Sodium lactate (Sodium lactate, sodium lactate, E325) is the sodium salt of lactic acid.
Chemical formula C3H5NaO3. Light brown syrupy homogeneous liquid without the presence of suspended particles and sediment.
It is used in the food industry as a food additive E325 as an acidity regulator, water-retaining agent, emulsifying salt, antioxidant synergist.
Especially effective is the use of sodium lactate in the production of emulsion liqueurs, creams and cocktails in order to increase their shelf life and improve their organoleptic properties.
Sodium lactate, as an effective water-binding additive that increases the shelf life of products, is mainly used for vacuum-packed meat products intended for frozen storage. When preserving vegetables, it ensures the homogeneity of the brine, improves the taste of the product containing olives, gherkins, tomatoes, onions. It is used to acidify the dough, giving the bread its characteristic taste.
Food additive E325 (sodium lactate) is used in food production as an acidity regulator, emulsifier and food preservative.
The chemical formula of sodium latkat is: C 3 H 5 NaO 3 . Those. additive E325 is the sodium salt of lactic acid.? According to its physical properties, the E325 additive is a white crystalline powder. It is highly soluble in water. For production, it is usually sold in dissolved form with the content of impurities. In this form, sodium lactate appears as a viscous (syrup-like) liquid with shades of color from colorless to brown, depending on the quality and brand.
Sodium lactate is obtained by neutralizing lactic acid resulting from the fermentation of sugary substances.
Additive E325 is widely used in various types of products: bakery products, meat products (including poultry meat) in vacuum packaging, creams, liqueurs, pickles, etc.
Being a preservative, the E325 additive prolongs the shelf life of products, improves organoleptic properties (taste, color, appearance, structure), prevents delamination of products), exhibits antibacterial properties by inhibiting the processes of decay and the development of pathogenic bacteria. In addition, the addition of E325 enhances the action of antioxidants and prevents the products from drying out.
In the human body, sodium lactate is naturally produced by intestinal bacteria. However, E325 products should not be given to infants, as their bodies do not yet have enough liver enzymes to help absorb this form of lactate.
Despite its name, sodium lactate contains no milk protein. Those. people who are allergic to dairy products may not be afraid of the E325 supplement.
Sodium lactate is also used in the manufacture of cosmetics, such as shampoos and liquid soaps, and is also included in some medicines.
Food additive E325 is included in the list of permitted food additives in Russia and Ukraine.
The chemical name of the food antioxidant E325 Sodium lactate sounds like sodium 2-hydroxypropionate. Its chemical formula is presented as follows - C3H5O3Na, while at the molecular level - CH3CH (OH) COONa. From the point of view of the physicochemical properties of the food antioxidant E325 Sodium lactate, this supplement is the sodium salt of another acid - lactic.
Externally, the food antioxidant is a homogeneous syrupy liquid, which is characterized by the absence of any precipitation or particles. 6.7-7.6 is the acidity of a 1% solution of this substance, and the density of a 50% solution is 1.28. Due to the fact that this isomer is obtained by neutralizing lactic acid, the properties of the food antioxidant E325 Lactate repeat the characteristics of the original raw material - it dissolves perfectly in water.
In the food industry, this substance is actively used as a desiccant, since the antioxidant is able not only to perfectly absorb moisture in food products, but also to enhance their antioxidant effect. As a rule, the food antioxidant E325 Sodium lactate is used in the production of bakery products to acidify dough, which determines the characteristic taste of finished products.
In addition, the use of this additive in the production of frozen meat products that are stored in vacuum packages is known - E325 significantly extends their shelf life. You can find sodium lactate in dry biscuits and unprocessed ham.
In the process of preserving vegetables, the addition of a food antioxidant helps to achieve uniformity of the brine along with an improvement in the taste of finished products, which include tomatoes, olives, onions and gherkins.
E325 is effectively used in the production of confectionery creams, liqueurs and cocktails - it not only prolongs their shelf life, but also improves the organoleptic properties of finished products. In the manufacture of caramel, marmalade and marshmallows, the additive contributes to the fact that when boiling, the viscosity of the mass decreases. And when adding the food antioxidant E325 Sodium lactate to processed cheese, this substance plays the role of a melting salt.
Harm of food antioxidant E325 Sodium lactate
Despite the fact that a person is aware of the likely harm of the food antioxidant E325 Sodium lactate for the body, its use is not prohibited in the EU countries and Ukraine. And this is even after the tests and studies to identify side effects did not give reliable results that would justify its use.
In addition, any acceptable doses of dietary supplement intake are also not clearly established. It is only known that the harm of the food antioxidant E325 Sodium lactate is especially obvious for children, as well as people with lactose intolerance. In this regard, it is advisable for such a category of people not to consume food products containing this additive.
A food additive under the classification cipher marking E 325, which has a rather voluminous spectrum of action and performs a number of technological functions, belongs to the category of preservative emulsifiers.
It plays the role of an acidity regulator, acts as an antioxidant, as well as a melting salt. Some products use the moisture-retaining properties of this substance. It is also used as a preservative and emulsifier.
Origin: synthetic;
Danger:almost zero level;
Synonymous names:E 325, sodium lactate, E-325, Sodium Lactate, sodium lactate.
General information
The physical characteristics indicate that SodiumLactate, another name for the substance, is a powder (crystalline) and is white in color. It dissolves quite well in water. Most often used already in dissolved form. This form usually contains foreign impurities and has the form of a viscous liquid.
The color scheme depends on the manufacturer and on the quality. It can be almost colorless or reach different shades of brown. Solutions have, as a rule, a soda smell and a salty taste.
In the form of a chemical ratio of substances, sodium lactate will look like this: C 3 H 5 NaO 3.
