Sodium Lactate
Sodium lactate
E 325
Functions of Sodium Lactate
Acidity regulator
Antioxidant
Bulking agent
Emulsifier
Emulsifying salt
Humectant
Thickener
Preferred IUPAC name: Sodium 2-hydroxypropanoate
Other names: Sodium DL-lactate; Lactic acid sodium salt; E325
CAS Number: 72-17-3
EC / List no.: 200-772-0
Mol. formula: C3H6O3.Na
Sodium lactate has a cushioning effect to stabilize the pH of foods. It is also used in many foods as a seasoning to improve flavor.
Sodium lactate has excellent moisture-retaining effects that are not affected by temperature and humidity, which helps retain moisture even at low temperature and low humidity.
Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste.
Sodium lactate is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
Sodium lactate is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source.
It is produced naturally by living organisms as a by-product of the glycolysis.
Sodium lactate is a safe preservative with a high water holding capacity and buffering properties for food and personal care uses.
Sodium lactate is non-toxic to humans and the environment and is readily biodegradable.
Sodium lactate has bacteriostatic properties; therefore, incorporating sodium lactate in cosmetic formulations can lead to more stability in bacterial growth.
Sodium lactate can be used as pH regulator for toiletry products like bath foam and soap.
Sodium lactate’s humectant action can reduce the moisture loss during the storage of the products and prevent the occurrence of cracked surface
Sodium lactate INCI: Sodium Lactate is the salt of lactic acid. In cosmetics, the ingredient maintains moisture, stabilizes the pH value and helps remove dead cells.
Usage
As a food additive, sodium lactate has the E number E325 and is naturally a liquid product, but also is available in powder form.
Sodium lactate acts as a preservative, acidity regulator, and bulking agent.
Sodium lactate is sometimes used in shampoo products and other similar items such as liquid soaps, as it is an effective humectant and moisturizer.
Sodium lactate is often used as a preservative or pH buffer in foods but has moisturizing properties that make it useful in gentle cleansers and creams.
Formulators use it in our bodywash to provide gentle cleansing and aid in preservation.
Sodium lactates is widely used in the meat and poultry industries as antimicrobial agents.
Sodium lactate has been used in reduced salt meat products and found to maintain a certain salty level
Sodium lactate is a natural sodium salt of lactic acid. Its chemical formula is NaC3H5O3, and its CAS Number is 72-17-3.
Its IUPAC name is sodium 2-hydroxypropanoate, and it may also be referred to as either sodium DL-lactate or lactic acid sodium salt.
This compound is found naturally in the stratum corneum of human skin.
Acidity regulator
Antioxidant
Bulking agent
Emulsifier
Emulsifying salt
Humectant
Thickener
Applications of Sodium lactate:
Beverages
Alcoholic Beverages
Carbonated Soft Drinks
Instant Drinks, Syrups
Juice Drinks
RTD Tea and Coffee
Sports and Energy Drinks
Waters
Food
Baby Food, Infant Formula
Bakery
Cereals, Snacks
Confectionery
Dairy
Dairy Alternatives
Flavours
Fruit Preparations, Sweet Spreads
Meat Alternatives
Meat, Seafood
Plant-based Products
Ready Meals, Instant Food
Sauces, Dressings, Seasonings
Healthcare
Clinical Nutrition
OTC, Food Supplements
Personal Care
Colour Cosmetics
Deodorants
Fragrances
Hair Care
Oral Care
Skin Care
Soap and Bath Products
Cleaners & Detergents
Dish Washing
Industrial Applications
Plastics, Polymers
SODIUM LACTATE RETAINS MOISTURE
The NMF is made up of various substances.
These include proteins, urea, lactic acid, sugar and inorganic ions such as potassium and magnesium ions, but also our sodium lactate.
A comparison betweendry winter skin and normally hydrated summer skin has shown that sodium lactate creates a connection: the content of this substance was lower in dry skin.
If the skin lacks sodium lactate, it tends to become dry.
This is because: Sodium lactate is able to bind moisture.
The active ingredient increases the water content of the skin and ensures that it remains soft and less wrinkled.
So Sodium Lactate is an important ingredient in anti-aging care.
