CAS： 72-17-3
MF： C3H5NaO3
Appearance： colourless liquid
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Pharmaceutical Applications |
Sodium lactate is widely used in cosmetics, food products and pharmaceutical applications including parenteral and topical formulations. Therapeutically, sodium lactate is used in infusions as a component of Ringer-lactate solution; as an alternative for sodium hydrogencarbonate in light acidosis; as a rehydrating agent; and as a carrier for electrolyte concentrates or medicines in perfusion/ infusion solutions. |
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Biochem/physiol Actions |
Sodium lactate functions as a buffer to maintain osmotic and charge balance. It serves as a humectant, especially in cosmetic preparations. It acts a flavoring agent in meat and poultry products. Sodium lactate also plays a role as a buffer. Sodium lactate could be an alternative source of energy and an oxidative substrate in case of lack of oxygen in brain cells. |
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Food additive |
Sodium lactate need not be restricted by someone avoiding milk or those with a milk allergy.In general, lactates such as sodium, calcium, and potassium lactate are salts derived from the neutralization of lactic acid and most commercially used lactic acids are fermented from dairy - free products such as cornstarch, potatoes, or molasses. Sugar or tapioca additionally may be used. However some lactic acid is fermented from dairy products such as whey and lactose . Whey is made of up 6.5 % solids of which 4.8% is solid lactose . Waste whey typically is used to produce lactic acid when the whey itself is produced as waste during the manufacture of certain dairy products . As a result, such dairy-type lactic acid generally goes back into dairy products, such as ice cream and cream cheese, rather than into non - dairy products. Moreover, although the lacticacid starter culture to ferment corn or beets may contain milk, sodium lactate does not contain milk protein and need not be restricted by someone avoiding milk or those with a milk allergy. |
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Safety |
Sodium lactate occurs naturally in the body and is involved in physiological processes. It is generally regarded as a relatively nontoxic and nonirritant material when used as an excipient. Low concentrations are well tolerated by skin and eye mucosa, although higher concentrations should be avoided. LD50 (rat, IP): 2 g/kg |
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storage |
Sodium lactate should be stored in a well-closed container in a cool, dry, place. Sodium lactate is combustible and decomposes upon heating. |
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Regulatory Status |
GRAS listed (not for infant formulas). Included in the FDA Inactive Ingredient Database (epidural, IM, IV, and SC injections; oral suspensions; topical gels and solutions). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients. |
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Definition |
ChEBI: An organic sodium salt having lactate as the counterion. |
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General Description |
Sodium DL-lactate is an organic, sodium salt of lactic acid. It is a hygroscopic agent and a component of natural moisturizing factor (NMF). It is usually produced by fermentation. |
InChI:InChI=1/C3H6O3.Na/c1-2(4)3(5)6;/h2,4H,1H3,(H,5,6);/q;+1
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The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The objectives of this study were to evaluate the effects of sodium lactate alone or in combination with sodium chloride on the microbiological and chemical quality of raw vacuum-packaged ground beef during refrigerated storage at 2°C.
The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 108 CFU/g after 10 days refrigerated storage.
Beef strip loins (46 U.S. Choice loins and 49 U.S. Select loins) were used to evaluate the potential for enhancing beef tenderness, juiciness, and flavor by injecting fresh cuts with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride. One half of each loin served as an untreated control, and the other half was injected with either distilled water (110% of raw weight) or a solution containing phosphate/lactate/chloride solution (107.5, 110, 112.5, or 115% of raw weight).
