Tag: Sodium lactate

The majority of commercial lactic acid, from which sodium lactate is derived, is produced via microbial fermentation of plant-based sugars, making it typically vegan. However, when an ingredient is labeled **sterile sodium lactate**, it introduces a nuance that can cause confusion for consumers. This guide clarifies the source, production, and vegan status of this common food and cosmetic additive.

Sodium lactate is a versatile ingredient derived from the natural fermentation of sugars, commonly sourced from plants like corn or beets. Chemically, it is the sodium salt of lactic acid, and this composition is key to its functionality as a preservative, humectant, and pH regulator across many industries.

According to the Cosmetic Ingredient Review Expert Panel, lactic acid and its sodium salt are considered safe for use in cosmetics. However, while the names sound similar, the core difference between sodium lactate and lactic acid lies in their chemical properties and pH levels. One is a weak acid, and the other is its corresponding salt, giving them distinct roles in manufacturing, food, and personal care products.

According to the chemical formula for pure sodium lactate, $C_3H_5NaO_3$, it is composed of sodium, not potassium. This fact, however, can be confusing given its use in medical and food contexts, where formulations can include other components. The simple answer to whether sodium lactate contains potassium is no, but the context of its application is crucial.

According to the U.S. Food and Drug Administration (FDA), sodium lactate is generally recognized as safe (GRAS) for use in food, a fact that often surprises those who question, 'is sodium lactate unhealthy?'. This versatile compound is naturally produced by the human body and derived from fermented sugars for commercial purposes.

Over 65% of the global population has some degree of lactose malabsorption, making ingredient vigilance a daily necessity. The similar-sounding name of the food additive sodium lactate can trigger alarm bells, but the good news is that those who are lactose intolerant can eat sodium lactate without worry.

Despite the similar-sounding name, sodium lactate is almost always produced through the fermentation of plant-based sugars, not from milk. This common food additive is the sodium salt of lactic acid, which can be confusing for those trying to avoid dairy products. This article will demystify the origin of sodium lactate and its relationship to dairy.

While the name "lactated" might sound like it contains sugar, a standard Lactated Ringer's solution (LRS) does not contain glucose or any other sugar. The name refers to its key ingredient, sodium lactate, which the body metabolizes for a therapeutic effect, not for caloric energy.

Sodium lactate, a common food and cosmetic ingredient, is produced through a biochemical process rather than being mined from the earth. Its source is the natural fermentation of various carbohydrate-rich plants, a process that relies on specific microorganisms to convert sugars into lactic acid.

Derived from the fermentation of sugars, sodium lactate is a salt of lactic acid found in many foods and skincare products. However, the classification of ingredients can be complex, so is sodium lactate truly a natural ingredient?