The raw material base for the production of additives is lactic acid. The nutritional supplement obtained during the synthesis process has different properties. It acts as an emulsifier, high-quality preservative, and an effective acidity regulator.
SodiumLactate improves certain properties of products, in particular, color, taste, structure. Milcause-Natrium, as a preservative is also called, prevents the products from drying out, moreover, it has an antibacterial effect. Thanks to the additive, the period of their storage is also extended.
Effect on the body
Harm
The presence of impurities that E - 325 gets during the production process makes the additive somewhat harmful to the body. They add undesirable negative characteristics and the possible presence of genetically modified components in the preservative.
The harmfulness of E 325 also increases due to its synthetic nature. Although naturally due to sodium lactate can be produced in the body. But giving products containing SodiumLactate to children is not recommended. In the liver of infants, there is not the volume of enzymes that promotes the processing of this form of lactate.
Benefit
Studies conducted in relation to E-325, at this stage, the benefits for the body of this type of nutritional supplement have not been determined.
Usage
Different branches of the food industry use E 325 in their productions. The substance is actively used in bakery products for their acidification. In the production of sweets such as marshmallows, marmalade, caramel, sodium lactate also finds its application.
Thanks to E 325, uniformity of the brine is achieved when canning vegetables, the shelf life is extended and the appearance of meat products is changed for the better, the taste characteristics of various drinks are improved.
Assumes the use of E 325 and the production of processed cheeses. In this regard, the substance is used as a melting salt. By increasing the thermal stability of milk, SodiumLactate acts as a stabilizing salt.
The pharmaceutical and cosmetic industries also use E-325 in their production. The substance is added to some medications, soap (liquid), shampoos, creams.
Legislation
Legislation does not prohibit the use of E 325 in food in many countries, as indicated by certain regulatory documents. This applies to both Ukraine and the Russian Federation.
Possible titles:
E-325
Sodium Lactate
sodium lactate
sodium lactate
sodium lactate
Environment reaction- 6.5-7.0 pH.
Solubility: in water is good.
Description: sodium lactate is the salt of lactic acid. A hygroscopic substance that is often used as a substitute for glycerin in lotions and creams, not only because it is a great moisturizer, but also because it does not add stickiness.
Receipt: Lactic acid reacts with alkali to form sodium lactate.
Application of sodium lactate:
In soap making
Add as an asset at the end of soap making or add to water before adding alkali. By adding sodium lactate to the soap, you will get a moisturizing soap that does not dry out even sensitive skin prone to allergies, and the soap itself will be firmer and smoother. Soap with sodium lactate is easier to cut, crumbles less, and is used for hardening due to its excellent properties.In skin care products
in face and body skin care products. By adding sodium lactate to a cream or emulsion for the face and / or body, you will get a product that creates a breathable "film" on the skin that protects against external influences, wind, cold - a real salvation for damaged skin of any type;In cream making
Reduces the stickiness (fat content) of creams and emulsions. Gives creams and lotions a soft and smooth feel when applied, also used to improve lubrication in aqueous products (no oils used);PS regulator
used as a buffering agent (to regulate the pH level) in the manufacture of detergentsFood supplement
Used in the food industry as a food additive E-325 as an acidity regulator, water-retaining agent, emulsifying salt, antioxidant synergist. Flavor and aroma enhancer: Substances that have neither taste nor smell, but enhance the taste of any dish. Can mask the low quality of the original components. Preservative: Preservatives significantly increase the shelf life of products.
Cosmetic effect of sodium lactate:
- is a powerful moisturizer
- restores the damaged lipid layer of the skin and literally returns dehydrated skin to "life"
- has an antibacterial effect, being an antiseptic, improves the safety of cosmetics
- on the skin creates a breathable film that retains moisture in it and protects against the negative effects of the environment (wind, cold, temperature changes)
- for soap: 1-3%. When adding a higher percentage of sodium lactate, the soap becomes crumbly.
- bleaching, brightening agents 1-5%;
- cleansers for hair, face and body;
- creams, lotions with a moisturizing effect 1-3%.
Cautions
It has photosensitizing properties and may increase the risk of sunburn. In rare cases, it causes reactions of individual intolerance - itching, rash, burning. When introducing sodium lactate into the formulation of a cosmetic product, special care must be taken in selecting ingredients, as it enhances the penetration of actives deep into the skin and can promote the absorption of certain substances into the bloodstream.Storage
The main condition for storing sodium lactate is a cool dark place. It is not advisable to store it next to products with a sharp specific smell.Obtaining sodium lactate from lactic acid and alkali
When making soap from scratch, sodium lactate can be obtained by introducing lactic acid into the recipe. As a result of the reaction between it and alkali, sodium lactate is formed. Lactic acid (80%) is administered at concentrations up to 1%; for each gram of milk, an additional 0.3 grams of NaOH or 0.4976 grams (0.5 g can be considered) of KOH is taken.- According to its composition and chemical properties, food antioxidant E328 Ammonium lactate belongs to the group of antioxidants and antioxidants that are synthetically obtained from lactic acid.
Antioxidant E328 Ammonium lactate has been given the status of a "conditionally safe" food additive.
