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$0.00/Gm
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Sodium lactate is a sodium salt of lactic acid, a natural organic acid that is produced during the fermentation of carbohydrates by certain bacteria.Sodium lactate is commonly used in various industries like skin care and cosmetics industry, food industry, for its functional properties and benefits. In the food industry, sodium lactate serves as a food additive and preservative.
Main Producing Countries |
Denmark, Germany, Netherlands and United States
|
Product Use |
Lactase can be produced through both natural and artificial means. Natural lactase production occurs in the small intestine of mammals, including humans, and is essential for the digestion of dairy products. In contrast, artificial lactase production involves the use of microorganisms or genetically modified cells, such as fungi or bacteria, to produce large quantities of lactase in a controlled environment. The artificial production process is often preferred for commercial use due to its efficiency and reliability.
In terms of sourcing, lactase is primarily sourced from microbial fermentation, where genetically modified microorganisms, such as the fungus Aspergillus oryzae, are used to produce lactase in large quantities. Other natural sources of lactase include yeast and bacteria, such as Kluyveromyces marxianus and Bacillus subtilis, respectively.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Reducing Substance | Identical to R.S. sample | USP |
| Tartrate | Identical to R.S. sample | USP |
| Assay ( Sodium Lactate) | NLT 96% | Titration |
| Phosphate | Identical to R.S. sample | USP |
| Oxalate | Identical to R.S. sample | USP |
| Citrate | Identical to R.S. sample | USP |
| pH | 6 - 8 | USP<791> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Synonyms
Detail not available
Biological Source'Detail not available'
Detail not available
Parts UsedMajor components
Detail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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