Origin
E 325 is obtained from the fermentation of mostly beets or corn for industrial use, followed by neutralization of the produced lactic acid. This means that the lactic acid undergoes chemical alteration. E 325 as an end product is a colorless solid substance with a slightly salty taste and is soluble in water.
Usage
There are no approval restrictions for the food additive sodium lactate, nor are there any maximum limits to be observed. Furthermore, E 325 is approved for bio products. As an acid regulator, the substance is mainly used in the following foods: jam, white bread, preserves, fruit and vegetable canned goods as well as raw sausages and other meat products.
Risks
The acid regulator E 325 poses no risks as a food additive. Sodium lactate is considered completely safe and can therefore be consumed without concern.