Sodium lactate

Sodium lactate is the sodium salt of lactic acid (E270), produced by neutralising fermentation-derived lactic acid. It serves as a humectant, acidity regulator, and antimicrobial agent in processed meats, poultry, bakery products, and ready-to-eat foods. Its moisture-retaining properties improve texture and extend shelf life, while its mild inhibitory effect on pathogens such as Listeria monocytogenes and E. coli provides an additional food safety benefit.

JECFA's ADI for sodium lactate is "not specified," reviewed in 1973. Like lactic acid itself, sodium lactate is metabolised as a normal component of human energy metabolism — lactate is a natural intermediate in glucose breakdown and is produced continuously in the body. There is no toxicological concern at any realistic dietary intake, and no adverse effects have been identified in safety studies.

Sodium lactate is approved universally in the EU, US (GRAS), UK, Australia, Japan, and Vietnam without restriction. It contributes to total dietary sodium intake, which is relevant for individuals managing hypertension; however, amounts from food additive use are generally modest. It is especially common in processed poultry products and ready-to-eat deli meats, where its combined humectant and antimicrobial functions are particularly valued by food manufacturers.