SODIUM LACTATE STABILIZES THE PH VALUE
Care products for the skin should preferably have a pH value between 5 and 5.5 so that they do not attack the skin’s own protective acid layer.
The acid mantle is closely related to the NMF and ensures that the skin does not lose moisture and prevent itbad bacteria andfree radicals remains protected.
In care products, sodium lactate, together with lactic acid, regulates the pH value.
This allows cosmetics to care for the skin instead of attacking it.
BONUS: SODIUM LACTATE HAS A KERATOLYTIC EFFECT
Some substances in cosmetic products help the skin to loosen and remove dead skin cells from the dead layer.
The property of these active ingredients is keratolytic.
Sodium Lactate possesses such as for exampleurea also this property and has a correspondingly scaling effect.
Sodium Lactate is not only an endogenous and absolutely harmless substance, it significantly supports the NMF and helps to hydrate the skin.
This makes sodium lactate an important element for good cosmetics and also perfectly suitable for certified natural cosmetics.
Cosmetics manufacturers can easily use it in products that stay on the skin as leave-on products or rinse-off products.
You can find sodium lactate in lotions, creams, shampoos and all kinds of care products
Sodium lactate is a multifunctional ingredient that is commonly used in cosmetics and skincare products.
Sodium lactate helps to improve the stability of a formulation but also has the added benefit of pulling water-based moisture into the skin.
The main functions of sodium lactate are as a preservative enhancer, buffering agent, and humectant moisturizer.
Sodium lactate is the sodium salt of lactic acid.
With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid (AHA).
Sodium lactate is also a natural component of the top layers of the skin and functions as part of the NMF or Natural Moisturizing Factor.
In addition to sodium lactate, the NMF consists of amino acids, sugars, and electrolytes that work to keep skin’s surface intact, supple, and hydrated.
There are several good reasons for the use of sodium lactate in meat products.
Addition of sodium lactate has no influence on the pH; it has a mild salty taste in comparison with NaCl, and its natural occurrence in meat makes it a suitable flavouring ingredient.
It enhances meat flavour, and its humectant properties contribute to the water holding capacity and increase cooking yields.
An increase in sodium lactate levels from 0—4% in cooked beef roasts results in a darker red colour with less gray surface, and improves juiciness and tenderness of this meat product.
Formation of off-flavours is inhibited whereas flavour associated with fresh beef is enhanced.
This is possibly due to an indirect inhibition of autoxidation by sodium lactate.
Levels beyond 2% (w/w) do not further enhance sensory characteristics.
The most important reason for the use of sodium lactate is its antimicrobial activity, especially when products need handling after heat treatment such as slidng or packaging which can cause recontamination
Shelf life of fresh pork sausage is extended by more than two weeks when adding 3% (w/w) sodium lactate.
Sodium lactate is used to treat arrhythmias caused by overdosing of class I antiarrythmics, as well as pressor sympathomimetics which can cause hypertension.
It also can be given intravenously as a source of bicarbonate for preventing or controlling mild to moderate metabolic acidosis in patients with restricted oral intake (for sodium bicarbonate) whose oxidative processes are not seriously impaired.
However, the use in lactic acidosis is contraindicated.
It is on the World Health Organization’s List of Essential Medicines, the safest and most effective medicines needed in a health system.
Sodium lactate is most often made by the fermentation of a sugar, which can come from corn or beets, to produce lactic acid. Tom’ uses a sodium lactate derived from corn. The fermentation product, lactic acid, is neutralized to create sodium lactate.
