Sodium Lactate White Powder

Meat products:

Sodium lactate can be used in sausage, ham, bacon, lunch meat, meatballs, meat fillings, the core role is to prevent corrosion and keep fresh, significantly improve water retention, improve juiciness, tenderness and texture, enhance flavor, support salt reduction. It is an extremely important additive in modern meat processing.

Baked Goods:

Sodium lactate is added to breads, cakes and muffins as a moisturizer to delay the aging of starch, maintain a soft and moist taste and extend shelf life.

Dairy products:

As a melting salt, sodium lactate helps emulsify, improve the texture and slicability of cheese, regulate pH, and inhibit the growth of bacteria. Sodium lactate regulates acidity/buffer pH in yoghurt and fermented milk drinks, stabilizes texture, and slightly protects against corrosion.

Condiments and sauces:

In salad dressing, mayonnaise, ketchup, soy sauce and oyster sauce, sodium lactate acts as a pH buffer to stabilize the system, provide a slight salty taste, enhance flavor, improve texture and assist in antisepsis.