Sodium lactate is natural salt that is derived from a natural fermentation product, lactic acid. Lactic acid is produced naturally in foods such as cheese, yogurt, hard salami, pepperoni, sour dough bread and many others by the action of lactic acid starter cultures (also known as "good" bacteria)

Function&characteristics: Lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase stability of anti-oxidants and to prevent drying of different products.

Products: cheese, confectionary, icecream, fruit jellies, soups, canned fruits

AcceptableDailyIntake: no limit

Sideeffects: No side effects in adults. D- or DL-lactates (stereoisomers) should not be given to babies and small children, as they have not yet developed the appropriate enzymes in the liver to metabolise these forms of lactate.

Dietaryrestrictions: None, lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is not made from milk and thus suitable for people with milk allergy or lactose intolerance.