Although it can be prepared by fermentation of milk or whey protein, that is not often the case and the resultant fermentation product will not contain any residual milk protein
SODIUM LACTATE is classified as :
Buffering
Humectant
Keratolytic
2-Hydroxypropanoic acid, monosodium salt
Compound solution of Sodium Lactate
Lacolin
Lactic acid sodium salt
Lactic acid, monosodium salt
Lactic acid, sodium salt (VAN)
Monosodium 2-hydroxypropanoate
Monosodium lactate
Per-glycerin
Propanoic acid, 2-hydroxy-, monosodium salt
Propanoic acid, 2-hydroxy-, sodium salt (1:1)
Sodium (dl)-lactate
Sodium alpha-hydroxypropionate
Sodium lactate
CAS names: Propanoic acid, 2-hydroxy-, sodium salt (1:1)
IUPAC names: Propanoic acid, 2-hydroxy-, monosodium salt
propanoic acid, 2-hydroxy-, sodium salt (1:1)
Sodium 2-hydroxy-propanoate
Sodium 2-hydroxypropanoate
sodium 2-hydroxypropanoate
Sodium DL-lactate
Sodium lactate
sodium;2-hydroxypropanoate
compound sodium lactate solution
SODIUM LACTATE
72-17-3
Sodium DL-lactate
Lactic acid sodium salt
Monosodium lactate
Lactic acid, monosodium salt
Lacolin
Per-glycerin
sodium 2-hydroxypropanoate
Sodium alpha-hydroxypropionate
Monosodium 2-hydroxypropanoate
Propanoic acid, 2-hydroxy-, monosodium salt
DL-Lactic acid sodium salt
Sodium (dl)-lactate
CCRIS 7316
312-85-6
2-Hydroxypropanoic acid, monosodium salt
(2R)-2-Hydroxypropanoate (sodium)
E325
AI3-03131
Compound solution of Sodium Lactate
MFCD00065400
Sodium 2-Hydroxypropionate
CHEBI:75228
Propanoic acid, 2-hydroxy-, sodium salt (1:1)
(+/-)-2-Hydroxypropionic acid sodium salt
DL-Lactic acid sodium salt, 60% w/w syrup
Lactic acid, sodium salt
CHEMBL1357
NSC-31718
Lactic acid, sodium salt (VAN)
EINECS 200-772-0
EINECS 206-231-5
NSC 31718
Sodium lactate [USP:JAN]
Mediject L
SodiumDL-lactate
Sodium lactate in plastic container
Mediject L (TN)
Purasal S/SP 60
Sodium lactate (7CI)
C3H5NaO3
EC 200-772-0
Sodium lactate 1/6 molar in plastic container
SCHEMBL4360
Sodium lactate (JAN/USP)
Sodium lactate 0.167 molar in plastic container
INS NO.325
DTXSID6052829
INS-325
Pharmakon1600-01300036
Sodium DL-lactate, 60% solution
2-hydroxypropionic acid sodium salt
Lactic acid, monosodium salt (8CI)
NSC760108
AKOS015915154
HY-111095B
NSC-760108
SB44210
O584
Compound solution of Sodium Lactate [INN]
DL-Lactic acid sodium salt, 60% in water
Sodium DL-lactate, 60% w/w aqueous solution
2-Hydroxypropionic acid sodium salt, 60% in water
Propanoic acid, 2-hydroxy-, monosodium salt (9CI)
W-104498
Technically, sodium lactates are not USDA approved for ‘natural’ labeling unless it can be shown that they are being used as ‘flavoring agents’ to extend shelf life and not as ‘chemical preservatives’ to extend shelf life.
(±)-2-Hydroxypropionic acid sodium salt
200-772-0 [EINECS]
2-Hydroxypropanoate de sodium [French] [ACD/IUPAC Name]
4157
72-17-3 [RN]
Lactic acid monosodium salt
Lactic Acid, Sodium Salt
MFCD00065400 [MDL number]
Natrium-2-hydroxypropanoat [German] [ACD/IUPAC Name]
Propanoic acid, 2-hydroxy-, sodium salt (1:1) [ACD/Index Name]
QY1&VQ &&Na salt [WLN]
Sodium 2-hydroxypropanoate [ACD/IUPAC Name]
Sodium Lactate [JAN] [USAN]
SODIUM LACTATE, L-
Sodium α-hydroxypropionate
Sodium-DL-lactate
[72-17-3]
1219802-24-0 [RN]
2-Hydroxypropanoic acid, monosodium salt
2-Hydroxypropionic acid sodium salt
344299-52-1 [RN]
E325
http:////www.amadischem.com/proen/525288/
https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:75228
Lacolin
Lactic acid, monosodium salt (8CI)
Lactic acid, sodium salt (VAN)
MFCD00066576 [MDL number]
Monosodium 2-hydroxypropanoate
P2Y1C6M9PS
Per-glycerin
Pharmakon1600-01300036
Propanoic acid, 2-hydroxy-, monosodium salt
Propanoic acid, 2-hydroxy-, monosodium salt (9CI)
Purasal S/SP 60
Sodium (dl)-lactate
SODIUM DL-LACTATE-D4
Sodium lactate (60% in water)
Sodium lactate (7CI)
SODIUM LACTATE|SODIUM 2-HYDROXYPROPANOATE
SODIUM α-HYDROXYPROPIONATE
sodiumlactate
SodiumLactate,(??)-2-Hydroxypropionicacidsodiumsalt,SodiumDL-lactate,Lacolin?