The allowable daily intake of ammonium lactate has not been determined. However, lactates are not recommended for use in baby food. There are no health hazards. Lactic acid is the main source of carbohydrates for our body. After all, the work of our brain and nervous system will depend on it. It is also very necessary for our muscles during physical exertion, even if it is not very strong. Numerous studies have shown that in the elderly, the amount of lactates is at an elevated level.
| Technological functions | Acidity regulator, salt substitute, antioxidant synergist, emulsifying salt. |
| Synonyms | Lactic ammonium, ammonium salt of lactic acid, ammonium 2-hydroxypropionate; English ammonium lactate; German Ammoniumlaktat, Ammoniumsalz der Milchsauren; fr. ammonium sel de l "acide lactique. |
| CAS# | 26867-84-5. |
| chemical name | Ammonium 2-hydroxypropionate. |
| Empirical Formula | C 3 H 9 N0 3 |
| Molecular mass | 107,11 |
| Structural formula | CH 3 CH(OH)COONH 4 . |
| Appearance | White crystals. |
| Physiochemical properties | Chorus. sol. in water and alcohols. |
| natural source | Cm. |
| Receipt | |
| Metabolism and toxicity | Cm. |
| Hygiene standards | ADI is not defined, D-lactate is not recommended for use in baby food (JECFA). There are no hazards according to GN-98. In the Russian Federation, it is allowed as a salt and a flour and bread improver in bread, bakery and flour confectionery products and in other food products according to TI in an amount according to TI (clauses 3.2.12, 3.7.6 SanPiN 2.3.2.1293-03). |
| Application | Cm. . |
IRON LACTATE E585
Food emulsifier E585 Iron lactate- this is nothing more than an emulsifying salt, which is used in conjunction with other melting salts during the production of food products, such as processed cheese. It is noteworthy that despite the obvious benefits, the food emulsifier E585 Iron lactate can have a rather negative effect in case of an overdose of a chemical compound.
AT food industry in Russia and Europe additive E585 - permitted. In the Russian Federation, it is usually used as a color stabilizer for olives, namely for their darkening by oxidation.
Effect on the human body:
Iron lactate contributes to an increase in the level of iron in the blood, eliminates anemic syndrome (weakness, dizziness, fatigue), stimulates the hematopoietic function. Side effects of this drug: dyspepsia (nausea, vomiting), headaches. As a dietary supplement, E585 causes tumors in experimental mice when administered subcutaneously, but in humans it is considered relatively safe when eaten.
| Technological functions | Emulsifying SALT. |
| Synonyms | Lactic iron (II), iron (II) salt of lactic acid, iron (II) 2-hydroxypropionate; English ferrous lactate, iron (II) 2-hydroxypropanoate, ferrous salt of 2-hydroxypropanoic acid; German Eisen-lactate, Eisen-2-hydroxypropionat; fr. lactate de fer, 2-hydroxypropionate de fer. |
| CAS# | 5904-52-2 |
| chemical name | Iron(II) 2-hydroxypropionate. |
| Empirical Formula | C 6 H 10 O 6 Fe xH 2 0, where x = 2 or 3 |
| Molecular mass | 233.98 (anhydrous); 270.02 (dihydrate); 288.03 (trihydrate). OH OH |
| Structural formula | |
| Organoleptic properties | Greenish-white crystals or light green powder with a faint characteristic odor and a mild, sweet metallic taste. |
| Physiochemical properties | pH 2% solution 5.0-6.0. Chorus. sol. in water; insoluble in ethanol. |
| Receipt | From lactic acid and iron (I) carbonate. Impurities: sulfates, chlorides, iron (III) compounds. |
| Specifications |  |
| Hygiene standards | Hazards according to GN-98: MPC in the air of the working area 2 mg / m3, hazard class 3. In the Russian Federation it is allowed as an olive color fixative in an amount of up to 150 mg / kg in terms of iron (clauses 3.2.12, 3.12 .6 SanPiN 2.3.2.1293-03). |
| Application | Sometimes added in mixtures with other melting salts in the production of processed cheese. |
POTASSIUM LACTATE Е326
This additive is obtained chemically from lactic acid and potassium hydroxide or carbonate. The resulting substance can exist only in the form of solutions. Potassium lactate is readily soluble in alcohols and water.
Food additive E 326 is quite safe for humans when ingested, it is easily digestible and has a number of useful properties: enhance the action of antioxidants, retain moisture in food, improve their smell and taste, make the consistency more uniform, and stop the reproduction of yeast and fungi. That's why in Russia it is allowed according to the norms and TI(see Hygiene Standards below) for inclusion in canned vegetables and fruits, a variety of bakery and confectionery products, and some other products. It can also serve as a salt substitute.
Effect on the human body:The allowable daily intake for potassium lactate has not been established. But young children do not need to use it, as their liver is not yet adapted for the absorption of such substances. People who are allergic to milk and dairy products should not be afraid of foods containing potassium lactate, as they do not contain milk protein. The minimum allowable daily intake of a dietary antioxidant has not yet been established.
