Potassium lactate
Potassium Lactate[edit | edit source]
Potassium lactate is a chemical compound with the formula C_H_KO_. It is the potassium salt of lactic acid and is commonly used in the food industry as a preservative and acidity regulator. Potassium lactate is a clear, colorless liquid that is hygroscopic and has a slightly salty taste.
Chemical Properties[edit | edit source]
Potassium lactate is derived from the neutralization of lactic acid with potassium hydroxide. It is highly soluble in water and can act as a humectant, helping to retain moisture in food products. The compound is stable under normal conditions and does not decompose easily.
Uses in Food Industry[edit | edit source]
Potassium lactate is widely used in the food industry due to its ability to extend the shelf life of products by inhibiting the growth of microorganisms. It is commonly found in processed meats, poultry, and seafood. Additionally, it helps to maintain the flavor and juiciness of these products.
Preservation[edit | edit source]
As a preservative, potassium lactate is effective against a broad spectrum of bacteria, including Listeria monocytogenes and Salmonella. It is often used in combination with other preservatives to enhance its antimicrobial properties.
Flavor Enhancement[edit | edit source]
Potassium lactate can also enhance the flavor profile of food products by providing a mild salty taste without significantly increasing the sodium content. This makes it a popular choice for low-sodium formulations.
Health and Safety[edit | edit source]
Potassium lactate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. However, excessive consumption may lead to an imbalance in electrolyte levels, particularly in individuals with kidney disorders.
Related Compounds[edit | edit source]
Potassium lactate is related to other lactate salts such as sodium lactate and calcium lactate. These compounds share similar properties and uses but differ in their cationic components.
Related Pages[edit | edit source]
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