In plain words
Sodium lactate is a salt of lactic acid, which also forms naturally during fermentation. It is added to meat products, ham and baked goods to keep them moist and longer-lasting.
Where you find it: meat products, baked goods
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E325FineSodium lactate
Group: Acidity regulators
Harm level1 of 5No concern
Our recommendation
No need to avoid it.
Possible risks and effects
- No relevant risk known at normal intake.
- Adds to sodium intake – relevant if you limit salt.
For experts
The sodium salt of L-lactic acid, produced by carbohydrate fermentation and neutralisation. It acts as an acidity regulator and humectant and helps inhibit some bacteria in meat products. It is permitted at quantum satis in the EU, and lactate is a normal human metabolite.
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E338Phosphoric acidE339Sodium phosphatesE340Potassium phosphatesE341Calcium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE330Citric acidThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.