Is Potassium Lactate A Milk Product?

Potassium lactate is made from lactic acid, which is naturally found in meat and animal tissue. Potassium lactate is not a milk product, but a chemical salt. It is most commonly used in the processing of meat, according to Ben Cooper, writer for Just-food, a food industry news website.

History

Potassium lactate was first described in 1847 as a syrupy fluid that would not form crystalline salts. It was made by adding strong solutions of potassium hydroxide to lactic acid and then concentrating it. Potassium lactate later found use in wartime as a substitute for glycerol, which was in short supply, according to researchers Albert Dietz and colleagues in a 1941 article in "Industrial & Engineering Chemistry." Glycerol is an ingredient commonly used to make pharmaceutical products.

Salt Replacement

Potassium lactate is frequently used to replace common table salt or sodium chloride to reduce the amount of sodium in food products. Sodium has been associated with an increase in heart-related conditions such as stroke and high blood pressure. Manufacturers use potassium lactate to replace sodium chloride while providing a similar taste. Potassium lactate can also control the amount of water, and by inhibiting the growth of microorganisms in food products, it can extend their shelf life.

Other Applications

Potassium lactate can also act as a humectant, which can help retain moisture in baked goods and preserve a soft texture. In addition, potassium lactate can act as a pH regulator to control the acidity in products like jam and margarine, according to food scientists Y.W. Huang and C.Y. Huang. The use of potassium lactate is important in extending the shelf life of many food products.

Additional Information

The ability of potassium lactate to raise the pH of meat and bind more water in the muscle tissue lowers moisture loss during cooking. In a product like beef steak, this results in meat that is more tender and juicier. It also gives the steak a darker, redder appearance and lowers the total bacterial count, according to researchers Joe Baumert and Roger Mandigo at the University of Nebraska.