| Bioactivity | Lactate (Lactic acid) potassium is used as a sodium chloride substitute in the elaboration of dry meat products. Lactate potassium (56%) and sodium diacetate (4%) mixture inhibit the development of L. sake and L. monocytogenes bacteria at 4℃ to extend the shelf life of food[1][2]. |
| Target | Bacterial |
| Name | Lactate potassium |
| CAS | 996-31-6 |
| Formula | C3H6KO3+ |
| Molar Mass | 129.18 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
| Reference | [1]. Choi YM, et al. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci. 2014 Jan;96(1):21-5. [2]. Stekelenburg F K, et al. Enhanced inhibition of Listeria monocytogenes in frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures[J]. Food microbiology, 2003, 20(1): 133-137. |
Lactate potassium
CAS: 996-31-6 F: C3H6KO3+ W: 129.18
Lactate (Lactic acid) potassium is used as a sodium chloride substitute in the elaboration of dry meat products. Lactate
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