SODIUM LACTATE

Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. 
Sodium lactate is produced by fermentation of a sugar source, such as maize (corn) or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
Sodium lactate, in the form of Ringer's lactate solution, is used as a medication, and is included on the World Health Organization's List of Essential Medicines.

CAS:    72-17-3
MF:    C3H5NaO3
MW:    112.06
EINECS:    200-772-0

Synonyms
LACTIC ACID SODIUM SALT;2-hydroxy-propanoicacimonosodiumsalt;(+/-)-2-HYDROXYPROPIONIC ACID SODIUM SALT;SODIUM DL-LACTATE SOLUTION;SODIUM DL-LACTATE;lacolin;lacticacid,monosodiumsalt;(±)-2-Hydroxypropionic acid sodium salt, DL-Lactic acid sodium salt

Sodium lactate has antimicrobial and antioxidant effects.
Sodium lactate is used as a food additive as a safe organic preservative for fish, sausage, etc. 
Sodium lactate is a naturally occurring humectant that is an extremely effective moisturizer. 
Sodium lactate could be used in cosmetics, such as aftershave lotion. 
Sodium lactate is also advocated in the treatment of bradyeardia and asystole associated with complete heart block.
Sodium lactate is the sodium salt of lactic acid that has a mild saline taste. 
Sodium lactate is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3
As early as 1836, sodium lactate was recognized as a salt of a weak acid rather than being a base, and it was then known that the lactate had to be metabolized in the liver before the sodium could have any titrating activity.
Sodium lactate is an organic, sodium salt of lactic acid. 
Sodium lactate is a hygroscopic agent and a component of natural moisturizing factor (NMF). It is usually produced by fermentation.
Sodium lactate, with the CAS number 72-17-3, is the sodium salt of lactic acid, a compound that occurs naturally in the body during the metabolism of carbohydrates. 

Sodium lactate appears as a white, hygroscopic powder or crystalline solid that is soluble in water. 
Sodium lactate is characterized by its mild, slightly salty taste and is often used as a food additive, preservative, and flavoring agent due to its ability to enhance the shelf life of products. 
In the pharmaceutical and cosmetic industries, Sodium lactate serves as a moisturizer and pH regulator. 
Additionally, sodium lactate is utilized in medical applications, particularly in intravenous solutions for rehydration and electrolyte balance. 
Sodium lactate's biochemical properties allow it to act as a buffering agent, helping to maintain pH stability in various formulations. 
Overall, sodium lactate is valued for its multifunctional roles across diverse sectors, including food, pharmaceuticals, and personal care products.
Sodium lactate is an organic sodium salt having lactate as the counterion. 
Sodium lactate has a role as a food preservative and a food acidity regulator. 
Sodium lactate is an organic sodium salt and a lactate salt. 
Sodium lactate contains a lactate.
The sodium salt of racemic or inactive lactic acid. 
Sodium lactate is a hygroscopic agent used intravenously as a systemic and urinary alkalizer.

Sodium lactate Chemical Properties
Melting point: 17°C
Boiling point: 110°C
density: 1.33
vapor density: 0.7 (vs air)
vapor pressure: 17.535 mm of Hg (@ 20°C)
refractive index: 1.422-1.425
storage temp.: 2-8°C
solubility: Miscible with ethanol (95%), and with water.
form: syrup
color: Light Yellow
PH: pH (7→35, 25℃) : 6.5～7.5
Odor: Odorless
PH Range: 6.5 - 8.5
biological source: synthetic
Water Solubility: miscible
Merck: 14,8635
BRN: 4332999
Stability: Stable.
Cosmetics Ingredients Functions: KERATOLYTIC BUFFERING HUMECTANT
InChI: 1S/C3H6O3.Na/c1-2(4)3(5)6;/h2,4H,1H3,(H,5,6);/q;+1/p-1
InChIKey: NGSFWBMYFKHRBD-UHFFFAOYSA-M
LogP: -0.698 (est)
CAS DataBase Reference:  72-17-3(CAS DataBase Reference)
EPA Substance Registry System: Sodium lactate (72-17-3)

Sodium lactate occurs as a clear, colorless, slightly syrupy liquid. 
Sodium lactate is odorless, or has a slight odor with a characteristic saline taste. 
Sodium lactate is hygroscopic.

Uses    
The sodium salt of Sodium lactate. 
Sodium lactate acts as a preservative, acidity regulator, and bulking agent.
Instead of glycerol in calico printing; as a plasticizer for casein; as a corrosion inhibitor in alcohol antifreeze mixture.
As a food additive, sodium lactate has the E number E325 and is naturally a liquid product, but also is available in powder form. 
Sodium lactate acts as a preservative, acidity regulator, and bulking agent.
Sodium lactate is sometimes used in shampoo products and other similar items such as liquid soaps as Sodium lactate is an effective humectant and moisturizer.
Sodium lactate is used to treat arrhythmias caused by overdosing of class I antiarrythmics, as well as pressor sympathomimetics which can cause hypertension.
Sodium lactate also can be given intravenously as a source of bicarbonate for preventing or controlling mild to moderate metabolic acidosis in patients with restricted oral intake (for sodium bicarbonate) whose oxidative processes are not seriously impaired. 
However, the use in lactic acidosis is contraindicated.
As a food additive, sodium lactate has the E number E325 and is naturally a liquid product, but also is available in powder form. 
Sodium lactate acts as a preservative, acidity regulator, and bulking agent.

