| CAS Number | 72-17-3 |
| Chemical Formula | C₃H₅NaO₃ |
| Solubility | miscible in water, >1.5 g/mL (powder) |
| Storage Conditions | store in cool, dry, airtight, protect from light (solution) |
| Shelf Life | 24 Months |
Sodium lactate is the sodium salt of lactic acid used in the food industry primarily as a broad-spectrum antimicrobial preservative and a humectant to maintain product moisture.
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Ferment a purified carbohydrate source (e.g., glucose from corn starch) using a specific strain of lactic acid bacteria (e.g., Lactobacillus sp.) to produce lactic acid. | Control of Temperature, pH, and Nutrients is critical for optimal bacterial activity and yield. The process must be kept sterile to prevent contamination by unwanted microbes. |
| 2 | Neutralization | Neutralize the lactic acid produced in the fermentation broth with a high-purity sodium source, typically sodium hydroxide or sodium carbonate, to form a crude sodium lactate solution. | The addition of the neutralizing agent must be carefully controlled to reach a target pH range (typically 6.5-7.5). The reaction is exothermic and requires temperature management. |
| 3 | Primary Purification | Process the crude solution through filtration systems (e.g., ultrafiltration) to remove bacterial cells and proteins. The filtrate is then treated with activated carbon. | Filter Integrity: Ensures complete removal of biomass. Activated Carbon Dosage: Optimized to effectively decolorize the solution and remove organic impurities without significant product loss. |
| 4 | Secondary Purification | Pass the decolorized solution through ion-exchange chromatography columns to remove residual salts, heavy metals, and other charged impurities. | Effluent Conductivity is continuously monitored to ensure efficient removal of ions. The resin beds require periodic regeneration to maintain their purification capacity. |
| 5 | Concentration | Concentrate the purified, dilute sodium lactate solution to the final target strength (typically a 60% solution) using a multi-effect vacuum evaporator. | Evaporation under vacuum allows for water removal at lower temperatures, preventing thermal degradation and color development. Final concentration is precisely monitored using a refractometer or density meter. |
| 6 | Final Filtration & Packaging | Perform a final polishing or sterile filtration (e.g., through a 0.2-micron filter) on the concentrated solution before filling it into approved, sanitized containers. | Final Quality Assurance: The finished product is tested for concentration, purity, pH, color, and microbiological limits to ensure it meets all food-grade or pharma-grade specifications before release. |
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Anrui Biotechnology Co., Ltd. is a specialized exporter of high-quality food ingredients and additives. We focus on global trade and custom formulation services for functional ingredients, delivering consistent, compliant, and premium-quality supply solutions to our worldwide clients.
Headquartered in Guangzhou, China, Anrui collaborates with GMP-certified manufacturing partners equipped with advanced testing facilities, including HPLC, UV-VIS spectrophotometry, and microbiological analysis, ensuring every batch meets strict international quality and regulatory standards.
Our products are exported to over 60 countries, serving industries such as food, beverages, supplements, and cosmetics.
Fast-moving ingredients for food factories, ready for immediate dispatch.