Sodium lactate is the sodium salt of lactic acid. It is produced by fermenting sugar sucrose from corn or beets and then neutralizing it with lactic acid. It is widely use in the food industry as a preservative, acidity regulator and as thickener. It is also used for regulation of acid-base imbalance in our bodies.
A sugar is fermented using appropriate bacillus to produce lactic acid in presence of an anti-acid like calcium carbonate which will finally result in calcium lactate. The bacteria is then killed, and the solution is filtered. This solution is neutralised with a suitable acid like sodium carbonate. On further processing, sodium lactate is produced.
Sodium lactate is widely used in the food industry as preservative, acidity regulator and as a thickener. It is available in both liquid and powder form. It is added to prevent bacteria and fungi from growing. It is added in dairy products, meats, seasonings, processed vegetables etc.
It serves as an effective humectant and moisturizer, thus added in shampoos, creams, lotions, liquid soaps etc.