O3 |
|---|---|
| Origin Countries | China |
| Pack Size | 25 kgs HDPE Drum |
| Product Shelf Life | 24 months |
| Product Use | meals, gourmet, dairy, desserts, beverages |
| Shipping / Storage | Dry / Ambient |
Source86
- Compliance made easy with specs, COAs, and full audit documentation.
- BRCGS AA–certified, one of fewer than 25 BRCGS AA brokers in the US.
- East and West coast warehousing for faster nationwide distribution.
- Multi-supplier sourcing network for redundancy and continuity of supply.
- Dedicated account manager supported by quality, sourcing, and logistics team members.
- In-house R&D and applications support for ingredient evaluation and integration.
- Dedicated inventory management with full transparency.
- Audit-ready with full documentation and on-call support.
Versus The Rest
- Inconsistent documentation.
- Only US-based employees.
- Only ~20 other BRCGS-certified distributors in the US.
- Usually constrained to one warehouse location.
- Often only one account manager involved in your account.
- Contracting with little to no visibility on supplier inventory levels.
- Slow-moving development without the team to execute effectively = missed opportunities.
- Usually work with one vendor per ingredient, no sourcing redundancy.
Source86
- Compliance made easy with specs, COAs, and full audit documentation.
- BRCGS AA–certified — one of fewer than 25 BRCGS AA brokers in the US.
- East and West coast warehousing for faster nationwide distribution.
- Multi-supplier sourcing network for redundancy and continuity of supply.
- Dedicated account manager supported by quality, sourcing, and logistics team members.
- In-house R&D and applications support for ingredient evaluation and integration.
- Dedicated inventory management with full transparency.
- Audit-ready with full documentation and on-call support.
Versus The Rest
- Inconsistent documentation.
- Only US-based employees.
- Only ~20 other BRCGS-certified distributors in the US.
- Usually constrained to one warehouse location.
- Often only one account manager involved in your account.
- Contracting with little to no visibility on supplier inventory levels.
- Slow-moving development without the team to execute effectively = missed opportunities.
- Usually work with one vendor per ingredient, no sourcing redundancy.
Production & Sourcing
Sodium lactate is produced through a natural fermentation process using carbohydrates like corn or beet sugar. Specifically, Lactobacillus bacteria consume these sugars, converting them into lactic acid. This lactic acid is then neutralized with sodium hydroxide, resulting in the formation of sodium lactate, a stable salt of lactic acid.
After purification and concentration, the resulting sodium lactate solution is processed and packaged for use in various industries, including food processing. This process ensures the production of a safe and versatile food-grade additive.
Applications
- Bakery
- Pickles and Fermented Foods
- Cheese Production
- Ready-To-Eat Melas
- Beverages
- Dressings and Sauces
- Curing and Preserving Meat
- Meat and Seafood Production
Functionality
- Antimicrobial Agent
- pH Balance
- Preservatives
- Texture Enhancement
- Flavor Enhancer
- Moisture Retention
Benefits
Food-grade sodium lactate, derived from lactic acid, has a mild, slightly salty taste. It imparts a subtle tanginess to food products, enhancing their overall flavor profile without overpowering the natural taste of the ingredients. Its flavor is versatile, making it suitable for various culinary applications.
Sodium lactate acts as a humectant, helping retain moisture in food products. This property contributes to a smoother, more succulent texture in baked goods, processed meats, and certain dairy products. It also aids in prolonging the shelf life of such items by preventing them from becoming overly dry.
Sodium lactate itself is a clear, colorless liquid, so it doesn’t impart any noticeable color to foods. However, its moisture-retaining properties can indirectly influence the appearance of certain products by helping to maintain their freshness and preventing unsightly drying or discoloration.
Sodium lactate is not a significant source of nutrients. While it contains some sodium, the amounts used in food processing are typically low, and its contribution to overall sodium intake is minimal.
Primarily used as a pH regulator and preservative, sodium lactate helps control acidity levels in food products. It inhibits the growth of spoilage-causing bacteria and pathogens, extending the shelf life of perishable items. Additionally, it enhances the emulsifying properties of certain formulations, contributing to stable and uniform food textures.
Sodium lactate itself is odorless and does not contribute any specific aromatic qualities to food products. Its primary function lies in enhancing other flavor components and extending the longevity of aromatic ingredients.
When used judiciously, sodium lactate can help balance the flavors and textures of food products. Its subtle tanginess and moisture-retaining properties work in harmony with other ingredients to create a well-rounded sensory experience.
In certain applications, sodium lactate can provide a subtle contrast to rich or fatty flavors. For example, in cured meats, it counteracts the richness of the meat and adds a touch of acidity, creating a more balanced and nuanced taste.
Sodium lactate is a widely used food additive with no specific cultural or regional associations. It is employed globally in various cuisines and food processing industries to improve the quality and safety of a wide range of products.
Sodium lactate is generally recognized as safe (GRAS) by regulatory authorities when used in accordance with good manufacturing practices. It is suitable for most diets, including vegetarian and vegan, as it is typically produced through fermentation processes. However, individuals with severe lactate metabolism disorders may need to exercise caution, as excessive consumption could potentially lead to elevated blood lactate levels. It’s advisable for those with specific dietary concerns to consult a healthcare professional. Additionally, since sodium lactate contains sodium, individuals on low-sodium diets should be mindful of their overall sodium intake, though the amounts used in food processing are typically small.
Uses in manufacturing
In food manufacturing, Food Grade Sodium Lactate is utilized for its versatile properties that contribute to both flavor enhancement and food safety. Here are several key ways in which it is commonly employed:
Sodium lactate acts as a pH regulator, helping to maintain and stabilize the acidity levels of food products. This is particularly important in products like processed meats and cheeses, where pH control is crucial for flavor development, texture, and safety.
It serves as an effective antimicrobial agent, inhibiting the growth of spoilage-causing bacteria and pathogens. This property extends the shelf life of perishable food items, especially in meat products and certain dairy applications.
Sodium lactate is often used in conjunction with other curing agents (like sodium nitrite) to enhance the preservation and flavor of cured meats. It aids in controlling bacterial growth while imparting a mild tanginess that complements the meat’s natural flavors.
In baking, sodium lactate functions as a dough conditioner. Its humectant properties help retain moisture, resulting in improved texture, tenderness, and overall quality of baked goods such as bread, rolls, and pastries.
Sodium lactate is employed in cheese-making processes to regulate pH levels during fermentation. It aids in achieving the desired texture and flavor profile of the cheese, and it can also assist in controlling unwanted microbial activity.
It’s used in salad dressings and sauces to control acidity and improve stability. Sodium lactate helps maintain the desired texture and prevents separation of ingredients in emulsified products.
Sodium lactate is utilized in the processing of seafood to enhance texture and moisture retention. It helps maintain the freshness and succulence of seafood products, particularly in the case of fillets and ready-to-eat seafood items.
It is employed in the pickling process to regulate acidity levels and extend the shelf life of pickled products. Sodium lactate can also be used in fermentation processes, providing a controlled environment for beneficial microorganisms.
In the production of pre-packaged, ready-to-eat meals, sodium lactate can be included to help maintain product quality, texture, and flavor over an extended shelf life.
While less common, sodium lactate may be used in certain beverage formulations, particularly those requiring pH adjustment or stability enhancement.
Main producing countries and Harvest time
China, the United States and Netherlands are the key producers of sodium lactate. Sodium lactate can be produced or manufactured throughout the year, as it is not tied to specific seasons or weather conditions.
