Sodium Lactate 60% Liquid
Sodium Lactate 60% food grade liquid cas 867-56-1
Description
Sodium Lactate 60% Liquid
CERTIFICATE OF ANALYSIS
| Product code | SL60-02 | |
| Product name | Sodium Lactate 60% | |
| Chemical name | Sodium-L-Lactate, Sodium (S)-Lactate, Sodium (S)-2-hydroxypropanoate, (S)-2-hydroxypropanoic acid, sodium salt | |
| CAS number | 867-56-1,72-17-3 (general CAS number) | |
| EC Number | 212-762-3 | |
| EU food additives number | E325 | |
| Description | Slightly yellowish to colorless viscous liquid, it has a mild saline taste, or withaslight, agreeable odor | |
| Molecular formula | CH3CHOHCOONa | |
| Molecular weight | 112.06 | |
| CONTENT | SPECIFICATIONS | TEST RESULT |
| Density (at 20°C) | 1.32-1.34/g/mL | 1.325/mL |
| Solubility | Miscible in water | Miscible in Water |
| pH 20%(v/v) | 6.5-7.5 | 6.9 |
| pH (Direct) | 7.5-8.5 | 8.1 |
| Refractive Index at 25 Deg C | 1.421-1.424 | 1.423 |
| Colour,fresh | Max 30Apha | 15Apha |
| Sterochemical purity (L- isomer) | Min 97% | 98.9% |
| Assay sodium | 12.1-12.5% | 12.3% |
| Sodium lactate content | Min 60.0% | 60.2% |
| Clarity of solution | Clear | Clear |
| Acidity | Max 0.5% | < 0.5% |
| Chloride | Max 50ppm | <50ppm |
| Sulphate | Max 20ppm | < 20ppm |
| Iron | Max 5ppm | < 5ppm |
| Total Heavy metals | Max 5ppm | < 5ppm |
| Lead | Max 2ppm | < 2ppm |
| Arsenic | Max 1.5ppm | < 1.5ppm |
| Mercury | Max 1ppm | <1ppm |
| Cyanide | Max 0.3ppm | < 0.3ppm |
| Methanol and Methyl Esters | Max 0.025% | < 0.025% |
| Citrate, oxalate, phosphate, ortartrate | Passes test | Passes test |
| Reducing substances (sugars) | Passes test | Passes test |
1.) 1ppm = 1mg/kg = 0.0001%
Packaging
-Barrel packaging (25kg, 250kg, 1200kg, 1250kg, 1300kg)
-liquid bag (20L, 1.4 tons)
-tank truck filling
Storage
Keep in a ventilated and dry place, away from the ground and away from the wall.
Shelf life: 2 years.
Usage
1 Reduces water activity.
2 Has a moisture-retaining effect, controls water release, and increases product yield.
3 Effectively inhibits fat oxidation in frozen meat products.
4 Interacts with proteins to retain their moisture, enhance protein flexibility, expand the protein structure, and prevent product aging.
5 As a salt of a strong base and weak acid, sodium lactate has excellent buffering capacity and can effectively adjust the pH value of products.
