Sodium lactate

Sodium lactate
Sodium lactate
[[Image:Sodium lactate.png [[File:Lactate-3D-balls.png Ball-and-stick model of the lactate anion]] ]] The sodium [[File:Sodium-3D.png cation]]

Identifiers CAS number PubChem ChemSpider ChEMBL Jmol-3D images 72-17-3 6286 6049
[2] [3] [4] [1]

CHEMBL1357 Image 1 Properties

[5]

Molecular formula Molar mass

C3H5NaO3 112.06 g/mol

[6]

(what is this?) (verify) Except where noted otherwise, data are given for materials in their standard state (at 25C, 100kPa) Infobox references

Sodium lactate is the sodium salt of lactic acid produced by fermentation of a sugar source, such as corn or beets, and then neutralizing the resulting lactic acid[7] to create a compound having the formula NaC3H5O3. As a food additive, sodium lactate has the E number E325 and naturally is a liquid product, but also is available in powder form. As early as 1836, sodium lactate was recognized as a salt of a weak acid rather than being a base, and it was then known that the lactate had to be metabolized in the liver before the sodium could have any titrating activity.[8]

Usage
Sodium lactate has a mild saline taste and is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action, such as against yeast and fungi,[7] and is effective at inhibiting most spoilage and pathogenic bacteria.[9] It may be used in shampoo products and other similar items such as liquid soaps. Sodium lactate commonly is used to treat arrhythmias caused by overdosing of class I antiarrythmics, as well as pressor sympathomimetics which can cause hypotension.[10]

Regarding milk
Sodium lactate need not be restricted by someone avoiding milk or those with a milk allergy.[7] [11] In general, lactates such as sodium, calcium, and potassium lactate are salts derived from the neutralization of lactic acid and most commercially used lactic acids are fermented from dairy-free products such as cornstarch, potatoes, or molasses.[12] However some lactic acid is fermented from dairy products such as whey[7] and lactose[12] . Whey is made of up 6.5% solids of which 4.8% is solid lactose.[13] Waste whey typically is used to produce lactic acid when

Sodium lactate the whey itself is produced as waste during the manufacture of certain dairy products.[14] As a result, such dairy-type lactic acid generally goes back into dairy products, such as ice cream and cream cheese,[12] rather than into non-dairy products. Moreover, although the lactic-acid starter culture to ferment corn or beets may contain milk,[7] sodium lactate does not contain milk protein and need not be restricted by someone avoiding milk or those with a milk allergy.[7] [11]

References
[1] [2] [3] [4] [5] [6] [7] http:/ / www. commonchemistry. org/ ChemicalDetail. aspx?ref=72-17-3 http:/ / pubchem. ncbi. nlm. nih. gov/ summary/ summary. cgi?cid=6286 http:/ / www. chemspider. com/ 6049 https:/ / www. ebi. ac. uk/ chembldb/ index. php/ compound/ inspect/ CHEMBL1357 http:/ / chemapps. stolaf. edu/ jmol/ jmol. php?model=%5BNa%2B%5D. %5BO-%5DC%28%3DO%29C%28O%29C http:/ / en. wikipedia. org/ wiki/ %3Asodium_lactate?diff=cur& oldid=401059598 Silberberg, Barrie (2009). The Autism and ADHD Diet: A Step-by-Step Guide to Hope and Healing by Living Gluten Free and Casein Free (GFCF) and Other Interventions. Sourcebooks, Inc.. p.119. ISBN1402218451. [8] Mills, Lewis C.; John Henry Moyer, Hahnemann Medical College and Hospital of Philadelphia (1836). Shock and hypotension: pathogenesis and treatment: the twelfth Hahnemann symposium. Grune & Stratton. p.369. [9] Meat and Poultry (http:/ / www. purac. com/ purac_com/ df1559407aa530096e3ecae76ebdae24. php) at Purac.com [10] Trevor, Anthony; Bertram Katzung, Susan Masters (2008). Katzung & Trevor's Pharmacology Examination and Board Review (8e ed.). Go Dairy Free. p.126. ISBN0071488693. [11] Willitts, Alice; Deborah Carter (2007). Food allergy & your child. Class Publishing Ltd. p.85. ISBN1859591868. "The following ingredients do not contain milk protein and need not be avoided by people allergic to milk: ... Sodium lactate" [12] Fleming, Alisa Marie (2008). Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-free Living. Go Dairy Free. p.90. ISBN0979128625. [13] Ranken, M. D.; R. C. Kill (1997). Food industries manual. Springer. p.125. ISBN0751404047. [14] Inamdar (2009). Biochemical Engineering: Principles And Concepts. PHI Learning Pvt. Ltd.. p.254. ISBN8120336771.

Article Sources and Contributors

Article Sources and Contributors

Sodium lactate Source: http://en.wikipedia.org/w/index.php?oldid=423511666 Contributors: Beetstra, Chenzw, Cpt ricard, Dr. Friendly, Edgar181, Ephemeronium, Hayleywalls, JeffreyBillings, Louisajb, Meodipt, 16 anonymous edits

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