| Technological functions | Acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, humectant. |
| Synonyms | Potassium lactate, potassium salt of lactic acid, potassium 2-hydroxy-propionate; English potassium lactate; German Kaliumlaktat, Kalium-salz der Milchsaure; fr. potassium sel de l "acide lactique. |
| CAS# | 996-31-6 |
| chemical name | Potassium 2-hydroxypropionate. |
| Empirical Formula | C 3 H 5 0 3 K |
| Molecular mass | 128,17 |
| Structural formula | CH3CH(OH)COOK. |
| Organoleptic properties | Exists only in the form of solutions (no more than 60%) |
| Physiochemical properties | Chorus. sol. in water and alcohol |
| natural source | Cm. |
| Receipt | From lactic acid. Impurities: corresponding salts of polylactic acid, carbonates. |
| Specifications | 60% potassium lactate solution:  |
| Metabolism and toxicity | Cm. |
| Hygiene standards | ADI is not defined, D-lactate is not recommended for use in baby food (JECFA). There are no hazards according to GN-98. Codex: approved as an acidity regulator in margarines, low fat margarines, broths and GMP soups; in fruit preserves, jams, jellies, citrus marmalades to maintain a pH of 2.8-3.5. In the Russian Federation, it is allowed as a salt and antioxidant in food products according to TI in an amount according to TI (clauses 3.2.12, 3.4.12 SanPiN 2.3.2.1293-03); in canned fruits and vegetables, bread in the amount according to TI (clauses 3.1.18, 3.1.20 SanPiN 2.3.2.1293-03); as a flour and bread improver in bread, bakery and flour confectionery products in the amount according to TI (clause 3.7.6. SanPiN 2.3.2.1293-03). |
| Application | chorus lactates. soluble and easily digestible, so they are good donors of minerals and trace elements. Potassium, magnesium and calcium lactates are used as salt substitutes, magnesium and potassium lactates are used as plant tissue thickeners in the processing of fruits and vegetables. The antioxidant properties of lactates make it possible to use them along with other antioxidants in frozen products with a long shelf life to prevent oxidative deterioration of fats. Other applications: |
CALCIUM LACTATE Е327
Food supplement E327 is an antioxidant, which is a calcium salt of lactic acid. Calcium lactate is a white colored powder consisting of small crystals. In cold water, the food additive dissolves very poorly. But salt has excellent solubility in hot water. Calcium lactate is almost insoluble in chloroform, ethers and ethanol. The dietary supplement contains 13% calcium in its composition.
Effect on the human body:
Calcium ions, into which a food antioxidant breaks down in the human body, provide tone to smooth and skeletal muscles, support myocardial activity. When using calcium lactate, normal transmission of nerve impulses is ensured, blood clotting improves.
It is not recommended to use in food products containing calcium salt of lactic acid, people with thrombosis. You should not include such products in the diet of patients with atherosclerosis and bone metastases. In some cases, salt can cause disturbances in the activity of the gastrointestinal tact and the cardiovascular system.
| Technological functions | Acidity regulator, yeast nutrition, salt substitute, hardener, antioxidant synergist, humectant, emulsifying salt. |
| Synonyms | Calcium lactate, calcium salt of lactic acid, calcium 2-hydroxypropionate, calcinol; English calcium lactate, calcium dilactate, calcium 2-hydroxypropanoate; German Calcium lactat, Calcium-2-hydroxypropionate; fr. lactate de calcium, 2-hydroxypro-pionate de calcium. |
| CAS# | 814-80-2. |
| chemical name | Calcium 2-hydroxypropionate |
| Empirical Formula | C 6 H 10 O 6 Ca xH 2 0, where x is 0-5 |
| Molecular mass | 218.22(b/c) |
| Structural formula |  |
| Appearance | Anhydrous, mono-, tri- or pentahydrate: white crystals. Chorus. sol. in water; practically insoluble. in ethanol. |
| Physiochemical properties | Chorus. sol. in water; practically insoluble in ethanol |
| natural source | Cm. |
| Receipt | From lactic acid. Impurities: corresponding salts of polylactic acid, carbonates. |
| Specifications |  |
| Metabolism and toxicity | Cm. |
| Hygiene standards | ADI is not defined, D-lactates are not recommended for use in baby food (JECFA). There are no hazards according to GN-98. codex: allowed as canned tomato stabilizer in an amount up to 800 mg/kg; pickles up to 250 mg/kg; other canned fruits and vegetables up to 350 mg/kg; GMP low-fat margarines; as a buffer salt to maintain a pH of 2.8-3.5 in jams, jellies and citrus marmalades. In the Russian Federation, it is allowed as a salt and antioxidant in food products according to TI in an amount according to TI(p. p. 3.2.12, 3.4.12 SanPiN 2.3.2.1293-03); in jams, jellies, marmalades and other similar products, including low-calorie, canned fruits and vegetables, bread in the amount according to TI (clauses 3.1.6, 3.1.18,3.1.20 SanPiN 2.3.2.1293-03); as a flour and bread improver in bread, bakery and flour confectionery products in the amount according to TI (clause 3.7.6. SanPiN 2.3.2.1293-03). |
| Application | Calcium lactate chor. sol. and is easily digested without irritating the gastric mucosa, so it is a good calcium donor and is used to enrich, for example, fruit juices. The calcium content in lactate is higher than in gluconate. Calcium lactate is used as a yeast nutrient in bakery products and as a fruit hardener (in canned food), as well as a table salt substitute, an antioxidant synergist. Other applications: Cm. . |
MAGNESIUM LACTATE D, L Е329
- Magnesium salt of lactic acid is known as food supplement E 329.
In the food industry, it acts as an antioxidant, acidity regulator, bread and flour improver, and salt substitute. Accordingly, in Russia it is allowed to be included in the composition of bread, various bakery, flour and confectionery products. In addition, the use of magnesium lactate in certain products (for example, in frozen products) is acceptable in accordance with the technology of their manufacture.
Effect on the human body:The allowable daily intake of magnesium lactate has not been determined. However, lactates are not recommended for use in baby food. There are no possible hygienic hazards. It is also not recommended to consume lactates for people who suffer from poor lactose intolerance. But for children, the additive E 329 is not suitable, because. they do not yet have the necessary enzymes for its processing Therefore, they may have allergic reactions.
