Sodium lactate

Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.

Production

Sodium lactate is produced by neutralizing lactic acid, which is fermented from a sugar source. During this process, the sugar source is fermented by a bacteria, such as Lactobacillus, which produces lactic acid. The lactic acid is then neutralized with sodium hydroxide to produce sodium lactate.

Uses

Sodium lactate is commonly used in many industries due to its unique properties. In the food industry, it is used as a preservative and flavor enhancer due to its mild saline taste. In the cosmetics industry, it is used as a humectant, or moisture-retaining agent, due to its hygroscopic properties. In the pharmaceutical industry, it is used as a buffer in many pharmaceutical formulations. In the medical field, sodium lactate is used in intravenous fluids to treat patients with low blood sodium levels or to replace lost fluids.

Safety

Sodium lactate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). However, it can cause side effects such as nausea, vomiting, and abdominal pain if consumed in large amounts. In medical applications, it should be used under the supervision of a healthcare professional.

See also

• Lactic acid
• Sodium hydroxide
• Food preservation
• Cosmetics
• Pharmaceutical industry
• Intravenous therapy

‎

‎ ‎

---

Translate: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, தமிழ், తెలుగు, Urdu, ಕನ್ನಡ, Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, বাংলা
European español, Deutsch, français, Greek, português do Brasil, polski, română, русский, Nederlands, norsk, svenska, suomi, Italian
Middle Eastern & African عربى, Turkish, Persian, Hebrew, Afrikaans, isiZulu, Kiswahili,
Other Bulgarian, Hungarian, Czech, Swedish, മലയാളം, मराठी, ਪੰਜਾਬੀ, ગુજરાતી, Portuguese, Ukrainian