Description

Sodium Lactate is a humectant that is the sodium salt of lactic acid which is low melting and hygroscopic with a mildly saline taste. it is used in sponge cake and swiss roll to produce a tender crumb and to reduce staling. it provides a protein plasticizing effect in bis- cuits. it is used in frankfurter-type sausages as a replacement for sodium chloride to extend shelf life and as a dehydrating salt or humectant in uncured hams. it can function as a flavoring agent and enhancer in some meat and poultry products.

Physical-chemical properties

Chemical name

Sodium 2-Hydroxypropanoate

Molecular Weight

112.06 g/mol

Molecular Formula

C₃H₅O₃ Na

Registration

CAS No

867-56-1，72-17-3

E-code

E 325

Specification

Parameter

GB25537-2010

Form

Liquid

Assay

Min.60%

Color (fresh solution)

Max.150 Hazen

PH

6.5-7.5

Chloride

Max.0.05%

Sulphate

Max.0.005%

Arsenic (as As)

Max.3ppm

Lead

Max.2ppm

Heavy metals (as Pb)

Max.20ppm

Reducing Substances (Sugars)

Passes test

Citrate, Oxalate, Phosphate, or Tartrate

Passes test

Packaging

1300 kg IBC, polythene drums of 25, or 250 kg, Preserve in original packages. Store in cool, dry and ventilated warehouse.

Shelf life

2 years in original packages under the described conditions.