乳酸ナトリウム [Japanese]
Sodium Lactate is found naturally in the stratum corneum of human skin. When manufactured, it is most often produced through the fermentation of a source of sugar — for example, beets or corn. The compound is subsequently derived by neutralizing the isolated lactic acid that results from the fermentation process.
Synonyms: 2 – Hydroxypropanoic Acid, Monosodium Salt, 2 – Hydroxypropanoic Acid, Sodium Salt, E 325, Lactic Acid, Sodium Salt, Propanoic Acid, 2 – Hydroxy -, Monosodium Salt, Sodium 2 – Hydroxypropanoate, Sodium L (+) Lactic Acid, Sodium Lactate, Sodium Salt of Lactic Acid
INCI: Sodium Lactate
Chemical formula: NaC3H5O3
CAS #: 72-17-3
USES AND APPLICATIONS FOR SODIUM LACTATE
Sodium Lactate uses include Acne Treatments, Anti Ageing Creams & Lotions, Antimicrobial, Baking, Bread, Buffer, Cake Mixes, Conditioners, Cosmetics, Cupcakes, Dialysis Solutions, Exfoliant Scrub, Eye Drops, Facial Cleaner, Hair Conditioner, Hand Creams, Humectant, Kidney Dialysis Solution, Masks Cosmetic, Meat Products, Moisturizing Cream Formulations, Poultry, Preservative, Shampoo, Shampoo Sulfate Free, Skin Care Products, Sunscreens – Water Resistant.
Food and Nutrition: Food and Nutrition: Sodium Lactate is used as a food additive
Personal Care: Sodium Lactate is used as a preservative enhancer, buffering agent, and a humectant moisturizer. It is used as a food additive.
Personal Care: Sodium Lactate is used as a preservative enhancer, buffering agent, and a humectant moisturizer
Pharmaceutical: Sodium Lactate is used for parenteral applications and other dialyses solutions. Sodium Lactate acts as an electrolyte or alkalizing agent
Other: Sodium Lactate has antimicrobial properties, humectant, produced by fermentation of sugar.
GSFA Provisions for Sodium lactate
Number
Food Category
Max Level
Notes
Food Category Hierarchy 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa GMP
For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 160
Food Category Hierarchy 13.2 Complementary foods for infants and young children GMP
Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 239
Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives. Note 320
L(+)-form only. Note 83
Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives. Note 319
Food Category Hierarchy 09.2.4 Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms GMP
Food Category Hierarchy 06.4.2 Dried pastas and noodles and like products GMP
For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. Note 256
Food Category Hierarchy 01.2.1.2 Fermented milks (plain), heat-treated after fermentation GMP
Food Category Hierarchy 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 GMP
Food Category Hierarchy 01.1.3.2 Fluid buttermilk (plain) GMP
For use in heat-treated buttermilk only. Note 261
Food Category Hierarchy 06.4.1 Fresh pastas and noodles and like products GMP
Food Category Hierarchy 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms GMP
For use in breading or batter coatings only. Note 41
Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989). Note XS166
Food Category Hierarchy 10.2.2 Frozen egg products GMP
Food Category Hierarchy 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms GMP
For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 16
Food Category Hierarchy 10.2.1 Liquid egg products GMP
Food Category Hierarchy 01.4.1 Pasteurized cream (plain) GMP
Food Category Hierarchy 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms GMP
Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS236
Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). Note XS244
Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS189
Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS222
Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS167
Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013). Note 437
Food Category Hierarchy 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) GMP
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).
