Sodium lactate is the sodium salt of lactic acid that has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
Meat Products: Sodium lactate is used in poultry and meat products for its sour and slightly salty flavor. It also works as a preservative, thereby extending the shelf-life of the foodstuffs. It is added to meat as a flavor enhancer and antioxidant. Sodium lactate acts as a binding agent and humectant, drawing moisture to itself, in meat products like hot dogs, sausages and bacon. It also increases the life of proteins in the meat.
Dairy: It is also used in order to control the pH level in various food items like condensed milk, processed cheese and milk-cream.