Sodium Lactate 60% Solution · Humectant, Buffer & Shelf-Life Support Ingredient (E325)

Key characteristics

• Identity: sodium salt of lactic acid (sodium lactate).
• E-number: E325 (sodium lactate) in many markets.
• Form: aqueous solution, commonly 60% w/w sodium lactate (other concentrations may be available).
• Appearance: clear to slightly yellow liquid; low-odour with mild salty taste.
• Solubility: fully miscible with water; easy to dose into brines, marinades and liquid systems.
• Buffering & pH control:
  • Provides buffering capacity with lactic acid/lactate systems,
  • Helps stabilise pH in formulations sensitive to pH drift during storage.
• Humectancy & water activity:
  • Helps bind water and reduce water activity in some systems,
  • Supports texture and moisture retention in bakery and protein products.
• Protein systems functionality:
  • Supports yield and juiciness in meat/poultry brines and marinades,
  • Can help maintain sensory quality during chilled shelf life.
• Labelling: typically declared as “sodium lactate” (and/or “acidity regulator”) with E-number where required.

Atlas supports customers in selecting the right lactate concentration, dosing strategy and complementary ingredients (buffers, phosphates, stabilisers, preservatives) to achieve pH, sensory and shelf-life targets.

Indicative specification points

Detailed specifications depend on grade and producer. Typical parameters for sodium lactate 60% solution include:

• Assay: ~60% sodium lactate (w/w) (or as agreed); solids content controlled to meet performance targets.
• Appearance: clear to slightly yellow liquid; free from visible foreign matter.
• Odour/taste: mild, characteristic; free from off-odours.
• pH (as supplied): defined range suitable for intended application and process compatibility.
• Specific gravity / density: controlled for dosing accuracy and in-line QC.
• Colour: controlled to minimize impact on light-coloured finished products.
• Chlorides, sulphates, residual sugars and other ions: limited according to specification/grade.
• Heavy metals & impurities: restricted to meet food ingredient standards.
• Microbiology: low microbial counts appropriate for a food-grade, controlled manufacturing process.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen statements, dietary suitability, contaminant/heavy metal declarations, origin information, Halal/Kosher certificates and others) can be provided based on producer and grade to support audits and customer specifications.

Meat & poultry brines and marinades

• Cooked meats, deli meats and poultry – supports yield, juiciness and sensory quality through moisture management.
• Injected or tumbled products – easily incorporated into brines for consistent distribution.
• Fresh and frozen preparations – supports quality and stability across cold-chain distribution.
• Formulation notes:
  • Often used alongside phosphates (for water binding), citrates (buffering) and salt systems, depending on label strategy.
  • Evaluate sensory (salty/umami impact) and texture outcomes in pilot trials at target dosing.

Seafood and surimi-style products

• Shrimp, fish and seafood marinades – supports moisture retention and stability.
• Restructured seafood / surimi products – used in some systems for texture and shelf-life support.

Ready meals & chilled foods

• Chilled ready-to-eat meals – contributes to pH buffering and moisture control to support stability under refrigeration.
• Cook-chill and sous-vide systems – used as part of multi-hurdle shelf-life strategies with packaging and cold chain.

Sauces, dips & savoury systems

• Sauces and dressings – stabilises pH and can smooth acidity in complex flavour systems.
• Dips and spreads – supports texture and shelf-life strategies in refrigerated products.
• Seasoned savoury preparations – contributes mild salty/umami notes and supports stability.

Bakery and tortillas (selected uses)

• Soft bakery products – humectancy can support moisture retention and eating quality.
• Tortillas and wraps – used in some systems to support shelf life and flexibility, depending on formulation and regulations.

Formulation guidance

• Dosage depends on product type, target pH and water activity, sensory impact, cold-chain conditions and regulatory limits.
• In protein systems, evaluate the full brine composition (salt, phosphates, buffers, flavours) and processing (injection/tumbling, thermal profile).
• Shelf-life outcomes depend on multiple hurdles (hygiene, packaging, refrigeration). Validate via microbial challenge or shelf-life studies as appropriate.
• Confirm permitted uses, maximum levels and labelling requirements for E325 in each destination market and product category.

Quality & documentation

• Supplied as food-grade sodium lactate 60% solution with agreed specifications for assay, pH, density, colour and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documents may include GMO status, allergen declarations, dietary suitability, contaminant/heavy metal statements, origin information and Halal/Kosher certificates depending on producer and grade.
• Manufacturing sites typically operate under HACCP and recognised food safety systems such as FSSC/ISO 22000; further certifications can be requested.
• Customers remain responsible for permitted uses, maximum levels, additive declarations and labelling compliance in each destination market.

Packaging, storage & logistics

• Standard packaging options include plastic drums and IBCs (intermediate bulk containers); other pack sizes can be discussed.
• Store in tightly closed original packaging in a cool, dry, well-ventilated area, away from direct sunlight and incompatible materials.
• Protect from extreme temperatures; verify handling recommendations for viscosity and pumpability in cold conditions.
• Shelf life is defined on the specification and COA; customers should verify performance and sensory impact during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (meat/poultry brines, seafood, sauces/dips, chilled ready meals, bakery), target yield/moisture goals, processing conditions, annual volume, preferred packaging and documentation requirements (Halal, Kosher, non-GMO, etc.) plus destination markets. Our team will recommend suitable sodium lactate solution grades and complementary system options for your project.