GSFA Table 3 Provisions
Sodium lactate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Sodium lactate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1. Note that food categories listed in the Annex to Table 3 were excluded accordingly. Sodium lactate is acceptable in foods conforming to the following commodity standards: CS 249-2006, CS 302-2011.
Sodium lactate is a: Acidity regulator, Antioxidant, Emulsifier, Humectant, Thickener
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 319-2015, CS 291-2010, CS 117-1981.
Any Antioxidant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 291-2010.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011.
Any Humectant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.
Number
Food Category
Food Category Hierarchy 01.1.4 Flavoured fluid milk drinks
Food Category Hierarchy 01.3 Condensed milk and analogues (plain)
Food Category Hierarchy 01.4.3 Clotted cream (plain)
Food Category Hierarchy 01.4.4 Cream analogues
Food Category Hierarchy 01.5 Milk powder and cream powder and powder analogues (plain)
Food Category Hierarchy 01.6.1 Unripened cheese
Food Category Hierarchy 01.6.2 Ripened cheese
Food Category Hierarchy 01.6.4 Processed cheese
Food Category Hierarchy 01.6.5 Cheese analogues
Food Category Hierarchy 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
Food Category Hierarchy 01.8.1 Liquid whey and whey products, excluding whey cheeses
Food Category Hierarchy 02.2.2 Fat spreads, dairy fat spreads and blended spreads
Food Category Hierarchy 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
Food Category Hierarchy 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7
Food Category Hierarchy 03.0 Edible ices, including sherbet and sorbet
Food Category Hierarchy 04.1.2 Processed fruit
Food Category Hierarchy 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Food Category Hierarchy 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
Food Category Hierarchy 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Food Category Hierarchy 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
Food Category Hierarchy 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
Food Category Hierarchy 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Food Category Hierarchy 05.0 Confectionery
Food Category Hierarchy 06.3 Breakfast cereals, including rolled oats
Food Category Hierarchy 06.4.3 Pre-cooked pastas and noodles and like products
Food Category Hierarchy 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
Food Category Hierarchy 06.6 Batters (e.g. for breading or batters for fish or poultry)
Food Category Hierarchy 06.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only)
Food Category Hierarchy 06.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
Food Category Hierarchy 07.0 Bakery wares
Food Category Hierarchy 08.2 Processed meat, poultry, and game products in whole pieces or cuts
Food Category Hierarchy 08.3 Processed comminuted meat, poultry, and game products
Food Category Hierarchy 08.4 Edible casings (e.g. sausage casings)
Food Category Hierarchy 09.3 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
Food Category Hierarchy 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
Food Category Hierarchy 10.2.3 Dried and/or heat coagulated egg products
Food Category Hierarchy 10.3 Preserved eggs, including alkaline, salted, and canned eggs
Food Category Hierarchy 10.4 Egg-based desserts (e.g. custard)
Food Category Hierarchy 11.6 Table-top sweeteners, including those containing high-intensity sweeteners
Food Category Hierarchy 12.2.2 Seasonings and condiments
Food Category Hierarchy 12.3 Vinegars
Food Category Hierarchy 12.4 Mustards
Food Category Hierarchy 12.5 Soups and broths
Food Category Hierarchy 12.6 Sauces and like products
Food Category Hierarchy 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3
Food Category Hierarchy 12.8 Yeast and like products
Food Category Hierarchy 12.9 Soybean-based seasonings and condiments
Food Category Hierarchy 12.10 Protein products other than from soybeans
Food Category Hierarchy 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
Food Category Hierarchy 13.4 Dietetic formulae for slimming purposes and weight reduction
Food Category Hierarchy 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 – 13.4 and 13.6
Food Category Hierarchy 13.6 Food supplements
Food Category Hierarchy 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks
Food Category Hierarchy 14.2.1 Beer and malt beverages
Food Category Hierarchy 14.2.2 Cider and perry
Food Category Hierarchy 14.2.4 Wines (other than grape)
Food Category Hierarchy 14.2.5 Mead
Food Category Hierarchy 14.2.6 Distilled spirituous beverages containing more than 15% alcohol
Food Category Hierarchy 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)
Food Category Hierarchy 15.0 Ready-to-eat savouries
Food Category Hierarchy 16.0 Prepared foods
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).
