Our current offering is a blend of sodium lactate and sodium diacetate. Sodium lactate is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source. It is produced naturally by living organisms as a by-product of the glycolysis. Sodium diacetate is a compound of acetic acid and sodium acetate. This blend is a safe and effective preservative for processed meat products. It suppresses the growth of pathogens and prolongs the product shelf life.
Jungbunzlauer sodium L(+)-lactate/sodium diacetate is a colourless to yellowish, syrupy liquid with a slight characteristic odour and a saline taste. This solution is stable under normal storage conditions, non-toxic to humans and the environment and readily biodegradable. All these blends are safe and effective preservatives for processed meat and fish products. They suppress the growth of pathogens and prolong the product shelf life.
Jungbunzlauer sodium L(+)-lactate/sodium diacetate food grade is supplied in accordance with the requirements of Commission Regulation (EU) No 231/2012 and of the latest edition of the Food Chemicals Codex (FCC) for its components.
Jungbunzlauer sodium L(+)-lactate/sodium diacetate is available as a 60 % food grade solution consisting of 56 % sodium lactate and 4 % sodium diacetate. It is supplied in bulk, in intermediate bulk containers (IBCs) with 1300 kg net weight, in drums with 270 kg net weight and in small drums with 25 kg net content.
- Colourless to yellowish
- Slight characteristic odour
- Saline taste
- Sodium source
- Chemically, physically and microbiologically stable
- Readily biodegradable
In Europe, sodium lactate (E325) and sodium diacetate (E262 (ii)) are listed as generally permitted food additives and may be added to all foodstuffs, following the “quantum satis“ principle, as long as no special regulation restricts the use.
The US Food and Drug Administration (FDA) affirmed sodium lactate and sodium diacetate as GRAS (generally recognised as safe) substances and permitted their use in food with no limitation other than current good manufacturing practice (CFR § 184.1768; CFR §184.1754).