| Technological functions | Acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, plant tissue thickener. |
| Synonyms | Magnesium lactate, magnesium salt of lactic acid, magnesium 2-hydroxypropionate; English magnesium lactate; German Magnesiumlaktat, Magnesiumsalz der Milchsauren; fr. magnesium sel de l "acide lactique. |
| CAS# | 515-98-0 |
| chemical name | Magnesium 2-Hydroxypropionate |
| Empirical Formula | C 6 H 10 O 6 Mg 3H 2 0. |
| Molecular mass | 256,50 |
| Structural formula |  |
| Appearance | White crystals. |
| Physiochemical properties | Chorus. sol. in water and alcohols. |
| natural source | Cm. |
| Receipt | From lactic acid. Impurities: corresponding salts of polylactic acid, carbonates. |
| Metabolism and toxicity | Cm. |
| Hygiene standards | ADI is not defined, D-lactate is not recommended for use in baby food (JECFA). There are no hazards according to GN-98. In In the Russian Federation, it is allowed as salt in food products according to TI in an amount according to TI (clause 3.2.12 of SanPiN 2.3.2.1293-03); as a flour and bread improver in bread, bakery and flour confectionery products in the amount according to TI (clause 3.7.6. SanPiN 2.3.2.1293-03). |
| Application | Cm. . |
SODIUM LACTATE E325
- Food additive E325 is an antioxidant, which is the sodium salt of lactic acid. It is obtained by neutralizing lactic acid released during the fermentation of sugary substances. Salt increases the antioxidant effect in food composition and promotes the absorption of excess moisture. Therefore, it is often used as a moisture remover. The food additive is highly soluble in water. Sodium lactate is usually used as a light brown colored liquid. The consistency of the liquid resembles a syrup, in which there is no sediment and suspended particles. But the substance itself is a powder consisting of white crystals.
Effect on the human body:
In the human body, sodium lactate is formed independently by intestinal bacteria, so the food additive E325 is not harmful to health. But you should not give foods containing sodium lactate to infants due to the incomplete readiness of their body to absorb this substance. People who are allergic to milk can freely add these products to their diet, as they do not contain milk protein.
| Technological functions | Acidity regulator, humectant, antioxidant synergist, emulsifying salt. |
| Synonyms | Sodium lactate, lactic acid sodium salt, sodium 2-hydroxypropionate; English sodium lactate, sodium 2-hydroxypropanoate; German Milchsaure-Natrium, Natrium lactat, Natrium-2-hydroxypropionat; fr. lactate de sodium, 2-hydroxypropionate de sodium. |
| CAS# | 72-17-3 (solutions); 920-49-26 (sodium D-lactate); 867-56-1 (sodium L-lactate); 312-85-6 (DL-sodium lactate). |
| chemical name | Sodium 2-hydroxypropionate. |
| Empirical Formula | C 3 H 5 0 3 Na |
| Mol. m. | 112.06(b/c) |
| Structural formula | CH 3 CH(OH)COONa |
| Organoleptic properties | Melting hygroscopic crystals or 35-60% solutions are transparent viscous syrupy liquids with a pleasant salty taste and a slight characteristic soda odor from yellow to light brown. |
| Physiochemical properties | pH 1% solution 6.8-7.6; density of 50% solution 1.28. Chorus. sol. in water. |
| natural source | Cm. |
| Receipt | From lactic acid and sodium carbonate or hydroxide. Impurities: sodium salts of polylactic acid or 3-hydroxypropionic acid. |
| Specifications |  |
| Metabolism and toxicity | Cm. Assimilated with the release of 2.4 kcal / g. |
| Hygiene standards | chipboard not defined. In special foods and products for young children, only the L(+) isomer should be used. There are no hazards according to GN-98. Codex: allowed in 5 food standards as an acidity regulator: fruit preserves, preserves, jams to maintain a pH value of 2.8-3.5; mayonnaises, margarines, broths and GMP soups. In the Russian Federation, it is allowed as a salt and antioxidant in food products according to TI in an amount according to TI (clauses 3.2.12, 3.4.12 SanPiN 2.3.2.1293-03); in canned fruits and vegetables, bread in the amount according to TI (clauses 3.1.18, 3.1.20 SanPiN 2.3.2.1293-03); as a flour and bread improver in bread, bakery and flour confectionery products in the amount according to TI (clause 3.7.6. SanPiN 2.3.2.1293-03). |
| Application | Application Acidity regulator alone or together with free lactic acid forms a buffer. In the production of hard caramel, marshmallow, jelly marmalade, it allows to reduce the viscosity of the mass during boiling and change the gelling parameters. The dosage of sodium lactate depends on the acidity of the medium and varies from 0.15 to 0.24%. Together with other lactates, citrates and phosphates, it is used as a melting salt in processed cheeses. Sodium lactate helps to increase the microbiological stability of meat products during storage by inhibiting pathogenic microorganisms (genus Clostridium, Listerium, etc.), in addition, it has a positive effect on the color of meat products. To restore the salt (ionic) balance necessary for the thermal stability of milk subjected to thickening, stabilizer salts are added to it, which can be lactates in the form of 10-25% aqueous solutions that bind calcium ions. The dose of salt-stabilizer depends on the heat resistance of a particular batch of milk and ranges from 0.05-0.4% of the mass of the normalized mixture. Other applications: as a moisture-retaining agent in tobacco production, cosmetics, etc. |
| Commodity forms | Sodium lactate is sold practically only in the form of 40-80% solutions, more often it is obtained from lactic acid immediately before use in the enterprise. |
CALCIUM LACTYLATES Е482
- The additive is a stabilizing agent capable of maintaining and improving the viscosity and consistency of food products. At the moment, the E482 additive has not received official permission for use, as it is at the stage of testing and researching its properties and effects on the human body.
Food stabilizer E482 Calcium lactylates is used as an emulsifier, foaming agent and flour treatment agent. It has the structure of a hard white wax with a slight soapy taste and smell.