Sodium lactate is sometimes used in shampoo products and other similar items such as liquid soaps as it is an effective humectant and moisturizer.
Sodium lactate is used to treat arrhythmias caused by overdosing of class I antiarrythmics, as well as pressor sympathomimetics which can cause hypertension.
Sodium lactate also can be given intravenously as a source of bicarbonate for preventing or controlling mild to moderate metabolic acidosis in patients with restricted oral intake (for sodium bicarbonate) whose oxidative processes are not seriously impaired. However, the use in lactic acidosis is contraindicated.
Instead of glycerol in calico printing; as a plasticizer for casein; as a corrosion inhibitor in alcohol antifreeze mixture. Seasoning; Ph value adjusting thorn (such as for sake); flavor improver; quality improver for baked goods (cakes, egg rolls, biscuits, etc.); humectant; cheese plasticizer; anti-cooling agent; antioxidant synergist ; Emulsifier. Used for food preservation, moisturizing, flavor enhancement and pharmaceutical raw materials.

Food industry
As a food additive, sodium lactate has the E number E325 and is naturally a liquid product, but also is available in powder form. 
Sodium lactate acts as a preservative, acidity regulator, and bulking agent.
Despite the similarity in name, sodium lactate itself is not chemically similar to lactose (milk sugar), so need not be restricted by those with lactose intolerance.
Cosmetics and personal care products
Sodium lactate is sometimes used in shampoo products and other similar items such as liquid soaps, as Sodium lactate is an effective humectant and moisturizer.

Medical use
Sodium lactate is used to treat arrhythmias caused by overdosing of class I antiarrythmics, as well as pressor sympathomimetics which can cause hypertension.
Sodium lactate can be given intravenously as a source of bicarbonate for preventing or controlling mild to moderate metabolic acidosis in patients with restricted oral intake (for sodium bicarbonate) whose oxidative processes are not seriously impaired. 
However, the use in lactic acidosis is contraindicated.
Sodium lactate may induce panic attacks in persons with existing panic disorder; up to 72% of individuals with panic disorder experience a panic attack when administered sodium lactate intravenously.
In 2023, Sodium lactate was the 289th most commonly prescribed medication in the United States, with more than 500,000 prescriptions.

Food
Sodium lactate need not be restricted by someone avoiding milk or those with a milk allergy.
In general, lactates such as sodium, calcium, and potassium lactate are salts derived from the neutralization of lactic acid and most commercially used lactic acids are fermented from dairy - free products such as cornstarch, potatoes, or molasses. 
Sugar or tapioca additionally may be used. 
However some lactic acid is fermented from dairy products such as whey and lactose. 
Whey is made of up 6.5 % solids of which 4.8% is solid lactose. 
Waste whey typically is used to produce lactic acid when the whey itself is produced as waste during the manufacture of certain dairy products. 
As a result, such dairy-type lactic acid generally goes back into dairy products, such as ice cream and cream cheese, rather than into non - dairy products. 
Moreover, although the lacticacid starter culture to ferment corn or beets may contain milk, sodium lactate does not contain milk protein and need not be restricted by someone avoiding milk or those with a milk allergy.

Pharmaceutical Applications    
Sodium lactate is widely used in cosmetics, food products and pharmaceutical applications including parenteral and topical formulations.
Therapeutically, sodium lactate is used in infusions as a component of Ringer-lactate solution; as an alternative for sodium hydrogencarbonate in light acidosis; as a rehydrating agent; and as a carrier for electrolyte concentrates or medicines in perfusion/ infusion solutions.

Biochem/physiol Actions    
Sodium lactate functions as a buffer to maintain osmotic and charge balance. 
Sodium lactate serves as a humectant, especially in cosmetic preparations. 
Sodium lactate acts a flavoring agent in meat and poultry products. 
Sodium lactate also plays a role as a buffer. 
Sodium lactate could be an alternative source of energy and an oxidative substrate in case of lack of oxygen in brain cells.

Production
In general, lactates such as sodium, calcium, and potassium lactate are salts derived from the neutralization of lactic acid and most commercially used lactic acids are fermented from dairy-free products such as cornstarch, potatoes, or molasses.
Sugar or tapioca additionally may be used.
In some rare instances, some lactic acid is fermented from dairy products such as whey[4] and lactose.
Whey is made of up 6.5% solids of which 4.8% is solid lactose.
Waste whey is infrequently used to produce lactic acid when the whey itself is produced as waste during the manufacture of certain dairy products.
Such dairy-type lactic acid generally goes back into dairy products, such as ice cream and cream cheese, rather than into non-dairy products. 
Moreover, although the lactic-acid starter culture to ferment corn or beets may contain milk, sodium lactate does not contain milk protein and need not be restricted by someone avoiding milk or those with a milk allergy.