Sodium Lactate 95% food grade powder cas 867-56-1
Product code: SLP-95
Product name: Sodium Lactate 95% powder
Chemical name: Sodium Lactate：Sodium 2-hydroxypropanoate Silicon Dioxide
Molecular formula: Sodium Lactate：C3H5O3Na Silicon Dioxide：SiO2
Molecular weight: Sodium Lactate：112.06 Silicon Dioxide：60.08
CAS Number: Sodium Lactate：867-56-1 Silicon Dioxide：7631-86-9
EEC food additive number: Sodium Lactate：E325 Silicon Dioxide：E551
Description: White or light yellow solid powder.
Sodium Lactate 95% food grade powder cas 867-56-1
Product code: SLP-95
Product name: Sodium Lactate 95% powder
Chemical name: Sodium Lactate：Sodium 2-hydroxypropanoate Silicon Dioxide
Molecular formula: Sodium Lactate：C3H5O3Na Silicon Dioxide：SiO2
Molecular weight: Sodium Lactate：112.06 Silicon Dioxide：60.08
CAS Number: Sodium Lactate：867-56-1 Silicon Dioxide：7631-86-9
EEC food additive number: Sodium Lactate：E325 Silicon Dioxide：E551
Description: White or light yellow solid powder.
Physicocal Chemical Properties
| L-sodium lactate accounted for the total sodium lactate content |
Min 95.0% | |
| Silicon dioxide | Max 6.0% | |
| Sodium lactate content | Min 95.0% | |
| Chloride | Max 0.005% | |
| Sulfate | Max 0.01% | |
| Iron | Max 50mg/kg | |
| Lead | Max 2mg/kg | |
| Arsenic | Max 1mg/kg | |
| Heavy metals | Max 10ppm | |
| Mercury | Max 1mg/kg | |
| Moisture | Max 2.0% | |
| Mesh Size (20 Mesh /840um) | 840um passing rate≥85.0% | |
| Microbiological indicator | ||
| Moulds | Max 100CFU/g | |
| Yeasts | Max 100CFU/g | |
| Total plate count | Max 1000CFU/g | |
1.) 1ppm = 1mg/kg = 0.0001%
Packaging
-25kg bags.
-25kg Packaging material: PE material inner packaging + composite film bag outer packaging.
-Keep product closed tightly.
-Keep in original packaging, store out of direct sunlight. Avoid oxidant, toxic chemicals andsubstances.
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.
