Lactates

Lactates are the salts or esters of lactic acid (2-hydroxypropanoic acid). Sodium lactate (E325) and potassium lactate (E326) are widely used as preservatives and humectants in foods — notably cooked meats and poultry — extending shelf life by inhibiting spoilage bacteria and Listeria monocytogenes while improving water-holding and flavour; calcium lactate (E327) firms canned vegetables and fortifies foods with calcium. Analysts also measure lactate concentrations in foods as an indicator of lactic-acid levels, fermentation state and freshness — rising lactate in vacuum-packed meat signals bacterial growth. Lactates are produced by fermentation or neutralisation and must meet food-additive purity criteria.