Home About Malabar In the News Order Information Contact
PRODUCTS/SERVICES
BOMBAL®
Danisco Starter Cultures
Garlic Extra
Gourmet Liquid Marinades
Herbs & Spices
Ingredients, Additives, Flavours
Meat Processing Supplies
Nu-Tek Salt
Powdered Marinades, Glazes & Rubs
PureLine Seasoning Extracts
PureSpice
Sausage Casings
Seasonings, Meat Formulations
Spice Extractives
Stabiloton – the Natural Antioxidant
Stuffings, Breadings, Batters
Transform Your Deli Counter
REFERENCE MATERIALS
Malabar Reference Library

Ordering is Easy!

Ingredients, Additives, Flavours & Extractives

HamMORE ABOUT … POTASSIUM LACTATE

Commonly Asked Questions Regarding Potassium Lactate

  1. What is it?
    Potassium Lactate is a clear syrupy liquid derived from lactic acid, a commonly used biological acid that is naturally present in animal tissue.

  2. How do I use it?
    Potassium Lactate is a 60% concentrated solution and is added directly to the cutter or to the curing pickle. It is water-soluble and blends very easily.

  3. What products can I use it in?
    Potassium Lactate can be used in:
    a) Cooked/Uncured products, i.e. turkey/chicken breast, roast beef, bratwurst, and cooked marinated products.
    b) Cooked/Cured Products, i.e. hams, wieners, corned beef, other smoked sausage. Lactates cannot yet be used with fresh or uncooked meat or poultry at this time.

  4. How much do I use in my finished product?
    Typical usage levels are at the 3% level in the finished product.
    i.e. 3 lb. in 100 lb. of finished emulsion, OR for 100 kg of brine at a 40% pump, add 11.0 kg of Potassium Lactate.

  5. What will Potassium Lactate do for my products?
    Potassium Lactate can dramatically increase shelf life in a wide range of meat and poultry products. It also offers limited protection even if the product is abused or held at room temperature.

    Potassium Lactate inhibits microbial growth and oxidative changes. The use of Potassium Lactate offers control against many pathogens found in refrigerated food products. It exhibits antimicrobial properties against Clostridium botulinum, Staphylococcus aureus and Listeria monocytogenes. Because of its hygroscopisity, Potassium Lactate also has a positive effect on a products water holding capacity, which may result in less purge, a higher cook yield and an improved texture for cooked product.

  6. Why Potassium Lactate?
    Potassium Lactate is an excellent alternative as a salt substitute for low sodium applications because it has functionality similar to salt, strong water binding properties and bacterial control.
    It also has no off-flavours typically associated with potassium products and functions similar to Sodium Lactate.

To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
We’re here to help!


In This Section
Malabar’s Meat Processing Additives & Ingredients
Malabar’s Specialty Ingredients & Additives
Malabar’s Flavours
Malabar’s Oils & Oleos (Spice Extractives)
More About…
Propidin-S
More About…
Potassium Lactate
BOMBAL (Effective Antimicrobial Agent)
Proliant Meat Ingredients
Reference Pages

Crushed Red Pepper

“In this fast-paced and ever-changing industry, it’s comforting to know there is a company like Malabar that will help you every step of the way. I cannot praise Malabar enough for the exceptional service and products they provide – they care as much about my business as I do.”

Walter Mueller & Walter J. Mueller Jr.
Springer’s Meat Inc., Hamilton, ON

 
     Co-Supplier Directory / Privacy Statement / ©2017 Malabar Super Spice Co. Ltd. – 459 Enfield Road, Burlington, ON L7T 2X5      Linked-In