Sodium lactate is produced by purifying and refining lactic acid, which is derived from fermented grains through a neutralization reaction—making it a purely green, food-safe preservative that is beneficial and harmless to human health. Additionally, the domestic food additive usage standard GB2760-2024 specifies that it can be added in any food product "in appropriate amounts as needed."

　　Product Name: Sodium Lactate Solution

　　Molecular formula: C3H5NaO3

　　Molecular weight: 112.06

　　pH: 6.5–7.5

　　Concentration: ≥50%

　　The Antimicrobial Properties and Application Effects of Sodium Lactate

　　Sodium lactate is widely used in meat products as a preservative, moisturizer, antioxidant synergist, pH regulator, and flavor enhancer. It effectively inhibits and kills many Gram-positive bacteria that cause food spoilage, such as Listeria, Staphylococcus aureus, Clostridium botulinum, and various spoilage microorganisms, making its preservation effect highly noticeable. Compared to potassium sorbate, sodium lactate can extend the shelf life of products by 2 to 3 times. This preservative appears as a colorless or pale yellow viscous liquid with strong hygroscopic properties, easily dissolving in water and ethanol while blending seamlessly with other food additives. During food processing, sodium lactate helps retain moisture in meat products without increasing costs, ensuring the final product stays tender and moist. Additionally, its mild, slightly sweet aroma naturally enhances the texture and flavor profile of meat-based items. Notably, since sodium lactate is produced at high temperatures ranging from 120°C to 130°C, it exhibits excellent heat resistance, maintaining its effectiveness even under conditions like high-temperature cooking or steaming.

　　Sodium Lactate: Applications and Usage Instructions

　　Sodium lactate has a remarkably broad application range in meat products, making it suitable for a wide variety of Chinese and Western-style products across all price segments—ranging from high-end to budget-friendly options. Examples include roasted meats, ham, sandwiches, sausages, frankfurters, high-temperature ham sausages, chicken-based products, and braised or marinated items. Additionally, it is widely used in cosmetics, pharmaceuticals, Japanese sake production, feed additives, and electroplating processes.

　　Add 2%-3% based on the product yield during use. Incorporate it into injection or brining solutions—either alongside other additives or directly injected into the raw meat. Afterward, proceed with processing according to standard procedures.

　　Precautions for Sodium Lactate in Product Applications

　　Since sodium lactate itself contains sodium, the amount of salt used during production should be reduced accordingly—specifically, by about 10% when calculated based on sodium lactate.

　　Sodium lactate should be stored in a cool place, protected from direct sunlight. Handle it with care to prevent leaks.