Effect on the human body:
The allowable daily intake of E482 is 20 mg. In the production of bakery products, E-482 is used with regulated restrictions. Calcium stearoyl-2-lactylate is unstable to hydrolysis, which leads to its partial breakdown directly in food products. In view of the use of the E482 additive in certain types of products, its consumption should be limited to children and people suffering from diseases of the stomach and liver. E482 is not a toxic substance and does not cause allergic reactions. In the production of dietary and baby food, the additive is used only under special technological conditions (see Hygienic Standards below).
| Technological functions | |
| Synonyms | Calcium salt of stearoyl lactic acid, calcium stearoyl lactate; English calcium lactylates, CSL; German CSL, Calcium lactylate; fr. calcium lactylates. |
| CAS# | 5793-94-2 |
| Compound | A mixture of calcium salts of the reaction products of fatty acids with lactic acid; contains fatty acids, salts of food fatty acid esters with lactic or polylactic acids (many variants with many by-products). |
| Structural formula |  Calcium palmitoyl lactylate: R = C15H31 Calcium stearoyl lactylate: R = C17H35 |
| Organoleptic properties | A hard, almost white wax or powder with a slightly soapy taste and characteristic odour. |
| Physiochemical properties | T pl decreases with an increase in the proportion of lactic acid; choir. sol. in hot water. |
| Receipt | Direct esterification of fatty acids with hydroxyl groups of lactic acid, followed by complete or partial neutralization (stabilization) with calcium hydroxide. Impurities: free fatty acids, lactic acid, polylactic acids and their salts in excess of the permitted amount. |
| Specifications |  |
| Metabolism and toxicity | |
| Hygiene standards | ADI 20 mg/kg body weight per day. There are no hazards according to GN-98. In the Russian Federation, they are allowed as emulsifiers in fat emulsions in an amount of up to 10 g / kg; in emulsified liqueurs, alcoholic beverages with a strength of less than 15% in an amount up to 8 g / kg; in bakery and flour confectionery products, sugary confectionery products, desserts, dry breakfasts based on cereals and potatoes in an amount of up to 5 g/kg; in instant rice, canned minced or chopped meat in an amount up to 4 g / kg; in bread up to 3 g/kg; in chewing gum, powders for making hot drinks, fruit mustard, specialized dietary treatment and prophylactic products; dietary mixtures for weight loss in an amount up to 2 g/kg (clause 3.6.27 SanPiN 2.3.2.1293-03). |
| Application | Cm. |
SODIUM LACTYLATES Е481
(i) SODIUM STEAROILLACTYLATE; (I) SODIUM OLEOILLACTYLATE
Additive E481 is called Stearoyl-2-sodium lactylate) (see other synonyms below. In Russia, it is allowed.
Previously, this supplement was called Sodium Lactylates and also included Sodium oleyl lactylate, a compound that was delisted in 2010.
In the food industry of the Russian Federation, it is used as an emulsifier and stabilizer in products in accordance with the standards and TI (see Hygienic standards below)
Getting into the human body with these products, the E481 supplement is easily absorbed and metabolized without any side effects. Its absence of toxicity has been proven by the results of various studies. And the maximum allowable daily intake is set at 20 mg/kg of body weight.
| Technological functions | Emulsifiers, flour processing agents, foaming agents. |
| Synonyms | Sodium salts of stearoyl-(oleoyl-) lactic acid, stearoyl-, sodium oleoyl lactate; English sodium stearoyl lactate, sodium stearoyl lactylate, SSL, sodium oleyl lactate, sodium oleyl lactylate, sodium lactylates, sodium stearoyl (oleoyl) lactate, NSL; German Natri-umlactylate, Natriumstearoyl-, Natriumoleoyllactat; fr. sodium-lactylate, sodium-stearoyle-lactate, sodium-oleoyle-lactate. |
| CAS# | 25383-99-7 (E481i) |
| Compound | A mixture of sodium salts of the reaction products of fatty acids with lactic acid, contains fatty acids, sodium salts of esters of food fatty acids with lactic or polylactic acids (many variants with many by-products). |
| Structural formula |  |
| Organoleptic properties | Solid white, grayish or yellowish wax or powder with a slightly soapy taste and characteristic odor. |
| Physiochemical properties | T pl decreases with an increase in the proportion of lactic acid. Solv. in vegetable oils; insoluble in water. |
| Receipt | Direct esterification of monoglycerides of fatty acids or fatty acids with hydroxyl groups of lactic acid, followed by complete or partial neutralization (stabilization) with sodium hydroxide. Impurities: free fatty acids, lactic acid, polylactic acids and their salts in excess of the permitted amount. |
| Specifications | Sodium stearoyl lactylate:  |
| Metabolism and toxicity | The consequence of the instability of these emulsifiers to hydrolysis is that already in food products they are to a large extent split into natural digestible components. |
| Hygiene standards |
ADI 20 mg/kg body weight per day. There are no hazards according to GN-98. EU: Recommended for limited use in bread production. In the Russian Federation are allowed as emulsifiers into fat emulsions in the amount up to 10 g/kg; in emulsified liqueurs, alcoholic beverages with a strength of less than 15% in the amount up to 8 g/kg; in bakery and flour confectionery products, sugary confectionery products, desserts, breakfast cereals based on cereals and potatoes in the amount up to 5 g/kg; in instant rice, canned minced or chopped meat in an amount up to 4 g / kg; in bread in quantity up to 3 g/kg; in chewing gum, powders for making hot drinks, fruit mustard, specialized dietary treatment and prophylactic products; dietary formulas for weight loss up to 2 g/kg(clause 3.6.27 SanPiN 2.3.2.1293-03). |
| Application | The surface activity of anionic emulsifiers strongly depends on the pH of the medium, which is expressed in HLB values: stearoyl lactic acid - 5-7; sodium stearoyl lactylate - about 18; calcium stearoyl lactylate - 7-9. Lactylates are also oil/water emulsifiers, active at the gas interface, so they, like LACTEM, can be used as foaming agents. In the composition of bread improvers and bakery products, especially bread for toast, lactylates, like DATEM, increase gluten, increase the specific volume and porosity of the dough, and prolong freshness. The dosage is 0.2-0.4% by weight of the flour. As part of improvers for sweet dough, lactylates at a dosage of 0.3-0.5% by weight of flour increase the volume and porosity of the dough and simplify production. As part of dry mixes for ice cream and desserts, lactylates improve the wettability of the powder, and in the finished product - overrun and foam stability; synergism with functional proteins is often observed. |
LACTIT E 966
- Food antiflaming E 966 Lactitol is nothing more than hydrocarbon alcohol. Moreover, food antiflaming E966 Lactitol is synthesized from lactose, which is often called milk sugar. Due to its distinctive properties, E 966 is classified as a group of disaccharides. Most often, antiflaming E966 is used as a sugar substitute in the food production process. Therefore, we can say that antiflaming E 966 is primarily a sugar substitute and only then a glazing agent.
