Origin
E 326 is obtained for food production by neutralizing lactic acid with potassium hydroxide. The resulting substance is water-soluble.
Usage
The same approval conditions apply to E 326 as for E 325. There are no approval restrictions or prescribed maximum amounts for the use of potassium lactate as a pH regulator. E 326 is often added as a food additive to raw meat and poultry products in meat production to keep the product fresh longer. Additionally, E 326 can be found in the following products: jam, preserves, white bread, fruit and vegetable canned goods.
Risks
The pH regulator potassium lactate is considered a completely harmless food additive. Foods containing this additive can be consumed without concern.