What is lactylate?

Lactate is a salt or ester of lactic acid. These compounds are often used as food additives, mainly as emulsifiers and pH adjustors. The most commonly used lactylates in the food industry are sodium lactate and calcium lactate.

Sodium lactate is a white, odorless powder with a slightly salty taste. It is used as a preservative, flavor enhancer, and emulsifier in a variety of foods, including meat products, poultry, fish, baked goods, and beverages. Sodium lactate also has antimicrobial properties and can help prevent the growth of bacteria and mold in food.

Calcium lactate is a white, crystalline powder with a slightly bitter taste. It is used as a firming agent, stabilizer, and pH adjuster in a variety of foods, including dairy products, processed fruits, and vegetables. Calcium lactate also helps to improve the texture and shelf life of food.

Lactate salts are generally considered to be safe for consumption. However, some people may experience side effects such as nausea, diarrhea, and stomach cramps if they consume large amounts of lactate-containing foods.

Lactate salts are also used in a variety of other applications, including:

* The production of biodegradable plastics

* The production of pharmaceuticals and cosmetics

* The treatment of wastewater

* The production of inks and dyes

* The production of fire retardants