In food production, the E966 additive is used as a sweetener and texturizer and is allowed in many countries around the world, for example, in Russia, the European Union, Australia and New Zealand.
Effect on the human body:
Lactitol is recognized as a safe sugar substitute, the maximum daily dose, harmless to the human body, is not described. It is known that the use of more than 50 g of this dietary supplement leads to indigestion, diarrhea, bloating. Since E 966 is an insulin-dependent food supplement, it is often suggested to be used instead of sugar for people with diabetes. Lactitol does not cause caries. Due to this property, it is used in the production of toothpastes, in particular for children.
| Technological functions | Sugar substitute. |
| Synonyms | Hydrogenated lactose, lactitol; English lactitol; German lactitol, lactitol; fr. lactitol. |
| CAS# | 585-86-4 |
| chemical name | 4-O-(β-D-galactopyranosyl)-D-glucite. |
| Empirical Formula | C 12 H 24 O 11 (b / w); C 12 H 24 O 11 H 2 0 (monohydrate); C 12 H 24 O 11 2H 2 O |
| Structural formula | |
| Molecular mass | 334.31 (b/w) |
| Organoleptic properties | White, slightly hygroscopic, odorless crystals with a weak sweet taste (30-40% of the sweetness of sucrose), cooling the tongue. |
| Physiochemical properties | Lactitol has a negative heat of solution and is resistant to hydrolysis. T pl: 146°C (b/w); 115-125°C (monohydrate); 70-80°C (dihydrate). In the melt (180-240°C) anhydrides and sorbitans are formed. [α] D 25 +13...+15 deg. Chorus. sol. in water. |
| Receipt | Catalytic hydrogenation of lactose (milk sugar). Impurities: lactose. |
| Specifications |  |
| Metabolism and toxicity | Lactitol is not completely hydrolyzed in the small intestine ( to galactose and sorbitol). The remainder is broken down by the microflora of the colon to short-chain fatty acids, which are absorbed and assimilated, releasing about 2.4 kcal / g. Taking more than 50 g per day can lead to diarrhea and bloating. Lactitol does not cause caries and is practically safe for diabetics. |
| Hygiene standards | The ADI is not defined, the laxative effect should be taken into account. There are no hazards according to GN-98. EU: Approved for sweetening QS foods. In the Russian Federation it is allowed as sweetener in desserts and similar products: based on flavorings, milk and dairy products, based on processed fruits and vegetables, grain-based, egg-based, fat-based, in breakfast cereals - based on grain processed products - with reduced calorie content or no added sugar; in ice cream, fruit ice - with a reduced calorie content or without added sugar; in jams, marmalades, jelly products, sugar-glazed fruits, fruit products (with the exception of those intended for the manufacture of fruit-juice-based drinks) - with a reduced calorie content or without added sugar; in confectionery: sweets, including caramel, etc., cocoa products without added sugar; products based on dried fruits and starch - with reduced calorie content or without added sugar; rich bakery and flour confectionery products - with reduced calorie content or without added sugar; in chewing gum, sauces, mustard, specialized products and biologically active substances for solid and liquid food in the amount according to TI (clause 3.15.3 SanPiN 2.3.2.1293-03); as a carrier-filler in food products according to TI in an amount according to TI (clause 3.16.29 SanPiN 2.3.2.1293-03); for retail sale (clause 2.12 of SanPiN 2.3.2.1293-03). Hygienic standards for quality and safety (SanPiN 2.3.2.1078-01): Toxic elements, mg/kg, not more than:Lead................................................. ................. 1.0 Arsenic................................................. ............... 2.0 Cadmium................................................. ............... 0.05 Mercury................................................. ................. 0.01 Nickel................................................. ................. 2.0 Radionuclides, Bq/kg, not more than: Cesium-137 ............................................... ............ 200 Strontium-90 ............................................... .......... 100 Microbiological indicators: QMAFAnM, CFU/g, not more than .......................... 1 . 10 4 BGKP (coliforms), not allowed in .............. 1.0 g Pathogenic, incl. salmonella, not allowed in .................................................. ...... 25g Molds, CFU/g, not more than .................................. 1 . 10 2 |
| Application | Lactitol - choir. soluble, low-hygroscopic, non-cariogenic and insulin-independent sweetener. Uncertain melting behavior limits or hinders (in terms of technology) the use of lactitol in the production of sugar products. Due to the low hygroscopicity of the chor. suitable for powdered products, baking, chocolate, chewing gum, crispy products, tablet form products. Dosage according to sweetness ratio 0.3-0.4. Other applications: tablet forms of pharmaceutical preparations, toothpastes. |
LANOLIN E913
- Food antiflaming E913 Lanolin refers to waxes and has a natural source - it is secreted by the skin of sheep and absorbed into their wool. And for industrial use, it is extracted from this wool by cleaning it with various methods. Moreover, the composition of Lanolin is quite complex and even now is not fully understood. But it is known that it includes esters of high molecular weight alcohols and higher fatty acids. And one of the distinguishing features is a rather high (about 10%) content of sterols. Externally, Lanolin is a viscous mass in color from yellow to brown, with a specific odor. It is soluble in benzene and chloroform and insoluble in water and alcohol, melts at temperatures from 36°C to 42°C, emulsifies well, i.e. when mixed, it holds water without separation twice as much as its own weight.
