Applegate Farms answers what is sodium lactate?

[Guest guest]

I did some research and found this. Still don't know if it is

appropriate for SCD, though.

Helen

Sodium lactate is natural salt that is derived from a natural

fermentation product, lactic acid. Lactic acid is produced naturally

in foods such as cheese, yogurt, hard salami, pepperoni, sour dough

bread and many others by the action of lactic acid starter cultures

(also known as a " good " bacteria) on the sugars that are naturally

present in the food products. The production of the lactic acid

increases the acidity of the product, flavoring the product with a

desired taste characteristic and protecting the product from spoilage

to some degree. Salts of lactic acid are a more powerful pathogen

inhibitor than the lactic acid itself. Since salt is the best

preservative that can be used in food products by creating an

undesirable environment for bacteria, sodium lactate has a distinct

advantage over sodium chloride since it contains 50% less sodium.

This gives us the pathogen inhibiting characteristics needed, while

keeping sodium levels low when compared to traditional meat products.

Sodium Lactate should not be confused with lactose, the sugar found

in milk products. This same lactic acid and the lactate salts of

lactic acid naturally occur in all animal and human muscle tissue.

The production of lactic acid is as important part of the energy

metabolism of muscle tissue. During the normal metabolic cycle in our

body, about 120 grams of lactic acid is produced daily (Ir. J. T. De

Koos, Die Fleischerei, 1/1993). Sodium Lactate is a known component

of the stratum coreum layer of the skin. (Cosmet and Toilitries 93,

85, 1978). Sodium lactate is produced by the natural fermentation of

the sugars from corn or beets. These sugars are fermented with lactic

acid starter culture, similar to those used for cheese or yogurt

production. The fermented solution is mixed with caustic soda (same

used in pretzel and bagel manufacturing to coat the outside) to form

sodium lactate in the same fashion soy milk is mixed with Calcium

Sulfate to form tofu. These natural salts are the first natural

ingredients that will inhibit the growth of botulism causing bacteria

(Clostridium botulinum).