Sodium lactate - The main purpose

(1) do emulsifiers, humectants, flavor-improving agent, quality-improving agent, antioxidant Sodium lactate and pH adjusting agent is widely used in meat and food processing industry, to enhance the flavor, inhibit the growth of pathogenic bacteria in food, extend product shelf life;

(2) sodium lactate as a food preservative, flavoring agents, antifreeze, moisturizing agent, has been replaced in some countries of sodium benzoate as a preservative used in the food industry. Lactate compared with sodium benzoate, sodium citrate, sodium sorbate, there is not the same match advantage. Especially in meat products has the following significant effects: 1, to extend the shelf life: extended from 30 to 100%, or even longer; 2, inhibit pathogens in food, such as: HT Escherichia coli, Listeria magnessium lactate bacteria, bacteria such as Clostridium botulinum bud growth, thereby increasing food security; 3, enhance and maintain the flavor of the meat; 4, as a salt can not only reduce the amount of sodium chloride, and sodium lactate people on low-salt heart disease, high- patient blood pressure, kidney patients, more secure. For example, preparing a balanced fitness potassium and sodium salts.