Flavoring agents sodium lactate

Sodium lactate is used and approved as (1) a flavor enhancer, (2) humec-tant, and (3) pH control agent (Duxbury, 1988 Lemay et al., 2002). The salts lactate and diacetate on their own are known to exhibit antilisterial activity in RTE (ready-to-eat) meat, but enhanced inhibition has also been reported when these salts are used in combination (Mbandi and Shelef, 2002). 

Lactate is produced as a metabolic intermediate in humans and is a biomarker of human performance levels (Shah et ah, 2007). In the food industry, sodium, potassium, and calcium lactates (E number E325, E326, and E327, respectively) have been approved as food additives, and are used to regulate pH and as preservatives and flavoring agents. Lactate can also be used as a marker of fermentation (Avramescu et al., 2002) and a chemical indicator of flavor (Hemmi et al., 1995). Thus, determination of lactate concentrations is important not only for food process control but also for quality control of foods. In this chapter, we review flow injection analysis (FIA) for lactate determinations. 

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

---

See also in sourсe #XX -- [ ]

---