Sodium lactate
Sodium Lactate[edit | edit source]
Sodium lactate is the sodium salt of lactic acid, and has the chemical formula C_H_NaO_. It is a hygroscopic substance that is often used in the food industry as a preservative and acidity regulator. Sodium lactate is also utilized in the medical field as an electrolyte replenisher and as a component in intravenous fluids.
Chemical Properties[edit | edit source]
Sodium lactate is a white, crystalline powder that is highly soluble in water. It is known for its ability to act as a buffering agent, helping to maintain a stable pH in various solutions. The compound is produced by the neutralization of lactic acid with sodium hydroxide or sodium carbonate.
Uses in Medicine[edit | edit source]
In the medical field, sodium lactate is commonly used in intravenous therapy as part of Ringer's lactate solution, which is used to treat or prevent dehydration and electrolyte imbalances. It is particularly useful in situations where patients require fluid resuscitation, such as in cases of severe dehydration or blood loss.
Sodium lactate acts as a source of lactate, which can be metabolized by the liver to produce bicarbonate, thus helping to correct metabolic acidosis. This makes it a valuable component in the management of conditions where acidosis is present.
Uses in Food Industry[edit | edit source]
In the food industry, sodium lactate is used as a preservative to extend the shelf life of products. It is commonly added to processed meats, poultry, and fish to inhibit the growth of pathogenic bacteria such as Listeria monocytogenes and Clostridium botulinum.
Sodium lactate also functions as a flavor enhancer and can improve the moisture retention of food products, making them juicier and more palatable.
Safety and Regulation[edit | edit source]
Sodium lactate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. However, it should be used with caution in individuals with impaired liver function, as the metabolism of lactate to bicarbonate may be compromised.
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