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GSFA Home Food Categories Food Additives Search Functional Classes Glossary
Synonyms:
arlac S
2- hydroxypropanoate de sodium
2- hydroxypropanoic acid monosodium salt
2- hydroxypropanoic acid sodium salt
2- hydroxypropanoic acid, monosodium salt
(±)-2- hydroxypropionic acid sodium salt
lacolin
lactic acid monosodium salt
lactic acid sodium salt
DL- lactic acid sodium salt
lactic acid, monosodium salt
lactic acid, sodium salt
mediject L
per-glycerin
propanoic acid, 2-hydroxy-, monosodium salt
propanoic acid, 2-hydroxy-, sodium salt (1:1)
purasal S/SP 60
sodium (DL)-lactate
sodium 2-hydroxypropanoate
sodium 2-hydroxypropionate
sodium a-hydroxypropionate
sodium alpha-hydroxypropionate
sodium DL-lactate
sodium lactate 60% sol.
sodium lactate powder (coarse)
sodium-DL-lactate
sodiumlactate
What Are The Benefits Of Sodium Lactate?
In cosmetics and skincare products, sodium lactate functions as a preservative enhancer, buffering agent, and a humectant moisturizer.
Preservative
Sodium lactate acts as a bacteriostatic agent, which means that it stops bacteria from reproducing, while not necessarily killing them otherwise.
Therefore, sodium lactate is not an effective preservative when used alone; it must be used in addition to a full spectrum preservative.
The ability to preserve a cosmetic formulation is important, not only to extend the product’s shelf life, but also to prevent microbial contamination.
Cosmetics have a high potential for microbial contamination, especially creams and lotions that are packaged in jars, opened frequently, and applied to the skin with the fingers. Plus, the ingredients used in cosmetic formulations, such as water, oils, peptides, and carbohydrates, create the perfect environment for microorganism growth.
pH
Sodium lactate also functions as a buffering agent, which means it will help establish and hold the pH of a product.
As you may remember from high school science classes, pH stands for ‘potential hydrogen’ and it refers to the level of acidity or alkalinity in a given solution.
The pH scale ranges from 0 to 14. A pH of 7 is neutral, while a pH less than 7 is acidic and a pH greater than 7 is basic or alkaline.
It is important to balance the pH of cosmetics and skin care products in order to maintain the skin’s normal pH, typically between 4.75 and 5.5, as closely as possible.
If a product is too acidic, it may irritate the skin or cause a stinging sensation.
However, if a product is too alkaline it can deplete the skin of essential lipids or oils and may also make the skin more susceptible to acne.
Moisture
Another function of sodium lactate is as a humectant moisturizer.
A humectant is a water-absorbing ingredient that often has a molecular structure that allows it to easily bind with water molecules.
This structure allows humectants to attract and retain the moisture in the air nearby via absorption, drawing the water vapor into or beneath the surface.
As a humectant, sodium lactate helps keep the skin hydrated and has been reported to increase the moisture content of skin by up to 84%. Sodium lactate is similar in function to hyaluronic acid and glycerin, both great humectant ingredients.
Is Sodium Lactate Vegan?
Sodium lactate is generally considered to be a vegan ingredient.
It is not derived from animal or animal by-product sources.
If you are looking for a vegan product make sure to research the other ingredient in the product and ensure that the brand is cruelty-free.
Is Sodium Lactate Safe?
The safety of alpha hydroxy acids, including sodium lactate, has been assessed by the Cosmetic Ingredient Review Expert Panel.
The Cosmetic Ingredient Review Expert Panel is a group responsible for the independent evaluation of skincare and cosmetic ingredient safety.
The Panel evaluated the scientific data and concluded that lactic acid and its salts (i.e. sodium lactate) were safe for use in cosmetics and skincare products, but with some restrictions.
The concentrations must be 10% or less and the final formulation must have a pH of 3.5 or greater. Furthermore, the product should be formulated to avoid increasing sun sensitivity, or include directions for use that include the daily use of sun protection.