Sodium Lactate + Sodium Diacetate – Food Grade

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In the modern food industry, meat product manufacturers seek to extend shelf life without compromising safety or quality.

In this regard, the combination of lactate and sodium diacetate has proven to be an effective strategy for controlling microbial growth and maintaining the sensory properties of processed meats and cured meat products. Its primary uses include:

Inhibition of pathogenic bacteria such as *Listeria monocytogenes*.
Extension of shelf life for refrigerated products.
Enhancement of food safety in cooked meat products.
Preservation without altering flavor, texture, or color.
Reduction in the use of artificial preservatives.

The recommended dosage for this product ranges from 1% to 3%, depending on the product type and the technological process. However, it is crucial to evaluate interactions with other ingredients and conduct stability tests throughout the product’s estimated shelf life.

For more information, download the technical data sheet

Sodium lactate (E325) is the sodium salt of lactic acid, while sodium diacetate (E262ii) is a mixture of acetate and acetic acid. Both compounds are safe for consumption and approved by international regulatory bodies.

Their combination is widely used as a natural antimicrobial in ready-to-eat meat products, cooked cured meats, and refrigerated products. Some benefits of these additives include:

Microbiological control: Effectively reduces the growth of spoilage microorganisms and pathogens.
Extended shelf life: Allows for a longer market life without compromising quality.
Versatility: Easily applied to hams, sausages, mortadella, and ready-to-eat meats.
Clean label compatibility: Ideal for “clean label” strategies when dosed appropriately.
Thermal stability: Remains effective even after cooking or pasteurization processes.

For more information, download the technical data sheet

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