Food additive E913 was previously used in food production as a glazing agent for surface treatment of citrus fruits, melons, apples, pears, peaches and pineapples; for the manufacture of sweets, dragees, chocolate, flour products with glaze, breakfast cereals, as well as coffee beans, nuts, chewing gum and dietary supplements. But in 2010 in Russia, it was excluded from the list of additives acceptable for use in the food industry. Also, it is not allowed in European countries.
The safety of Lanolin for human health is still under discussion. On the one hand, highly purified Lanolin is generally considered safe. On the other hand, there is evidence that it can cause irritation of the digestive tract when ingested and cause an allergic rash when exposed to the skin for a long time.
| Technological functions | Glazing agent (gloss), separator. |
| Synonyms | English lanolin. |
| Yellowish ointment mass with a melting point of 35-37°C, sol. in benzene, chloroform, ether, insol. in water, alcohol. Miscible with approximately twice the amount of water without segregation. Contains a mixture of diesters a-, (3-alkanediols and fatty acids with 18-24 carbon atoms and about 10% sterols. | |
| Receipt | Purification of wool wax, which is extracted with organic solvents from the wool of sheep. |
| Specifications |  |
| Hygiene standards | In the Russian Federation, it is allowed as a glazing agent in fresh citrus fruits, melons, pineapples, peaches, pears, apples (surface treatment), sweets, dragees, chocolate, flour confectionery products coated with icing, chewing gum, nuts, coffee beans, biologically active additives to food in the amount according to TI (clause 3.13.1. SanPiN 2.3.2.1293.03). |
| Application | It is used as a glazing agent, separator, carrier, chewing gum base component, as well as for the preparation of cosmetic creams and medicinal ointments. |
Sodium lactate has another name - the sodium salt of lactic acid or sodium lactate. This substance is widely used in the food industry to regulate acidity, retain moisture, and emulsify salt. Other derivatives of lactic acid are also known: and calcium lactate, which are used in molecular cuisine, a completely new direction in the food industry.
Appearance of the substance
This substance is available in two forms:
- hygroscopic crystals, which are easily melted;
- solution, the concentration of which ranges from 35-60% (absolutely transparent syrupy liquid of a viscous consistency, the shade of which ranges from yellow to light brown).
If you taste this liquid, you can say that it is salty. It has a substance and smell, a weak characteristic soda. There are no suspended particles and precipitation.
In addition, both the crystals and the solution are perfectly soluble in water.
Acquisition Methods
The main method for obtaining sodium lactate (the solution is complex and forms the food additive E325) is the neutralization of lactic acid. That is why the properties of this substance are identical with the feedstock.
Areas of use
This substance is used in the food industry as a desiccant. This is due to the fact that this antioxidant can not only absorb the moisture that is directly in food, but also enhance antioxidant effects. That is why it is considered an excellent preservative. E325 is most often used in the manufacture of bakery products for acidifying dough. It is the presence of this substance in bread that determines its taste.
Sodium lactate is also used in the production of frozen products, in particular meat products. This is especially true for those products that, after manufacturing, are packed in vacuum containers. The addition of this substance significantly extends the shelf life of the product.
Some amount of sodium lactate is also present in biscuits and unprocessed ham.
In the manufacture of canned products, this component contributes to the uniformity of the brine and improves the taste of the final product (most often in tomatoes, olives, onions and gherkins).
Actively used neutralized lactic acid - sodium lactate - and in the production of liqueurs, cocktails and confectionery creams. It is added to increase the shelf life and improve the taste of products. In the manufacture of caramel, marmalade and marshmallows, this component helps to reduce the viscosity when boiling the mass.
Performs sodium lactate and the role of melting salt in the manufacture of processed cheese products. It is also found in mayonnaise (regardless of the manufacturer), margarine, broths, instant soups, jam, jam and even milk. In some cases, it is allowed to use in the manufacture of children's products. However, only the L+ isomer is allowed to be added.
Hygiene standards
In products intended for use by children, only the L+ isomer is allowed. This substance is allowed in five standards as an acidity regulator: fruit preserves, jams, mayonnaises, margarines and soups.
In Russia, sodium lactate is fully permitted as an antioxidant, melting salt. It is allowed to use in the manufacture of conservation (vegetable and fruit), bakery products.
Sodium lactate - harm or benefit?
In modern society, there is an opinion that various food additives, which are denoted by the letter E when labeling products, cause certain harm to the body with prolonged and constant use. To some extent this is true. However, there are a number of permitted additives, the amount of which is strictly regulated. This also applies to sodium lactate. If there is more of it in the finished product than is allowed by the relevant documents, then it is not allowed for sale.
As for it, it has a negative effect on the human body. But at the same time, sodium lactate is approved for use in the food industry in the countries of the European Union, Ukraine and Russia.
Numerous studies and all kinds of testing were carried out, the purpose of which was to identify possible side effects. However, reliable results that would prove that the use of this supplement is absolutely safe have not been obtained.
In addition, there are no specific allowable doses of the substance in the finished product. The only proven fact is the effect of the supplement on the body of a child and people who suffer from lactose intolerance. That is why these categories of people are not recommended to use products that contain sodium lactate.
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