Emulsifying agents sodium lactate

In carcass decontamination dilute solutions of organic acids (1-3%) normally do not have any effect on the sensory properties of meat. However, it is known that lactic and acetic acid can produce unfavorable sensory changes if applied directly to meat cuts, which may be irreversible. Salts of organic acids are approved for use as food ingredients such as emulsifiers, color and flavor enhancers, and humectants. They are also used to enhance the quality of cooked or cured meat products and to control the pH (Smulders and Greer, 1998). Sodium lactate is approved for use as (1) a flavor enhancer, (2) humectant, and (3) pH control agent (Lemay et al., 2002). 

The emulsifying salts most commonly used are citrates, phosphates, polyphosphates, and sodium aluminium phosphates (Caric and Kalab, 1987) (Table XI). Other potential emulsifying agents include gluconates, lactates, malates, ammonium salts, glucono lactones, and tartarates (Price and Bush, 1974). Today, salts are generally supplied as blends of phosphates (e.g., Joha C special) or phosphates and citrates (e.g., Solva NZ 10), tailor-made to the processor s requirements. 

Cl2-18 pareth-14 Laureth-10 Lysolecithin PEG-10 lanolin PEG-20 lanolin PEG-30 lanolin Stearamidopropyl dimethylamine lactate emulsifier, cleansing agents Sodium Cl2-18 alkyl sulfate... 

Sodium lactate (72-17-3) Flavor enhancer, flavoring agent humectant, pH control, and emulsifier 21 CFR 172.1768... 

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